2018 College Street Farmers Market

Rules and Regulations

I. Mission:

• To provide access to high quality locally grown/produced products for residents in the

the Quad Cities and surrounding areas.

• To provide a venue for farm-to-consumer direct sales

• To provide an outlet for local farmers, artisans, and vendors to promote their products.

• To increase education of healthy food and the importance of our local food sovereignty.

Producer-Only Market

College Street Farmers Market is a producer only market. We define a producer as the person

or persons directly involved in growing or making the product. This may include the

producer’s family, partners, interns, or employees. Cooperatives and associations may qualify

as producer-only and are evaluated on a case by case basis. Contract farming is not permitted.

Vendors who wish to sell at this market must certify in their application that they and their

partners grow/raise their own products or make their own value-added products.

For artisan vendors, all work must be of original concept, design, and execution and made by

the vendor. Buy/sell items, items made from kits, and commercially manufactured products are

not allowed.

All farmers must make themselves available for site visits by a representative of CSFM during

the growing season. Farmers are expected to make available records, receipts and other

documentation requested by the market representative as part of the site visit. Failure to allow a

site visit at any time, announced or unannounced, may be grounds to revoke your right to vend.

In the event of a customer or vendor complaint regarding the authenticity of origin of any

product, the Market Manager will report the complaint to the Board of Directors and to the

vendor in question. If the market can not confirm the authenticity of the product from a prior

farm visit, the vendor may either discontinue sale of the questioned product at the market or

submit to a farm visit from a market representative within a week’s

time. It may be requested that the product in question not be sold at the market until its

authenticity has been verified by a market representative.

II. Location:

526 East College Street, Florence Alabama 35630. In the case of inclement weather will be

located inside their event space.

III. Dates and Times:

A. Every Thursday from 3-7 pm beginning May and ending the last Thursday in August.  (With a possible November Thanksgiving Market & December Holiday Market event.)

IV. Eligibility Requirements:

All vendors must follow one or more of the following:

• RAISE the livestock that made the meat products for sale

• GROW the crops available for sale

• MAKE the food, health, or art product available for sale (Nothing should be mass produced or bought on wholesale)

• If the you did not grow it, make it or produce it...do not bring it.

V. Approval Process

Farmer/ Grower and Producer Eligibility CSFM considers the following criteria to

determine eligibility of applying vendors:

- Regional qualification (must be produced within 25 miles of the Alabama State line)

- All produce must be grown naturally & NOT use any synthetic herbicides, pesticides,

fertilizers, or genetically modified organisms.

- All livestock must be raised mostly on pasture and with space for freedom of

movement. Feed must be grown without synthetic inputs or genetically modified seeds.

- Product(s) that are of high quality and add diversity to the market

- Traceability of the farmers/growers and producer

- Be willing to inspect another vendor each year to ensure they meet the requirements to be a vendor at the College Street Farmers Market

Artisans: Artisans are required to submit five photographs of their work either on photo paper

or regular copy paper. Artisans who have been previously approved to sell at the market do

not need to submit photographs. All artisan submissions will be brought before the board of

directors for final approval.

Market Manager:

The market manager has the authority to prohibit the sale of any product that does not conform

to market standards. Market questions may be directed to:

Allison Mackey
allison@collegestreetmarket.org        Phone: (256) 710-4418

VI. Market Board of Directors:

The College Street Farmers Market, will have a Board of Directors, who will

be responsible for developing and managing each year's guidelines, vendors, rules, and

schedules. The Board of Directors also reviews any complaints or violations

regarding the operation of the College Street Farmers Market. The market shall be organized

and operated in full compliance with Alabama Department of Ag & Ind

Administrative Code 80-7-1. The governing body of the College Street Farmers

Market and its designated agents shall implement and enforce all rules and regulations

pertaining to the operation of the market in a fair and equitable manner.

2018 Board of Directors: Alaina Pettus, Brian Williamson, Michelle Jones, Caitlin Holland, Hope Lowery, Randa Simpson Hovator, Tashina Southard, Mary Marshall VanSant, Brandice Senecal, Keely Mcnair Law, Mary-Margaret Epps, Kelli Lambert, Suanne Shaw Sockwell, Michelle & Jeff Eubanks, RoberT Cline JR & Duell Aldridge.

VII. General Rules:

A. Definition of Vendor: All products sold in the Market Program must be grown or produced

by the vendor. The "Vendor" shall be defined as the producer of goods sold and shall include

the family members and employees of the applicant who assist in the cultivation or production

of the same property listed in the application under the "name of farm/business facility." The

resale of items purchased by the Vendor shall not be permitted in the Market Program.

B. Permitted Items for Sale: First and foremost all items that will be sold by the vendor

thought-out the coming market season MUST be listed in its entirety on the vendors

application. Farmers Market as defined by the Farmers Market Authority of the State of

Alabama. Items allowed for sale in the Market are fruits, edible plants, flowers, eggs, honey,

shelled beans and peas, nuts, garlic, grains, herbs, bedding plants, herbal vinegar, bread,

pastries, cookies, cakes, cheesecakes, chocolates, fruits, syrups, sauces, jams and jellies, herbal and vegetable spreads, and frozen seafood, cheese, and frozen meats (must be USDA inspected, except for state exempted poultry). All value-added products must be properly labeled according to admin. Code 80-7-1.05.

• Any vendor selling alcoholic beverages will be banned from the market

• New products developed mid season must be presented to the board for approval before they can be sold at the market

C. Vendor Services: Volunteers will be provided by the market to watch your booth when you

need to take brief breaks and use the restroom. Please notify the market if you need any

Electrical. Vendors must provide their own extension cords and equipment.

D. Health Regulations: All Vendors participating in the College Street Farmers Market

must comply with Lauderdale County Health Department regulations. Failure to do so

risks being shut down by the Lauderdale County Health Department. Any food products

that are not grown or baked need Lauderdale County Health Department approval before

being sold at the Markets.

All prepared or ready to eat foods must either be prepared in an inspected kitchen or comply with Cottage Food Laws. (AL SB 159) Foods must be appropriately labeled for sale with the following information:

(1)The Name of the food product located on the primary (principal) display panel.

(2)The city and state where the product was produced

(3) The words “Made in a Home Kitchen” o r “ Repackaged in a Home Kitchen” as applicable, in      12-point type must appear on the principal display panel.

(4) The registration or permit number of the CFO which produced the cottage food product and the name of the county of the local enforcement agency that issued the permit number.

(5) The ingredients of the cottage food product, in descending order of predominance by weight, if the product contains two or more ingredients.

(6)The net quantity (count, weight, or volume) of the food product,

(7) A declaration on the label in plain language if the food contains any of the major food allergens such as milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, and soybeans. There are two approved methods prescribed by federal law for declaring the food sources of allergens in packaged foods: a) in a separate summary statement immediately following or adjacent to the ingredient list, or b) within the ingredient list.

E. Indemnification: By participating in the Market, Vendors are fully responsible for all

activities conducted in connection with the College Street Farmers Market and agrees to

indemnify and hold harmless the market, Singin’ River Live, and the board of directors from and

against any and all liability, loss, damage, expense, suits, claims, penalties, or judgments arising

in connection with the participant’s participation in the College Street Farmers Market.

Participant acknowledges that his/her responsibilities include any and all costs and expenses

incurred by the Market, Singin’ River Live, and/or the board of directors in defending claims which may be brought against any of them. Participants are liable for their own products. College Street Farmers Market, Singin’ River Live, and the board of directors shall not be held

accountable for the products offered by market participants. Product and liability insurance is the

responsibility of the participants. Participant assumes all risk of loss due to fire, theft, weather,

or other causes of damages or loss.

Participants agree to fully indemnify and hold College Street Farmers Market, the board of

Directors, and Singin’ River Live harmless from any claims of property damage or bodily injury

caused by any member of the public due to the acts or omissions of the participant. There are no other agreements between the College Street Farmers Market, Singin’ River Live, and/or the

board of directors and the participants, whether written or oral, other than the Rules and

Guidelines and application of the College Street Farmers Market.

F. Insurance Waiver: Each vendor shall, prior to participation in the market provide a signed copy of the insurance waiver form.

G. Space Assignment and Rent : The College Street Farmers Market Committee shall be

responsible for assigning spaces on a first come, first served basis for the entire market season.

All market participants may reserve space for the entire season.

Space: A single space includes space for a 10 X 10 tent, vendors can purchase an additional

space if room allows.

Application Fee: $30 - the fee is used to send an auditor to your farm to verify your operation & practices & make sure they fit the rules required to be a vendor of the market. Please call the market manger if you need to work out a payment plan or have any questions.

Weekly Market Fee: $20 / week

Yearly Market Fee: $300 - savings of $60

Payment: Participants have the option to pay in advance of season opening for the whole

season, or month to month to be billed via invoice monthly.

H. Display Requirements: Each Vendor must bring a table covering and should

consider other items to assist in merchandising their products. Vendors are responsible

for providing their own bags for purchases, as well as making change. All displays will be in good taste and keeping with the theme of the market. Any requests for booth alterations due to questionable displays will be at the discretion of the market manager and, if necessary, will be brought to the committee for ultimate decision.

I. Sales Tax and Permits: Each Vendor is responsible for collecting for his/her own sales

tax, where applicable. Farmers are exempt from sales tax. Value-added product vendors (artisan products, baked goods, etc.) are required to collect sales tax and submit to the City of Florence. Seafood, meat, and cheese Vendors are required to have and display a current commercial Seafood dealers license; business license and must be inspected by the Lauderdale County Health Department. Vendors not following the Health Department guidelines will not be permitted to sell at the market. Inspections must take place before the Vendor intends to sell at the Market.

J. Set-Up & Clean up: The Market Manager will open the Market for set-up ninety minutes

prior to the opening of the market. Vendors are responsible for setting up their space and securing tents. Vendors vehicles will not be allowed in the market space during market hours. All Vendors shall be in their designated location and ready to sell by the beginning of market. Selling at College Street Farmers Market will begin promptly at 3:00 pm and end at 7:00 pm. Vendors will be responsible for bringing their own clean up items such as brooms and trash cans. Vendors shall not use public trash receptacles for the disposal of unused items, boxes, or trash. Market booths should be manned at all times. If a Vendor needs someone to cover their booth, please locate the Market Manager, who will assign a volunteer to said space.

K. Severe Weather Cancellation: In the event of rain we will be able to relocate inside the

Event space. In the case of severe weather, the Market may be cancelled. To find out if

the Market has been cancelled, please call the Market Manager. In the event of rain we

will be able to relocate inside the Event space. The Market Manager will notify all scheduled vendors via text, email, and/or Facebook.

L. Housekeeping: No firearms or drugs will be allowed on premises. Refer to the Market

guidelines for other Market violations. No live animals can be sold at the market. Vendors are not allowed to smoke on the premises while you are selling.

M. Parking: On-street parking is available on E. College Street and on Cherry St. Additional parking is available in the parking lot at 516 E. College Street (PartCycle building).

N. Violations: Any complaint against any Vendor regarding the origination of their product(s), any other matter, such as being loud and/or disorderly to other vendors, shoppers, or city employees, must be directed to the attention of the Market Manager in writing. The Market Manager and the Market Board of Directors are responsible for reviewing and resolving complaints. Together, and at their sole discretions, they shall determine the following:

a) what type of investigation, if any, shall be conducted in response to written


b) whether or not the written complaints shall be provided to the Vendor against

whom the complaint is made;

c) and the time frame in which such a response shall be made.

When the Market Manager determines, in his/her sole discretion, that a vendor has violated

any provision of the Market rules/guidelines and the smooth operation of the Market

would be undermined, that vendor may be penalized. Violations could include:

(a) selling products not grown/produced by the Vendor;

(b) failing to show without notifying the Market Manager in advance;

(c) leaving early is not permitted

(d) failure to pay rent;

(e) arriving late and not being prepared to sell by the Market opening time;

(f) displays that are unbecoming of the overall intent of the market

(g) Failure to make a minimum of $100.00 in sales for 3 weeks

(h) Failure to notify market manager in time of skipping the market for 3 weeks

(i) Selling items not approved by the board in the initial application process

O. Failure to Show: Vendors must notify the Market Manager by the Monday before the

Market if they do not plan to participate. Failure to show without notifying the Market

Manager will result in a week’s fee of $20, as well as being required to remit payment in advance for the next Market day. Failure to show twice in the season without advance notice will result in the loss of the Vendor's reservation for the rest of that season.

P. Failure to pay rent: If a Vendor fails to pay rent they are removed from the Market until

payment is remitted.

Q. Approved Products- Vendors may only sell those products applied for and approved on their application.  Products may be added at a later time with prior approval from the CSFM Board.

The CSFM Board Reserves the right to sample or otherwise inspect all products sold at CSFM to insure consistent quality standards.

Any Vendor found with unapproved product is subject to discipline including expulsion.  

R. Violation Schedule (See N, O, and P above):

• 1st Violation: Written notification.

• 2nd Violation: Vendor can stay for the rest of the day, but will lose the right to sell the

following week.

• 3rd Violation: Vendor can stay for the rest of the day, but will not be able to return for the rest of the Market season.

S. Farm/Business Inspections- Each Vendor must allow for inspection as needed or requested by the Market Manager or Board. CSFM will make reasonable efforts coordinating inspection. Vendors who are uncooperative or willfully evasive may face disciplinary action including expulsion.

VII. Modifications: The Market Board of Directors, serving as the governing body and its

designated agent(s) shall implement and enforce all rules and regulations pertaining to the

operation of these Farmers Markets in a fair and equitable manner. The Market Board of

Directors further reserves the right to revise the Market rules and regulations at any time as

they deem appropriate provided the revisions are submitted to the Alabama Department of

Agriculture & Industries Farmers Market Authority Division for approval.

IX. List Of Banned Ingredients:

acesulfame-K (acesulfame potassium)

acetylated esters of mono- and diglycerides

ammonium chloride

artificial colors

artificial flavors

artificial preservatives

artificial sweeteners


benzoates in food

benzoyl peroxide

BHA (butylated hydroxyanisole)

BHT (butylated hydroxytoluene)

bleached flour

bromated flour

brominated vegetable oil (BVO)

calcium bromate

calcium disodium EDTA

calcium peroxide

calcium propionate

calcium saccharin

calcium sorbate

calcium stearoyl-2-lactylate



certified colors


cysteine (l-cysteine), as an additive for bread products

DATEM (Diacetyl tartaric and fatty acid esters of mono and diglycerides)


dioctyl sodium sulfosuccinate (DSS)

disodium calcium EDTA

disodium dihydrogen EDTA

disodium guanylate

disodium inosinate


ethyl vanillin

ethylene oxide


FD & C colors

foie gras

GMP (disodium guanylate)

hexa-, hepta- and octa-esters of sucrose

high fructose corn syrup

hydrogenated fats

IMP (disodium inosinate)

lactylated esters of mono- and diglycerides

lead soldered cans

methyl silicon


microparticularized whey protein derived fat substitute

monosodium glutamate (MSG)


partially hydrogenated oil


potassium benzoate

potassium bromate

potassium sorbate


propyl gallate



sodium aluminum sulfate

sodium benzoate

sodium diacetate

sodium glutamate

sodium nitrate/nitrite

sodium propionate

sodium stearoyl-2-lactylate

solvent extracted oils, as standalone single-ingredient oils (except grapeseed oil).

sorbic acid



sucrose polyester

sulfites (except in wines, meads and ciders)

synthetic nitrates/nitrites

TBHQ (tertiary butylhydroquinone)

tetrasodium EDTA

vanillin, when not naturally derived