Aloha Community Farmers’ Market

2018 Handbook

Serving Aloha, Reedville, Cooper Mountain and Beyond!

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Address: 17675 SW Farmington Rd, PMB #509, Aloha OR, 97007



Phone: 503-662-8183

Table of contents

  1. Mission & Values
  2. Hours & Location
  3. Market Management
  4. Product Guidelines
  5. Product/Vendor Type Definitions
  6. Vendor Rules (Setup & Operation)
  7. Stall Prices & Fees
  8. Market Rule Enforcement & Disputes
  9. Vendor Licensing & Insurance
  10. Token Sales & SNAP
  11. What documentation/licenses are required to be a vendor at ACFM?
  12. Resources

  1. Mission & Values

Aloha Community Farmers’ Market (ACFM) Mission: The mission of the ACFM is to strengthen our local food system, economic vitality, and community identity. We do this by providing access to fresh, local and artisan food products sold directly from the farmers and producers themselves.  We aim to serve the Aloha, Reedville, and Cooper Mountain communities and beyond!

Market Goals & Values:

  1. Support local farmers, gardeners, artisans and food-related entrepreneurs by providing an avenue for selling their products.
  2. Provide a direct marketing outlet for low-income community members who are establishing their own businesses.
  3. Provide a space for multicultural exchange and community gathering.
  4. Promote a healthy diet and work toward the alleviation of hunger by offering access to fresh, local produce and quality foods for all.

  1. Market Hours & Location

The 2018 Market will be open every Thursday from 3 pm-7 pm -- RAIN OR SHINE -- from May 3, 2018 through September 27, 2018. ACFM is located in the front parking lot of the Bales Farmington Market Place, nearest to the intersections of SW Farmington & SW Kinnaman Roads in Aloha. The market’s address is 17675 SW Farmington Rd. #509, Aloha, OR 97007. This may be extended depending on weather and farmer participation.

  1. Market Management

Market Manager: Kody Harris, 

Board President:  Kevin Osborne,

Board Vice President: June Osborne, 

Board Secretary & Marketing Coordinator: Kelly Cormier,

Board Treasurer: Dorie Horne, 

To achieve our goals, the Market Management team:

  1. Secures and manages the physical Market site and daily operations of the Market.
  2. Accepts VISA, MasterCard, EBT, SNAP and WIC benefits in order to support vendor sales and promote access to fresh foods for all customers.
  3. Works to maximize customer attendance by marketing to the community via email, print and digital ads, and social media, and by coordinating Market day entertainment and other special events.
  4. Provides community booth space to allow local nonprofits and service-oriented organizations to share information with and introduce their programs to Market customers.

Board of Directors: The Aloha Community Farmers’ Market Board of Directors consists of President, Vice President, Secretary, Treasurer, and vendors who meet regularly to determine the policies and procedures governing the Market. More information available upon request.

Volunteers:  Community volunteers play a key role in Market operations, including advertising, publicity, setup, cleanup and managing on-site entertainment/activities.

Other Considerations: 

  1. Product Guidelines

Locally grown/produced products that may be sold at the ACFM include:

  Baked goods                          Berries                  Cut flowers

  Dairy products                  Eggs                          Fruits

  Herbs                          Honey                 Juice

  Meat                          Mushrooms                  Non-edible agricultural products

  Nursery products                  Nuts                          Prepared foods

  Seafood                          Specialty foods          Vegetables

          ∙ Crafts*

*See guideline #3 below.

While we strive for product diversity, ACFM reserves the right to prohibit anyone from selling and to prohibit any product from being sold at the Market. All products must comply with the Oregon Department of Agriculture, Oregon Health Department, and ACFM guidelines to ensure high quality products and consumer safety.

  1. All products must have been 100% grown, produced, processed, handmade, and/or collected by the vendor (family and/or employee) in Oregon or Washington. Products not grown (or propagated and grown for plant/flower vendors) by the applicant vendor will be considered Secondary Farm Products (SFP). Vendors selling SFP must contact the Farmers Market Manager directly for special permission.
  2. Vendors selling products as “organic” must be able to provide documentation of organic certification. This certification must be posted in their stalls on every Market day.
  3. Handcrafts are welcome on a juried basis but will not make up the majority of vendors. We are primarily an agricultural Market and above all we are working to promote access to local foods in order to accept Federal Nutrition Benefits (FNB).
  4. We must maintain a majority of vendors who are eligible to accept FNB; therefore, we only have a limited number of Artisan/Craft vendors.
  5. All products will be of good quality as determined by the Market Manager and the Advisory Committee. If the Market Manager determines a poor quality product is being sold and two staff or board members inspect the product and agree, the vendor will be asked to withdraw the product from sale. If a vendor continually violates quality standards, that vendor will be barred from the Market.
  6. The Market does not offer exclusive rights to any one vendor to sell any one product. Market customers generally benefit from having choices for a specific product or similar products. However, if the Market Manager believes the number of vendors offering the same or similar products is excessive, duplicate products may be denied entry.
  7. The sale of soda pop or other plastic bottled drinks are prohibited at the Market (see Product Guideline #1 above) (Water bottles are the exception). Beverages made by the vendor are highly encouraged.
  8. The Market is committed to reducing waste by encouraging hot/prepared food vendors to serve products on washable plates, forks and cloth napkins. Vendors are asked to offer durable/washable plates, forks and napkins before making disposable items available to customers.

If reusable serving items aren’t available, vendors should offer recyclable substitutes. If customers request their meal be prepared “to go,” vendors should first offer reusable or recyclable packaging.

If a customer is still requesting "to-go" and unwilling to purchase a reusable "To Go Box," the Market will permit vendors to use these types of one-use materials:

  1. Propane generators and biofuel generators will be approved on a case by case basis. If the generator is to loud, we may require a box with proper ventilation. The Market Manager has the authority to approve or disapprove a generator at the site, if it does not meet the approved ventilation, noise level or odor level. Gas and Diesel generators are not allowed.


  1. Product/Vendor Type Definitions


ACFM defines a grower as someone who actively manages the production of crops and/or livestock on owned or leased land.

Value-added Products

Value-added vendors must be involved in the processing and production of food products. Examples include fresh baked goods, jams, salsas, cheeses, cider, wine, beer, juice, nuts, packaged foods and other preserved products. Non-farmer vendors (i.e. meat, cheese, honey, pickles, etc.) are not limited to using only local ingredients, but preference will be given to vendors who source as many ingredients as they can from local farmers. All value-added items must be produced in compliance with existing law.

Growers who wish to sell value-added products must have grown or produced the main ingredients in their value-added products. Those farmers interested in selling farm direct value-added products must abide by all laws. For more information, please refer to: 

Non-Edible Agricultural Products

Growers wishing to sell non-edible agricultural products are required to have grown and processed (if applicable) the product. Non-edible agricultural products may include cut flowers, ornamental plants, organic compost or fertilizer, etc., and must be connected to a farm’s existing operations.

Hot/Prepared Food

ACFM defines hot/prepared food vendors as those who freshly prepare foods for on-site consumption. Preference is given to vendors who source as many ingredients as possible from local farmers.

Community Booth/Non-Profits

A limited number of stalls that offer services and information relating to local non-profit organizations, food, nutrition, gardening, arts, and education will be allowed. These stalls will be available for $15/week. Products cannot be sold at these stalls without Market Manager approval. Free product samples will be allowed.

Craft and Artisans

2nd Thursday Makers Markets will include a limited number of local artisans and vendors of handcrafted items. These booths are for items that are created, sewn, constructed or otherwise fashioned by the vendor are considered artisan and craft. These items must be significantly altered from the original state of the base materials in a way to make them original and unique. Resale or wholesale items are not permitted. Preference is given to vendors who produce items that are related to agriculture, cooking, food, gardening, landscaping or lawns, however other items will be considered by the ACFM.

Each item must be made by the vendor.  The market does not allow re-sale of crafts bought from distributors. Items must be of quality workmanship and approved by ACFM. All crafters and artisans will be required to be juried by the market manager prior to attending the market. A “vendor check” may be required prior to your acceptance into the market. All crafters/artists are accepted on “first-come, first-served” basis with consideration given to prior attendance record, seniority, product quality, and uniqueness of product. Applications must be turned in at least two weeks prior to attending the market to allow time for the market manager to jury the product.

  1. Vendors Rules (Setup & Operations)

  1. All vendors shall receive a copy of these rules. Vendors are responsible for making sure that all persons working at their stalls are familiar with and abide by these rules.

  1. Failure to abide by ANY of these rules will result in a written warning for the first offense and a $25 fine for the second offense. A third offense may result in termination from the Market.

  1. Vendors must be ready for operation by 3 pm. Vendor vehicles must be removed from the Market area by no later than 2:45 pm unless the vendor has a prearranged agreement to display his/her products in his/her truck. 

  1. In order to make set-up and tear-down most efficient, all vendors must adhere to driving in one direction through the Market. All vehicles entering the Market area must enter from one direction.

  1. Vendors are required to unload vehicles and immediately move vehicles from the Market area before completing set up. Vendors must pull to one side of the route to unload their equipment so as to leave space for other vehicles to pass.

  1. After the Market, no vehicles shall enter the Market until 15 minutes after the closing Market bell. This means that vendors are not allowed to enter the Market area with vehicles before 7:15 pm. This allows time for pedestrians to clear the street and promotes a safer operation. Vendors are required to completely pack their booth before retrieving their vehicle to load. THERE ARE NO EXCEPTIONS! (At the sole discretion of the Market Manager, vendors may be allowed to leave tents up while loading during inclement weather to protect products and stay dry.)

  1. Tents and tables shall be provided by the vendor and must not be a hazard to the public or other vendors. Tents must be weighted down.

  1. Each stall space must display a sign identifying the farm or business by name and its location. All descriptions of the products should be accurate and labeled according to applicable law(s).


  1. All vendors must clearly display prices for products. It is highly encouraged to have a price tag on each item, but at the minimum a board with the day’s prices must be displayed. Likewise, farm vendors selling products by weight must have their scale certified by the Oregon Department of Agriculture (ODA) and provide the Market manager with a copy of their certification.

  1.  It is preferable for the Market and the customers that those who attend stalls must be the principal producer or a representative directly involved in the production in order to respond to customers questions related to the products being sold.

  1. Someone must be present at the Market booth for the entire Market (3 pm-7 pm). Market volunteers may be available for 15 minute periods to stand in if you need to leave your booth for any reason.
  2.  Vendors cannot sell anything* before the official Market opening at 3 pm. There will be a Market bell to announce the official opening of the Market.

 *Selling to other vendors, Market staff and volunteers is acceptable before and after the Market bell sounds.

  1.  Vendors offering samples of their products must comply with the rules governing farmers Market sanitation and health issues as covered in the ODA’s Food Safety at Farmers Markets Guidelines.

  1.  Security/Cleaning Deposit: The primary purpose of this deposit is to promote responsibility for clean stalls, but may also be retained at the manager’s discretion to cover any damage, repeat violations, such as, but not limited to no call no shows or in lieu of paying a fee for using the markets’ canopy weights if yours are forgotten. 

Vendors are expected to leave their stall space cleaner than it was found after the Market closes, including street sweeping if necessary. NO EXCEPTIONS. A $25 refundable cleaning deposit is due upon Market acceptance. The deposit will be refunded to the vendor if they kept their stall space clean throughout their time at the Market, and once they have submitted their deposit request by completing an end of the year Market survey to the Market Manager.

  1.  Farmers Market trash cans are strictly for use by the Market Staff for the purpose of disposing of trash left by our customers. Vendors must take their trash with them at the end of the Market day. NO EXCEPTIONS.

  1.  Vendors are expected to conduct themselves courteously. It is the intent of the Aloha Community Farmers’ Market to make friends and benefit vendors, customers and the community. We encourage the farmer to be present at their booth at least once a month to better build a better community relationship.

  1.  All vendors must complete and sign a Vendor Agreement at the time of Application. Vendor Agreements are accepted when their application has been approved by the Board of Directors.

  1.  Vendors are responsible for paying for and complying with state and local health regulations and licensing requirements governing the production, display, distribution, sampling and sale of their products.

  1.  Vendors shall provide the Market Manager with copies of any permits and licenses applicable to the sale of their products on or by the first day of their Market participation. Examples include nursery licenses, organic certification and licensed kitchen for processed foods. Vendors who fail to comply with applicable state and local regulations may be subject to removal from the Market and forfeiture of stall fees. All licenses must be current.

  1.  Vendors are not allowed to smoke in the Market area. ABSOLUTELY NO SMOKING/VAPING OF ANY KIND IN MARKET AREA.

  1.  Hot and Prepared Food Vendors are not allowed to keep pets in the Market area. Vendor and Customers’ pets are allowed on leash at the owner’s liability and the market staff’s discretion.

  1.  All vendors must participate in the Token Program by accepting tokens as payment and completely filling out all associated paperwork. (See section J of this handbook for more information.)

  1.  All eligible vendors must participate in the Women, Infants, and Children (WIC) supplemental nutrition program, Senior Farm Direct Nutrition Program, and Cash Value Voucher Program. Vendors must attend training to participate in these programs.

  1.  All vendors must complete an end of the year Market survey, which includes reporting their annual sales, in order to receive their cleaning deposit and last token check. The ACFM depends on outside funding sources in order to support operations. Annual sales will be used solely for showing economic impact in order to appeal to funders, and will only be used in aggregate form.


The ACFM will generally open rain or shine and even during inclement weather unless the situation poses a threat to vendors or customers. When the Market Manager makes the decision to cancel a market prior to the market day, vendors will be notified by e-mail as soon as possible. (Vendors who have prepaid for the full season will receive a refund for the canceled date. All other vendors will incur no charge for that date and the prepaid week will forward to the next open day of the market.)  

• High Temperatures – If the temperature is predicted to be 100F or higher the day of the market, the market will be canceled.

• High Winds - All vendors are required to weight down their canopies with adequate weight to keep it on the ground. Canopies must be weighted on all four corners. The Market Staff may require canopies to be taken down that are at risk for taking flight either due to inadequate weights or high winds. The Market Manager may close the market early if conditions worsen.

• Lightning - In the case of lightning, an immediate response is recommended: Vendors with vehicles in the market should get into them and avoid touching the metal frame of the vehicle. All vendors with electrical equipment should unplug it at the first sign of lightning and step away from the appliance. Customers and Vendors without vehicles will be directed to get a safe distance from light posts or trees and should find shelter inside a surrounding business such as Bales Thriftway or other public space. The Market will close the market early if lightning occurs.

• Poor Air Quality – If the Department of Environmental Quality issues a rating of “Unhealthy” or worse the market will be canceled. If vendors or their staff have health conditions that would make their attendance unhealthy, they may cancel with at least 48 hour notice and their booth fee will be waived for that market.

  1.  Vendor Support for Promotional Activities

The Market sponsors many events and special programs throughout the season. Through these activities the ACFM generates media and consumer interest for the Market, its vendors and their products. We expect vendors to support these efforts by donating products and/or expertise where appropriate.  Please include our hashtag in all of your social media posts #ACFM2018

  1. Stall Prices & Fees

  1. Vendors may reserve stall space for the entire season, or pay on a week-to-week basis. A 10% discount will be given to those vendors who pre-pay for the entire season.

  1. Stalls will be approximately 10’x10’. If the vendor exceeds the allotted area, he/she will be charged accordingly.

  1.  Fees are as follows for a 10’x10’ stall:

Vendor Type

Weekly Rate

Agricultural Products (including produce, grains, beans, honey, eggs, cheese, meat, and flowers)


Value-added/Specialty Foods




Prepared (hot) Foods


Artisan/Craft Vendor


Community Booth/Non-profit


  1.  Vendor payment options:

  1. Vendors may pay for the entire season at the All Vendor Meeting on Thursday, April 26th, 2018.
  2. At a minimum, vendors must pay for the first and last Markets they plan to attend at the All Vendor Meeting on Thursday, April 26th, 2018, then one payment for each following Market day after that.
  3. The stall fee must be paid directly to the Market Manager during Market hours. The Market Manager will issue a receipt for payment the same day. Cash or checks will be accepted, NO tokens.
  4. Vendors must be present during the weeks to which they commit. Fees are non-refundable, but a credit will be given for stalls if the vendor is unable to attend the Market and gives a minimum of 48-hours* notice to the Market Manager.

*No later than 2 pm on Tuesday before the Market. Notice should be given via telephone. Acknowledged emails are acceptable, but if not acknowledged a phone call before 2pm on the Tuesday before Market should be made. Failure to contact ahead of time may result in last prepaid week being applied. If last week payment is applied due to a no call no show, then it will need to be repaid before you may return to the market.

Continued violations may result in the loss of your deposit or removal from our market, because it is unfair to the patrons coming to shop our market when we advertise ahead of time that specific vendors will be there and then they are not there.

  1. Two or more farmers/businesses may occupy a stall together with Market Manager approval. Each farmer/business must submit an application via

  1. Vendors may request a specific location. Priority will be given to vendors who:

The Market Manager will make the final determination of stall assignments.

  1. Reserved spaces may be occupied upon arrival. Reserved spaces not occupied 30 minutes prior to Market opening may be reassigned to another vendor. Stall assignments are subject to change.

  1. Market Rule Enforcement & Disputes

  1. The Market Manager or designee who has ultimate onsite authority and who is responsible to the Board of Directors enforces all rules of the Market. Complaints or problems should be directed to the Market Manager in a manner that is not disruptive to the Market. Written complaints will receive a written response; verbal complaints will be tracked but no response will be given.

  1. If a vendor does not abide by the rules of the Aloha Community Farmers’ Market, the Market Manager may take any action deemed appropriate, including barring the vendor from selling at the Market for that day and any future Market days.

  1. The Market Staff may visit each farm during the course of the Market season. If there are questions about products/quantities, Market staff will inspect the farm with an on-site visit, or hire an outside contractor to do so. The Market reserves the right to inspect any farm/business.

  1. A vendor may appeal any decision of the Market Manager concerning violation of these rules. Both the Market Manager and the vendor shall present disputes in writing to the Board of Directors. An appeals committee will resolve any continuing disputes between the Market Manager and a vendor. The appeals committee shall consist of three members of the Board of Directors. Agreement by two of the members of the appeals committee shall constitute a final decision of any appeal.

  1. Vendor Licensing & Insurance

  1. Token Sales & Supplemental Nutrition Assistance Program (SNAP)

The Aloha Community Farmers’ Market accepts SNAP/EBT, Visa, and MasterCard debit and credit sales. These transactions come in the form of wooden tokens. The Market staff oversees all transactions. Vendors are supplied with a Vendor Reimbursement Form* to record all token sales. All tokens must be counted, recorded and turned into the Market Manager by the end of each Market day. Vendors will be reimbursed for token sales at the end of each month.

*See page 16 for an example of the Vendor Reimbursement Form.

Section J Abbreviations:

SNAP: Supplemental Nutritional Assistance Program, formerly known as food stamps)

EBT: Electronic Benefits Transaction

WIC: Women, Infants, & Children (Special Supplemental Nutrition Assistance program)

FDNP: Farm Direct Nutrition Program

All growers eligible for participation in the WIC & Senior FDNP must apply and be authorized with the ODA before the start of each season. Authorized vendors must learn and follow all FDNP rules.

Token Sales: Customers may use their SNAP/EBT or debit cards to purchase wooden tokens at the Market Information Booth. These tokens bear the ACFM logo and may be used to purchase items at the Market. Tokens from other Markets that do not have the ACFM logo on them will not be accepted. All vendors accepted into the ACFM are required to participate in the token program.

Token Types: 

Token Eligibility Outline:


Veggies & Herbs

Plants for growing food, and seeds

Packaged baked goods, honey, dairy products, eggs, fish, meat, poultry, value-added edible products.

Ready-to-eat and hot foods intended for consumption at the Market.

Crafts, flowers, non-edible agricultural products


Change given?

$5 Blue Debit Tokens







$1 Red SNAP Tokens





WIC Fruit & Vegetable Vouchers FVV (Blue Voucher)

Senior & WIC FDNP Checks (Green Voucher)

Example: Vendor Reimbursement Form

At the end of each Market day, vendors will need to complete this form (or a similar form) with the total amount of each of the tokens your booth received (even if the amount is zero). Then, turn in the form, tokens and blue pouch to the Information Booth. You will receive your check at the first Market of the month or by mail.

Vendor name/Make checks payable to: Aloha Community Farmers’ Market or ACFM.


# of $1 EBT (RED) Tokens

# of $5 DEBIT (Blue) Tokens

Total Amount Due

Verified by Market

Amount to be Paid

Aug. 6th






K. What documentation/licenses are required to be a vendor at ACFM?

Vendors are responsible for complying with local, state, and federal requirements governing the sale and production of their products, and for acquiring the necessary permits and licenses. The following is a list of common permits and licenses required; however, it is not exhaustive. Please ensure that you meet the Oregon Department of Agriculture’s guidelines for market vendors.




Any Vendor selling edible products

Liability Insurance showing HFM as co-insured


SNAP & Debit Services Vendor Agreement

Scales:  anything sold by weight must be measured on a “certified” scale

ODA Scales Certification

ODA Measurement Standards Division

Organic Growers

Organic (OG) Certification


Plant and Nursery Growers

Farm Validation Report  or OG Certification

Nursery Growers License

Christmas Tree Grower License (if selling Christmas Trees)

ODA Plant Division

ODA Plant Division

ODA Plant Division

Processed Foods :  Foods prepared in a certified kitchen and prepackaged; seasonings, baked goods, sauces in bottles, etc.

Bakery License, Domestic Bakery License, Food Processing Establishment License or
Domestic Food Processor’s License 

Mobile Unit  License (if operating a mobile unit) and a Commissary License if using a commissary

Prepared food vendors using a commissary shall provide HFM with copies of all DEH inspection reports

ODA Food Safety

Department of Environmental Health

Department of Environmental Health

On-Premise Prepared Foods:  Food served hot to eat on premises

Temporary Restaurant License

Food Handlers Card for onsite Staff

Department of Environmental Health Department of Environmental Health

Meat and/or Dairy

Farm Validation Report or OG Certification

Meat Seller’s License

Meat Processor’s License

Dairy Processor’s License

ODA Plant Division

ODA Food Safety

ODA Food Safety

ODA Food Safety


Commercial Fisherman’s License

Shellfish Commercial Harvester License and any other applicable licenses

ODA Food Safety

ODA Food Safety


Food Processing Establishment License or
Domestic Food Processor’s License

Special Event/Temporary Sales License

Winery License

ODA Food Safety

Local OLCC Office

Local OLCC Office

Apple Cider

Food Processing Establishment License or
Domestic Food Processor’s License

Retail Food Establishment License

Cider Warning Label:

ODA Food Safety

Cider W

arning Text:

WARNING:  This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

Native American Vendors

The treaty rights of Native American vendors allows them to sell product without licensing.  The vendor’s tribal identification card will need to be submitted with the application to confirm Native American status.


Egg Handlers License

ODA Food Safety

Carbonated Beverages

Non Alcoholic Beverage License Type 12

ODA Food Safety

L. Resources

These resources are not an exhaustive list, however, they are meant as a starting point for vendors.

Certified Kitchens & Food Handling:

Washington County Health & Human Services

Phone: 503-846-8881 

Farm Direct Nutrition Program (WIC/Senior):

Oregon Department of Agriculture

Phone: 503-872-6600 

Farm Direct Marketing Resources:

Oregon Department of Agriculture 

License Database:

Oregon Department of Agriculture

Licensing & Food Safety Guidelines:

Oregon Department of Agriculture Food Safety Division

Phone: 503-986-4720 

Nursery Regulation:

Oregon Department of Agriculture Plant Division

Phone: 503-986-4644 

Oregon Central Business Registry:

Oregon Secretary of State Corporation Division

Phone: 503-986-2200 

Oregon Department of Agriculture Organic Certification Program

Phone: 503-986-4620 

Scale Certification:

Oregon Department of Agriculture Measurement Standards

Phone: 503-986-4670 

USDA Food & Nutrition Service SNAP Program

Phone: 503-326-5971 

Washington State Department of Agriculture Organic Food Program

Phone: 360-902-1805 

Washington State Department of Licensing 

Oregon Farmers Market Association

Phone: 503-525-1035 

Certified Humane

Phone: 703-435-3883 

Food Alliance

Phone: 503-493-1066 

Monterey Bay Aquarium's Seafood Watch Guide 

USDA National Organic Program

Oregon Tilth

Phone: 503-378-0690 

Salmon Safe

Phone: 503-232-3750