2018/2019 Milwaukee Winter Farmers Market Vendor Application
Milwaukee Winter Farmers Market
10th Season – 2018/2019
Greenhouse Annex at the Mitchell Park Conservatory ("The Domes")
524 S Layton Blvd Milwaukee WI 53215
November 4, 2018 to March 30, 2019
Saturdays 8:00am – 12:00pm (note one hour earlier than last season)
(note: NO market on November 24 or December 29)


Thank you for your interest in the Milwaukee Winter Farmers Market (MWFM). We are the Milwaukee-area’s premier winter farmers market, and bring in a great variety of local food from Wisconsin. We are a producer-only market, and strive to have diverse representation of locally-farmed goods and local food products so we can help customers eat local longer.

We get more interest from businesses than we can accommodate at the MWFM. Please know that these are the factors considered for accepting vendors in the market:
• Seniority at the MWFM
• Farm or business’ distance to market
• Product quality and diversity
• Product offering fits the needs of the community


Below are the Rules of the MWFM. Please read carefully before applying to make sure your business fits the requirements of the market. If you need a copy mailed to you, please see contact information below to request.

The MWFM is operated by the Fondy Food Center, a non-profit connecting neighborhoods to fresh, local food, from farm to market to table. Please visit www.fondymarket.org to learn more about our work.

Questions about the Milwaukee Winter Farmers Markets should be directed to:

Katie Hassemer, Director of Farmers Markets
Fondy Food Center
1617 W North Ave Suite 4
Milwaukee, WI 53205
khassemer@fondymarket.org
414-562-2282 x103


2018/2019 Milwaukee Winter Farmers Market Rules

I. Dates, Hours of Operation, Location, and Name
The 2018/2019 Milwaukee Winter Farmers Market (MWFM) will take place on Saturdays from November 3, 2018 to March 30, 2019, from 8:00am-12:00pm (please note time change for this season!). There will be no market on November 24 or December 29, making the market a 20-week season. The MWFM is in the Greenhouse Annex of the Mitchell Park Conservatory (The Domes), at 524 S Layton Boulevard Milwaukee, WI 53215.

II. Market Operations
a) Set-up and Take-down Timeline: The Greenhouse Annex will be open to vendors around 6:00am each Saturday. Vendors have until 7:45am to get everything loaded-in and set-up. At 8:00am all vendors must be prepared to sell. The market is open until 12:00pm, and vendors are expected to stay in their stall, with no early pack-up, until the market closes. Stall spaces must be kept clean during the market, and with nothing left behind, including debris, at the end of the market day.

b) Unloading, Loading and Parking: The circle in front of the Greenhouse Annex is available for vendors to unload and load from. Vendors should provide their own handcarts. This process should be done in a timely manner to allow for other vendors to get in/out of the market. When available, MWFM will have volunteers to help with load-in. Vendors must park in the rear parking lot of the Domes complex during the market.

c) Attendance: Vendors may be accepted full-season or partial season. The expectation is that vendors are present for all market dates that they are accepted for, unless if severe weather or other factors closes the facility. In case of closures, Market Management will notify vendors in as timely a manner as possible; news outlets may also announce closure of the facility. If vendors cannot make a market, they must contact Market Management in writing by the Wednesday before the market, or as soon as possible if an emergency occurs. Vendors unable to attend the market may not sublet their space to another business. Unannounced absences may result in the vendor losing their placement at the MWFM.

d) Stall Assignment: Each vendor will be assigned a stall space, which in most cases will be the same stall space all season. Stalls are either 8’ x 6’, 8’ x 8’, or 8’ x 10’, with pricing relative to size and layout. There are limited number of each size stall; assignment will be based on availability. Vendor’s set-up must stay within boundary of stall space. Market Management has the right to move vendors if the change is in the best interest of the market. Part-time vendors will be placed in stalls under discretion of Market Management.

e) Signage: All vendors are encouraged to display a large (suggested minimum 12” x 24”) sign stating the name and location of the farm or business. All vendors are required to display prices of products being sold. If any product has been accepted into the market by Market Management that was not produced directly by vendor (such as product not offered by any other vendor, but still farmed or produced locally), there must be signage displayed stating origin of product. Certified Organic products must be clearly labeled, with proof of valid certification provided at market upon request; the same is valid with all required licenses and certifications.

f) Fees: Small stalls (8’ frontage x 6' deep) will be $34.50/week or $690 for full season (add $5.75/week if a corner stall). Medium stalls (8’ frontage x 8' deep) are $46/week or $920 for the full season (add $5.75/week if a corner stall). Large stalls (10’ frontage x 8' deep) are $57.50/week, or $1,150/season (add $5.75/week if a corner stall). Once accepted into the market, a $100 deposit is required to secure vendor’s stall space, whether full-time or part-time. Half of the remaining balance would be due by November 3, 2018, and the remaining balance would be due by January 12, 2019. If filling in for a weekend not originally assigned, weekly payment will be accepted day-of market.

III. Vendor and Product Guidelines
The MWFM’s vendors are Wisconsin growers and/or producers of the products that they intend to sell at the market, and maintain an actual hand in the growing and production of their products. Clerical, administrative, or branding/marketing does not solely constitute an “actual hand” in the growing or production. Applicants to the MWFM must list all products they intend to sell on their application. Market Management shall review and then accept or deny products. Vendors adding new items during the season must first submit in writing and have approval from Market Management before selling those items. The Market Management has the right to do farm or site visits to view production or products. All vendors are required to comply with applicable local, state, and federal laws, rules, and regulations. The vendors must comply with all applicable food safety regulations. Vendors are required to obtain all appropriate permits or licenses, and have ready to provide upon request at each market.

Approved Products for the MWFM:
Note: if your product doesn’t fit in any of the following categories, please contact Market Management for guidance.

a) Baked Goods: Baked good must be produced in a licensed commercial kitchen, whether owned or leased by vendor. Vendor must be involved in the production of the baked goods, and may not use pre-made doughs, batter, crusts, or dry ingredient mixes. Baked goods to be sold at the market should highlight regional produce and seasonal ingredients. Bakers who use local eggs, grain, butter, and dairy, especially from fellow market vendors, are given priority over those who source nationally. At this time no businesses falling under "Cookie Bill" will be permitted.

b) Canned Goods (including whole fruit or vegetables, jams/preserves/jellies, pickles, salsa, sauce, condiments, etc): The fruits and vegetables used in canned goods should be farmed or grown by the vendor, unless if noted to Market Management and an exception is made. Products in that case should be sourced locally. A vendor in compliance with Wisconsin Act 101 (the “Pickle Bill”) may sell at the market if Market Management individually approves. In the market application, applicant should note facility in which canning is happening. Vendor should not be outsourcing this process, unless if approved by Market Management.

c) Cider: Cider must be produced from fruit from the farmer/grower’s land or leased orchard, but may be processed off-farm in a facility that ensures that the cider is made with the fruit from vendor’s orchard.

d) Dairy:
a. Fresh Milk: Fresh milk must be 100% from the vendor’s own herd. Additives, such as chocolate for chocolate milk, may be used minimally with prior approval from Market Management.
b. Cheese and Butter: Both farmstead (made from the milk from the producer’s own heard) and artisanal (made from milk purchased by the producers from a local farm) cheese and butters are accepted at the MWFM. For artisanal cheese or butter, all milk must be purchased from Wisconsin farmers.
- If the vendor delivers milk to a licensed dairy plant, the vendor must keep their milk separated from the general milk supply of the plant that is making the cheese. The vendor may sell no more cheese than can be produced by the amount of milk delivered. More than one dairy plant may be used as long as the same guidelines are followed.
-The vendor must use their own label on the product.
-The vendor must have input into the cheese-making process. If the vendor uses milk produced by a contracted local farm, then the vendor needs to regularly participate in the physical cheese-making process.
-Cheese must be produced at a licensed dairy plant with a licensed cheesemaker.
c. Yogurt and Frozen Dairy Products: Yogurt and frozen dairy products must be made with milk produced by the farmer or source from a Wisconsin farmer. Preference will be given to products that utilize locally available flavorings (eg: fruit or honey).

e) Dried Fruits, Vegetables, or Legumes: Raw product must be from vendor’s own produce. All applicable processing laws apply.

f) Eggs: Eggs must be from the vendor’s own fowl and must be produced by hens which have been raised by vendor for at least 75% of their production weight. No re-sale of another farmer’s eggs is allowed by any vendor.

g) Fish and Shellfish: Fish and shellfish must be raised or caught by the vendors. Farmed fish will be considered on a case-by-case basis, along with other requests. Processing facility must be included on vendor application with products. Value-added product including fish or shellfish must have the vendor’s caught/raised fish or shellfish as primary ingredient.

h) Flavored Oils and Vinegars: Flavored oils or vinegars must be prepared by the vendor using their own produce. Out of state ingredients (such as olive oil) may be used with approval of Market Management.

i) Flowers: All fresh and dried flowers, floral bouquets, and wreaths must be grown by vendor. Additional components to product being sold may be permitted with Market Management approval.

j) Grain Products: Flour, granola, oats, baking mixes, etc must be prepared by vendor using their own grain. Grain or ingredients, such as processed regional produce, purchased directly from regional farms or orchards may be permitted with Market Management approval. Non-regional ingredients (such as olive oil, raisins, and spices) may be purchased and used with approval. Commercial mixes are not permitted. Preference will be given to vendors who grow the majority of the ingredients they sell.

k) Herbs and Value-added Herbal Products: All herbal products in this category must include herbs grown by the vendor. Vendor may use fresh or dried herbs to make value-added products (soaps, tea, infusions, etc), as long as full product list is provided to and approved by Market Management. Additional ingredients should highlight regional produce and seasonal ingredients, and sourced locally wherever available.

l) Honey: Honey must be from the vendor’s own hives, but may be processed off-farm. The vendor must provide processing location to Market Management. Value-added honey products (eg: candles, body products) must be produced by vendor, unless approved by Market Management.

m) Livestock and Poultry: All meat products must be 100% from the animals raised from weaning by the farmers to at least 75% of the live weight or to 18 months at slaughter. All poultry must be raised by the farmer. The purchase of chicks from a commercial hatchery is accepted. Animals must be butchered at a certified facility. All meat products and poultry sold must carry label identifying product and the identification of the producer (MWFM vendor). If other inspections are required, such as from the USDA, their identification must clearly be displayed on product.

n) Maple Syrup: Syrup must be produced from sap that vendor collects. Vendor should be involved in processing the sap into syrup, unless otherwise approved by Market Management.

o) Nuts: Nuts must be gathered on the property owned or leased by vendor, unless otherwise approved by Market Management.

p) Pasta: Pasta should be produced from scratch by the vendor. Preference is given to vendors who use their own raised/grown ingredients (eg: eggs, produce), and use otherwise locally-produced ingredients. Out-of-state ingredients (such as olive oil) may be purchased and used with Market Management permission.

q) Prepared Hot Foods: Vendors making food on-site or preparing hot foods for sale must adhere to all health and safety regulations. Preference is given to vendors that complement the farmers market by sourcing ingredients from other vendors, or otherwise are buying local and seasonal products.

r) Produce: All fresh produce, defined as vegetables and fruit, for sale at the MWFM must be 100% grown by vendor. Vendors that have partnerships with other farmers that grow for the vendor need to be approved by Market Management before sale. The re-sale of produce is strictly prohibited.

s) Seasonal Farm Products or Crafts: Seasonal farm products and crafts produced from materials grown or gathered on the farm by the vendor will be approved on an individual basis by Market Management.

t) Sorghum: All sorghum must be from sorghum cane grown by vendor. Processing the syrup should be done by vendor, unless otherwise approved by Market Management.

u) Wild Foraged Products: Products must be foraged in consideration with any rules or laws governing the land being foraged. Proof may be required of where product was foraged from. Vendor must provide accurate list of all products offered for sale.

v) Wool and Pelts: Wool and pelts must be from vendor’s own animals, but may be processed, carded, cleaned, or spun off-farm.

Notes on Processed or other Value-Added Products
-“Processing” means canning, extracting, fermenting, distilling, pickling, freezing, baking, drying, smoking, grinding, cutting, mixing, coating, stuffing, packaging, bottling, or any other process to treat, preserve, or package food or other agricultural products.
-“Value-added” adds value to a product, and usually preserves it longer as well (eg: fresh tomatoes into canned tomato sauce)
-Vendor should grow or produce the major ingredient before processing it into a value-added product. Exceptions may be ingredients such as oil, sugar, vinegar, and water. All ingredients must be included on vendor application.
-Vendor must be actively involved in processing of the product. Market Management must approve if someone else is processing on behalf of the vendor.
-Non-edible agricultural by-products (eg: antlers, beeswax candles) may be allowed when the vendor also sells the associated agricultural food from which the by-products are derived (eg: meat, honey).

IV. Market Participation – Limits and Rights
a. Multiple Businesses: A vendor who may be involved in more than one business is limited to selling items at the market as only the business that applies for and is accepted into the MWFM.

b. Approval of Selling Privileges: A vendor’s acceptance into the MWFM is always for a specified period, and never exceeds one market season. Applications need to be filled out yearly, and are always subject for approval by Market Management.

c. Product Overlap: Vendors whose products or practices place them in more than one category listed in the Rules are subject to all the requirements of each category.

d. Exclusivity: The Market does not offer exclusive rights to any one vendor to sell any one product. The market’s customers generally benefit from having choice. However if Market Management believes that the number of vendors offering similar products is excessive, duplicate products may be denied acceptance.

e. Part-time Participation: In order to have the greatest diversity of products and vendors represented at the market, we create part-time vending opportunities. Also, some vendors have interest in only participating occasionally at the market, whether due to product availability, time, or another reason. Such participation is subject to space available and Market Management’s approval.

f. Welcoming and Friendly Environment: Vendors are expected to treat fellow vendors, customers, and Market Management with respect. We strive to create a culture of inclusivity at the market that embraces culturally and economically diverse customers. Vendors are expected to contribute to this inclusive environment. If any vendor is not making the market a welcoming environment, is not being a good neighbor, or is not adhering to the market Rules, Market Management has the right to terminate the vendor’s acceptance into the market.

g. Grievances: Vendors and customers have the right to file grievances with the MWFM. They must be submitted in writing, and will be addressed by Market Management within 30 days.


V. Supplemental Nutrition Assistance Program (SNAP) at MWFM
The Supplemental Nutrition Assistance Program (SNAP), formally called Food Stamps, is the nation’s largest nutrition assistance program and the cornerstone of the federal government’s efforts to alleviate hunger. The MWFM is approved as a market to be able to accept SNAP benefits, which is referred to FoodShare or the “Quest Card” in Wisconsin. Customers can use their Quest Card at the MWFM Info Booth, and receive $1 wooden tokens to be able to use their benefits. It is our requirement that all vendors with eligible items take the SNAP wooden tokens as payment. More about the program:
a) SNAP Benefits – Eligible Foods:
1. Foods for the household to eat, such as: breads and cereals; fruits and vegetables; meats, fish and poultry; and dairy products.
2. Seeds and plants which produce food for the household to eat.
3. Households CANNOT use SNAP benefits to buy: beer, wine, liquor, cigarettes or tobacco; any nonfood items, such as pet foods, soaps, paper products; household supplies; vitamins and medicines; food that will be eaten at the market, hot foods.

b) Tokens that can be used must state the MWFM’s name on them; no other market’s tokens are allowed. Change cannot be given for the $1 token. Tokens do not expire, but customers are encouraged to spend them in the current season.

c) The Fondy Food Center, MWFM’s parent organization, occasionally has local and national partners that help us double the dollars of SNAP customers. We may have a program in 2018/2019 to match SNAP dollars with vouchers for additional fruits and veggies at the market. The requirement is that all vendors with eligible items will participate in that program as well.

d) Vendors are to turn in tokens and vouchers at the end of each market day. Vendors are not to use these tokens or vouchers for personal purchases at the market; it is illegal to use someone else’s federal benefits. The MWFM tracks the tokens with the vendors, and reimburses monthly, as long as the reimbursement is above $10 in a one month period. There is a 5% processing fee to cover the terminal fees, staff time, accounting, auditing, tokens, and vouchers to allow for food assistance and incentive programs to exist.

VI. Revision of Rules
These rules govern the operation, administration, and management of the Milwaukee Winter Farmers Market (MWFM). MWFM will implement and enforce all rules and regulations pertaining to the operation of the Market. MWFM can change, delete, or modify these Market Rules from time to time and take any reasonable action to enforce them.

I have read the Milwaukee Winter Farmers Market Rules, and agree to comply if accepted into the market for the 2018/2019 Season. *
Please print this page if you want to keep it for your records. Contact the Fondy Food Center if you want a copy of the Rules emailed or mailed to you. khassemer@fondymarket.org or 414-562-2282 x103
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