1. The market opens at 8:00 a.m. and stays open until 12 noon or until vendors sell-out. The market opens on Saturday, May 3 and will continue to operate on a Saturday only basis throughout the season.
2. All market vendors will pay an initial $10.00 space fee for their first sales day with a $5.00 per day fee thereafter.
3. Nee Hayden, Lillian Burke, Libba Perrin, and Bev Phelps serve as the volunteer Market Coordinators. They will collect the fees from each vendor.
4. The market is open to producers who either live or farm in Lincoln and surrounding counties.
5. Sales Allowed: Home grown vegetables and fruits, eggs, butter, flowers, plants, baked goods, honey, molasses, jams, jellies, and homemade crafts. Items such as baked goods, jams and jellies must be prepared in an N.C.D.A. inspected kitchen. Meat is allowed as long as the vendor has a N.C.D.A. Meat Handler’s Certificate. Pickles are allowed only if the vendor has passed the “Acidified Foods” class given by N.C. State University and has an NCDA kitchen inspection. Vendors who fit into one of these categories must provide appropriate paperwork to the Extension Service prior to selling.
6. Sales Not Allowed: Live animals, flea market type items, low-acid canned foods (such as beans, corn tomatoes, etc. as specified by the N.C. Department of Agriculture and Consumer Services.)
7. For the benefit of the market, a designated non-profit group may be approved to sell items such as coffee, soft drinks, and snacks as long as they don't compete with a regular vendor. The non-profit group will not pay a fee.
8. All foods sold must meet county and state sanitation regulations.
9. Vendors should practice good sanitation at all times. Vendors must wash their hands with soap and water after each visit to the port-a-jon.
10. Each vendor is responsible for leaving his or her space clean at the end of the day.
11. All sellers must have a vendor’s certificate with them while selling at the market. These certificates may be obtained from the Cooperative Extension Service in the vendor’s home county.
12. All items sold should be grown or made by the individual whose name appears on the vendor’s certificate. However, a minor portion of his/her supply may be purchased from other local producers who have vendor’s certificates. Such items must be in-season locally.
13. An employee or family member may represent the actual vendor for sales purposes.
14. All vendors must display a sign identifying the name and location of their business.
15. No sales are allowed except on the days and times which are designated above.
16. For the benefit of all, sellers are requested to abide by the above guidelines. Any problems that arise shall be referred to the volunteer coordinator and the Extension Service. Those not abiding by the guidelines will be requested to leave the premises.