Revised March 2017
Thanks for your interest
in selling with Jonesborough Locally Grown!
Here you will find:
Here you will find:
Process for Becoming a vendor
2017 Fees and links to market rules
Staff and Board Information
Essential Market Information
Mission
Jonesborough Locally Grown (JLG) connects farmers, food and
the community. We are a 501(c)3
not-for-profit organization.
Our vision
Our vision
- Local food producers thrive and expand
- Consumers seek out farm fresh food
- Education and community events build strong partnerships between farmers and consumers
Our
values
- Community: building relationships surrounding locally-sourced foods
- Authenticity & Transparency: Markets that directly connect growers to consumers with complete information about production methods
- Nourishment: access to fresh, local foods as a foundation for better health
The markets organized by JLG are the Saturday Jonesborough Farmers
Market (May - October), Saturday Holiday Market (Nov - Dec) and the Boone
Street Market (year round store). We also offer a community commercial kitchen
space for the creation of value-added products in the Boone Street Market
building.
Our educational projects include our website farm listings and
‘know your farmer’ campaign to help consumers understand farmers’ growing
practices, our 100 Mile Dinners and our annual Farm to Table dinner which showcase locally grown food, farm visits
and best practices workshops, kitchen safety workshops, and cooking classes.
Governance
JLG is governed by a 9 member Board of Directors who set policy
and programs, establish rules and fees, promote the markets, fundraise, and employ staff, committees and advisors as needed to
achieve JLG’s objectives.
Volunteers
Community and vendor volunteers are critical to the operation of
all JLG activities. The Saturday
Jonesborough Farmers Market was founded by volunteers and entirely
volunteer-run for 5 years. Community and vendor volunteers help with the set-up
and take-down of the Saturday Market, staff the Saturday Market information
booth, coordinate the Farm to Table dinner fundraiser, serve as cashiers at the
Boone Street Market, and much more. Ask any Market Manager for information
about volunteering.
Producer-Vendor Requirement
To sell at JLG markets, the vendor must be the actual producing
individual. No reselling of any kind is
allowed and infractions will result in dismissal from the market. With
permission of the Market Manager, someone closely connected to the producer may be the
vendor at the Saturday Market (such as an employee of the producing
individual’s farm, or another member of the Saturday Market.)
Permitted Products
All items sold must be produced within 100 miles of Jonesborough TN
•
Produce, fruits,
vegetables, and animal products.
•
Prepared foods
(such as cheeses, homemade baked goods, honey, jams, jellies and canned foods)
are acceptable if they are locally produced by the vendor and are made in a
certified kitchen. Though the state
regulations allow home-made goods at farmers markets, JLG requires certified
kitchens for safety reasons. Vendors must
provide current copies of Health Department or Tennessee Department of
Agriculture (TDA) inspections/certifications to the Market Manager prior to
selling at any JLG market.
•
Meats
must be processed in a USDA inspected facility and have a TDA stamp. Vendors must provide current copies of Meat
Handler’s licenses prior to selling at any JLG market. Priority is given to
locally raised animals - raised from weaning or bred on farm.
•
Crafts
sales may be permitted at the Saturday Market or Holiday Market with advance
approval by the Market Manager. All craft sales require a separate craft vendor
application.
•
Plants
and flowers may be sold at the Saturday Market or Holiday Market.
•
Sales
space for any item may be limited at the discretion of the Market Manager.
Useful information for farmers market vendors: http://www.tn.gov/assets/entities/agriculture/attachments/AgFarFMRules.pdf
Useful information for farmers market vendors: http://www.tn.gov/assets/entities/agriculture/attachments/AgFarFMRules.pdf
Becoming a Vendor
1. Application Process
All vendors are required to read the
producer rules for the market (links below), complete an application, provide copies of all licenses,
permits and inspections/certifications and pay vendor fees prior to selling at
any JLG market. Applications are available by mail, email or in person at
either the Saturday Market or the Boone Street Market from the Market Manager.
Applications must be reviewed by a Market Manager prior to the vendor selling
at any market to ensure the JLG requirements have been met.
2. Farm Visit
A farm visit is required for all vendors.
Representatives of the market management visit each farm in order to better
know each vendor and their operation, and to ensure that all vendors meet JLG
market standards. Because all of our market managers want to get to know you
and your operation, vendors selling at Boone Street Market and the Saturday
Market may be visited by both managers. At the Market Manager’s discretion, a
vendor may be allowed to sell at one market before the farm is visited. It is
preferred that the farm visit take place prior to selling at any JLG market.
3. Licenses, Inspections/Certifications, Permits and Taxes
•
All
vendors selling through JLG markets must comply with all applicable Federal,
State, and Local ordinances, including Health Department and Department of Agriculture regulations.
•
Vendors
must provide current copies of Health Department and Department of Agriculture licenses, inspections/certificates and
permits prior to selling at any JLG market.
•
The
collection and filing of all related taxes is the responsibility of the vendor.
4. Guidelines for Product Labeling and Quality
The
following definitions are labels recommended by JLG to help growers uniformly
describe their
practices to customers:
•
Traditional: Term for growing practices that use
synthetic fertilizers or pesticides.
•
No Pesticides/Chemicals: Term for practices that grow without
synthetic fertilizers or pesticides but do not follow any certification
program.
•
Organic: Proprietary word for the USDA Certified Organic Program.
This term may be used by vendors selling under $5,000 per year in products AND
following all National Organic Program standards. Certified Organic vendors
must have their current permit on file with the Market Manager.
•
Certified Naturally Grown (CNG): CNG is a proprietary phrase. CNG
follows National Organic Program standards but is administered by farmers, not
the USDA. CNG vendors must have their current certification on file with the
Market Manager.
5. Quality
Customer satisfaction is what keeps the
market going! In the event that a market
manager receives a customer complaint, the vendor will be notified to replace
the product or work out a solution. At
the discretion of the Market Manager, low quality produce may be required to be
removed from display or marked “second quality produce”.
2017 Fees and links to market rules
Saturday Farmers Market:
$100 Complete 24 week season paid in advance
$ 10 Daily Market Fee *
(NOTE: New vendors wanting to try the market may pay a daily rate for up to 4 weeks and then apply those daily payments to a season membership).
Saturday Farmers Market:
$100 Complete 24 week season paid in advance
$ 10 Daily Market Fee *
(NOTE: New vendors wanting to try the market may pay a daily rate for up to 4 weeks and then apply those daily payments to a season membership).
$
50 Rotating Craft Booth (per 6
Saturdays)
For specific Saturday Farmers market rules and application, please see:
Jonesborough Farmers Market Producer Rules
For specific Saturday Farmers market rules and application, please see:
Jonesborough Farmers Market Producer Rules
Boone Street Market Consignment Vendor
$25 Application fee (one time fee)
$5 vendor membership paid monthly plus 20% of sales
Selling wholesale to the Boone Street Market is possible at the discretion of the Market Manager.
For specific Boone Street Market producer rules and application, please see:
Boone Street Market Producer Rules
Staff and Board Contact Information
Board
of Directors
Pat
Sheets, Secretary
Connie
Seehoffer, Treasurer
Curtis
Buchanan
Gary
Burkett
Reece
Barringer
Lexy
Close
Shelley Crows
Shelley Crows
Jonesborough
Locally Grown Executive Director
Karen
Childress
423-458-2123
Saturday
Market Coordinator
Erin Giebner
423-458-2122
Saturday Market On-Site Managers & Set-up
Saturday Market On-Site Managers & Set-up
Kari Simmons, Reece Barringer, Beth Finnegan, Mike Heiney
423-458-2122
Ashley Cavender & Erin Giebner
boonestmarket@gmail.com
423-753-4722
Seelye Coombs
boonestkitchen@gmail.com
423-753-4722
