Co-op Booth Guidelines

W.C. Farmer’s Market Community Co-op Booth
Guidelines


In order to guarantee a spot at the booth, vendors must contact market manager, Carol Bartlow, by Wednesday at 5 p.m. to let her know approximately what and how much they are bringing, and whether they are willing to watch the booth that week. Carol can be reached at 541-263-2246 or wallowacountyfarmersmarket@gmail.com. Please note Carol’s phone sometimes doesn’t go to voicemail.


Purpose
The purpose of the Wallowa County Farmers’ Market (WCFM) Community Co-­op Booth is to:
  • Increase produce options for market customers
  • Provide local non-­professional growers a means of sharing their bounty with the community and generating extra income
  • Provide aspiring professional growers a means of testing the market before committing to their own booth


Guidelines
  • The Community Co-­op Booth is shared amongst small growers in Wallowa County who lack enough product to justify renting a full booth for themselves.
  • Booth is only for produce or processed foods grown/processed by the vendor.
    • Processed foods allowed under Oregon’s Farm Direct law include jams, jellies, syrups, pickles, lacto-fermented fruits and vegetables, honey. Learn more here: http://smallfarms.oregonstate.edu/sites/default/files/small-farms-tech-report/farmdirect_producerprocessed.pdf
    • Baked goods allowed under Oregon’s Home Baking Bill include bread, cakes, pies, cookies, and confections such as caramels and hard candy. Learn more here: http://smallfarms.oregonstate.edu/sites/default/files/publications/home_baking_bill_final.pdf
  • Each week, one vendor may volunteer to serve as the booth attendant. This person will sell all products available, not just the ones they brought. Attendant may also be a Slow Food Wallowas volunteer or a WCFM board member.
  • One-­time WCFM member fee of $25 must be paid prior to first sales day at market (this fee is being waived during the 2017 season).
  • Vendors pay WCFM 10% commission of sales; this commission is waived if the market manager assigns a vendor to volunteer as the booth attendant. There is one attendant per market.
  • Oregon law requires processed food to be sold to the customer directly by its producer. Therefore, if a vendor wants to sell processed food, they will need to serve as the booth vendor that week. And, therefore, only one vendor of processed food is allowed per week.
  • Food items that can't be individually priced (e.g. salad mix) must be bagged (the booth is not equipped with a scale).
  • Eggs must be labeled with name and address of producer, the words “12 Ungraded Eggs” (assuming it’s one dozen), and date of packing. If washed, follow state washing guidelines.
  • Vendor agreement includes a disclaimer for food handling rules and Farm Direct laws (if applicable).
  • Market manager decides how many vendors can fit in the booth each week based on the amount of product they are bringing. It may be necessary to implement a waiting list, and/or encourage larger vendors to go in on their own booth.


Checklist for Booth Attendant
  1. Manager sets up canopy. Attendant sets up rest of booth by 9:15 a.m. All of the booth supplies are in a plastic tote.
  2. There is no scale, so vendors sell things like lettuce bagged. The booth has produce bags if they are needed by either vendors or customers.
  3. Vendors bring produce, eggs, or processed goods (allowable as per booth guidelines) by 9:30 a.m. Vendors are responsible for bringing their own displays, ice, etc. A nameplate or other small sign identifying the grower is a nice addition but not required.
  4. Attendant checks in produce using vendor inventory form, which is stored in tote. Vendor determines retail price for all product.
  5. Attendant creates pricing signage and arranges table with all vendor displays. Use the Sharpie and a sticky note anchored by a mini-clothespin. As things sell down, rearrange the display and keep signage accurate.
  6. It is not necessary to keep a running tab of sales. However, keep different vendors separate on the table, especially if they have the same product. At the end of the day you will need to know how many items each vendor sold.
  7. Attendant sells produce from 10 a.m. to 2 p.m. Checks should be payable to “Wallowa County Farmers Market.” Count change carefully! The booth is unable to accept credit cards.
  8. Cash box lock code given to attendant. Please note that when the lock is disengaged, the box comes apart when you pick it up by the handle.
  9. This booth accepts both SNAP tokens and SNAP-Match bucks as payment. No change may be given. If these are accepted, fill in form in cash box.
  10. Encourage locals to bring their food to the co-op booth! Give them a flyer and/or a vendor application (some are in the envelope in the tote).
  11. Vendors return at 2 to pick up excess produce.
    1. Attendant checks out vendor against inventory form. Be sure to do the commission worksheet.
    2. The vendor and attendant sign the form; these are given to market manager so store in the tote.
    3. Attendant fills out ¼-sheet “receipt” for vendor (stored in cash box). Vendors are not paid the same day; see #12.
  12. Attendant packs up tablecloths, forms, etc. and puts everything in the tote. Roll up banner, face-in, with cardboard support and rubber bands. Take down tables (they fold in half if you release the red latch.) Give the tote directly to manager (because of the cash box, do not just “leave it for her” at manager booth).
  13. Attendant is authorized to keep or share excess produce if it is unclaimed after 2:15 p.m. Note this and submit unsigned form to manager along with signed forms; vendor will be paid but may not contest payment.
  14. Checks will be available for pick­‐up at the following week’s market. After the final market of the season, checks will be mailed.



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