Click below to read vendor bios in the following categories


Vendor Categories

The PRFM will feature vendors from the following four vendor categories:

  • Primary Producers (includes farmers of vegetables, fruit, meat, dairy, eggs, honey, maple syrup, plants, flowers, mushrooms, etc.)

  • Prepared food vendors (includes sellers of value-added food products such as jams, pickles, baked goods, etc. as well as ready-to-eat/drink items like coffee, salads, sandwiches, pizza, etc.)

  • Craft and artisans (makers of hand-crafted non-food items)

  • Community groups and Buskers

Farmer vendors will make up at least 60% of the vendor pool and will be required to hold MyPick certification or other certifications approved by the FMSC that verified they grow 100 percent of what they sell at the Farmers’ Market.  Prepared food vendors and craft/artisans using locally sourced ingredients and materials will be given preference in the application process.  The PRFM also welcomes community groups and buskers to apply to display/perform at the market.


Stall Fees

·       Full Summer season (26 weeks) = $583.44 ($22.44/day) + HST = $659.29

·       Daily $30.60/day + HST = $34.58

·       For those who require hydro $10.20/day additional charge

·       For those who require a vehicle on site $5.10/day additional charge

Every vendor will pay a base fee for each stall that they operator for a maximum of 4 stalls per vendor. 

Vendor Application Vetting and Selection

The Farmers' Market Steering Committee (FMSC) will create a vendor vetting committee (VVC) to review all applications for the market. To maintain status as a true farmers’ market the VVC will maintain an average of 60 % primary producers at the market.  The VVC will follow established criteria for each vendor category when reviewing each application. 


Vendor Vetting Criteria

  • My pick verification or other acceptable certification that have independent verification through farm visits guaranteeing that the farmer is growing 100 percent of the agricultural products they are selling at Market and fit the PRFM definition of a Primary Producer.

  • Assessment based on a tiered definition of regional (local) where preference is given to vendors within Peterborough County first and foremost then the region surrounding Peterborough County including the counties of Hastings, Northumberland, Durham, and Kawartha Lakes.

  • Preference will be given to full season vendors

  • Vendor offers new and unique products to the Market.

  • Preference will be given to prepared food vendors that can verify that they use regional agricultural ingredients and food bought from primary producers at the Market.

  • Artisans and Craft vendors have successfully passed a jury process where their products are assessed as handmade, authentic, creative, and a valuable asset to market customers. Preference will be given to artisans and crafters who source their materials locally.

  • Preference for multiple stalls will be given to primary producers.


General Rules and Regulations

1. Peterborough Public Health (PPH) requires that all vendors follow appropriate health and safely protocols.  Vendors are responsible for maintaining up-to-date knowledge of these protocols with respect to their products.

2. OMAFRA regulations require that all produce and other farm products be labeled as to their place of origin, content as well as volume and weight. It is the responsibility of each vendor to be knowledgeable about any applicable municipal, provincial, or federal regulations regarding labeling, measuring, packaging and health/safety restrictions/prohibitions with regard to their products.3

3. The PRFM further requires each vendor to label their booth with the town, township, and county in which they grow, prepare, or craft, as well as the distance from the Market, so that customers are fully aware of product origin. 

4. The PRFM may, without prior notice, deem it necessary to visit the farm or premises of a vendor to verify their claims of  ‘locally-produced’ items for sale. Claims of certified organic products must be backed by documentation from an accredited organic certifier. 

5. The maximum stall allocation will be 4 stall spaces per vendor.  One stall space includes a 10’ x 10’ footprint. Space for a vehicle or the use of electricity will incur an extra cost to the vendor.

6. Stall locations will be assigned by the Market Manager and every effort will be made to maintain the stall layout for the duration of the season, however, under specific circumstances, vendors may be asked to move their stall(s). Courtesy, respect and accommodation are appreciated.

7. Vendors may not sell, rent or sublet their stall space(s) to other vendors.  Stall-sharing may be allowed under circumstances that have been pre-approved by the Market Manager.

8. Stall Sitters: Vendors and/or their family or other qualified staff are expected to attend the Market in person to sell their products. Occasional use of booth sitters is permitted and vendors are encouraged to arrange a stall sitter rather than miss a market day.

9. Vendors are responsible for providing all display materials (tables, chairs, etc.) and setting up and tearing down their displays. Vendors must keep within appointed stall guidelines, not interfering with walkways. Shelters, umbrellas etc. must be properly fastened together and anchored immediately with at least 30lb (14kg) weights on each leg. Any ropes, poles etc. used in the shelter construction must not interfere with customer traffic. Vendors will be asked to immediately remedy or remove any shade devices that are not deemed to be secure. All vendors must have their name/business name prominently displayed. All vendors must remove their tables and products after every Market day.

10. All items for sale must have prices prominently and clearly displayed.  Vendors must not practice distress pricing by dumping products at bargain prices.  Undercutting other vendors will not be tolerated. Volume sales incentives (e.g. $2 each, 3 for $5) are permitted.  Each vendor will be responsible for sales tax collection, where applicable.

11. All stall-holders (including community groups) are expected arrive at the market site no earlier than 5am and no later than 6:30am on market day.  They will have their booth fully assembled and ready for customers by the beginning of the market day (7am).  Likewise, stall-holders are expected to keep their stalls open for the duration of the market session and will not begin to tear down until the market has closed for the day at 1:00pm. All vendors have to be off the site by 3pm 

12. Vendors are expected to provide the Market Manager with at least 7 days notice in the event of an unexpected absence from the market. If a vendor habitually misses market days, that vendor risks losing their stall for the remainder of the season.  

13. Vendors are asked to report their earnings to the Market Manager on a weekly basis. The importance of this information cannot be overstated. This collective information will be used in negotiations and collaborations with municipalities, funders, and sponsors in the future. All data is confidential and will never be used in any way to identify individual vendors.

14. Vendors are expected to keep their stall space clean and to remove their own garbage and recycling. 

15. No alcoholic beverages are allowed on the market grounds unless they are given out as samples by a winery or cidery selling at the Market who is approved by the Alcohol and Gaming Commission of Ontario (AGCO).  The sample must be consume at the Winery or Cidery’s stall.

16. No smoking is permitted on the market grounds.  No animals (except for service animals) are allowed in the vendor stalls, but are welcome in the walkways.

17. All market stall-holders are expected to treat other stall-holders, market staff, volunteers and customers with courtesy, kindness and respect at all times.  Non-compliance with this code of conduct is to be reported to the Market Manager.  If the incident cannot be dealt with in a satisfactory way at the time of reporting, it will be dealt with according to the PRFM Conflict Transformation Protocol (Appendix 1).

 Appendix 1: PRFM Conflict Transformation Protocol