Vendor Handbook

Read the Vendor Handbook

The Fishers Farmers Market Vendor Handbook is the year-to-year guide for being a vendor at our market. This document outlines specific policies, procedures, logistics, and requirements.


Vendor Handbook


Become a Vendor
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The vendor application period for our 2024 season has ended. Applicants will be reviewed and contacted by Erica Foreman by the beginning of March with their entry status.

Step 1 – See If You Qualify

The Fishers Farmers Market is strictly a food and farms market. We are interested in showcasing locally grown, raised, sourced, and produced products. All products sold at the Fishers Farmers Market must be grown, raised, or hand crafted in Indiana by the vendor. Vendors at the Fishers Farmers Market must reside in Indiana. Businesses wishing to become a vendor for the sole purpose of promoting their products or services are not eligible. 

Read through the Vendor Handbook before applying to review policies, procedures, and specific vendor logistics and equipment-related information.

The Fishers Farmers Market does NOT accept the following items:

  • Dietary or health supplements, CBD or cannabis products, vitamins, etc.
  • Service-modeled businesses
  • Food items not grown, produced, and/or processed by the vendor
  • Non-food items unless grown and processed by the producer (flowers, soap, beeswax candles)
  • Any product not produced in Indiana (unless an approved Specialty Food)
  • Beverages not produced by vendor business (such as canned soda or juice, energy drinks)
  • Carnival foods such as: corn dogs, cotton candy, candy apples, funnel cake, kettle corn, toffee, taffy, lemon shake-ups, etc.
  • Nationally/internationally distributed products (defined as distribution to 10 or more states)
  • Farmed salmon or salmon products (must be wild-caught)
  • Products from businesses that operate under a franchise agreement

Step 2 - Complete the Online Application

The application period for our 2024 season has ended. Applicants will be reviewed and contacted by Erica Foreman by the beginning of March with their entry status.

Step 3 - Application Review & Vendor Selection

The Fishers Farmers Market is fortunate to have returning vendors who come year after year. Consideration will be given to those vendors with seniority. Highest priority will be given to farmers, growers, and producers.

All vendors must be approved by the market manager before they are admitted to sell at the Fishers Farmers Market. Vendors are not selected on a first-come first-served basis, but through a juried process rather. Vendor selection criteria are designed to keep the market fresh, interesting for customers, and profitable for vendors. The Fishers Farmers Market does not offer exclusivity for any vendor, company, brand, or products sold.

New applicants will be interviewed by phone so the vendor selection team can learn more about their business and food service background. Applicants may be asked to submit samples of their products for the team to evaluate. (Please do not submit samples until requested to do so.)

The Fishers Farmers Market strives to be an accelerator for local food entrepreneurs to grow new businesses. It is not our intent to penalize concession and/or prepared food vendors for being successful, but our goal is to provide opportunities and support for emerging food producers rather than larger, well-established businesses. The reality is that some food businesses are simply too big for the farmers market.  We generally do not approve vendors with more than one brick-and-mortar (retail) location and prefer to provide market space to vendors who do not have retail stores.

Other vendor selection criteria include:

  • History with the Fishers Farmers Market including but not limited to: adherence to market rules and regulations; number of years participated in the market; weekly market attendance/tardiness record; and payment of fees
  • History of health department violations
  • Enhancement of overall product mix at the market without creating excessive supply of any one product as determined by the market manager and selection committee
  • Quality of products for sale by vendor as well as attractiveness and presentation of products/displays at vendor’s booth
  • For prepared foods, vendors must prepare their products in a commercial kitchen to better ensure the health and safety of our customers