Booth Map and Booth Assignments will be located in "Who's Where" section.
New for 2023
Vendor Booth Price increase
Farmer/Grower $ 10/market
All others $ 15/market
Food trucks $ 30/market
A single discount period will be available from March 24th thru April 30th. The discount is 30% but you must sign up and pay for a minimum of 7 market dates.
No refund on booth fees.
200"ish" East Main St
Selling Foods Made at Home (Cottage Food Rule) or Foods made commercially or in a commercial kitchen.
Vendors selling baked goods (cakes, cupcakes, cookies, breads, pies...cream cheese
may require lab testing before it can be produced in a home kitchen), dressings/sauces, candy/chocolates, jams/jellies, popcorn, dry goods, dehydrated foods and the like will need to have a permit through the Utah Cottage Food Rule. All canned or bottled products (other than fruit jams or jellies) will need to be submitted for evaluation to a Food Processing Authority and tested for pH and water activity. Furthermore, Meat, poultry and fish jerky products cannot be made under the Utah Cottage Food Rule neither can frozen or refrigerated, lo-acid or acidified canned foods. For more in formation, applications and labeling click
Cottage Food Rule Check Off List:
(a copy of these must be supplied to the market before you can sell)
1. USDA Certification (around $30) from USDA. Current Inspector is Cody Huft ...phone 385-245-8909
2. Food Handlers Permit from Tri County Health (you can get this online at http://www.statefoodsafety.com/)
3. Cottage Food Application Permit (you must go through the procedure for Cottage Food Rule and get the certification from Rebbecca Nielson 801-538-4956.
Commercial Enterprise or Restaurant Check Off List:
If you are a licensed commercial enterprise and/or restaurant , you will need verification of commercial food establishment license.
Cooking and Selling from a Commercial Kitchen Check Off List:
(a copy of these must be supplied to the market before you can sell at the farmers market)
1. USDA Certification (around $30) from USDA. Current Inspector is Cody Huft phone 385-245-8909
2. If you are making your food in a commercial kitchen, you must present the name of the establishment, the date it was made in the commercial kitchen and the kitchen MUST be a regularly inspected kitchen.
3. Food Handlers Permit from Tri County Health (you can get this online at http://www.statefoodsafety.com/)
(Note: If the food you are making in a commercial kitchen is high risk for food born illness, you will need to obtain a Serve Safe certification.)