Thank you for your interest in the Millcreek Farmers’ Market. Our application period for the 2024 season is now closed, if you would like to be added to our vendor opportunity email, you may sign up here.
If you are a Utah farmer, we do have day stalls available for seasonal crops. Please contact Kim at kangeli@millcreekut.gov for more information.
Vendors at this market must be directly responsible for raising, making or producing the products sold here. No reselling or imported goods will be permitted. Upon acceptance vendors will be asked to sign policy documents.
We have a total of 40 spaces available, with priority given to fresh produce and artisan foods.
We also have limited space available for handmade crafts, prepared booth foods and community nonprofits.
CATEGORY DESCRIPTIONS & PRICING
Farm Produce Only -Products must be grown by the applicant and not processed prior to selling. Vending Fee $25/day or $270.00 for full season
Farm with Animal Products -Example: honey, eggs, dairy, meat. Products must come from animals raised on the applicant's farm. Products must be processed according to USDA and/or UDAF regulations. Vending Fee $25/day or $270.00 for full season
Packaged and Value Added Products -Food products prepared offsite and packaged for sale according to UDAF guidelines. Vendors must show a current UDAF Food Establishment Certificate or Cottage Kitchen License. (This category includes baked goods, jams, salsas, dips, etc...) Vending Fee 10% of sales collected weekly
Prepared Food and Beverage -Food products prepared onsite for immediate consumption. Vendors must be licensed by and compliant with Salt Lake Valley Health Department Guidelines. Due to space constraints, food vendors will operate from 10' x 10' canopies. No food trucks. Vending Fee 10% of sales collected weekly
Art and Crafts THIS CATEGORY IS FULL -Products must be handmade by the vendor. No reselling, MLM or imported goods. Vending Fee $50/day
Nonprofits -2 tables/week for community organizations covering local issues, city programs, food access and nutrition.
*full season applicants will be assigned a booth space for the season
