Hood River Farmers Market

Regular season (May – November) applications are published in late January.

Winter season (December – April) applications are published in late August.

White Salmon Farmers Market

Applications are published in March.

At times we may not accept applications after the priority deadline if we already have a robust vendor pool. Application information can be found here.

We allow a wide variety of products at the farmers market, including:

Farm products: fruits, vegetables, nuts, honey, eggs, herbs, meat and dairy products.

Fish and seafood products legally caught in OR or WA.

Foraged products: mushrooms, herbs, plants or wild berries legally gathered from public or private land in the Gorge.

Nursery products grown or cared for by the farmer

Beverages using locally sourced ingredients.

Alcohol made in the Gorge with locally sourced ingredients. Only closed bottle sales and tastings of alcoholic beverages (pending approval from OLCC) will be permitted

Processed farm products/ value-added products like cheese, dairy, dried fruits and vegetables, jams, etc.

Prepared food items/ concessions: ready-to-eat foods prepared on site with locally sourced ingredients. There is high demand for vendors that can offer breakfast or lunch options at the market

Processed non-food agricultural products: wool, beeswax etc.

Craft products & art that meet at least two of the following requirements. All craft, art, or artisan products will be juried before acceptance into the market.

1)use local materials;

2) are unique or fill a niche in the market; preferably in the realm of food, farm or agriculture or products that celebrate the unique sense of place of the Columbia River Gorge.

3) a substantial ‘hands-on’ contribution to the final product by the vendor.

We do not accept applications from distributors of overseas items, commercial resellers, or those who are considered a direct sale/ multi-level marketing company (examples: Mary Kay, doTERRA, LuLaRoe, Herbalife).

Yes, we aim to support producers from the Columbia River Gorge. This includes Hood River, Wasco and Sherman counties in Oregon and Klickitat and Skamania counties in Washington. Exceptions are sometimes made for vendors who are able to bring quality items that cannot be sourced from the Columbia River Gorge.

Hood River Farmer Market

A standard 10’x10′ booth for farmers and food producers is $25 or 5% of sales (whichever is greater). A standard 10’x10′ booth for artists and craft makers is $30 or 5% of sales (whichever is greater). Please see the vendor application or vendor packet for a complete explanation of fees, including double booths and fee caps.

White Salmon Farmers Market

A standard 10’x10′ booth space is $15 or 5% of sales (whichever is greater). Booth fees are capped at $60 (ie you will not pay more than $60 if we charge you the 5% rate).

Application fees range between $25 – $35, depending on when the application is submitted.

No. Vendors are able to select their own market schedule on the application. Keep in mind: the key to market success is consistency.

Hood River Farmers Market

When you submit your application to be a vendor, you will be asked to choose the dates you wish to be at the market. Upon acceptance of your application, the market manager will confirm your approved dates and provide each vendor with a schedule of attending dates and waitlisted dates (if applicable). Vendors are allowed two excused absences from their attending dates in one season, i.e. 2 in the core (May – November) season and 2 in the winter (December – April) season. Please see page 2 of the vendor packet for the complete attendance policy.

The Community Table offers a space community members to use as a low-risk and cost-effective way to try selling at the market. This is also an opportunity for vendors to sell quantities that would not justify a full booth. It’s a good place to learn marketing techniques and get a feel for selling at a farmers market. The community table booth fee is 10% of total sales.

Crafts, arts and most other inedible goods are not permitted at the community table. Full booth spaces may be available upon completion of vendor application.

There are so many! Farmers markets provide:

• A consistent local outlet for your product
  • In 2023, Hood River Farmers Market vendors grossed over $1.2 million in sales
• An opportunity to build a customer base:
  • Hood River Farmers Market average weekly customer attendance is 1200, with over 2,000 each week in peak season.
    From customer surveys, we know that 65% of our customers live within 15 miles of the market location. 25% of our customers live 60+ miles from the market location.
• The ability to connect with customers and get feedback about your product
• An opportunity to accept food assistance program funds like SNAP EBT (formerly known as food stamps), Double Up Food Bucks, WIC and Senior Farmers Market Vouchers, etc. Complete details will be discussed on a case by case basis with all vendors, pending product eligibility.
• Learning opportunities from a network of other vendors, entrepreneurs and experienced small business owners
• Amplified promotion across Gorge Grown Food Network, Hood River Farmers Market and White Salmon Farmers Market platforms: print, newsletters, social media, radio etc.

If you are a farmer and use what you grow to make low-risk, value-added products like jams and pickles, you may fall under the Oregon Farm Direct Marketing Law Exemption.

Other vendor (non-farmers) who plan to sell value-added products like jams and pickles, will need to produce their products in a commercial kitchen.

If you plan to sell baked goods at the farmers market, you may fall under the Oregon Home Baking Bill Exemption. ). Qualifying baked goods include bread, rolls, cakes, pies, doughnuts, pastries, cookies, biscuits, crackers, confectionary items and all similar goods made for human consumption.

Vendors preparing and serving food on-site at the market will need a temporary restaurant license from the local health department.

Contact Hannah@gorgegrown.com with other questions regarding food safety and licensing requirements.