GUIDELINES for Lewiston Farmers’ Markets
STATEMENT OF PURPOSE
The Lewiston Farmers’ Market (LFM) provides area farmers, artists and crafts people with a venue
to sell their products directly to consumers. We provide a convenient location and friendly
atmosphere for the people of Lewiston and surrounding communities to access fresh, nutritious,
locally produced food and provide opportunities for under-served families and New Americans to
more easily and readily access this food. We support efforts for civic engagement in Lewiston and
the revitalization of the downtown.
A. The Lewiston Farmers’ Market is sponsored by St. Mary’s Health System and is supported
by staff and volunteers from the St. Mary’s Nutrition Center; a local and statewide resource
dedicated to promoting community health through organizing, advocacy and education.
B. The Nutrition Center (NC) will serve as the liaison between the market and the City of
Lewiston to coordinate space arrangements, city licensing, and other logistical details.
C. The NC will provide in kind support for market management, advertisement, and outreach,
coordination for incentive programs, nutrition education and daily operations.
D. The NC will manage a separate budget account for all funds collected from the LFM and
will expend these resources with input from LFM membership.
E. The NC and its Lots to Gardens program will support ongoing food access projects in
Lewiston and will link these projects with market activities where relevant.
F. St. Mary’s will provide General Liability Insurance to the LFM. Individual vendors are
expected to carry their own insurance in addition to the coverage provided by St. Mary’s.
MARKET LOCATION(s) AND TIME(s)
A. The Lewiston Farmers’ Market is a year round market that operates at two primary sites.
B. The Lewiston Farmers’ Market at Bates Mill 5 is located in the municipal parking lot
adjacent to Bates Mill 5 on the corner of Lincoln Street and Main Street.
C. The Market is officially open every Sunday from 10:00 am – 1:00 pm from no later than
Father’s Day in June through no later than the fourth week in October. Exact start and end
dates will be held determined by membership each season.
D. The market is held rain or shine.
E. When it rains market members have the option to set up inside the parking garage adjacent
to the municipal lot and will decide as a group whether to choose this option as rainy days
F. The Lewiston Winter Farmers’ Market is an indoor market and is located at the St. Mary’s
Nutrition Center on 208 Bates Street.
G. The winter market is officially held twice a month, the first and third Sunday of every
month from 10:00 am – 1:00 pm November thru April.
H. Dates, times and locations for the market may vary from year to year as decided by the
A. The voting membership shall consist of one representative from each participating vendor.
B. One vote per membership is allowed.
C. All new members are subject to the approval of the current voting membership or a
committee appointed by the membership.
D. Application for membership is open to all Maine farmers; local meat, poultry and dairy
producers; producers of value-added items such as baked goods and preserves; craftspeople
and artists. Handicrafts vendors may not represent more than 25% of total market vendors.
E. New applications will be reviewed and voted on during a special meeting of existing
members called for that purpose.
F. New members will be provisional for at least their first year, without voting rights and
subject to a vote on their acceptance into the market at a future special meeting called for
that purpose. During this meeting of existing members all outstanding provisional
members will be voted on for full membership. Provisional members must be voted in or
out at the end of their first year.
G. Applications submitted by prospective members will be voted upon when there is sufficient
space to allow an additional vendor. If there is no space available, a waiting list will be
maintained. Late applications will be considered only if they would fill a market void.
H. Simple majority votes carry the motion.
I. Site visits by member volunteers or market management will be made every two to three
years to member farms and business. Every new member will have a site visit during their
first provisional year.
BOARD OF DIRECTORS
A. The market membership will be led by a board of directors elected by a majority vote from
B. Elections will take place every two years at the annual meeting in April.
C. The board will consist of a chair, an assistant treasurer and secretary.
D. Board members will work with St. Mary’s staff and volunteers to help coordinate market
oversight and operations.
A. There will be two annual member meetings held each year.
B. The first meeting will be an end of summer and beginning of winter season meeting held
following the final summer market in of October and is mandatory for both summer
market members and new and returning winter market members.
C. The second meeting will be beginning of summer season meeting held in April and is
mandatory for all returning and new members selling at the summer market.
D. All other meetings involving all market members will be considered “special” meetings
called for the purpose of deciding new provisional market membership.
E. Regular steering committee meetings will be held monthly during the peak of each season.
ATTENDANCE AND PARTICIPATION
A. Members must attend the summer market each week and the winter market each month in
order to participate for the season. If a member cannot commit for the whole season they
can opt to sell at the market as a “guest vendor” for a select number of pre-scheduled
B. Members may arrive us early as two hours prior to opening time for the purpose of setting
up their stand. Members must gauge how much time they need for set up and must be
ready to sell for the opening of each market.
C. Members are expected to stay until close of the market regardless of whether they are “sold
out.” It is recognized that although members sell as individuals, the market is a cohesive
unit- its success depends on the cooperation and joint effort of all the vendors as a whole.
D. Members are encouraged to attend all pre-season member meetings that will be held
between January and April.
E. Members are encouraged to participate in all market activities
F. Members are not allowed to make any sales before 10 minutes to the opening of the market.
G. If a member needs to miss a market for some reason they must bring it to the attention to
market management at least 24 hours in advance.
H. If a member misses more than four markets in a season they are subject to suspension from
the market for the rest of the season.
I. Due to the limited amount of space for the winter farmers’ market not all market members
will be able to participate.
A. Market dues include two participation fees.
B. The first participation fee is due at the all member meeting in April; the second fee is due at
the all member meeting in October if a member is intending to participate in the winter
C. Checks should be made payable to “St. Mary’s Nutrition Center”
A. All products sold at the market must be either produced or caught in Maine and are
encouraged be from a distance no more than 75 miles from the point of sale in Lewiston.
B. In keeping with Maine State Law, at least 75% of the products a vendor sells must be
products they grow, catch or make. The additional 25% can be products that a vendor buys
in from other Maine producers. Market members must make market management aware if
they intend to purchase any products in for approval and list the products they will putting
forth for resale.
C. ANY and ALL products purchased in for resale MUST be clearly labeled with the name of
the farm or business in Maine from where they were purchased.
D. All produce and agricultural products that have been grown or produced by the vendor, or
a family member, or purchased from a local Maine producer must be fresh and good
E. Produce should be picked as close to market time as possible and handled in such a way as
to preserve freshness & quality until each market opens, and throughout the markets’
F. All craft items either made by the vendor and/or a family member or purchased by a local
Maine producer must be of good quality and should be clearly marked with the makers’
A. All producers of home-processed items such as maple syrup, honey, jams, jellies, relishes,
baked goods, home canned goods and pet-related foods or treats, are required by Maine
law to obtain the proper licenses from the Maine Department of Agriculture.
B. A copy of all applicable licenses must be on site at the market site with the vendor at all
times. Photocopies of these licenses will be kept on file by market management.
READY TO SERVE FOODS
A. All producers of ready-to-serve foods that will be packaged, assembled and sold at the
different market sites, such as sandwiches, salads, soups, and other similar foods are
required to obtain the proper licenses from the Maine Department of Agriculture and the
City of Lewiston.
B. A copy of all applicable licenses must be with the vendor at each market site the vendor
will be attending. Photocopies shall be given to the Market Manager.
A. Items that are made from a majority of materials, which are not grown, gathered, or caught
by the vendor, will be considered handicrafts or non-farm items.
B. Handicrafts and like non-farm items may be sold by members considered as farm vendors.
C. Handicraft vendors may not make up more than 25% of the vendors selling at the market.
PRODUCT PRICING, REPRESENTATION AND SALE
A. Predatory pricing or pricing products far below the cost to produce them will not be
allowed. Competition is good for everyone but throat cutting can destroy an entire market.
B. Any attempt to mislabel items for sale will be considered an attempt to defraud the public,
and may result in barring from the market.
C. Prices should be displayed clearly, either by use of a price list or with individual signs for
D. In the case of a non-satisfactory sale of a product, vendors are encouraged to consider
requests for refund when appropriate.
E. Each member selling at the markets will have a good understanding and knowledge of
his/her product, its handling etc.
F. Department of Agriculture law requires that fresh produce must be displayed at least 6
inches off the floor.
G. Eggs, fish, meat, and dairy products must be handled in a manner acceptable to state
regulations, e.g. product must be kept in a cooler or on ice or under refrigeration.
H. All produce sold by weight must be weighed for the customer at the market site.
STALL ALLOCATION AND SET UP
A. Members are responsible for the set up and breakdown of their stalls.
B. The number of stall spaces available at the LFM at Bates Mill 5 will be determined by the
manager in partnership with the membership and will be dependent on market growth for
C. Stall size should not exceed 12-foot by 12-foot space and only one vehicle is permitted at
D. The Lewiston Winter Farmers’ Market can accommodate approximately 24 vendors with
stall sizes ranging between 4 ft and 8 ft.
E. Stall sizes at the winter market will be determined between market management and
individual members based on their needs.
F. Members are expected to bring their own tables, chairs, E-Z ups and other materials
necessary for their stall for the Bates Mill 5 market. They may inquire about other
arrangements with market management but managers are not responsible for providing
materials. Vendors must post their name and farm location at their stall each market day.
MEMBER CONDUCT & PRESENTATION
A. Members should present themselves in an appropriate manner, dress and state of
cleanliness. Shirts must be worn. The site manager may mention to vendors if their
appearance or manner could be deemed offensive to customers.
B. Members must park their vehicles in a safe and space-efficient manner.
C. No hawking or calling out to attract buyers is permitted.
D. Consumption of alcoholic beverages by vendors at the market is prohibited.