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Vending Information Vendor selection for the 2011 farmers market season is complete. Applications for 2012 will be available online and and at the Vendors' Meeting held in January 2012 at Green Spring Gardens Horticultural Center, 4603 Green Spring Road, Alexandria, VA 22312.   Please read the following information to determine if you meet the requirements to be a vendor.  If you meet these requirements, fill in the information at the end of this page if you would like an invitation to the January Vendors' Information Meeting. The farmers markets sponsored by the Fairfax County Park Authority, is a locally grown, producer-only market system.  You must grow, raise or make all products you sell.  No distributors, re-selling or brokers are allowed.  All produce grown, meat raised and other products made must be within 125 mile radius of Fairfax County. The Fairfax County Farmers Markets DO NOT allow advertising or publicity for private enterprise or medical services. There is no mid-season admittance allowed. The Fairfax County Farmers Market accepts the following products for sale: Fruit, jellies, jams, cider, applesauce, fruit butters Vegetables, microgreens Beef, pork, bison, turkey, chicken, eggs, meat products i.e. sausage, brats Baked goods Honey, bee pollen products, beeswax candles Dairy products, cheese, butter, cheese spreads, ice cream, sorbet Potted plants, cut flowers, dried flower arrangements Herbs, teas, dry rubs, soups, soup mixes,  salsa, pestos, pasta We DO NOT allow the following items for sale in the market: Seafood, freshwater fish Coffee, olives Candles (beeswax candles are allowed) Soaps, lotions Clothing, leather goods Jewelry Pottery, paintings, crafts Knitted or croqueted items REQUIREMENTS TO PARTICIPATE: Vendors must carry liability insurance with a minimum of $200,000 per occurrence. The Fairfax Board of Supervisors, Fairfax County Park Authority and its officers, employees and volunteers will be included as additional insured on the vendor's insurance. Vendors must be able to produce enough products for a 24 to 28 week market season. Vendors with baked goods and other products prepared in a kitchen are responsible for securing a kitchen inspection through Virginia Department of Agriculture and Consumer Services, or the vendors' state authority on kitchen inspection and provide that certification to the office of the Farmers Market Coordinator. Vendors are responsible for providing copies of current certifications of   USDA approved facilities they use to make products to the office of the Farmers Market Coordinator, if applicable. Vendors are responsible for providing copies of current certification of milk and dairy inspection to the office of the Farmers Market Coordinator, if applicable. Vendors are responsible for providing copies of current certification of the agency responsible for processing cider to the office of the Farmers Market Coordinator, if applicable. If you wish to receive an invitation to the January 2012 Vendors' Meeting, please submit the following information: Comments/Questions: Name:   Business Name:   Product:   Street:   City:   State:   Zip Code:   Telephone:   Fax:   Email:   You will be placed on the mailing list for next year. Invitations to the Vendors' Meeting are mailed at the beginning of December. For more information, please call 703-642-0128 TTY 703-803-3354.