FAQ
1) How much does it cost to have a booth at the market?
$50
2) Do you have to reapply for each market?
Yes, we like to give as many members of our community a chance to participate as a vendor, so we do ask that you reapply for each market.
3) Can you participate in both the day and the night market?
Since we have quite a few applicants, we ask that you only participate in either the day or the night market. This way, we can invite more vendors to participate in the market
4) How much space do I get to set up?
8′ x 6′
5) Do I need to provide my own table/chair(s)
Yes, we do ask that you please bring your own.
6) Is there electricity available?
Yes, when we have an indoor market, we do have electricity available at no extra charge. Each vendor can use a maximum of 1,200 watts.
I am a SF Chocolatiere and I am interested in participating as a vendor in the next market event.
thanks for sending this out in the email.. found it very helpful.
I want to sell soups at your next market!!! Nice meeting you at this last one Iso…well done!
I love this idea! I have often wished there was a way for me to sell my stuff, but between the kitchen requirements and the fact that I can’t commit to being at a farmer’s market every week, couldn’t pull it off. I filled out your survey. Thanks!
Craig
Did you ever hear anything? Sorry, we get a lot of submissions, and sometimes something falls through the cracks. Please fill it out again if this is the case.
Thanks
Iso
Hi Iso,
I too have applied as a vendor and was not able to make the 2nd market. I have applied everytime since without a single word of response! I’m guessing you have a large number of vendors interested but some type of response would be great. I’d love to be a part of the market since I don’t have the money to start my own restaurant!!
Ryan
Ryan
Im sorry you havnt heard anything, we try to get in touch with everyone who applies. Email rachel@forageSF.com, and she’ll give you info on sample day.
Thanks
Iso
Craig
Please email rachel@foragesf.com, we’ll get in contact soon.
Thanks
Iso
I’ve been making (and selling) unique homemade jams for over 10 years. I’ve recently thought about going legit but have come to the conclusion not to as a form of resistance to the control of the agri/industrial food corporations. In addition, I can keep my prices down if I don’t have to pay a commercial kitchen all my profits.
I have worked at farmers markets for 10 years for a bread company and all the fruit for my jams comes directly from the farmers.
I am also making raw milk chevre & raising pastured veal off fresh goats milk and Berkshire pigs fed mostly fresh produce from farmers markets. I also do have goat meat for sale. Next year I also hope to have some Muscovy ducks & maybe a few pheasants for sale.
If this sounds like an interesting addition to your markets I like the idea of selling in an underground market.
Sandra
Sounds like you’re into some interesting stuff. The best way to get involved is to sign up under the vendor link on the market tab of this site.
Thanks
Iso
Im so glad some reccomended this web page to me. Now im ready to put my pesto sauce out there for more people to try. Im excited to give this a try.
I am interested in signing up for the next market. If you can please let me know the process I would greatly appreciate it. Thank you!
Hi Guys! So excited about involvement in this unique community. I’d like to know when there will be one next so I can make plans to drive to the Bay from LA =)
I would like to sing up for the next evening market if there is still opening, please let me know how do I go about doing this.
Thank you,
I am planning to start an ice cream business at some point next year. I make absolutely delicious ice cream according to the majority of people who have tried it. I do not have a business at this point or liability insurance and just make it from my home to experiment with recipes and to test them out on the public. Would it be possible for me to make ice cream out of my home and rent the necessary equipment to sell it at your market. This sounds like it would be a fabulous idea to get me on the right track.
How do we sign up for the next market? Thanks!
Hi There
I would like to participate in the next available market and I would like to know how to start the process. I make Argentinean alfajores
Thanks a lot!
Hi. When is the next sampling for new vendors? Thanks!
The next sample day is may 24th from 5-8pm at la victoria bakery in the mission. See you there.
Iso
The first step to becoming a vendor is to bring what you make to sample day. There is more info on the next sample day at foragesf.com under the vendor tab.
The first step to becoming a vendor is to bring what you make to sample day.
The Underground Market is made just for people like you, who are starting out. The first step is to come to sample day, the next one is coming up this tuesday, more info on that at foragesf.com under the Vendor tab. See you there.
Hello, When is the next sample day in June? Thanks!
I am a gluten free baker looking to be a vendor at the july underground market
Hi there,
.
I am interested in becoming a vendor at one of your markets (or more than 1
I am a Certified Organic Ice Cream Co. in the East Bay.
Please let me know if this is possible and how to go about it.
Thank you
Tara
Do you have to be a San Francisco Resident to take part in this event? Thank you.
Stacy
No, we’re equal opportunity to all areas. Just sign up on our email list at foragesf.com, and we’ll send you info when we have events.
Thanks
Iso
Tara
Please email mona at foragesf dot com for more info on becoming a vendor.
Thanks
Iso
Hello, my friend and I are very intrested in being a vendor at your market. We bake and make jam’s. Can I please know when the next tasting is??
At the moment the market is closed, shut down by the health department. We are trying to work with them to re-open it soon. Signing up for our email list at foragesf.com is the best way to stay up to date on when whats going on.
Thanks
That’s unfortunate about the shutdown. I definitely would like to participate as a vendor when possible. I make organic, gluten-free, vegan, pre/post-workout superfood energy/protein bars.
I’m looking forward to hearing about the reopening.