For Vendors

For Vendors

The Overland Park Farmers’ Market is an essential food provider, connecting the community with local goods. It’s a vibrant gathering place where farmers and artisan food producers come together to offer high-quality, farm-fresh, local goods to more than 250,000 visitors each year, including those who rely on EBT benefits to access healthy, affordable food.

Vendors applying for booth space at the Overland Park Farmers’ Market must sell farm fresh products and/or artisan foods. The Overland Park Farmers’ Market does not accept vendors selling arts and crafts, clothing, jewelry or franchise products or organizations seeking to reserve a booth for informational purposes only.

Contact

Kristina Stanley
[email protected]

An arrangement of vegetables with a basket labeled "Atisan Lettuce, $4 or 2 for $3, Homegrown"
A crowd browses vendors under the Farmers' Market pavilion.
Brightly colored flowers

Market Philosophy

The Overland Park Farmers’ Market is an essential community resource, connecting shoppers to a wide variety of products produced by local farmers and small business owners.

By permitting the consumer to buy directly from growers and producers, the market promotes a culture of stewardship and commitment that supports the economic vitality of both Downtown Overland Park and the surrounding local food system.

This vibrant public gathering place celebrates diversity through the collaboration of its vendors, shoppers and staff who bring their unique identities, passion and purpose to the market experience. The Overland Park Farmers’ Market empowers all patrons through its ongoing dedication to accessibility and education.

The market remains committed to vendors who strive for excellence, integrity and sustainability while keeping local food at the forefront. Products are thoughtfully curated to meet market demands, align with the culture of the Overland Park Farmers’ Market and evolve alongside a growing customer base.

Vendor Applications

Applications for 2025 are closed. Applications for 2026 open in December.

Vendor Types

Farmers’ Market staff categorize vendors into three groups, based on the products vendors sell.

The primary emphasis of the Overland Park Farmers’ Market is on farm fresh products. When accepting applicants, Market staff prioritize farm vendors over food vendors, and food vendors over and specialty vendors. Farm and food vendors also have priority for spaces under the Market pavilion.

Farm Vendors

Farm vendors sell

  • Fresh vegetable
  • Fresh fruits
  • Fresh flowers and plants
  • Honey
  • Herbs
  • Nuts
  • Frozen meat
  • Dairy (eggs, cheese)
  • Canned goods (jams, jellies, salsa, etc.) made from produce they grow, and more.

All food must be prepared in a certified commercial kitchen and anything prepackaged must follow the Kansas Department of Agriculture’s labeling requirements.

Food Vendors

Food Vendors sell

  • Hot-prepared foods
  • Canned and frozen items such as jams, jellies, and salsa
  • Baked goods
  • Pasta
  • Olive oil
  • Balsamic vinegar
  • Spices, herbs, sea salts
  • Candy
  • Granola
  • Beverages, and more.

All food must be prepared in a certified commercial kitchen and anything prepackaged must follow the Kansas Department of Agriculture’s labeling requirements.

Specialty Vendors

Specialty vendors offer locally crafted, non-consumable items like eco-friendly products (compost swap, rain barrels, planters, etc.) and skin, beauty and home care goods. Preference is given to farm vendors using their own farm products as a base.

Fees

Farm Vendors

Food vendors may purchase one stall that is approximately nine feet wide and 18 feet deep, if available, or one space that is approximately 10 feet wide and 10 feet deep.

Full Season
25 or more days
$810 if paid in full
$900 if divided into three payments:

  • $200 due April 1
  • $350 due June 1
  • $350 due July 1

Half Season
11-24 combined days
$450
May be divided into two payments:

  • $225 due April 1
  • $225 due June 1

Saturday Only
$25
Daily rate for 10 or fewer days per season.

Wednesday Only
$20
Daily rate for 10 or fewer days per season.

Food Vendors

Food vendors may purchase one stall that is approximately nine feet wide and 18 feet deep, if available, or one space that is approximately 10 feet wide and 10 feet deep.

Full Season
25 or more days
$1620 if paid in full
$1800 if divided into three payments:

  • $400 due April 1
  • $700 due June 1
  • $700 due July 1

Half Season
11-24 combined days
$900
May be divided into two payments:

  • $450 due April 1
  • $450 due June 1

Saturday Only
$42
Daily rate for 10 or fewer days per season.

Wednesday Only
$37
Daily rate for 10 or fewer days per season.

Specialty Vendors

Specialty vendors may purchase one stall that is approximately nine feet wide and 18 feet deep, if available, or one space that is approximately 10 feet wide and 10 feet deep.

Full Season
25 or more days
$1800
May be divided into three payments:

  • $400 due April 1
  • $700 due June 1
  • $700 due July 1

Half Season
11-24 combined days
$900
May be divided into two payments:

  • $450 due April 1
  • $450 due June 1

Saturday Only
Daily rate for 10 or fewer days per season.
$42

Wednesday Only
$37
Daily rate for 10 or fewer days per season.

Selling Prepackaged Food, Hot-Prepared Food or Sampling

Any vendor selling pre-packaged food or prepared food and/or serving food or sampling must obtain proper permits/licenses. All pre-packaged food must be made in a certified commercial kitchen and all equipment must be stored in a certified commercial kitchen and/or commissary.  

Food Regulations

Vendors will abide by all applicable City, County, State and/or Federal Public Health Regulations and adhere to safe food handling practices in regard to the preparation, handling, presenting, sampling and selling of all food products for sale at the Farmers’ Market as stated in Exhibit C – Food Regulations & Best Practices. (See Exhibit C for specific guidelines.) It is the responsibility of vendors to know and understand all the City, County, State and/or Federal Public Health Regulations. 

Sampling

Only closed-lid and/or individually prepared samples in a certified commercial kitchen are permitted. In the case of public health mandates or concerns, sampling may be suspended. If a closed-lid container is used, the vendor must dispense the sample directly to the public using a toothpick, glove or other approved utensil. The public may not reach into containers to serve themselves. In the case of public health mandates or concerns, sampling may be suspended.

 

 

 

Mobile Food Service

Vendors operating a mobile food service unit must provide the City with verification it has obtained the appropriate mobile food service unit fire inspection and a Heart of America fire inspection sticker. Heart of America fire inspections can be obtained from the vendor’s home jurisdiction. Contact the Overland Park Fire Prevention Division at 913-888-6066 with any questions.