Become A Vendor

How to Apply

1. Read over the 2021 Vendor Application. 

2. Contact our Market Manager ( to schedule a Jury Session.

3. Complete all required forms and bring them with you to the Jury Session, along with samples of your products.

4. Upon admission to the Market, send in your annual membership fee.

Click to download application


Vendors at the Sequim Farmers and Artisans Market must personally grow the produce or make the products they offer for sale.  Membership is limited to residents of Washington State with priority given to those from Clallam County and then from adjoining counties on the Olympic Peninsula.

Click here to apply to be a SFAM vendor. 

If you have any additional questions about becoming a new member, please contact the Market Manager:

Youth Vendors

Vendors who are age 21 or less are highly encouraged to join.
Special discounted fees are offered to youth vendors and assistance with all aspects of vending, including marketing, signage, pricing, tent, and customer service training is available.

Veteran vendors, as well as the Market Manager, are available each vending day to offer support, encouragement, and advice as needed.
If you are a young person with something special to offer, we hope you’ll consider beginning your business career with us.

Frequently Asked Questions:

Do I need a business License to be a vendor?
Yes, you can contact the State of Washington Dept of Revenue to apply for your license.

Do I need to be at the market every Saturday?
No you do not, but vendors have found that the more consistent their participation, the higher the sales. Customers will get to know you and count on you being there.

How much does the market charge for being a vendor?
We have an annual $75 fee and a “daily rent fee” of $15 + 5% of sales for each day you attend.

Do I need to make food in a commercial kitchen?
Due to the passing of the Cottage Industry Bill, there are now options for baking at home once your kitchen is permitted by the WSDA.


Safety Resources

The Clallam County Fire District #3 has outlined detailed conditions for vendors to comply with fire safety code for Fire Prevention.  Find a link to the documents below, or request paper copies from the market manager.

Questions may be directed to:

Steve Jackson, Fire Code Technician
phone: 360-683-4242 ext. 125

Fire Safety Conditions, CCFD#3

(click to download)

Visit your market!

May 1st through October 30th
Saturdays 9 am – 3 pm
City Hall Plaza
152 W. Cedar St.
Sequim, WA 98382

Stay up to date with our newsletter!

We’re on Facebook!

Time to give a Sequim welcome to Foggy Hog Farm 🐽 The pasture-based, regenerative agriculture ranch from Port Townsend is primarily a pork operation, but also raises cattle, poultry, and lamb. At its core, Foggy Hog Farm centers its focus on reverence for the land, its animals, and its community.Foggy Hog Farm prioritizes future generations in their management practices, working with the land to maintain its health and viability for generations to come.Foggy Hog Farm is a pasture-based, regenerative agriculture ranch from Port Townsend, that primarily focuses on pork and also raises cattle, poultry, and lamb.“What we’re doing is an old school model of farming, but in some ways, it has a lot of radical potentials. We’ve witnessed these agricultural practices through the 20th century, where corporate conglomerates buy up thousands of acres, plow them all down, and mono-crop them. Unfortunately, as lucrative as that business may be, it’s incredibly degrading to the soils and ecosystems that we all rely on for survival as a species.” ~ Anderson MackenzieThe farmers at Foggy Hog Farm work to observe the natural sequences of nature and model their practices off what has shown to be successful in the natural world.Each Saturday, Foggy Hog Farm brings a selection of farm-fresh meats. Focusing on a variety of bacon (natural, pepper cured, and jowl) as well as a range of sausage varieties (chorizo, bratwurst, andouille, breakfast link, and sweet Italian).Market guests can look forward to a featured cut each Saturday.“One week you’ll show up and we’ll be doing pork chops, the next we’ll be doing pork sirloin steaks, tenderloin, or roast!” Anderson says.Check out the market’s weekly column in The Sequim Gazette to learn all about the process behind this exciting new presence in Clallam County.🗞 ...
View on Facebook