What Is a Farmers Market?

Many venues call themselves farmers markets, but California’s 360-odd certified farmers markets are part of a program established by the state in 1977 to allow farmers to sell directly to consumers.

The first certified market in the Southland opened in Gardena on June 23, 1979. There are now 107 markets in Los Angeles, Orange, Ventura, Riverside and San Bernardino counties. The agricultural commissioner of each county certifies growers and markets. Sponsors of farmers markets include municipalities, nonprofit organizations and certified farmers. Each market has at least one manager to whom farmers apply. If accepted, producers must agree to abide by the market’s rules and to pay fees, usually based on sales, that go toward common expenses. Any funds left over go to the sponsor.

Each producer’s certifiable items, listed on a certificate after an annual inspection, can include fruits, vegetables, nuts, honey, eggs, flowers and plants. Producers, along with their family and employees, are allowed to sell items from their own certificate, and--in markets that allow the practice--for up to two other growers (known as “second certificates”). Many markets also have nonagricultural booths, including crafts and prepared foods, which are supposed to be in a separate, clearly marked area.