Cottage Foods Act (CRS 25-4-1614), the $10,000 per-product cap, mandatory CSU food safety training, high-altitude canning realities, and market-by-market detail for Colorado's short outdoor season — from Denver Union Station to Boulder to Aspen.
The Opportunity
Colorado markets compress a year's worth of demand into roughly five and a half months. The Front Range outdoor season runs late April or early May through October — Boulder Saturdays push into November, Aspen wraps in early October when snow becomes a real possibility, and most mountain markets only open in June. That short season is the single biggest planning constraint for any new Colorado vendor: you have roughly 22–26 Saturdays to hit your annual revenue target, and weather pulls 1–3 of them every year. Vendors who treat the season as 26 evenly-spaced market days routinely undershoot. Vendors who plan for 20 strong days plus 6 weather-affected ones tend to hit their numbers.
The legal layer is Colorado's Cottage Foods Act (CRS 25-4-1614). It is one of the more accessible home-kitchen laws in the country in terms of who qualifies, but it has two specific guardrails that surprise vendors coming in from California or Texas. First: net revenue is capped at $10,000 per product per producer per calendar year — not gross, not total, but per individual product. Sell out of jam, you're capped at $10K of jam revenue. Second: you must complete a food safety course (CSU Extension or an equivalent state/county/district public health course) before you start producing for sale. There's no permit and no inspection of your kitchen, but the training is non-negotiable and markets will ask for your certificate.
The third Colorado-specific factor most out-of-state vendors miss is altitude. Denver sits at 5,280 feet; Boulder at ~5,400; Aspen at ~7,900; Leadville at over 10,000. Water boils at lower temperatures as elevation rises, which changes processing times for water-bath canning, the gel point for jams and jellies, and the safe processing windows for any acidified product. The CSU Extension cottage food training covers altitude-specific safety, and Colorado-grown jam producers who don't adjust for elevation routinely produce products that either don't set or — worse — sit at an unsafe pH for shelf storage.
Vendor Types
Colorado splits regulation between CDPHE (state-level cottage and retail food rules), the Colorado Department of Agriculture (eggs, dairy, meat, nursery), and county or city public health departments (most retail food licensing and temporary event permits). The category you fit into determines which agency you talk to and which products you're allowed to bring to a market booth.
Can sell: Non-potentially hazardous, shelf-stable foods produced in your home kitchen: baked goods (without cream or custard fillings), candies, jams, jellies, preserves, fruit butters, honey, spices, teas, dehydrated produce, nuts, seeds, flour, granola, fruit empanadas, tortillas, and pickled fruits or vegetables with a finished equilibrium pH of 4.6 or below.
Cannot sell: Salsa (specifically excluded). Anything requiring refrigeration. Meat, poultry, dairy, low-acid canned goods, kombucha, fermented vegetables outside the pH 4.6 rule, cream pies, custard-filled pastries. Cannot sell wholesale or interstate. Net revenue is capped at $10,000 per product per producer per calendar year.
Administered by CDPHE. No license required, no kitchen inspection — but the producer must complete a food safety course (CSU Extension or comparable state/county/district public health course) before selling, and must label each product with the producer's name, address, registration number, ingredients, allergens, the date produced, and the disclaimer that the product was produced in a home kitchen not subject to state inspection. This is the path most baked-goods, jam, and honey vendors operate under.
Can sell: Whole uncut fruits and vegetables you grew, fresh herbs, cut flowers, mushrooms, plant starts, raw honey in the comb, and shell eggs from your own flock (under exemption thresholds — see below). Meat and poultry from your farm if processed at a USDA-inspected or state-inspected facility.
Cannot sell: Resell produce from another farm at a producer-only market. Sell more than 250 dozen eggs per month from your own flock without an egg producer license from the Colorado Department of Agriculture. Sell uninspected meat or poultry. Sell raw milk through retail channels.
Whole uncut produce is exempt from Retail Food Establishment licensing — this is the cleanest legal path in Colorado. Egg producers selling fewer than 250 dozen/month of their own flock's eggs are exempt from CDA licensing but must still meet temperature (33–41°F transport), washing, and labeling rules (producer name and address with zip, pack date as MONTH/DAY or Julian date). Cage-free enclosure requirements apply to operations with more than 3,000 hens.
Can sell: Hot prepared foods, anything requiring refrigeration, salsa, sauces, kombucha, fermented vegetables, cream-filled baked goods, dairy products, packaged foods sold beyond the $10K cottage cap, and any food prepared for retail sale that doesn't fall under cottage food or whole-produce exemptions. Production must occur in a kitchen with a valid Retail Food Establishment License.
Cannot sell: Operate without a Retail Food Establishment License from your local county public health agency (CDPHE only inspects retail food in a limited set of counties — most vendors deal with the county). Produce in a residential home kitchen for retail sale outside the cottage food rules. Skip a Colorado sales tax account number, which is required to receive the license.
Most prepared-food vendors at Colorado markets operate either out of a commissary kitchen (Denver, Boulder, Colorado Springs all have several commercial-kitchen rentals) or with a Mobile Retail Food Establishment license for trucks and trailers. For occasional events, a Temporary Event Application through the local health department may apply — but many farmers markets are NOT treated as temporary events, since vendors operate weekly across a season; a regular RFE license is usually the right path.
Can sell: Handmade soaps, candles, ceramics, jewelry, woodwork, apparel, prints, paintings, leather goods, pottery, and other non-edible handmade products. Also bath and body products that are clearly labeled non-edible (cosmetic claims trigger separate FDA labeling rules).
Cannot sell: Sell mass-produced or imported goods at producer-only markets like Boulder County Farmers Markets, Aspen Saturday Market, or South Pearl Street, all of which require items to be made by the vendor (and several require Colorado-made specifically). Make therapeutic claims about soaps or balms without crossing into FDA cosmetic/drug regulation territory.
Artisan applications at Colorado's premier markets are juried separately from food vendors and are typically more competitive than the food categories. Aspen Saturday Market explicitly requires Colorado-made, grown, or produced items with no brokers permitted; Boulder County Farmers Markets does not permit reselling or co-packing. CPSIA labeling applies if you're making children's products. Sales tax registration applies because non-food items are taxable in nearly all Colorado jurisdictions.
Step by Step
Cottage Foods Act producer, fresh farm producer, Retail Food Establishment vendor, or artisan. This decision determines which agency licenses you (CDPHE vs. county health vs. CDA), whether you need a commercial kitchen, what you can legally sell, and which markets will accept your application. The Cottage Foods path covers a surprising amount of product — but the $10K-per-product cap and the salsa exclusion catch many first-time vendors who assumed Colorado was as permissive as Texas or Wyoming.
Sole proprietors using their own legal name don't need to register, but most vendors file a Trade Name (DBA) through the Colorado Secretary of State ($20). LLCs cost $50 to file with a $25 periodic report (annual). After registration, get a federal EIN (free, irs.gov) so you don't have to give your SSN to market organizers, payment processors, or insurance providers. Skip this step and you'll redo paperwork at every market.
Cottage Foods Act producers must complete a food safety course before selling. CSU Extension runs the most commonly accepted course — 3.5 hours, $25–$45 depending on county, certificate valid for three years. Larimer, Boulder, El Paso, Denver, and Pueblo county extensions all offer it. Online versions are available; a state, county, or district public health agency course of comparable scope is also accepted. Save your certificate as a PDF — most market applications require you to upload it. The course covers altitude-specific canning safety for jams and pickles, which is the part most out-of-state vendors don't realize they need.
Cottage Foods producers and growers selling only whole uncut produce: no license required at the state level. Egg producers under 250 dozen/month from their own flock: no CDA license required. Retail food / prepared food vendors: apply for a Retail Food Establishment License through your county public health agency (Tri-County, Denver Department of Public Health and Environment, Boulder County Public Health, El Paso County, Larimer, etc.). Mobile food units: separate Mobile Retail Food Establishment license. Annual fees vary by county and seating capacity, typically $200–$700.
Vendors selling exclusively whole uncut produce, honey in the comb, or other commodities exempt from state sales tax for home consumption are NOT required to hold a Colorado sales tax license. Everyone else — prepared food, artisan goods, packaged products that fall outside the home-consumption exemption — must register through MyBizColorado (free) and collect state (2.9%), county, city, and special-district taxes that apply at the market location. Colorado's home-rule cities (Denver, Boulder, Aurora, Fort Collins, Colorado Springs and many more) administer their own sales tax separately from the state, which means you may file two or three returns per market location. Some markets help vendors with local rates; most do not.
Each Colorado market runs its own application. Boulder County Farmers Markets (Boulder + Longmont), Denver Union Station, Cherry Creek Fresh Market, Old South Pearl Street, City Park, Aspen Saturday Market, Larimer County Farmers' Market, Colorado Springs markets — all separate processes. Most flagship markets close food vendor applications by January or February for the following season; artisan applications often run a few weeks longer. Boulder County Farmers Markets opens 2026 artisan applications on a posted deadline (mid-February) and screens for local sourcing. Aspen Saturday Market is juried by the city's Commercial Core and Lodging Commission with a scoring rubric (past experience 20%, application 30%, uniqueness 30%, booth quality 20%) and notifies applicants in late February.
Most established Colorado markets require $1M general liability with the market organization named as an additional insured. FLIP (foodliabilityinsurance.com), Campbell Risk Management, and Veracity Insurance Solutions are the three most-used providers for Colorado market vendors. Annual premiums typically run $300–$650 for $1M/$2M coverage. Boulder County Farmers Markets, Denver Union Station, and Aspen Saturday Market all require proof of insurance with the application — applying without it is the most common reason a complete-looking application gets bounced.
Cottage food labels must include producer name, address, product name, ingredients in descending order by weight, allergens, the date produced, the producer's registration number, and the home-kitchen disclaimer. Egg cartons need pack date (Julian or MONTH/DAY) and producer name and address. Prepared food vendors keep their RFE license posted at the booth and maintain temperature logs. Counties do audit Colorado markets — Boulder County, Denver, El Paso, and Larimer have all pulled vendors in recent seasons for unlabeled or improperly labeled products. Treat the label as part of the product, not an afterthought.
Altitude Reality Check
Water boils at 212°F at sea level, ~202°F in Denver, and ~198°F in Aspen. That ten-to-fourteen-degree gap matters in two specific ways for cottage food producers. First: water-bath canning processes calibrated for sea level under-process at altitude, leaving acidified products like fruit preserves and pickles at risk for spoilage and, in the worst case, botulism if the pH wasn't independently verified. Second: the gel point for jams and jellies shifts. The classic 220°F sea-level gel test is wrong everywhere in Colorado — at 5,280 feet you're aiming closer to 209–210°F, and at 8,000 feet you're closer to 204°F. Cook to a sea-level temperature in Denver and you'll produce something closer to fruit leather than jam.
This is the reason CSU Extension's cottage food safety training exists in the form it does. The course covers altitude-adjusted processing times, the right gel-point temperatures by elevation, and how to verify pH for pickled products. It's also the reason the law specifically calls out CSU Extension as a default acceptable training provider — Colorado's altitude variation is wide enough that a generic out-of-state food handler course doesn't cover the parts of the science that matter most here.
Practical impact for a new vendor: build your recipe at the elevation you're actually selling at, not the elevation you learned to cook at. A producer who moves from sea-level California to Denver and ports a tested jam recipe directly will get a runny product, blame the pectin, and reformulate the wrong variable. The variable is temperature, and the fix is a candy thermometer plus elevation tables from CSU Extension's preservation publications.
Top Markets
Colorado's market scene is dense along the Front Range (Denver, Boulder, Fort Collins, Colorado Springs) with strong satellite markets in resort towns (Aspen, Vail, Steamboat). Booth fees skew higher in Aspen and Cherry Creek; lower in Longmont and most Colorado Springs markets. Most flagship markets are juried and producer-first.
Saturdays at Wynkoop Plaza in front of Denver Union Station, June through November (with a reduced winter market schedule through May). One of the highest-foot-traffic markets in the state thanks to LoDo location and weekend tourist density. Producer-first with a strong prepared-food and artisan section. Application closes early in the year for the main outdoor season — vendor turnover is low, so getting in often takes one season on a waitlist.
Boulder County Farmers Markets runs the flagship Boulder market on 13th Street downtown — Saturdays April through November plus a Wednesday afternoon market May through October. ~150 vendors at peak, strict producer-only rules (no reselling, no co-packing), and a customer base that genuinely cares about local sourcing. Among the most competitive in Colorado for new food vendors; artisan applications typically open in January and close in mid-February.
Boulder County Farmers Markets' second flagship, held Saturdays April through November at the Boulder County Fairgrounds in Longmont. Lower booth fees and slightly less competitive entry than Boulder, with an active local customer base. Excellent option for new BCFM vendors who can't immediately get into the Boulder Saturday rotation but want the BCFM brand and operations behind them.
The largest farmers market in Denver, Saturdays at the Cherry Creek Shopping Center on the East Side along Steele Street, May through October (typical recent season: early May to mid-October). Heavy local and tourist traffic with affluent demographics and high per-customer spend. Strong mix of farm produce, dairy, eggs, prepared food, baked goods, and food trucks. Booth fees at the upper end of the Colorado range — the per-day economics work because of higher average ticket sizes.
Sundays on the 1400 and 1500 blocks of South Pearl Street between Iowa and Arkansas, May through November. Run by Jarman & Co Events. Producer-first with all products required to be grown, raised, produced, or gathered by the vendor in Colorado or in counties bordering Colorado. Smaller than Cherry Creek but with one of the most loyal weekly customer bases in Denver. Vendor applications close early; waitlist available.
Saturdays in downtown Aspen, June through early October (2025 season ran June 7 to October 4). 100% Colorado Market — only Colorado-made, -grown, or -produced items, no brokers permitted. Juried by Aspen's Commercial Core and Lodging Commission with a scored rubric. Vendor commits to the entire season; applications due late December of the prior year and notifications in late February. High per-day revenue thanks to resort-town demographics; high logistics cost for vendors based on the Front Range.
Saturdays at the Larimer County Courthouse plaza in downtown Fort Collins, May through October. Run with CSU Extension support, which gives it a strong producer-only character and a steady university and local customer base. Lower booth fees than Front Range metros, friendlier first-market entry than Boulder or Denver Union Station, and a strong network for new vendors building toward bigger markets.
Multiple weekly locations across Colorado Springs (Cottonwood Creek, Margarita at PineCreek, Briargate, others depending on season), late May through October. Strong family-and-local customer base and lower competitive pressure than Denver or Boulder for new vendors. Often where Colorado Springs vendors build a reputation before applying to larger Front Range markets — and where the price ceiling is generally lower than Cherry Creek or Aspen.
Booth fee structure: Most Colorado markets charge a daily booth fee (often $30–$120 depending on category and market) plus a season membership ($50–$300) and may also collect a small percentage of sales for prepared food. Always confirm both the daily and the season fee before committing — the season membership at top markets like Boulder, Cherry Creek, and Aspen is sometimes higher than vendors expect and is non-refundable if you drop out mid-season.
Budget Planning
Colorado is mid-range on startup cost — cheaper than California or New York, more expensive than Wyoming or Texas, mostly because of the home-rule city sales tax registrations and the season-membership structure at flagship markets. Most Colorado vendors launch for $1,000–$5,500 depending on category:
Colorado Trade Name (DBA)
$20
LLC filing + periodic report
$50 + $25/yr
Federal EIN
Free (irs.gov)
Colorado sales tax account
Free (most vendors)
Home-rule city tax license
$0 – $50/city
CSU cottage food safety course
$25 – $45 (3-yr cert)
County RFE license (prepared)
$200 – $700/year
Mobile Retail Food license
$300 – $700/year
10x10 EZ-Up tent (commercial)
$250 – $600
Tent weights (40 lb minimum)
$80 – $200
Tables, signage, display
$200 – $500
Product liability insurance
$300 – $650/year
Initial inventory / ingredients
$400 – $2,000
POS (Square / Clover)
$0 – $300
The Colorado sales-tax wrinkle: Colorado has a state sales tax of 2.9%, but most farmers market food sold for home consumption is exempt at the state level. Where it gets messy is local: home-rule cities like Denver, Boulder, Aurora, Colorado Springs, and Fort Collins administer their own sales tax independently and often tax items that the state does not. A prepared-food vendor at Cherry Creek Fresh Market in Denver collects different rates than the same vendor at Boulder Farmers Market — and may need separate tax licenses with each city. Build a per-market tax cheat sheet before opening day or you will under-collect somewhere.
The Retention Layer
Colorado vendors are running against a hard time wall. The outdoor season is roughly 22–26 Saturdays. Weather pulls a few of those — the late-spring snow that hits Boulder in early May, the August hailstorm that closes a Cherry Creek Saturday at noon, the early-October cold front that empties Aspen. Vendors who clear $40K–$80K in a season do it by getting the same 200–500 customers back in front of them every week, not by hoping for new walk-up traffic to fill the gap. The retention layer is the difference between hitting target and missing by 20%.
VendorLoop is the SMS marketing platform built specifically for market vendors. A Boulder Farmers Market jam producer who prints the VendorLoop QR on a small booth card can broadcast next weekend's schedule — "Back at 13th Street Saturday 8am–2pm with new peach-thyme jam from this week's Palisade peaches" — to every customer who opted in that day, on a Friday morning. 90%+ SMS open rates versus Instagram's roughly 3% organic reach. Unlimited subscribers on the free plan, which matters when a single Cherry Creek Saturday can add 30–80 new contacts to your list. Event-level segmentation lets you message only the Boulder crowd when you're at Boulder, only the South Pearl crowd on Sunday, and only the Longmont crowd on the days you're there — instead of blasting your entire list every weekend and burning subscribers. In a state where the season is short and weather is real, a list you can text on Friday is the only reliable way to protect Saturday's revenue.
Pro Tip
Colorado booth fees run $30–$150/day plus insurance, season membership, and inventory. A slow Saturday at Boulder or Cherry Creek can mean clearing $300–$500 after fees. The vendors who consistently clear $1,200–$3,500+ per market day aren't just showing up — they have a list they can text when they're headed back to that specific market.
VendorLoop makes it possible to collect customer numbers at your booth with a QR code and text them your next market schedule. In Colorado's compressed season where the same customer might see you every 2–4 weeks if you're rotating between Boulder, Longmont, Denver Union Station, and Cherry Creek, staying top-of-mind between visits is what turns one-time shoppers into the regulars who plan their Saturday around hitting your booth.
Learn MoreAvoid These
Salsa is specifically excluded from the Colorado Cottage Foods Act. It's the single most common product that out-of-state vendors assume they can bring in under cottage rules and can't. The legal paths for salsa are (1) production in a kitchen with a Retail Food Establishment License, with a Process Authority-validated recipe and pH verification, or (2) you don't sell it. The same applies to most fresh-fermented products like kombucha and sauerkraut at retail. Pickles are allowed under cottage food, but only if the finished product has an equilibrium pH of 4.6 or below — and you should be testing.
The Cottage Foods Act requires a food safety course before producing for sale — not after, not later when audited. CSU Extension's course is the most commonly accepted version, with comparable courses from state, county, or district public health agencies also acceptable. Markets routinely ask to see the certificate as part of the application. Selling cottage food without it is selling out of compliance, and CDPHE complaints (often filed by competing vendors) do get followed up.
Cottage Foods Act net revenue is capped at $10,000 per product per producer per calendar year. Some vendors read this as a $10K total cap and stop early; others read it as per-flavor and try to game by listing each jam variety as a separate product. Treat each distinct product type as one cap. If you're approaching $10K of jam revenue, plan the transition to a Retail Food Establishment kitchen before you cross it — operating over the cap turns a compliant cottage business into an unlicensed retail food operation overnight.
A jam recipe tested at sea level will not gel correctly at 5,280 feet — or worse, it may sit at an unsafe pH if the canning process was calibrated for lower altitude. Vendors who move to Colorado from Texas, the Pacific Northwest, or the Midwest routinely lose entire batches the first season because they didn't adjust gel-point temperatures (lower the target by ~2°F per 1,000 feet of elevation) or extend water-bath processing times. CSU Extension publishes free elevation-adjusted preservation guides — use them on day one, not after a batch fails.
Colorado has dozens of home-rule cities (Denver, Boulder, Aurora, Colorado Springs, Fort Collins, Lakewood, and many more) that administer their own sales tax independent of the state. A prepared-food vendor selling at Cherry Creek Fresh Market collects Denver's combined rate; the same vendor at Boulder Farmers Market collects Boulder's separate rate; at Longmont (a home-rule city), Longmont's. Each may require a separate license. The state's MyBizColorado portal handles state and state-collected jurisdictions; home-rule cities you register with directly. Set this up before opening day.
All three are juried, all three are competitive, and all three are picky about Colorado-grown / Colorado-made authenticity. Aspen specifically requires Colorado-made, -grown, or -produced items with no brokers permitted. Boulder County Farmers Markets does not permit reselling or co-packing. Applying cold without a season at Larimer County, Longmont, City Park, or a Colorado Springs market is a low-yield strategy. Build a track record at a smaller market first, then apply with vendor manager references.
Colorado's outdoor season is short. A vendor who finishes the year with no list has no way to reach customers in November–April when the outdoor markets are closed, and no way to drive traffic when weather threatens a Saturday. A QR-based signup at your booth converts 10–25% of interested shoppers into a reachable list. In a 24-Saturday season where weather will burn 1–3 of them, that list is the difference between losing a Saturday's revenue and recapturing it the next week.
FAQ
It depends on what you're selling. Cottage Foods Act producers (baked goods, jams, honey, dried products, pH 4.6 pickles) need no license but must complete a food safety course before producing for sale. Farmers selling whole uncut produce, eggs from their own flock under 250 dozen/month, or honey in the comb are exempt from Retail Food Establishment licensing at the state level. Prepared food vendors and anyone selling potentially hazardous foods need a Retail Food Establishment License from their county public health agency. Most vendors selling anything other than home-consumption food also need a Colorado sales tax account.
CRS 25-4-1614 — the Colorado Cottage Foods Act — lets producers sell certain non-potentially hazardous, shelf-stable foods made in their home kitchen directly to consumers without a Retail Food Establishment License. Allowed: baked goods (no cream or custard fillings), candies, jams, jellies, preserves, fruit butters, honey, spices, teas, dehydrated produce, nuts, seeds, flour, granola, fruit empanadas, tortillas, and pickled fruits or vegetables with a finished pH of 4.6 or below. Net revenue is capped at $10,000 per product per producer per calendar year. The producer must complete a food safety course (CSU Extension or a comparable state/county/district public health course) and must label each product with specific information including the home-kitchen disclaimer.
No. Salsa is specifically excluded from the Colorado Cottage Foods Act. Kombucha and most fresh-fermented vegetables also fall outside cottage rules because they don't reliably stay non-potentially hazardous at room temperature. The legal paths for salsa, kombucha, sauerkraut, hot sauces, and similar products are production in a kitchen holding a Retail Food Establishment License with a Process Authority-validated recipe and pH verification where applicable. Pickles ARE allowed under cottage food — but only when the finished equilibrium pH is 4.6 or below.
Sometimes. Colorado state sales tax (2.9%) generally exempts food for home consumption, so vendors selling exclusively whole uncut produce, honey in the comb, or other commodities exempt from state sales tax are not required to hold a Colorado sales tax license. Vendors selling prepared food, artisan goods, or other tangible property must register through MyBizColorado and collect the applicable state, county, city, and special-district taxes at each market location. Colorado has dozens of home-rule cities (Denver, Boulder, Aurora, Colorado Springs, Fort Collins, Longmont, etc.) that administer their own sales tax separately — vendors at markets in those cities often need to register and file with the city directly in addition to the state.
Altitude doesn't change the legal product list, but it changes the recipes you need to use. Water boils at ~202°F in Denver and ~198°F in Aspen versus 212°F at sea level, which means water-bath canning processes and jam gel-point temperatures must be adjusted. The CSU Extension cottage food safety training covers altitude-specific guidance, and CSU publishes free elevation-adjusted preservation guides through Food Smart Colorado. Out-of-state vendors who port a sea-level recipe into Colorado without adjusting routinely produce jams that don't set or pickled products that sit at an unsafe pH — both common reasons for first-season recipe failures.
Booth fees at Colorado farmers markets typically run $30–$150/day depending on the market and category, plus an annual season membership of $50–$300 at flagship markets. Cherry Creek Fresh Market and Aspen Saturday Market sit at the upper end ($60–$150/day); Boulder Farmers Market and Denver Union Station are mid-range ($45–$120); Larimer County, Longmont, and Colorado Springs markets are typically $30–$85/day. Always confirm both the daily booth fee and the season membership before applying — the season membership is often non-refundable if you drop out partway through the year.
Yes, especially at flagship markets. Boulder County Farmers Markets food vendor applications typically close by mid-February; if you miss the window, you join a waitlist. South Pearl Street, Cherry Creek Fresh Market, and Denver Union Station also commonly run waitlists for new food vendors. Aspen Saturday Market is juried by the city's Commercial Core and Lodging Commission with applications due in late December and notifications in late February. Smaller markets — Larimer County, Longmont, Colorado Springs satellite markets, and many City Park-style neighborhood markets — often have shorter waits or accept new vendors mid-season when there's a gap.
Resources
Turn one-time shoppers into regulars with VendorLoop — QR signup, unlimited subscribers on the free plan, event-level segmentation built for Colorado's short outdoor season.
Learn MoreNo contracts. Cancel anytime.