several vendors that I've seen have set their stands up like that. I tried that way and found that it was hard to re-stock. I use a U shape, if I need more space and single layer of boxes. We are always restocking, never having everything out at one time. We always sort, one final time, before putting any produce on the stand, and we do it in front of customers. That way, the customers know that we are sorting the imperfect or bad out. We usually have a 'compost' bucket within sight of the customers. Lots of time, we are asked what it is, and we state that the bucket is filled with stuff not good enough to sell and it will be going to the cows, chickens or pigs, which will be up for sale after they are big enough. Not only does it give the customer confidence that we are careful on what we put out, but also gives them a chance to ask about our beef, pork, and eggs.

Marla

There are a anumber of stalls using crates in these stock photos.

Here is a link that might be useful: Stock Photos

anyone else have any more designs?

Stall design has to be functional and reasonable. I could put together some beautiful, elaborate and time consuming displays. The problem is I am the only one who is usually selling and I don't have the time. From August to October at my Wednesday market, I have about 15 minutes to set up ( have to finish up with school first) with 10 minutes of that selling too.

So, I settle for table cloths, 6 by 6 dry erase market signs and usually 1020' new web flats to put stuff in.
I usually display my jellies in old wooden grape boxes. I also try to incorporate some half bushel baskets too. Usually for winter squash. I have always displayed my tomatoes in the plastic tubs that you see in one of the pictures below. It keep them from rolling around. I also like my customers to pick them out. They pay by the pound. Onions and potatoes are also in these tubs. These are the tubs I pack them in and it is sure easy to fill at home, put lid on, set out at market and take off lid and you are ready to go. If time allows, I add more and start piling them up.

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At another market I am limited to only one 10 by 10ish stall. I usually stack stuff up on multiple layers.

It is just a simple 2 by 4 frame. I wish I would rebuild it and make it fold up, it takes up space in my truck. Usually it is through on top and strapped down!

From a couple years ago,
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A picture from my Winter Market Booth

This is our "design, two banquet tables put end to end, a low rack in front and a small riser on the tables. When we need it we use a small folding table that is about 1/2 the size of a banquet table.

The more complicated the design is the more time it will take and the more prone to problems it will be.

I find table cloths to be very important as they can cover up many flaws and add color and class to the display. Bare tables almost always look cheap (and if the tables are not absolutely clean look dirty and dirty and food do not mix well in the eyes of the customer.)

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Us again with a slightly different set up. Note how we use crates to display things in front, which is fast to set up and greatly expands our space

This is a friend who sells goat cheese and flat breads, the bread is on a tray that is propped up by a box. Note the use of boxes covered with clothes at her stand

another thing to think about is how kid proof is your set up, can a 10 year old kick, pull hard, sit on or otherwise abuse your set up without it falling apart or breaking in some way?

Not only 10-yr old kids, but adults that act like 10-yr olds.