Memorial Day Weekend can be one of the busiest of the season at the farmers’ market. Attendance depends on the weather and this weekend’s forecast is just about perfect: blue skies and temperatures in the mid 70’s. Our opening day on Mother’s Day weekend brought an estimated 25,000 people into the market and the crowd this Saturday will be about the same. Let me tell you…that’s a lot of people!
When the farmers’ market is busy it can be difficult for vendors to leave their booths to do a little shopping or to buy prepared foods for lunch. It isn’t unusual to find long lines of shoppers waiting to make a purchase at almost every booth so I often take snacks from home to get me through an energy slump. No market sales can be made before the 8:00 am opening bell but vendors are allowed to purchase from each other before then so that is usually when I do my weekly shopping. I like to pack some cookies with my market gear and chose this easy recipe for granola cookies. I make and sell granola in my booth so this was an easy choice but any granola would do nicely. The strawberries I bought last week were so sweet and juicy, not always the case with the first berries of the season, and I can’t wait to make a big strawberry shortcake over the holiday weekend.
I filled my flower pots with new soil and they ready to plant. The red and white geraniums are my favorite.
This is one of my favorite early season market photos and I post it every spring. This mountain doesn’t last long before it disappears at the hands of eager customers.
I’m thinking “Strawberry Shortcake”
- 1 cup unsalted butter, room temperature
- 1-1/2 cups sugar
- 1 egg
- 1 teaspoon vanilla
- 1-1/2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2-1/2 cups granola
- ½ cup chocolate chips
- Preheat oven to 350 degrees.
- Cream butter and sugar together using the paddle attachment of an electric mixer until light and fluffy. Add the egg and vanilla and mix well.
- Combine dry ingredients: flour, soda, salt and cinnamon. Add to the butter and sugar mixture and mix until just combined. Stir in granola and chocolate chips and combine well.
- Drop by rounded teaspoonfuls onto a baking sheet covered with parchment or a silpat. Bake for 10-12 minutes or until lightly browned. Cool for 10 minutes on the cookie sheet and then transfer to wire racks.
The Nutcracker in my booth welcomes holiday shoppers.
I hope you will drop by and visit these wonderful blogs this weekend.
Foodie Friday at Rattlebridge Farm
Seasonal Sunday at The Tablescaper
One the Menu Monday at StoneGable