National Farmers Market Week is here, and for me, it’s more than just a celebration of fresh produce and homemade goods — it’s a celebration of community, tradition, and the joy of sharing something made with love.
I’ve been baking for as long as I can remember. I grew up surrounded by many strong women who all knew their way around the kitchen. Their skill, creativity, and passion for food shaped me into the kitchen aficionado I am today. Baking became my happy place — the smell of warm cookies, the sound of a whisk against a bowl, and the pure joy of seeing someone’s face light up when they take that first bite.
Recently, I decided to bring my baking to my local farmers market, and it’s been one of the most rewarding experiences of my life. There’s something special about chatting with people face-to-face, hearing their stories, and being part of a vibrant community where every vendor puts their heart into what they make or grow.
Why Supporting Farmers Markets Matters
When you buy from a farmers market, you’re not just purchasing food — you’re supporting your neighbors. Every dollar spent goes directly to small businesses, farmers, and artisans who are passionate about what they do. You help keep local traditions alive, promote sustainable practices, and strengthen the local economy.
And let’s be honest — everything just tastes better when it’s made or grown locally.
My Famous Chocolate Chip Cookie Recipe
These cookies are my best sellers at the farmers market, and for good reason. They’re perfectly chewy, with a rich buttery flavor and just the right amount of chocolate in every bite.
Ingredients:
- 1 cup Crisco Shortening
- 1/2 cup softened salted butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla bean paste
- 2 tablespoons toasted dry milk powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 1/3 cups flour
- 2 cups semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F.
- In a mixer, cream shortening, butter, and sugars until light and fluffy — at least 2 minutes.
- Add eggs, vanilla, toasted dry milk powder, baking soda, and salt. Mix until just combined.
- Add in flour, then fold in chocolate chips.
- Using a cookie scoop, drop dough onto a parchment-lined baking sheet.
- Bake for 8–10 minutes or until lightly browned on the edges.
- Cool slightly before transferring to a wire rack (if you can resist eating one right away!).
My Must-Have Tool:
I never bake cookies without my trusty cookie scoop — it makes perfectly uniform cookies every time and speeds up the whole process. You can grab my favorite one here: My Favorite Cookie Scoop
If you’re lucky enough to have a farmers market nearby, I encourage you to visit this week. Try something new, say hello to the vendors, and maybe even take home a bag of fresh-baked cookies. You never know — it just might inspire you to bring your own creations to share next year.
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