One of my favourite, seasonal markets re-opened this week. Every November, when they close, I mourn their absence, and every spring I await their re-launch. An hour ago, driving home with Matthew from a little outing, I gasped when I saw the "open" sign at the edge of the road by the market. I quickly veered across two lanes of traffic and just barely made the turn off in time. But it was worth it. I bought fresh, locally-grown asparagus, heirloom tomatoes, and onions, in addition to a bag full of lemons (I'm planning on making lemon curd tomorrow) and two big bunches of daffodils that now light up the kitchen table.
Crampton's also has a bakery at the back of the store, where they make all of their own fresh, all-natural breads and buns. In addition to their regular offerings, they feature one special baked good every day. Our favourite day in previous years has been Fridays - cinnamon bread day. Honestly, it's the best bread I've ever eaten and it's worth an early Friday excursion just to buy a loaf! When we went in today, I was sure I smelled the heavenly aroma that lives in my head from year to year, so I immediately asked if it was cinnamon bread day today. "No," I was told, "but wait," she said as we were already turning away, "we're doing cinnamon bun day on Wednesdays this year and I think there are a few left."
I bought their last five, thinking I'd freeze them and we'd eat them on the weekend for a treat. Well, Matthew and I didn't even make it out of the parking lot before the heady smell overcame our still-full-from-lunch tummies. I pulled the car over to the side, Matthew got back out of his car seat and, together, we ripped into one, and shoved those still-warm, fresh-out-of-the-oven clumps of cinnamon heaven into our mouths. Other than our initial gasps of pleasure when the gooey goodness hit our tongues, we ate in silence for the seconds it took us to devour that bun. My word, it was good! We fought grimly over the last piece, until we tacitly agreed to split it. Matthew slowly got back into his seat, leaned back with his hand over his stomach, and groaned: "Mom, I'm stuffed to the gills."
I'm not sure the rest of those buns are going to make it to the freezer!
* Eileen - I'll email you about where the market is...try to get there on a Friday morning for their cinnamon bread! The best way I can describe lemon curd is to say that it's kind of like a cross between a lemon custard and a jam. We use it most frequently on toast (like jam) or overtop a white cake or angel food cake. It's a British delicacy comprised of lots of lemon (juice & zest), eggs, sugar, and a pat of butter to make it shiny. I learned how to make it from my mother-in-law a few years ago. It's utterly delish!