The first weeks of the farmers market in Washington always feel like everyone's still trying to wake up from hibernating all winter. We get a relatively late start, opening up in April, but by then, the tulips are in full force. On an otherwise gray day, there's nothing like a burst of color to get you out of the blahs. Those are double tulips, by the way. They almost look like peonies, my other favorite flower.
You've heard of the Donut Man in Glendora, California right? If not, let me introduce you, because what they do there, you need to know about it. The Donut Man is famous for their fresh strawberry donuts -- that's right, they take a glazed donut, slice it in half and sandwich in an enormous portion of fresh strawberries (or peaches, later in the summer) in goo. It's ridiculously deliciously goo-d. Today, I was thinking about those doughnuts and meant to stop by Top Pot on the way home for a couple of glazed and then I promptly forgot. Instead, I came up with these baked strawberry shortcake doughnuts (or in this case: short, cake doughnuts). Doesn't it look like one of those spongy dessert cups they sell right next to the strawberries in the produce department?
