Moravian Ginger Cookies: These thin, crisp gingersnap-like cookies are delightful – if you dip them in tea. I found them a little too crunchy that the spices didn’t quite come out when I first tasted them. However, after having them with hot tea I am a convert.
Lemon Ice Cream: Okay, so I got this at the Farmers Market, and you can only get it on Saturdays, but you must do it. A woman with a tiny cart makes it at home from her own cows’ milk and sells it for cheap (hopefully she stills does).
Mint Gelato: The same woman also sells mint gelato that ranked right up there with the gelato I had in Rome.
Sugar Cake: Something between monkey bread and a dense glazed doughnut topped with cinnamon, this sugar cake is best eaten fresh from the bakery where it is made.
Garlic Rosemary Bread: Also best fresh, this bread is herbed to perfection and is slightly crisp on the outside due to baking in a wood oven.
Gingerbread: Then, for dessert, get this at the Tavern topped with lemon ice cream. The spicy gingerbread and the tart-sweet lemon ice cream is the best of possible combinations.
Sugar Cookies: Crispy, but not as thin as the ginger cookies, these things are exactly what a sugar cookie should taste like. They aren’t the store-bought versions with the nasty frosting and (even worse) sprinkles, these are an excellent amalgamation of vanilla and butter flavors topped with sugar crystals.
Lemon Cookies: This cookie flavor can be a toss-up. Some lemon cookies taste artificial, some are too lemon-y, some are too faint. These are none of those things. The lemon cookies are made with fresh ingredients and an old recipe that makes them worth every penny.
– M. Ray Hall