Just think. If you lived on a farm, you could feast on fresh goodies — just-laid eggs, handpicked peas, perfectly ripe tomatoes — every day.
Of course, you’d also be awakened at dawn by a crowing rooster so you could dig in the dirt all day wearing grimy overalls. Okay, then. Stick a pitch fork in that plan.
And grab a knife or spoon and stick it in this one: homemade Mendon butter. Tastes like it just came off the farm. Because, in fact, it did. Proprietor Gabrielle Prioa lives in the wilds of Mendon, Massachusetts, where she churns out golden, rich, smooth-as-velvet butter in divine flavors like roasted garlic, lemon herb, and — why didn’t someone think of this sooner? — cinnamon sugar.
As you indulge, take pleasure in the knowledge that Prioa rises at 4 a.m. every day to milk her 150 cows and handpack the little tubs. It’s good to know someone does things the old-fashioned way.
So the rest of us don’t have to.
Mendon Cream Butters, Savenor’s Market, 160 Charles Street, Beacon Hill (617-723-6328).