I CAN'T stop opening the earth.
Seeding, planting, pruning, weeding, watering.
Red beans, northern beans, green beans,
blackeye peas, soybeans, cucumbers
and squash. Cantaloupe, watermelon,
honeydew, gourds and pumpkin. Peppers,
almost all the varieties, tomatoes,
zucchini, okra, potatoes, sweet potatoes
and apples trees. Lemon, tangerine, mango,
Asian pear, and avocado, too.
Can't forget the spring garden,
either. Cauliflower, collards, fennel,
golden beets and carrots. Arugula,
asparagus, mescalin, mustards and turnips.
Swiss chard, spinach, mizuna, mache,
radish and red beets. Broccoli, peas,
cabbage, celery and parsley. Thyme,
tarragon, rosemary, sage, basil and
cilantro. Leeks, red onions, scallions,
vidalia and chives.
The pure humus, fine and soft
as brown sugar, around the
giant oaks at the southwest corner
of the field looks sweet enough to eat.
Finding composted horse,
goat, and cow manure,
like coffee grounds, black and
pungent and eye opening,
like dark chocolate, rich and
dense and rush inducing,
beneath weeds, rocks, rotted plywood
all over the barnyard makes
my heart skip a beat.
The Best Of The Dish Today
3 hours ago