Come inside now.
Stand beside the warming stove.
Watch out through the windows as
a cold rain tears down
the last leaves.
The larder full of dried herbs,
hot peppers, chutneys,
jellies, jams, dill pickles,
pickled relishes,
pickled beets.
The freezer full of frozen greens —
chard and spinach, collards, kale —
green beans, basil, red sauces,
applesauce and
smoked meats.
The woodshed dry and full of wood,
winter squashes stashed away.
Down cellar: potatoes, carrots,
crock of sauerkraut.
Come inside now.
Stand beside the warming stove.
Listen. Wait.
— David Budbill
This article appears in Nov 24-30, 2010.
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