by Marissa Glover
Wait for the season
to plant—warm soil; water well.
The vine will take root.
Harvest carefully:
Yellow-brown, half-dead tendrils
means ripe for picking.
Hear a hollow thump?
Has the white belly yellowed?
With a sharp knife, cut.
Spoon out the black seeds—
fill the newspaper with them;
consider the pith.
Feast until you reach
the bitter rind; spit it out.
Use what’s left for mulch.
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