New Potatoes and Peas
It is almost an act of violence.
The pitchfork stabs the June warm
earth, the tines lift the tender, new
potatoes out of their bed
into the air and the thin-skinned,
mushroom brown buried treasures
are warmed by the sun
for the first time.
They will be brushed, scrubbed and
boiled till they surrender
under the pressure
of our tongues against
the roofs of our mouths.
Now we must rob the peas
of their jewels, their green
purses torn at the seams,
the peas dropping like pearls,
tinging as they hit the bottom
of the old, white bowl as
each pod is shelled. We are
relentless and remorseless
in our theft.
Butter is melted, onions are
sweated, flour is added, cream and milk
are
poured slowly, the old
wooden spoon constantly,
stirring till suddenly, the satiny
sauce, simmers, thickens and bubbles.
Fold the potatoes and peas
into the white sheets of sauce.
Dash them with salt and pepper.
This is the taste of young summer,
before the heat of August makes us
dream of fall, when the earth and
the sun whisper sweet promises
in the shapes of potatoes and peas.