The dark loam pours out of the box
onto clumps of dirt packed close
by winter’s chill and weight of snow
and ash from the wood stove:
rich, life-giving soil from
vegetable parings and apple cores,
eggshells and grapefruit rinds,
coffee grounds and tea bags;
nothing is wasted.
Scrapings from dinner plates,
tips of beans and celery leaves,
corn cobs and avocado shells
all thrown in together
to rot, metamorphosing
in that polyvinyl cocoon
into the black earth
that cradles the new year’s crop.
Parsley stems and tomato cores return
to the soil that grew them;
tough stalks of basil nourish
next summer’s pesto;
and all this flows onto my spade
and I spread it and bury it
and crumble the clods of clay-packed dirt
which, after years of mingling
with spring’s spoils from winter’s waste,
is still hard and rebellious
under my shovel and rake.
A clang of metal on limestone and
shale brought up by winter heaving;
these will not decompose.
They will not become soil
in my lifetime.
