The kitchen is sweet with the smell of apples,
big yellow pie apples, light in the hand,
their skins freckled, the stems knobby
and thick with bark, as if the tree
could not bear to let the apple go.
Baskets of apples circle the back door,
fill the porch, cover the kitchen table.
My mother and my grandmother are
running the apple brigade. My mother,
always better with machines, is standing
at the apple peeler; my grandmother,
more at home with a paring knife,
faces her across the breadboard.
My mother takes an apple in her hand,
She pushes it neatly onto the sharp
prong and turns the handle that turns
the apple that swivels the blade pressed
tight against the apple’s side and peels
the skin away in long curling strips that
twist and fall to a bucket on the floor.
The apples, coming off the peeler,
Are winding staircases, little accordions,
slinky toys, jack-in-the-box fruit, until
my grandmother’s paring knife goes slicing
through the rings and they become apple
pies, apple cakes, apple crisp. Soon
they will be married to butter and live with
cinnamon and sugar, happily ever after.
~Joyce Sutphen, “Apple Season” from Coming Back to the Body.
I liked how the starry blue lid
of that saucepan lifted and puffed,
then settled back on a thin
hotpad of steam, and the way
her kitchen filled with the warm,
wet breath of apples, as if all
the apples were talking at once,
as if they’d come cold and sour
from chores in the orchard,
and were trying to shoulder in
close to the fire. She was too busy
to put in her two cents’ worth
talking to apples. Squeezing
her dentures with wrinkly lips,
she had to jingle and stack
the bright brass coins of the lids
and thoughtfully count out
the red rubber rings, then hold
each jar, to see if it was clean,
to a window that looked out
through her back yard into Iowa.
And with every third or fourth jar
she wiped steam from her glasses,
using the hem of her apron,
printed with tiny red sailboats
that dipped along with leaf-green
banners snapping, under puffs
of pale applesauce clouds
scented with cinnamon and cloves,
the only boats under sail
for at least two thousand miles.
~Ted Kooser “Applesauce” from Delights and Shadow
1.
Through the night
the apples
outside my window
one by one let go
their branches and
drop to the lawn.
I can’t see, but hear
the stem-snap, the plummet
through leaves, then
the final thump against the ground.
Sometimes two
at once, or one
right after another.
During long moments of silence
I wait
and wonder about the bruised bodies,
the terror of diving through air, and
think I’ll go tomorrow
to find the newly fallen, but they
all look alike lying there
dewsoaked, disappearing before me.
2.
I lie beneath my window listening
to the sound of apples dropping in
the yard, a syncopated code I long to know,
which continues even as I sleep, and dream I know
the meaning of what I hear, each dull
thud of unseen apple-
body, the earth
falling to earth
once and forever, over
and over.
~ Li-Young Lee “Falling: The Code” from Rose
I tell you, folks, all politics is like applesauce.
~Will Rogers
Once again, it’s applesauce season on our farm. The number of windfall apples lying on the ground is exponentially increasing, so I can put off the task no longer.
The old apple trees in our orchard are primarily antique varieties rarely grown any longer. I have the choice of a number of varieties: a Baldwin or two, some Pippins, a few Kings, and some Dutch Mignons, a russet apple undistinguished in appearance, not at all pretty, and easy to pass by for something more showy.
It takes no time at all to fill several large boxes. Sadly, some apples are already beyond hope; they lay rotting, half consumed by hornets, slugs, deer, possum, raccoons and other critters — so I let them be.
The task of washing, peeling and coring organic apples is time consuming. They require a fair amount of preparation: the bruised spots must be cut out, as well as the worm holes and tracks. The apples are cut to the core and sliced into the simmering pot to be stirred and slowly cooked down to sauce. Before long, before my eyes, together they become a pale yellow mash, blending their varied flavors together.
However the smooth sweetness of this wonderful sauce is owed to the Dutch Mignon. It is a sublime sauce apple despite its humble unassuming appearance. Used alone, it would lack the “stand out” flavors of the other apple varieties, but as it cooks down, it becomes a foundation allowing the other apples to blend their unique qualities.
If I’m feeling really homespun, I marry the sublime with cinnamon and sugar, to create something happily ever after.
So it should be with the fellowship of diverse people and so should it be during a painful political season.
We are bruised, wormy, but salvageable. We are far better together than we are separate. And through the process, with perhaps a sprinkle of cinnamon and sweetness, we are transformed into something far better than how we began.
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