The Full Ripe of Berrytime

I love to go out in late September
among the fat, overripe, icy, black blackberries
to eat blackberries for breakfast,
the stalks very prickly, a penalty
they earn for knowing the black art
of blackberry-making; and as I stand among them
lifting the stalks to my mouth, the ripest berries
fall almost unbidden to my tongue,
as words sometimes do, certain peculiar words
like strengths or squinched,
many-lettered, one-syllabled lumps,
which I squeeze, squinch open, and splurge well
in the silent, startled, icy, black language
of blackberry-eating in late September.

~Galway Kinnell “Blackberry Eating”

“In that year, 1914, we lived on the farm
And the relatives lived with us.
A banner year for wild blackberries
Dad was crazy about wild blackberries
No berries like that now.

You know Kitsap County was logged before
The turn of the century—it was easiest of all,
Close to water, virgin timber,

When I was a kid walking about in the
Stumpland, wherever you’d go a skidroad
Puncheon, all overgrown.
We went up one like that, fighting our way through
To its end near the top of a hill:
For some reason wild blackberries
Grew best there. We took off one morning
Right after milking: rode the horses
To a valley we’d been to once before
Hunting berries, and hitched the horses.
About a quarter mile up the old road
We found the full ripe of berrytime—
And with only two pails—so we
Went back home, got Mother and Ruth,
And filled lots of pails. Mother sent letters
To all the relatives in Seattle:
Effie, Aunt Lucy, Bill Moore,
Forrest, Edna, six or eight, they all came
Out to the farm, and we didn’t take pails
Then: we took copper clothes-boilers,
Wash-tubs, buckets, and all went picking.
We were canning for three days.”
~ Gary Snyder “6” from Myths and Texts.

Earth’s crammed with heaven
And every common bush afire with God
But only he who sees, takes off his shoes,
The rest sit round it and pluck blackberries~
–Elizabeth Barrett Browning in “Aurora Leigh”

All I wanted was a few blackberries.

I admit my objective was just to pick enough for cobbler for today’s noon dinner after church, oblivious to God burning in the bushes towering over me, around me, snagging me at every opportunity.  If I had given it more thought, I would have realized the reaching vines hooking my arms and legs were hardly subtle.  The thorns ripped at my skin, leaving me bloody and smarting.  The fruit itself stained my hands purple, making them look freshly bruised.  I crushed fat vines underfoot, trampling and stomping with my muck boots in order to dive deeper into the bushes.  Webs were everywhere, with spiders crawling up my arms and dropping down into my hair.  I managed to kick up one hornet’s nest so I called it quits.

All I wanted was a few blackberries, so blinded to all the clues crammed in every nook and cranny of every bush.

All I wanted was a few blackberries, trampling on holy ground with well-protected feet, unwilling to be barefoot and tenderly vulnerable.

All I wanted was a few blackberries, the lure of black gold plucked at the cost of rips and scratches and tears.

What I got was burned by a bush…

and a few blackberries for today’s crammed-with-heaven cobbler.

A Shortcake with a Soul

Cherry cobbler is a shortcake with a soul…
~Edna Ferber

Just when it has seemed I couldn’t bear
one more friend
waking with a tumor, one more maniac

with a perfect reason, often a sweetness
has come
and changed nothing in the world

except the way I stumbled through it,
for a while lost
in the ignorance of loving

someone or something, the world shrunk
to mouth-size,
hand-size, and never seeming small.

I acknowledge there is no sweetness
that doesn’t leave a stain,
no sweetness that’s ever sufficiently sweet.

Often a sweetness comes
as if on loan, stays just long enough

to make sense of what it means to be alive,
then returns to its dark
source. As for me, I don’t care

where it’s been, or what bitter road
it’s traveled
to come so far, to taste so good.
~Stephen Dunn from “Sweetness”

When the soft cushion of sunset lingers
with residual stains of dappled cobbler clouds
predicting the sweetness of a next day’s dawn,
I’m reminded to “remember this, this moment, this feeling”~

I realize that it will be lost, slipping away from me
in mere moments, a sacramental fading away of time.
I can barely remember the sweetness of its taste,
so what’s left is the stain of its loss.

Balancing as best I can on life’s cobbled path,
stumbling and tripping over rough unforgiving spots,
I ponder the messy sweetness
of today’s helping of soulful shortcake,
treasure it up, stains and all,
knowing I could never miss it
if I hadn’t been allowed a taste and savored it to begin with.

Shortcake With Soul

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A cobbler is shortcake with a soul…
~Edna Ferber

 

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Just when it has seemed I couldn’t bear
one more friend
waking with a tumor, one more maniac

with a perfect reason, often a sweetness
has come
and changed nothing in the world

except the way I stumbled through it,
for a while lost
in the ignorance of loving

someone or something, the world shrunk
to mouth-size,
hand-size, and never seeming small.

I acknowledge there is no sweetness
that doesn’t leave a stain,
no sweetness that’s ever sufficiently sweet.

Often a sweetness comes
as if on loan, stays just long enough

to make sense of what it means to be alive,
then returns to its dark
source. As for me, I don’t care

where it’s been, or what bitter road
it’s traveled
to come so far, to taste so good.
~Stephen Dunn from “Sweetness”

 

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Even when the softness of sunset lingers long
with residual stains of dappled cobbler clouds
lasting long to the sweetness of next day’s dawn,
I’m reminded to “remember this, this moment, this feeling”~

I realize that it will be lost, slipping away from me
in mere moments, a sacramental fading with time.
I can barely remember the sweetness of its taste,
so what’s left is the mere stain of its loss.

Walking this life’s cobbled path,
only guessing where it leads,
I ponder the messy sweetness
of today’s helping of soulful shortcake,
treasure it up, stains and all,
knowing I could never miss it
if I didn’t taste and savor it to begin with.

 

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