At the roadside stand,
I buy you a flat of pears.
They are hard and slightly
scarred, lumpy as Bartletts
often are, still wearing
the deep green of unripe fruit.
Some bear a garish red blush
on their shoulders where
the leaves did not hide them,
and all are stippled
with freckle-like dots, each one
a small celebration of imperfection.
There will be a day soon
when the pears will golden
and the warm kitchen air
will be thickly strung
with the scent of pear,
sweet and floral,
a scent that reminds
me of walking the rows
of the orchard in long ago summers
gleaning the smallest fruits.
Sometimes what is left behind
has the chance to become sweeter
than what first seemed more prized.
Remember how we’d pull tree-ripe pears
from the branches to our mouths,
white juice baptizing our chins?
I like the way you lift one now
from the counter,
feel its heft as if testing
for goodness yet to come.
We are no strangers to patience.
Year after year, we have watched
what is hard become treasure.
We have taken the lesson into our bodies,
these imperfect bodies, slightly
scarred, more lumpy with every year,
but oh, the ripening.