This October Brings Endings

Gold cherry
Poem of the week

By Ed Crane

Tue, 08 Oct 2019
  • 5275 reads
18 comments
 

I made my first winter soup today.

Leeks, turnips carrots and celery

lashings of Provence herbs, onions

and garlic. Boeren soep they call it

round here. Mine’s with spuds to

to thicken it up. I suppose that makes

it “in het Engels wijze.” Dunno really.

 

What I know is, outside the grey rain

and shedding leaves mean the light

broths and vichyssoise are out now

and ice cold Gazpacho is a forgotten

memory. The Dulux white mushrooms

in next door’s lawn look inviting, but

they’re all show and definitely no go.

 

The hazels are gone; stashed by squirrels

or washed away by October downpours.

Empty husks of walnuts by the river are

all that’s left and the prickly protectors

are splitting up and dumping mahogany

coloured sweet chestnuts on the grass.

I can’t understand why nobody grabs them.

 

A decent size pot simmers in the kitchen.

Should be enough for about three days.

I fancy being more adventurous this winter.

Maybe Witloof and lentils or even a stab

at Gentse Waterzooie met kip or vis perhaps.

Something to keep me busy – is making soup

while days shorten and cold politics entrap me.

Certificate PG
Poem
Nature
Opinion
Autobiography

Comments

Submitted by Insertponceyfre... on

I think this is one of your best Ed. You have really captured the sense of getting ready for the coming winter - and for whatever else might come

 

Submitted by Ed Crane on

That is a very nice thing to say. I'm chuffed and also thanks for the cherries xx

 

Submitted by Rhiannonw on

Those 'sparklingly polished' sweet chestnuts and the conkers are a lovely contrast to the general rotting cases, and squelchy, soggy mulch, aren't they, even if only for a brief, short while! Rhiannnon

 

Submitted by Ed Crane on

when you prise then out of the shell.

Also the taste of sweet chestnuts, uncooked is unique, pity it's so difficult to get the inner skin off them. I used to spend hours doing that as a kid, mostly ending up with sore and stained fingers, but it was worth it.

 

Submitted by Di_Hard on

Witloof! My Dad used to grow that in a cupboard. It would be all pale, like something Gollum might eat if he went veggie. I hope you are bringing the chestnuts home? Or is it too prickly for your dog? Mine used to get sore paws trying to see what I was doing :0)

Agree with Insert, I love all the foodie details

 

Submitted by Ed Crane on

Witloof here is what you call chicory or Belgian Endive.

It's OK as long as you remove the root core which can be bitter. Here they sometimes fry it (usually in butter) until it's caramelised ---- Naughty but nice! I like it boiled with chicken and potatoes. Also wrapped in ham slices and covered with cheesy white sauce and browned under the grill. Yummy 

I might wander over the road and see what the chestnuts are like. Nobody here takes them and they are on common land. I feel a bit embarrased doing it. 

 

Submitted by skinner_jennifer on

I just love that first stanza and the comfort of making and eating homemade soup. Did you know that potatoes in soup are brilliant for the immune system? 

Anyway I found this poem very tasty.

Jenny.

 

Submitted by Ed Crane on

I had a really bad stomach infection last year and I started making soup because that was all I could digest. I found eating soup before a main meal really balanced my digestion. Now I have soup nearly every day. Light in the summer and more bulky for winter. I think the important part is getting enough fibre from it. I didn't know about the benifits of using potatoes, that's very interesting information.

 

 

Submitted by Ewan on

that's about soup - and contains surprises just like the catch-all soup our (grand)parents made from leftovers and whatever they grew-  is our Facebook and Twitter Pick of the Day. Why not share AND retweet if you like it too?

Author Page at the 'Zon
 

Submitted by Ed Crane on

and the very nice comment. I am really made up 

Thanks again

Keith

Good luck with the book sales.

 

Submitted by Parson Thru on

Bloody great!!!!

So many ingredients in this warming concoction. You are chef-in-chief indeed, Ed.

I was joking with someone yesterday about the Spanish term for a "wordsearch". That term describes your creation here (o quizá sopa de palabras o imágenes).

A very readable, natural flow. It's not easy to produce that, even less easy to sustain it as you have here.

Loved it!

Parson Thru

Submitted by Ed Crane on

I'm very please you liked my "sopa" wink

My Spanish friend does come up with some charming phrases, but I don't think I've heard that one before.

Thanks again

Keith

 

 

Submitted by Philip Sidney on

Here's our delicious poem of the week!

Submitted by Ed Crane on

Thank you very much. I certainly didn'texpect that.

 

Submitted by Ewan on

think it's one of your best.

Author Page at the 'Zon
 

Submitted by Ed Crane on

 

 

Submitted by celticman on

smashing ed,  a real dish to consume. 

 

Submitted by Ed Crane on

I hope all is going well with Angel.