We eat the strands of sunlight that the plants spend their days gathering. We eat the roar of volcanoes, old memories of fires and dinosaur bones, forgotten car trips, purr of cats, chatter of blue jays, breath of smokestacks, and all of our words, even our silence.
We eat earth’s metals – magnesium, zinc and copper – that the plants mine. They find the wells of sweet waters far beneath the soil and draw it up for us.
One day in July the garden calls us to eat spring and summer, sweet, salty, tart, and juicy. After we slice the sunlight into a blue bowl, we pour the sun’s golden liquid that we gathered from the tight fists of olives, and eat until our bellies fairly shine. Then we lick the bowl like it was the sky itself.