Thaw, Finally

Right at the equinox this year, spring cracks winter’s back in Vermont. The pavement buckles into frost heaves. The dirt roads mush and muddy. Sunday, I find the season’s first coltsfoot, the tiny gems of gold.

A Vermont spring is either a heartbeat — bang, done — or weeks of freeze and thaw, thaw and freeze. Although the days have hit 60 degrees, the nights are still cold, and our wood stove keeps our house warm.

Last evening, we walked by a sugarhouse, its cupola open and steam billowing. The air was tinged with the sweetness of maple, the slight rotting of thawing mud. Instinctively, my upper arms ached. Walking behind my daughters, listening to their chatter, my arms remembered those years when we sugared, and how my arms and gloved hands bent into the woodpile.

Spring is all those things: the radiance of the strengthening sun, the beauty of wildflowers, and how, when the earth thaws, our winter debris of ash pile and last year’s kale stalks emerge.

The bush warbler.
The rain wouldn’t let up.
The travel clothes.

— Mizuhara Shuoshi

By Brett Ann Stanciu

Brett Ann Stanciu lives with her two daughters in Hardwick, Vermont. Her creative nonfiction book, Unstitched: My Journey to Understand Opioid Addiction and How People and Communities Can Heal, will be published by Steerforth Press in September 2021. Her novel about rural life in Vermont, Hidden View, was published in 2015.

2 comments

  1. I always love it (spiritually-not gastronomically) when the kale stalks re-emerge. My old man used to call those “volunteers” and he said you should respect them and let them be- ie, reach maturity and then eat them. Don’t just pull them up. I concede though the spinach that is “volunteering” now will definitely be eaten. Enjoyed the post Brett. GT

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