The week in August you come home,
adult, professional, aloof,
we roast and carve the fatted calf
— in our case home-grown pig, the chine
garlicked and crisped, the applesauce
hand-pressed. Hand-pressed the greengage wine.
Nothing is cost-effective here.
The peas, the beets, the lettuces
hand sown, are raised to stand apart.
The electric fence ticks like the slow heart
of something we fed and bedded for a year,
then killed with kindness’ s one bullet
and paid Jake Mott to do the butchering.