‘Tis the Season of What, Exactly? On Spring, Food, Coronavirus and Quakers

My local Friends Meeting has an expression for when we want to think about something before making a group decision: “Let’s season this for a month and come back to it.” I think it’s a modern term (don’t remember running into it during my Quaker upbringing), and right now it’s feeling extra appropriate.

Season: to sit with something and allow it to show itself more fully.

But also: Flu season. Which has since become pandemic season. How long will pandemic season be? As I write this, it feels like our country is beginning to split even on THAT question: whether or not we should all hunker down for a few more weeks to protect each other.

And literal seasoning? While I’m hunkering, I’ll be on furlough from my bakery job. I already miss the thought of mixing ginger into fruit for pies, or adding garlic to sautéed greens for strata.

On the other hand, while hunkering, I’m also cooking up a storm, like millions of people right now lucky enough to have food—and seasoning the heck out of things.

Like adding sriracha to fresh-picked, steamed nettles to blend with hummus!

Finally, since hunkering can also be done outdoors (at a safe distance), we have signs of the season—wildflowers, songbirds, lambs, daylight. That sense of “season” brings me comfort, as if the Earth is saying, “We got ya. It’s okay. Everything comes around.”

Right now the satin flowers are blooming. They bloom only for a week, only in this one tiny spot on our whole island. Satin flowers ALWAYS hunker in place.

I think I could handle that.

Can we stand to think of ourselves as satin flowers for a little while? Do we need to season that thought?