Presently, on the island, it's grape season.
In the early morning light of August
jewels of juice await their harvest.
They begin their journey on a vine
while many will find their way to wine.
Some are dried under a blazing sun
that wrinkles them into sweet raisins.
Others are boiled into a thick spread
that perfectly complements plain bread.
Finally, if not fermented, cooked or baked,
there are grapes that possess a fresher fate,
geared to land right on one's plate!
What's your preference?