Sunwheat Sheaf

Cut from the radiant stands of Sunwheat and bound at the stem, this sheaf stays faintly warm to the touch long after cutting, as if every head had banked a little of the afternoon inside itself.

A sheaf propped in a pantry corner lights the shelf like a low lamp. Threshed and milled, it becomes a golden meal that carries its glow into the bread, and cooks swear a loaf of it eaten at dusk tastes of noon.