Close-up of carrots

Carrot

July 5, 2021

By Michelle Webster-Hein

Tonight I peeled and chopped carrots for dinner, tossed them with oil and thyme, oven-roasted them. The simpler the ingredient, the more miraculous it seems to me.

A carrot. What must that have been like, on first discovery? One insistent tug, one long orange tooth slipping upwards. Bright and grubby, sweet. Had I been that cave woman rooting in the dirt, I would have thought anything possible.

 

Michelle Webster-Hein writes and teaches in Ypsilanti, Michigan, where she lives with her husband and daughter. You can find her work (now or soon) in upstreet, Midwestern Gothic, Ruminate Magazine and Perigee, among other places. She holds an MFA from Vermont College of Fine Arts. Work by Michelle Webster-Hein has been included in Issue 15.1. She is co-editor of River Teeth’s Beautiful Things weekly column.

Photo by Harshal S. Hirve via Unsplash

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