Nothing gold can stay

Autumn is the golden season – the goldenrod along the side of the road. The black-eyed Susans and yellow asters. The jewelweed and the marsh grass as it turns from green with each tide. Pots of chrysanthemums at the farm stands. And, of course, the leaves.

When he wrote that “nothing gold can stay,” Robert Frost was talking about the leaves – the first ones of the spring foliage season, that are like gold fringe in the branches. But the same is true of the birch and maple now – and it is as true of their leaves that “nothing gold can stay.”

Even as we contemplate another autumn equinox this week, we have to say we love the changes of New England seasons here at Spruce Point. From the anticipation of the spring and its opening overtures to autumn and the fall of leaves and the curtain on another year at the Inn. That’s probably why these last weeks before Columbus Day seem so rich – in coastal memories, in “one-more” getaways, in the flavors that are full of gold themselves as the squashes, peppers and gala gold apples ripen in the autumn sun. 

The local beekeepers are harvesting their fall honey now. One Mainer said, “If spring honey is like a ballerina dancing across the stage, fall honey is like someone in hobnail boots.” And he’s right in the sense that fall honey has a more robust flavor and its color is a dark amber. The beekeepers are collecting fall honey and the beeswax for candles the Inn uses.

Ultimately, that’s what autumn gold is for – a variety of ambers that capture, savor, and preserve the moment, to revisit when another day needs to counter the darkness. Enjoy them while they last. For nothing gold can stay.