In Season



The Catholic Church celebrates the season of Ordinary Time. Trust me, there is nothing Ordinary about Ordinary Time. The term comes from the word ordinal which means counted time. There are two periods of Ordinary Time and we are now in the second period.

The second period is the longest season in the Liturgical year. It resumes after Pentecost and continues to the final Saturday before Advent

The colors of the season is green. It symbolizes life and hope.

It is Autumn here in Virginia.

Carrots are now in season.  These orange jewels have plenty of healthy benefits. Carrots have a nutrient called Beta-Carotene which our bodies convert to Vitamin A.  Carrots help reduce glaucoma (an eye condition) and has been known to have cancer fighting properties.

One cup of raw carrots provide 11 percent of a persons daily requirement of potassium.

To store carrots you should refrigerate them or keep then in a root cellar or basement. The greens should be removed before storing. It is recommended to place them in a plastic bag with a damp towel to keep moist for up to two weeks.

Also in season is Strawberries. These tasty jewels are full of antioxidants. Their bright red color and juicy texture make them easy to consume in large quantities.

One serving of strawberries provides more vitamin C than an orange.

The American Indians once crushed strawberries and mixed them with cornmeal to make a strawberry bread. From that dish, early setters developed strawberry shortcake.

To store strawberries you should refrigerate them after they have been picked. You should wait to wash them to right before you eat them to ensure they do not get moldy. They should last 3-4 days in the refrigerator.


Figs are very perishable and should be refrigerated after harvesting. When picking figs try not to stack on top of each other. They are so delicate they will be crushed. Figs should be eaten within a few days of picking or frozen for up to 6 months. They can also be dried.





Peace be with you,