There are only a few weeks left in this year's farmers market season. If you receive WIC and haven't used your FMNP checks yet, you have until Nov. 1 to do so. Also remember that you can use your monthly fruit and vegetable checks at the farmers market, as well as food stamp benefits. There is still a great selection at the market - apples are in abundance, as well as cider (and those delicious Owen's doughnuts!) pears, grapes, brussels sprouts, broccoli, cabbage, collard greens, potatoes, peppers, pumpkins, onions, garlic, winter squash of various types, locally grown popcorn and even a little zucchini and tomatoes. If you are doing some fall decorating, you can find Indian corn, gourds and lots of pretty mums!

Jennifer and I will be making moo shu vegetables this week. This recipe uses savoy cabbage, which is the wrinkly-looking cabbage that you see at the market. You can use green cabbage, but I like the savoy because the leaves are thinner and more tender, therefore cooking faster than green cabbage. I have found some really interesting cabbage trivia: Babe Ruth used to wear a cabbage leaf under his hat during games. He would switch out for a fresh leaf halfway through each game. There is a legend told to children that babies come from cabbage patches. Because cabbage requires only three months of growing time, one acre of cabbage will yield more edible vegetables than any other plant. Scrolls from 1000 B.C. uncovered in China mention white cabbage as a cure for baldness in men.

We all know cabbage is good for us; it's high in the phytochemicals that ward off diseases and is very low in calories, so it's a good choice if you are watching your weight. Many people's objection to eating cabbage is because of the unpleasant odor produced when cooking, or the unpleasant odors after. To avoid cooking odors, slice thinly and do not cook for more than four minutes. To avoid odors after eating cabbage, try taking Beano - it breaks down the odor-producing carbohydrates before they get to your intestinal tract and cause odors and gas pain.

Stir-frying cabbage as we do in our featured recipe does not produce the unpleasant cooking odors, and may be a good way to introduce cabbage to your family. In restaurants, moo shu is served with thin pancakes and plum sauce, and eaten as you would a burrito.

We will be serving ours with brown rice, which is a whole grain and loaded with fiber. You can add a protein, such as chicken or tofu, if you want to make it a main dish, or just vegetables for a tasty side dish. Stop by our table Thursday to try moo shu vegetables and stock up for the winter! See you at the market!

Becky Crawford is the community nutrition educator for Cornell Cooperative Extension of Cayuga County

Moo shu vegetables

Makes 8 servings

1.5 cups quick cooking brown rice

1.5 cups water

2 tablespoons oil

3 cloves garlic, chopped

1 onion, thinly sliced

1 small cabbage, very thinly sliced

1 cup sliced bell peppers

3 medium carrots, coarsely grated (about 1.5 cups)

1/4 cup reduced sodium soy sauce

1 teaspoon cornstarch

1/2 teaspoon ground ginger

3/4 cup water (or chicken broth)

Cook rice according to package directions. In a large skillet, heat oil on high heat. Add garlic, onion and cabbage and stir fry for about two minutes; lower heat if veggies stick or begin to brown. Add peppers and carrots, and stir fry for another two minutes. Add soy sauce. Mix cornstarch and ginger into water (or chicken broth) and add to pan. Let simmer for two minutes, or until liquid is thickened. Serve over rice or wrapped up in warm tortillas.