Catching a Leprechaun on St. Patrick’s Day may promise you good luck, but when it comes to enjoying true wealth, what matters isn’t luck or money, but smart dining choices that ensure your continued good health. CABBAGE is one of the best VEGETABLES you can incorporate into spring menus, a cancer preventative that stimulates the immune system and is rich in Vitamins E and C, yet low in calories (24 per 3.5 ounce serving).

Corned beef & CABBAGE is an Irish favorite, a dish you can make in one large pot, combining beef brisket, malt vinegar and spices (mustard, coriander, peppercorn, dill seed, allspice) with Irish beer, RED POTATOES, ONIONS, CARROTS and CABBAGE cut into wedges. You can vary this recipe by studding the whole ONION with cloves and adding THYME and PARSLEY to the mix.

Colcannon is another Irish favorite, a mixture of finely shredded GREEN CABBAGE and mashed POTATOES served warm as a side dish.

Don’t limit your CABBAGE enjoyment to Irish specialties, however. Coleslaw is among the most popular ways to enjoy shredded raw CABBAGE, green or red or a combination of both. You can whip up a sweet and sour version using vegetable oil, vinegar, sugar and chopped PEANUTS in the dressing or go creamy by blending sour cream and mayonnaise with the CABBAGE, adding seedless GRAPES and diced PINEAPPLE for added color and flavor. Puree BLUEBERRIES with mayonnaise and mix in chopped RED ONIONS, ORANGE zest, cloves and nutmeg for a spicy slaw offering. Combine shredded BEETS, CABBAGE and CARROTS with LEMON juice and olive oil for another tasty version of slaw.

CABBAGE leaves can be steamed until soft, then stuffed with a vegetarian mixture of cooked rice, ONIONS, EGGPLANT and MUSHROOM, baked covered in TOMATO sauce until heated through. Ground turkey and sausage also makes a delicious CABBAGE stuffing mixture.

Diced GRANNY SMITH APPLES are a key ingredient for APPLE CABBAGE salad, mixed with KIWIFRUIT, GREEN ONIONS and LIME zest and tossed with a honey-LIME juice dressing. Add diced cooked pork, chicken or shrimp and you have a complete entrée.

Create a versatile side dish for pork roast or barbecued chicken by combining shredded CABBAGE, sliced ONIONS, butter, cream of MUSHROOM soup, cubed American cheese and diced BELL PEPPERS in a casserole, top with bread crumbs and bake until hot.

FRUITS THIS WEEK:

KIWIFRUIT is plentiful at economical prices, making this juicy green TROPICAL FRUIT among the week’s best FRUIT values. BABY KIWIFRUIT are also in steady supply and a great addition to FRUIT cocktail salads.

STRAWBERRY volume continues to gain strength since January’s freeze, with prices in the moderate range and quality excellent.

Production is at peak levels for THOMPSON GREEN SEEDLESS GRAPES from Chile, with very reasonable prices reflecting that abundance. RED FLAME SEEDLESS GRAPES are also in plentiful supply.

RUBY RED GRAPEFRUIT from Texas growers is an excellent value this week. Juicy colorful sections are the perfect salad ingredient or juice and enjoy over crushed ice with a sprig of MINT as an afternoon refresher.

PINEAPPLE from Hawaii is in steady supply at reasonable prices. Be careful not to use fresh PINEAPPLE pieces in gelatin dishes because the FRUIT’s natural enzymes will prevent the gelling action.

PAPAYA from Mexico is in good supply at moderate prices. Pair slices with cut STRAWBERRIES and garnish with toasted COCONUT for a delicious dessert.

TREEFRUIT from Chile is at peak production, with prices very reasonable now on BLACK PLUMS, NECTARINES and PEACHES. Slice and combine all three and marinate in port wine as a side dish for grilled chicken or pork.

CANTALOUPE MELON prices are holding steady at moderate levels, with whole WATERMELON also an excellent value.

GALA, GRANNY SMITH and CAMEO APPLES are all in good supply; perfect for making pies and tarts or dicing into morning oatmeal for added fiber. BOSC PEARS continue to be an excellent value. Halve, remove the core and seeds and fill with chicken or shrimp salad for a quick entrée.

Salad TOMATOES and bite-sized GRAPE TOMATOES are in plentiful supply at very reasonable prices.

HASS AVOCADOS from Chilean growers continue in steady supply at moderate prices.

BANANAS continue to be a good value. Peel, slice and toss with chopped DATES, CASHEWS and COCONUT, then drizzle with maple syrup.

CAULIFLOWER is among this week’s most economical VEGETABLE values. Steam, then mash with butter, cream and THYME to create "mock" mashed POTATOES.

SPINACH, a great source of dietary iron, is among the best SALAD offerings this week, along with ICEBERG LETTUCE, also an economical value. Sautéed SPINACH makes a great bed for morning fried eggs. Salad toppings in steady supply include GREEN ONIONS, RADISHES, CUCUMBERS, CARROTS, CELERY, SPROUTS, MUSHROOMS and JICAMA.

RUSSET POTATOES continue to be very economically priced. Bake, remove the flesh and blend with sour cream, HERBS and bleu cheese, restuff the skins and bake.

RED skinned POTATOES are another good value, great for cooking skin-on and whole, then cutting into quarters and tossing with melted butter and CHIVES for a quick side dish.

GREEN and WHITE ASPARAGUS is gradually increasing volume as prices decrease. Steam and tips and combine with feta cheese and albacore tuna for a tasty luncheon salad.

CHAYOTE SQUASH and ZUCCHINI SQUASH continue to be good values.

KALE, a rich source of dietary calcium, is a good side dish choice this week. Steam with GARLIC and serve with a splash of vinegar.

Keep a variety of fresh HERBS handy such as BASIL for making Pesto sauces to dress up poached Salmon or Chicken entrees.

SWEET BROWN ONIONS and ITALIAN RED ONIONS are both in steady supply. Grill or sauté to serve with steak or seafood.

GARLIC continues at economical prices. Roast with olive oil and butter as a dip for raw VEGETABLES and breadsticks.

As the arrival of Spring rounds the corner, good values exist on cut IRIS, ROSES, TULIPS, DAISIES and CARNATIONS. In blooming potted plants, TULIPS, MINIATURE ROSES, VIOLETS, HYACYNTH, HYDRANGEAS and KALANCHOE will make outdoor living areas come alive again.

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