The fall features lots of foodie events

You know the old joke: The only way you can tell it's fall in Florida is when the colors change on the license plates.

Well, that's certainly one way.

But I can also tell it's fall because my inbox gets flooded with upcoming foodie events. Here are some of the highlights:

• Mark your calendar for the Sun City Center Fresh Market featuring produce, arts, crafts and more. It'll be starting Oct. 5 on the lawn of the Kings Point Main Clubhouse.

I attended the first one earlier this year. The event drew so much interest that Vesta Property Services at Kings Point chose to partner with Tampa Bay Markets, a nonprofit corporation, to bring it back regularly during our cooler months.

More than 50 vendors will participate on the first Wednesday monthly through April. The market will be open from 9 a.m. to 2 p.m. For information on becoming a vendor, call (813) 387-3468.

• On Sept. 17, Slow Food USA is launching a national day of action called The $5 Challenge. Chapters across the nation are having teach-ins, potlucks and demonstrations, with the goal of teaching people how to make a healthy meal for $5.

The idea is that good food shouldn't cost more than 'fast food.'

A future column will be on a neighborhood potluck I'll attend.

For tips on how to make economic, healthy and delicious meals a regular event in your household, go to www. slowfoodusa.org and click the $5 Challenge page.

• Circle the four-day weekend of Sept. 29 to Oct. 2 for The Tampa Bay Food & Wine Experience. Formerly known as the Tampa Bay Food & Wine Festival, it's moving from St. Pete to Tampa's Curtis Hixon Waterfront Park, and will showcase the talents of local and national chefs.

Visit www.unleashyourpalate.com for tickets.

• Oktoberfest is also right around the corner, and I'm licking my chops in anticipation. I recently wowed my buds with the following recipe for red cabbage braised in dark beer. Crank up the oom-pah band and get ready to do the polka.

I'm looking forward to fall.

Red cabbage braised with beer

3 tablespoons vegetable oil

2 onions, peeled and sliced thin

1/4 cup sugar

1 tablespoon caraway seeds

2 teaspoons black pepper

2 teaspoons kosher salt

1 head red cabbage, cored and sliced thin

1 cup dark beer

2 tablespoons red wine vinegar

Heat the oil in a large brazier or skillet over medium-high heat. Add the onions and sauté until they are translucent but not browned. Stir in the sugar, caraway seeds, black pepper and kosher salt; sauté 1 minute. Add the cabbage, beer and vinegar, and stir until evenly mixed. Bring the liquid to a boil, and then lower to a simmer. Cover the pan and simmer further for approximately 20 minutes. Check the liquid for seasoning adjustment. Serve hot or cold.

Makes 12 servings.