The Pony Express Farmers Market is open from 7 a.m. to 1 p.m. on Wednesdays and Saturdays at the Eastridge Village Shopping Center. They also are also open from 2 to 6 p.m. on Thursdays in the Heartland Regional Medical Center parking lot E. Food stamps are accepted.

This week at the market you will find:

Plants: annuals, caladiums, container gardens, fresh flowers, hanging baskets, herbs, perennials, specialty planters, trees.

Produce and other edibles: apple dumplings (by order only), baked goods, barbecue meat, beef jerky, blackberries, black walnuts, blueberries, beets, broccoli, cabbage, candy onions, cantaloupe, cauliflower, cookies, cucumber (English and pickling), dill seed, eggs, eggplant, frozen Mexican specialties, fruit butters, fruit chutney, frozen pork, green beans, jams, jellies, kohlrabi, homemade sausages, monkey bread, new potatoes, noodles, okra, pinto beans, peas, peaches, pecans, peppers (mild, medium and hot), plums, popcorn, pork (loins, steaks, bacon), red and green tomatoes, serrano peppers, Sicilian orange rum cake, squash (including acorn and carnival), sugar peas, turnips, turnip greens, watermelon, zucchini, zucchini relish.

Handmade items: afghans, bath and body products, baskets, bracelets, calvary candles, cookbooks, “Enchilada Lady Favorites” cookbooks, doilies, emu oil, lye soap, kitchen towels, natural pet treats, pot holders, rugs, scarves, soy candles, soap samplers, smoked dog bones.

The market is selling Pony Express Farmers Market Go Green Shopping Bags for $3.

The St. Joseph Downtown Farmers’ Market, at Seventh and Felix streets, is open from 7 a.m. to sellout Wednesdays and Saturdays. This week you’ll find: eggplant, blue damson plums, peaches, potatoes, onions, yellow summer squash, sweet and hot banana peppers, tomatoes and zucchini. For more information, call (785) 989-3210.

At THE TROY, KAN., FARMERS’ MARKET, on the west side of the courthouse, you’ll find: cherry tomatoes, eggplant, jams, jelly, herbs, tomatoes, onions, potatoes, watermelon. The market is open Fridays, 7:30 to 11 a.m.

Wondering how to use those fresh vegetables and herbs? Try this recipe, suggested by the Pony Express Farmers’ Market vendors:

No fire peppers

4 large “Fooled you” jalapeno peppers (has the taste and look but not the heat of a regular jalapeno.) Can use regular jalapenos.

1/4 pound cream cheese

2 eggs

3/4 teaspoon salt

1 teaspoon vegetable oil

2/3 cup self rising flour

1/8 teaspoon garlic powder

Dash of paprika

Dash of onion powder

1/2 cup corn flakes

Vegetable oil for frying

Remove stems from jalapenos, slice lengthwise, remove seeds and membrane. Wash your hands. Poach halves in boiling water 10 to 15 minutes or until tender. Drain and cool. Blot inside of each slice then spread one half ounce cream cheese into each half. In small shallow bowl, beat eggs and 1/4 teaspoon salt and oil, whisk. In another bowl combine flour, 1/2 teaspoon salt, garlic powder, paprika, and onion powder. Add cornflakes to a third shallow bowl. Working one at a time, dip each stuffed pepper into egg mixture, then flour mixture, repeat. Then dip jalapeno into egg then corn flakes. Put coated peppers side by side on a plate and into the freezer for at least two hours, or until frozen. When peppers are frozen, heat vegetable oil in deep fryer or deep saucepan to 350 degrees. Use enough oil to cover jalapenos. Fry peppers for three to four minutes. Drain on rack or paper towels.