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, concord grapes, cucumber (English and pickling), dill seed, eggs, eggplant, frozen Mexican specialties, fruit butters, fruit chutney, frozen pork, green beans, jams, jellies, kohlrabi, honey, 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.

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

Di’s macaroni

cucumber salad

8 ounces macaroni, spiral, or tri-color

olive oil

1 medium large onion, sliced

2 cucumbers, diced

Dressing

1 tablespoon Accent

1 tablespoon parsley, fresh or dried

1 tablespoon prepared mustard

1½ cups sugar

3/4 cup vinegar

1 teaspoon pepper

1 cup water

1 teaspoon salt

1 garlic clove, minced

Cook macaroni to package directions. Toss gently with a little oil. Add cucumbers and onions. Combine dressing ingredients, and shake well. Pour over pasta. Stir and chill for several hours. Stir a few times while in refrigerator.