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 are also open from 2 to 6 p.m. on Thursdays in the Heartland Regional Medical Center parking lot E. Food stamps are accepted. Weight Watchers will be at the market from 9 a.m. to 11 a.m. on July 19 to discuss nutrition and ways of losing weight. This week at the market you will find:

Plants: annuals, caladiums, container gardens, fresh flowers, hanging baskets, herbs, perennials, roses, shrubs, specialty planters, tomatoes and heirloom tomatoes, trees.

Produce and other edibles: apple dumplings, baked goods, barbecue meat, beef jerky, black walnuts, blueberries, beets, broccoli, cabbage, candy onions, cauliflower, cookies, cucumber (pickling), eggs, frozen Mexican specialties, fruit butters, fruit chutney, frozen pork, green beans, gooseberries, jams, jellies, kohlrabi lettuces, homemade sausages, monkey bread, mulberries, mustard greens, new potatoes, noodles, pinto beans, peas, peaches, pecans, popcorn, radishes, red and green tomatoes, rhubarb, sour cherries, Sicilian orange rum cake, squash, sugar peas, turnips, turnip greens, zucchini, zucchini relish.

Handmade items: afghans, bath and body products, bird feeders and houses, 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 this Saturday. This week you’ll find: cucumbers, green beans, new potatoes, onions, yellow summer squash 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: green beans, jams, jelly, onions, potatoes. 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 East Hills Farmers’ Market vendors:

Blueberry muffins

2¼ cup flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 egg, beaten until frothy

1 cup milk

1/4 cup melted butter

1 cup blueberries

Preheat oven to 425 degrees. Grease bottom of muffin tins or use paper liners. Sift 2¼ cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt into mixing bowl. Add 1 cup washed and dried berries and toss to mix. Beat egg and milk with 1/4 cup melted butter, mix into dry ingredients. Batter should be lumpy, don’t over mix. Fill muffin tins 2/3 full. Bake at 425 degrees.