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 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: container gardens, fresh flowers, hanging baskets, perennials, specialty planters.

Produce and other edibles: apples, apple dumplings (by order only), baked goods, barbecue meat, beef jerky, beets, blackberries, black walnuts, broccoli, cabbage, candy onions, cantaloupe, cauliflower, cookies, concord grapes, cucumber (English and pickling), 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, pears, pecans, peppers (mild, medium and hot), plums, popcorn, pork (loins, steaks, bacon), radishes, red and green tomatoes, serrano peppers, pumpkins, Sicilian orange rum cake, sorghum, 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, fall soaps and candles, handbags, Halloween pillows, 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.

Customer Appreciation Day is Oct. 11 and everyone is invited to enjoy samples from each vendor. In addition, they will have coffee, apple cider, caramel apples and pears.

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

Pear pie

6 medium pears, peeled, cored sliced somewhat thin

1/2 cup sugar

3 tablespoons cornstarch

3 tablespoons lemon juice

1 teaspoons lemon peel

10-inch unbaked pie shell

Preheat oven to 400 degrees. Combine pears with sugar, cornstarch, lemon juice and peel. Mix thoroughly. Spoon into pie shell.

Topping

1/2 cup flour

1/2 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/3 cup butter

Combine dry ingredients. Cut butter in with pastry blender or two knives. Sprinkle evenly over pie. Bake for 45 minutes at 400 degrees.