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: 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, beets, 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. Sept. 3 will be the last day. 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:

Linda Shell’s best ever zucchini bread

2 cups sugar

1 cup oil

3 eggs

1 teaspoon salt

2 cups zucchini (skinned, seeds removed), then grated

3 teaspoons cinnamon

1/2 teaspoons baking soda

2 cups flour

3 teaspoons vanilla

1 cup nuts( optional)

Preheat oven to 350 degrees. Grease and flour two loaf pans. Mix sugar, oil and eggs. Add rest of ingredients, mix well. Bake at 350 degrees for about one hour.