University Dining Services customarily prepares meals using produce from nearby farms, but this semester it set up a farmers market so students can buy local fruits and vegetables for themselves. Each Thursday afternoon in September, from 3 to 6 p.m., some 350 customers have come to Corcoran Plaza to sample New England’s bounty. Blueberries, peaches, and other fruits are the most popular items, according to Helen Wechsler, director of Dining Services, who reports that students also avidly purchased Japanese eggplants, kale, green beans, corn, and Swiss chard. “We’re glad to highlight all the beautiful produce that is available to us,” said Wechsler. There are farmers markets at other universities, “but we may be the only college where students can use meal plan dollars for their purchases,” according to the Dining Services director. The final market day this fall is October 4. Wechsler says she plans to sponsor markets this spring and hopes they will become an ongoing feature of campus life.