This week’s vegetables are blueberries and zucchini.

Neither of these are exotic, but they are foods that a lot of people have never tried fresh. Blueberries are great by themselves, added to a salad, or using them in baked goods is always popular. The blueberry council has great information, recipes and activities for kids and adults that relates to blueberries. Zucchini is often baked, fried or shredded for use in baking, but it is also great sliced thin into a salad or with a dip instead of chips. Vegetable gardens often have an abundance of zucchini. It can be preserved by dicing or shredding it into cubes and freezing to last into the winter months. Dehydrated slices can be used in soups or stews to add some fiber and sweetness.