PSA:Zuked

    We interrupt your normally scheduled Elk Complaint Fest to bring you this urgent Public Service Announcement: WARNING! It’s that time of year again. Zucchini Season is peaking in Lewis County. All residents that do not normally lock their homes and cars are urged to do so.

     I used to have my own addendum: make sure your car’s sunroof is closed, lest your gardening friends be unable to resist the temptation and stealthily slide an entire bag of zucchini, piece by piece, through the opening and into your backseat. I have no proof as to the identity of the miscreant, but I’m pretty sure his initials are Tim Kelly. I no longer advise this approach, as I was warned that I would be taking zucchini home-- the easy way, or the hard way. I thought it over and then handed him my keys.

     This year I was introduced to zucchini “pizza”—simply drizzle zucchini rounds, ¼” thick, with olive oil, sprinkle with seasoning salt, and grill right on your BBQ. Remove when “done”, place on top of a cookie sheet, top with your favorite pizza toppings and replace on grill—or in your oven—until the cheese has melted. Very yummy, and carb free. And if you get too hungry-- or lazy—you can just skip the topping part and eat the zucchini, hot off the grill. I advise cooking waaaay more zucchini than you think is prudent, because once you start eating it, it tastes just like MORE.