It's A Vermont Thing

Lock your car and roll up the windows. It's that time of the year when you're car could end up filled with squash. We have, for several weeks now, been swimming in zucchini. They go from "small, almost-ready" to "gigantic, what the heck do I do with it" in the blink of an eye. This means we've had to check the garden daily to make sure the zucchini are not getting out of control. The oven has been packed with zucchini bread; we've been baking like mad. One of our favorite ways to eat zucchini is some olive oil, salt and pepper tossed onto the grill. When it rains, we substitute oil f or a little butter and saute it in a pan. Believe it or not, our biggest problem with the zucchini is n't the quantities we've harvest ed, it's "Do we slice it in rounds or long strips?"