NORTHERN CALIFORNIA – On Tuesday, firefighters made substantial progress in efforts to contain a wildland fire burning in the Mendocino National Forest.

The Mill Fire has been burning in the Colusa County side of the forest, near Upper Letts Lake and 10 miles west of Stonyford, since Saturday, July 7. A cause has not yet been reported.

The Mill Fire grew to 90 percent containment – up 15 percent over the course of Tuesday – with acreage dialed down slightly to 29,502 acres, according to an evening report from the incident's unified command team, which includes Cal Fire, the Mendocino National Forest and Northern California Incident Management Team 2.

The fire is expected to be fully contained on Wednesday.

Firefighting efforts have cost $13.4 million to date, based on the Tuesday night report.

More than 300 personnel were released from the incident on Tuesday, with 651 firefighters and support personnel still assigned by nightfall, the report explained.

Those crews are continuing to patrol the fire, conduct mop up and do rehabilitation in the fire area, according to officials.

The incident team said that Fouts Spring Road (The M10 Road) and Goat Mountain Road were opened to residents on Tuesday evening.

However, the team said the forest areas of Fouts Springs, Bonnie View and Board Camp Springs, and campgrounds within the Upper Letts Lake area remain closed.

A closure order also remains in effect for all Mendocino National Forest roads and trails in the recreation area outside Stonyford on the south central portion of the Grindstone Ranger District, forest officials reported.

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LAKEPORT, Calif. – After its initial broadcast and presentation in January of this year, Lake County Live! Will present its seventh performance on Sunday, July 29, at the Soper-Reese Community Theatre in Lakeport.

This month, the show is dedicated to the return of Blue Collar, a great band comprised of Carl Stewart, Clovice Lewis, Bill Bordisso, Sue Condit and Bill MacDougall, all veteran musicians with varied backgrounds.

The show will once again feature the many outstanding talents of the characters that have come to represent this live radio and in-theater experience, including the Ladies of the Lake, and the voice talents of the Wing and a Pear Players, including Kris Andre, Richard Smith, Mitchell Hauptman, Vicky Parish Smith and others, who will combine their skills to give the audience at home and on the air a unique listening entertainment experience in Lake County.

The show will be live on the stage at the Soper-Reese, and broadcast live on Lake County Community Radio station KPFZ at 88.1 F.M.

The show will also be rebroadcast on Saturday, Aug. 4, at 7 a.m. and 10 a.m. for those who missed the original show, or those who want to experience it again on the air.

“When the show started back in January, I had no idea we might be around for a show six month later,” said show producer and creator Doug Rhoades. “The excitement and support we’ve received from our audience in the theatre and on the air continues to reflect the attention and enjoyment our audience has demonstrated over the past six month, and I only hope it continues.”  

The show is made possible by the support of KPFZ, the Soper-Reese Community Theatre and Lake County News at www.lakeconews.com .

Tickets for this month’s performance are available at the Travel Center, 1265 S. Main in Lakeport or via the web at www.soperreesetheatre.com .

“We hope you will join us for this month’s program, which will continue the unique entertainment that only Lake County Live! Has provided these past seven months,” said Rhoades.

For more information, please visit www.facebook.com/lakecountylive or go to www.lakecountylive.com .

NORTHERN CALIFORNIA – The state’s dry conditions and hot weather created additional challenges for firefighters working on numerous fire incidents around the state.

On Monday Cal Fire issued its latest “Fire Situation Report” on the state’s major wildland fires. The video can be seen above.

The Mill Fire, burning in the Colusa County side of the Mendocino National Forest, remains the state’s largest wildland fire. By Monday night it had burned 29,552 acres and was 75-percent contained, with full containment anticipated on Wednesday, according to fire officials.

That incident is under a unified command composed of  Cal Fire, the Mendocino National Forest and Northern California Incident Management Team 2.

The Robbers Fire – burning in Placer County since last Wednesday, July 11 – had scorched 2,600 acres and was 45-percent contained by Monday evening, according to Cal Fire. The fire’s cause is under investigation.

Approximately 2,206 personnel were assigned to the Robbers Fire on Monday, along with 161 engines, 62 crews, two air tankers, 15 helicopters, 37 bulldozers and 32 water tenders, Cal Fire reported.

So far, one residence and four outbuildings have been destroyed, with 170 residences still threatened. Cal Fire said evacuations are in effect for homes off the Yankee Jims Canyon and Shirttail Canyon areas, and parts of Iowa Hill.

On Monday morning, the Calf Fire began burning east of Santa Margarita in San Luis Obispo County. Cal Fire reported it had burned 750 acre by day’s end and was 10 percent contained at that point.

Officials said 205 personnel, 14 engines, seven fire crews, four air tankers, two helicopters, three dozers and two water tenders were on the incident Monday.

A mandatory evacuation order was issued for the homes located on Parkhill Road between Highway 58 and Seven Oaks Road.  

Farther north, the Flat Fire is burning 16 miles west of Junction City on the Shasta-Trinity National Forest in the community of Del Loma, located in Trinity County, according to forest officials.

The incident began last Wednesday, July 11, and had burned 1,712 acres by Monday night, with firefighters reaching 80-percent containment, officials reported. It’s expected to be contained by Wednesday.

Assigned to the Flat Fire on Monday were 533 personnel, 16 hand crews, one dozer, 21 engines, nine water tenders and two helicopters, according to the incident team.

The incident team said firefighters are being challenged by extremely steep terrain, hot and dry weather conditions, and large fire damaged trees that have been falling without warning in areas where firefighters are working. They’re also working on protecting structures in the Del Loma area and improving fire lines around the fires perimeter.

So far, the fire has resulted in three injuries, but forest officials said none of the 50 structures threatened had been damaged. Estimated suppression cost for the fire to date is $3.2 million.

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NORTHERN CALIFORNIA – California’s largest wildland fire burned several hundred more acres on Monday as firefighters continued to build containment lines around it, with the progress on the fire expected to lead to full containment the middle of this week.

The Mill Fire has been burning in the Mendocino National Forest, 10 miles west of Stonyford in Colusa County, since Saturday, July 7.

The fire rose from 29,252 burned acres on Sunday night to 29,552 acres Monday morning, and held at that number throughout the day, according to a Monday evening report from the unified command team  – composed of Cal Fire, the Mendocino National Forest and Northern California Incident Management Team 2 – managing the incident.

Containment on Monday evening was at 75 percent, putting the fire on track to be fully contained this Wednesday, two days earlier than fire officials previously had anticipated.

Suppression costs were put at $12.1 million in the Monday evening report.

About 500 personnel were released from the fire on Monday, with the committed personnel dropping from 1,495 in the morning to 965 by nightfall. Also still working the incident were 21 Type 1 crews, 15 Type 2 crews, 9 helicopters, 77 engines, 17 dozers and 13 water tenders.

The unified command report said a sudden downdraft of winds on Sunday evening caused the fire to jump the line near Little Stony Creek campground, resulting in two small spot fires that totaled approximately four acres. Crews worked quickly and the spots were contained by around 10 p.m. Sunday.

Burnout operations in the remaining fuels between the fire’s edge and Goat Mountain Road took place on Monday, with the firing successfully held above the narrow road, which officials closed to let firefighters work in the area. Firefighters are now working to put direct line on that edge of the fire.

Fire crews are continuing to secure lines and put out hot spots, and have begun repairs along the west, north and east flanks of the fire, where mop up already has occurred, officials reported.

While the burnout caused smoke in some areas, overall Lake County’s air – which was filled with more smoke due to weekend firing operations – appeared to have improved on Monday.

Fire officials said patrolling will continue overnight, with burnout operations expected to be finished on Tuesday.

Cooler weather – along with cloudy skies and variable winds – is expected in the next few days due to a low-pressure system expected to pass over Northern California, although officials said rainfall isn’t forecast in the fire area.

The unified command reported that on Monday voluntary evacuations and advisories for the Lakeview Loop, the west side of the Stonyford-Lodoga Road between Stonyford and Goat Mountain, and Century Ranch were lifted.  
 
A public hearing on the fire suppression efforts will be held at 7 p.m. at the Stonyford Grange.

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KELSEYVILLE, Calif. – A Kelseyville man had to be flown to a regional trauma center on Sunday after his vehicle went off the road and hit a tree.

Jesus Alvarez Jr., 28, was involved in the solo-vehicle crash, which occurred shortly before 7:30 p.m. in the 9000 block of Kelsey Creek Drive, according to reports from the scene.

California Highway Patrol Sgt. Rick Okazaki said Alvarez was driving a 2000 BMW northbound on Kelsey Creek Drive at a high rate of speed when he went through a curve and then traveled off the road, hitting a tree.

Alcohol was a factor in the crash, Okazaki said.

Alvarez suffered a possible fractured hip, a dislocated or fractured left wrist and left arm, facial injuries, multiple lacerations and possible internal injuries, Okazaki said.

REACH air ambulance flew Alvarez out of county. Okazaki said he was being treated for his injuries at Queen of the Valley Medical Center in Napa.

Okazaki said CHP Officer Erica Coddington is continuing the investigation into the crash.

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LAKE COUNTY, Calif. – A Willits man was injured on Sunday when he hit a rock while riding his motorcycle in the Cow Mountain Recreation Area.

James Calcagno, 35, was hurt in the crash, which occurred at 12:30 p.m., according to the California Highway Patrol.

The CHP reported that Calcagno was riding his 2012 KPM 350 offroad motorcycle uphill on Buckhorn Road, south of Scotts Creek Road, at between 40 and 45 miles per hour.

The front of Calcagno’s motorcycle struck a rock, causing him to be thrown off the bike, the CHP reported.

He suffered a broken right ankle and was flown by REACH air ambulance to Santa Rosa Memorial Hospital, according to the CHP.

The CHP said alcohol and drugs are not a factor in the crash, which is still being investigated.

LAKE COUNTY, Calif. – Colorful calicos and playful kittens are awaiting adoption at the county’s animal shelter this week.

Kittens available this week range in age from 11 to16 weeks, while there also are adult cats that need homes.

Cats that are adopted from Lake County Animal Care and Control are either neutered or spayed and microchipped before being released to their new owner. License fees do not apply to residents of the cities of Lakeport or Clearlake .

If you're looking for a new companion, visit the shelter. There are many great pets there, hoping you'll choose them.

The following cats at the Lake County Animal Care and Control shelter have been cleared for adoption (other cats pictured on the animal control Web site that are not listed here are still “on hold”).

Orange male tabby

This orange male tabby is 5 years old.

He has a short coat and gold eyes, and has been neutered.

Find him in cat room kennel No. 20, ID No. 33143.

Domestic short hair calico

This female calico is 2 years and 3 months old.

She has a short coat and gold eyes, and has not been spayed.

She is in cat room kennel No. 23, ID No. 32321.

Brown male tabby

This brown and white male tabby is a domestic medium hair mix.

Shelter staff have not provided an estimated age for him.

He has been neutered.

He’s in cat room kennel No. 29, ID No. 32484.

Domestic long hair mix

This female kitten is 14 weeks old.

She has a long black coat and green eyes. She has not yet been spayed.

She’s in cat room kennel No. 53b, ID No. 33249.

‘Tiger’

“Tiger” is an 11-week-old male tabby.

He’s a domestic short hair mix that has not yet been altered.

He’s quite playful, enjoys people and likes to be held.

He’s in cat room kennel No. 56, ID No. 32823.

Gray tabby kitten

This female gray tabby kitten is 16 weeks old.

She has green eyes, a short coat and has been spayed.

Find her in cat room kennel No. 65a, ID No. 32839.

Gray tabby kitten

This male gray tabby kitten is 16 weeks old.

He has a short coat and green eyes, and has been neutered.

Find him in cat room kennel No. 65b, ID No. 32840.

Male domestic short hair mix

This male domestic short hair mix kitten is 16 weeks old.

He has gray and black coloring and green eyes, and has been neutered.

He's in cat room kennel No. 65c, ID No. 32841.

Brown tabby kitten

This male brown tabby kitten is 16 weeks old.

He has a short coat and green eyes, and has been neutered.

Find him in cat room kennel No. 65d, ID No. 32842.

Female calico

This uniquely marked female calico is 1 year old.

She is a domestic short hair mix, has gold eyes and has been spayed.

Find her in cat room kennel No. 99, ID No. 33376.

Orange tabby kitten

This male orange tabby kitten is 13 weeks old.

He has blue eyes, weighs just over 2 pounds and has a medium-length coat. He has not yet been neutered.

He’s in cat room kennel No. 105a, ID No. 33323.

Orange tabby kitten

This male orange tabby kitten is 13 weeks old.

He has blue eyes, weighs just over 2 pounds and has a medium-length coat with dilute coloring. He has not yet been neutered.

He’s in cat room kennel No. 105b, ID No. 33324.

Orange tabby kitten

This male orange tabby kitten is 13 weeks old.

He has blue eyes, weighs just over 2 pounds and has a medium-length coat. He has not yet been neutered.

He’s in cat room kennel No. 105c, ID No. 33325.

Orange tabby kitten

This male orange tabby kitten is 13 weeks old.

He has blue eyes, weighs just over 2 pounds and has a medium-length coat. He has not yet been neutered.

He’s in cat room kennel No. 105d, ID No. 33326.

Adoptable cats also can be seen at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Cats_and_Kittens.htm or at www.petfinder.com .

Please note: Cats listed at the shelter's Web page that are said to be “on hold” are not yet cleared for adoption.

To fill out an adoption application online visit http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control/Adopt/Dog___Cat_Adoption_Application.htm .

Lake County Animal Care and Control is located at 4949 Helbush in Lakeport, next to the Hill Road Correctional Facility.

Office hours are Monday through Friday, 8 a.m. to 5 p.m., and 1 p.m. to 3 p.m., Saturday. The shelter is open from 10:30 a.m. to 4:30 p.m. Monday through Friday and on Saturday from 1 p.m. to 3 p.m.

Visit the shelter online at http://www.co.lake.ca.us/Government/Directory/Animal_Care_And_Control.htm .

For more information call Lake County Animal Care and Control at 707-263-0278.

Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it. .

NORTHERN CALIFORNIA – A wildland fire that has burned for more than a week in the Mendocino National Forest continued to grow on Sunday.

The Mill Fire, burning in Colusa County 10 miles west of Stonyford, grew by another 2,130 acres as firefighters worked to burn vegetation ahead of the fire’s path in an effort to contain it.

A Sunday evening report from the NorCal2 Type II Interagency Incident Management Team, which is overseeing the fire, put the fire’s size at 29,252 acres and 67 percent containment.

Suppression costs rose to $10,650,000 as of Sunday, the team reported.

By evening, there were about 200 fewer personnel on the fire, with 1,495 firefighters and staff were reported to be committed.

Earlier in the day, Lakeport Fire reported that members of its staff who had gone to work on the fire last week as part of a local strike team had returned, as Lake County News has reported.

Other resources on scene Sunday included 21 Type 1 crews, 15 Type 2 crews, nine helicopters, 77 engines, 17 dozers and 13 water tenders.

The burning operations also sent increased smoke into the air over Lake County, where ash and a murky smoke layer were seen Sunday. Officials acknowledged that the burning operations had increased the smoke put off by the fire.

The Sunday evening report noted that fire behavior increased after 9 a.m. when smoke that was shading the fire overnight lifted.

Officials said that burnout operations on the south, southeast side of the fire would continue into the evening until rising humidity would prohibit the burning.

Crews also are scheduled to continue mop up and patrol in an effort to further secure and hold the control lines along the fire’s west, north and east flanks.

Evacuations remain in effect for the areas of Fouts Springs, Bonnie View, and Board Camp Springs and campgrounds within the Upper Letts Lake area, and for portions of the community of Stonyford, the incident team reported.

Full containment is still anticipated to occur on Friday, July 20. No cause has yet been reported.

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LAKEPORT, Calif. – A Sunday afternoon vegetation fire in the Lakeport city limits came close to houses and an apartment complex before firefighters contained it.

The fire was first reported at around 3 p.m. in the area of Martin and Smith streets, according to Brian Hajik, a firefighter/paramedic with Lakeport Fire Protection District.

He said the fire was located directly behind an apartment complex located at 525 Bevins St.

Altogether, Hajik estimated the fire burned about two and a half acres.

Lakeport Fire sent two engines, as did Cal Fire, with Kelseyville Fire and the U.S. Forest Service each sending one engine, Hajik said.

A U.S. Forest Service battalion chief also was among the 30 personnel who Hajik estimated responded to the scene.

In addition, Hajik said Lakeport Police and Pacific Gas and Electric Co. responded to the fire area.

Hajik said the fire got to a driveway leading to some structures before it was contained.

It took about 30 minutes to contain the fire, with mop up following. “We were on scene for an extended period of time making sure it didn’t rekindle,” Hajik said.

He said the investigation is still being conducted into the fire’s cause.

“The point of origin we suspect was near some power lines,” Hajik explained.

PG&E was conducting an inspection near those lines, where Hajik said there was a walnut tree in close proximity.

Three Lakeport firefighters and an engine that had been part of a local strike team sent to the Mill Fire this past week returned to quarters just after the Sunday afternoon fire was dispatched, said Hajik.

“If we needed them they were ready to be mobilized,” he said.

Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it. .

NORTHERN CALIFORNIA – Burning operations on the Mill Fire in the Mendocino National Forest contributed not only to an increase in acreage on Sunday but also to continued smoky skies over Lake County.

The firing operations are meant to reduce fuel, and help slow and ultimately stop the fire, which by Sunday morning had burned 27,122 acres of brush and timber in the rugged terrain of the Colusa County side of the forest, 10 miles west of Stonyford.

Firefighters had contained 60 percent of the fire by Sunday morning. Forest officials expect it to take until next Friday, July 20, to fully contain the incident.

Resources committed to the fire on Sunday included 1,699 personnel, 30 Type 1 crews, 16 Type 2 crews, nine helicopters, 105 engines, 19 dozers and 13 water tenders.  

With that huge resource commitment comes a growing price tag that on Sunday was estimated at $9.75 million.

Firing operations are expected to be completed on Sunday, according to an incident team report.

Deb Schweizer, an incident team spokesperson, confirmed that the firing operations were sending more smoke into Lake County.

County residents on Sunday were reporting thick smoke and, in some areas, ashes from the fire.

Additionally, an incident team weather update had anticipated north winds would send smoke to the south for at least another day.

Cooler temperatures and higher humidity are predicted for early in the coming week, as a low pressure weather system arrives in the region. The incident team report said area winds are expected to change direction and increase along ridge tops with the arrival on the new system.

Altogether, five outbuildings have been destroyed in the fire, some on private property, some on U.S. Forest Service land, said Schweizer.

No damage has been done to the Mill Valley, Mill Creek and Letts Lake Campgrounds, which were evacuated shortly after the fire began. “The campgrounds are fine,” Schweizer said.

Lake County News received a report of problems with personnel working security at the fire’s base camp at the Stonyford Rodeo grounds, where they were reportedly harassing fire officials and contractors alike as they came into the camp.

Schweizer said she couldn’t comment on the matter, as it was a personnel issue.

The Sunday incident team report noted that of the 27,122 acres burned so far, 23,891 acres were U.S. Forest Service land, 1,574 acres belonged to Bureau of Land Management and 1,659 acres were privately owned.

Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it. .

NORTHERN CALIFORNIA – A wildland fire burning for the past week in the Mendocino National Forest appeared to be in a crucial holding pattern on Saturday, with small advances both in acreage and containment on Saturday night.

The Mill Fire, burning near Upper Letts Lake and 10 miles west of Stonyford in the Colusa County side of the forest, began burning last Saturday, July 7. Forest officials have estimated it will take another full week to contain it.

By Saturday the fire had burned 25,578 acres, up approximately 44 acres from the previous day, with containment rising 5 percent to reach 55 percent, according to the Mendocino National Forest.

Forest officials have put the firefighting costs to date at $9 million.

Approximately 1,664 firefighting personnel continued to work on the fire Saturday. Included in the effort were 30 Type 1 crews, 15 Type 2 crews, nine helicopters, 107 engines, 20 dozers and 13 water tenders.

As they had for the last several days, on Saturday firefighters continued burning operations in order to secure the Mill Fire’s containment lines and remove fuel. Firing on the fire’s south and southeast flanks is expected to continue Sunday.

While Lake County Air Quality Management District had predicted air quality conditions in the “good” category on Saturday, Lake County residents experienced more smoke coming into the air basin from the fire.

A Saturday night report cautioned that residents should still be aware of smoke impacts, as smoke from the fire will be visible as burnout operations continue for at least one more day.

In addition to firing operations, firefighters on Saturday were working to extinguish hot spots on the edge of the fire, and also patroling 300 feet inside the fire lines to assess conditions and begin making repairs related to the fire suppression effort, officials reported.

Visitors to the Mendocino National Forest should be aware that Goat Mountain Road is now closed. Forest officials reported that the closure will be in effect for the duration of firing operations, and is for firefighter and public safety.  

Fire crews will be working on the narrow road and falling debris may make travel dangerous, officials reported.

Email Elizabeth Larson at This email address is being protected from spambots. You need JavaScript enabled to view it. .

 
Forget the zombie apocalypse. It’s summertime and the zucchini apocalypse is upon us.
 
You’ve probably heard the jokes about getting rid of over-zealous zucchini this time of year, especially if you’re a home gardener. For example:
 
How do you know someone’s got no friends? When you see them shopping for zucchini in summertime.
 
Or, when do country folks lock their car doors? In the height of summer, for fear someone might slip a bag of zucchini in there.
 
You get the idea.
 
A single zucchini plant can produce dozens of fruits over the course of a couple of months, prompting stealth gifts to neighbors and friends.
 
The truth is that young, tender, recently-picked zucchinis are a magnificent treat.
 
As to their overabundance, zucchini can be frozen for later use in recipes, a useful thing if friends hide when you ring their doorbell with a bag stuffed full of the summer crop.
 
All squashes, including the ancestors of modern day zucchini, originated in Mesoamerica, in an area between Mexico and Guatemala, and gradually spread throughout the Americas.
 
They were brought to Europe from the New World by explorers. Christopher Columbus, for example, is credited for bringing squash seeds back from his journeys there.
 
The English word “squash” derives from the Native American “askutasquash,” a word from the Narragansett language, spoken in what is now Rhode Island. It literally means “a green thing eaten raw.”
 
Zuchinni, known as zucchina in Italy and courgette in France and Britain, was developed in Italy – likely in the late 18th century – from squash brought to Europe from the New World.
 
While zucchini is used as a vegetable in most culinary applications, it’s botanically considered a fruit, being the swollen ovary of the zucchini flower.
 
As popular as it is now, it’s hard to believe that zucchini was virtually unknown in the U.S. as little as three decades ago.
 
Typically elongated and deep green, hybrids have been developed in recent years, including yellow, light green, striped, and even round varieties of zucchini.
 
If left on the vine, zucchini can grow to a mammoth length of more than two feet, with the skin becoming tough and the seeds large and bitter at this size.
 
The best tasting zucchini are harvested when young, before their flavor is diluted from the increased water content that comes with growth.
 
They should be picked just as the blossom on the end of the squash begins to turn brown. An ideal zucchini is between 4 and 8 inches long.
 
Low in calories and high in water content, zucchini is a good source of manganese, vitamin C, magnesium, vitamin A, fiber, potassium, vitamin K and folate.
 
These nutrients have been shown to be beneficial for the prevention of atherosclerosis (hardening of the arteries due to fatty deposits), high blood pressure and diabetic heart disease.
                                                            
Although phytonutrient research on zucchini and other summer squashes is limited, in studies they’ve shown a mild benefit in the prevention of cancer-like changes in cells. Other studies have shown them to be useful in reducing symptoms associated with prostate enlargement in men.
 
Zucchini is delightful prepared on the grill. I like to slice them in half lengthwise for grilling, but they can also be skewered.
 
Simply slice them into half rounds and thread them on a skewer so they lie flat on the grill. Brush them with a bit of olive oil, season with salt and pepper, and sprinkle chopped fresh rosemary or tender thyme tips on top. Grill until they’re seared and tender. Cherry tomatoes make for a nice contrast of color and flavor when threaded between the zucchini slices.
 
If sautéing zucchini, onions, garlic, or sun-dried tomatoes (along with their oil, if jarred) add flavor and interest, pairing well with them in the pan.
 
If a quintessential versatile vegetable exists, it must be zucchini. They can be used in sweet applications, such as being added to breads and muffins, as well as in a plethora of savory ways.
 
Zucchini may be added to pasta sauces, soups, stews, quiches, lasagna and casseroles, either as a complement to the recipe or the star of the show.
 
It can be thinly sliced to make a crust for a vegetable or meat pie or can be used in lieu of eggplant in an Eggplant Parmagiana recipe.
 
Zucchini is a key ingredient in ratatouille, the classic vegetable dish birthed in the Provence region of France, along with other summer bounty like tomatoes and eggplant.
 
Slice zucchini thin on pizza with feta cheese, grate it as an addition to potato pancakes, make it into fritters, build a frittata around it, or make a hearty grilled veggie sandwich or wrap.
 
For a vegetarian treat, small zucchini may be roasted till tender in the oven or on the grill and used in lieu of hot dogs in a bun.
 
When zucchini is frozen, it softens and is not ideal on its own, but since it serves as a component of so many recipes, it’s wonderful to have a supply on hand in your freezer.
 
To freeze, wash and slice the squash and blanch in boiling water for two to three minutes. Remove from the boiling water and place in an ice water bath to cool it down. Once cooled, drain the squash thoroughly and place in freezer safe zipper locked bags.

Remove as much air as possible, seal partially and suck the remaining air out with a straw before sealing all the way. Lay bags flat in the freezer until frozen through.
 
I freeze grated zucchini raw in quantities needed for bread or muffin recipes, and allow it to thaw and drain before I use it.
 
Zucchini blossoms are also edible. They’re sometimes available at farmers’ markets, but if you have a home garden, this tasty treat is at your fingertips. They’re quite perishable, so should be used within hours of harvest or purchase.
 
If you harvest them yourself, it’s best to do so in the early morning before the blossoms have twisted shut. Some enthusiastic souls harvest them at night by flashlight, as – according to them – insects are less likely to be found in the blossoms then.
 
Each zucchini plant has male and female blossoms. The male blossoms appear on long stems and can be harvested without affecting production of the squash. They should be picked with a length of stem attached.
 
Female blossoms are attached to the end of the squash itself. They can be nipped off on their own, or harvested along with the young squash.
 
These large, orange-yellow blossoms make a tasty and colorful addition to salads or as a garnish for soup.
 
They can be added to the pan when sautéing summer squash, paired with cream cheese in an omelet or with Asiago cheese in a frittata.
 
Chop them fine to mix with a spread (such as with cream cheese and chives) or add them to quesadillas, a favorite use for them in Mexico.
 
Is your mouth watering yet? Maybe the zucchini apocalypse isn’t such a bad thing after all.
 
Zucchini are available year-round in the supermarket, but at this time of year I’d suggest heading to a farmers’ market to find them freshly-picked and locally grown.
 
Or maybe just leave your car doors unlocked.
 
Either way, here’s a recipe to get you started. Enjoy!
 
Green and gold zucchini with penne and ricotta

1 cup fresh ricotta, cow’s milk or sheep’s milk (the freshest you can get, preferably whole milk) 2 pounds zucchini, mixed green and yellow
2 tablespoons olive oil
3 plump garlic cloves, chopped
3 tablespoons marjoram or opal basil
Sea salt and freshly ground black pepper
1 pound penne pasta
Freshly grated Parmesan or Dry Monterey Jack Cheese
 
Put water on for the pasta. Remove the ricotta from the refrigerator and spoon it onto a plate so that it will warm to room temperature.
 
Slice the zucchini on the diagonal a scant ½ inch thick, then slice into strips so that each piece resembles the quill-shaped pasta.
 
Heat the oil in a wide skillet. Add the zucchini and sauté over medium-high heat until golden, about 5 minutes. Add the garlic and marjoram, toss with the squash, and turn off the heat. Season well with salt and pepper.
 
When the water boils, add salt and the penne. Cook until al dente, then drain and add it to the zucchini. Toss, season with salt and pepper, then add the ricotta cheese in spoonfuls.
 
Grate the cheese over the dish and serve.
 
Note: Fresh goat cheese may be used in place of the ricotta, or a combination of the two. Since a wonderful goat dairy exists in Lake County, this is a nice choice.
 
Recipe by Deborah Madison and courtesy of “Local Flavors: Cooking and Eating from America’s Farmers’ Markets.”

Esther Oertel, a freelance writer, cooking teacher, and speaker, is passionate about local produce and all foods in the vegetable kingdom. She welcomes your questions and comments and may be reached at This email address is being protected from spambots. You need JavaScript enabled to view it. .