We are growing the greatest new squash this year. It’s called Zucchino Rampicante. This one is both a summer and winter squash. You can eat it now like a zucchini or you can let them get big and be a hard skinned winter squash. We obviously haven’t tried it as a winter squash yet, but as a summer squash it tastes a lot like butternut. We’ve had some in soup and it was a nice treat to have that flavor mixed among the others.
As they are growing they are forming these large bulbs at the end like gourds are well over a foot long. I can’t wait to see what they look like and taste like when fully mature. You should try this one next year!
What new thing are you growing this year that you are excited about?
Love all these odd shaped, unusual vegetables. So much more interesting that the standard zucchinis and squash available from the supermarket. Love that this one vegie doubles up as two.
I keep thinking about growing that one. It is a C. moschata and they are resistant to the vine borer. Vine borers are my nemesis when growing squash. I know you don’t get them in California, but on the East coast they are little terrors. I’ll be waiting to hear what you think of it as a winter squash.
My Cinderella pumpkins are going buzzerk!
those sound delicious! I LOVE butternut squash so I’m sure I’d love these. I’m always up for a new squash. This year I did not plant any zucchini – I feel a bit like a bad gardener – but I just wasn’t up for the over abundance – but now that I have to buy them at the farmers market I’m a bit mad at myself – you just shouldn’t have to pay for zucchini during the summer – so I’m definitely on board for next year so this will be a nice addition.
Thanks for the tip.
Oh ya, looking forward to seeing the Alpacas this week too!
I’ll put this on my list for next year! I’m a major fan of Black Beauty Zukes, so although they are not new they are one of my favorite summer vegetables. I like them because even when they are really big (and let’s face it, some always get big before they are harvested!) they’re still tender and delicious. Our garden wasn’t so hot this summer, so I’ve started looking towards the fall garden.
OH! My other favorite this year is, of course, the Purple Haze carrots. Oh how we love those!
Forget about eating this zucchini–I’m infatuated with it for this lovely photo alone!
Last night I made the easiest and tastiest riff on a Fine Cooking recipe from about 10 years ago that I’ve always loved. I sliced up a couple of large zucchinis, two ripe tomatoes and a small torpedo onion. I combined them in a large bowl with about a cup of grated mozaarella a tablespoon of fresh thyme leaves, a clove of chopped garlic, salt, pepper and olive oil. I spread into a nonstick cake pan and baked it at 350 degrees for about an hour. It was like a pizza-lasagne hybrid without the starch. The nonstick still stuck, butI think it would have worked if I had baked it on a baking sheet covered with a silpat. So just an idea if anyone needs to use up zucchini.
Oh Lori that sounds really good! We’re overwhelmed with tomatoes, zucchini and have a box full of onions in the pantry to use up. I’ll give this a try as soon as it cools down enough to turn on the oven!
The Picture you are showing looks like a Italian Heirloom Squash called Tromboncino or Trombette(in southern Italy)it is great nutty flavored squash but it is very tender skinned, I have grow these for many years and the are favorite at my Farmer’s Market Stand, if you like/love these try Cucuzzi Squash then you will see a real Monster wonderfully nutty and sweet when small 2-3 feet and a really wonderful gourd at 4-5 feet, both these squash vives thrive on a trellis, Happy Gardening Friends
Fresh as It Gets
Yes, they look like the trombetta squash I’m growing this year. They are DELICIOUS. Firmer and less watery than regular green zucchini, the cell walls don’t break down in cooking the way you might be used to, so they don’t turn to mush, and they taste like artichokes.