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Kathy’s Garden Writing |
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THE TROMBONE SQUASH After a trip to the Amalfi Coast of Italy several years ago, I brought back a most unusual memento – squash seeds for my vegetable garden. Literally called “rampant trombone-shaped zucchini” (zucchetta rampicante-tromboncino), this delicious and reliable vegetable has become my all-time favorite. Now you may well ask who in their right mind would recommend a zucchini described as “rampant.” We’ve all heard jokes about stealth deliveries to unsuspecting neighbors under cover of darkness. But I’d like to convince you to give this Italian import a chance to prove its culinary excellence. Trombone squash is much more disease and insect resistant than other zucchini relatives, and quite tolerant of our hot humid summers. One little seed sends out long vines, growing to twenty feet, and yielding at least twenty squash per plant. The Italians trellis this Behemoth on their craggy hillsides, and I do too, although make sure your trellis is sturdy enough to handle the hefty weight of fruit and vines. Picked young, at about ten inches, the light green fruit has a bell-shaped blossom-end with a small seed cavity. The rest of the “trombone” is all meaty flesh, nothing like the watery-seedy zucchini with which we are familiar. As summer days shorten, leave a few squash to ripen on the vine – as they undergo a metamorphosis, from light green to tawny brown, and from dainty slicers to giant butternut-like winter keepers. The inevitable extra summer pickings can always be diced, blanched, and frozen -- perfect for sautés and soups throughout the winter months. Now to the hard sell for my favorite vegetable – some mouth-watering recipes from “back home in Benton.” Let’s start with David Kline’s “Pasta Zucchini Sauce.” Sauté one or two diced trombone squash, with several cloves of minced garlic and 1/4 cup good olive oil, until soft and slightly creamy. Add salt, pepper, and chopped fresh basil to taste. Pour zucchini sauté over hot pasta and serve with a generous grating of parmesan cheese. Now a recipe from the Arcuri kitchen, “Tortino Zucchetta.” Coat a quiche-style baking dish with two tablespoons olive oil. Add two cups diced fresh or thawed squash, four cloves minced garlic, and two tablespoons chopped fresh sage. Oven-roast for about ten minutes at 350°, tossing occasionally, until squash is tender. Whisk six eggs with 1/4 cup parmesan cheese. Pour over squash and bake until set, about 15 minutes more. Finally, try slices of raw trombone squash (young and fresh-picked) instead of cucumber, in salads and hors d’oeuvres. A particularly tasty pre-dinner nibble is a 1/2-inch slice spread with fresh goat cheese and dill from Everview Farm (available at the Benton Farmer’s Market). Now you don’t have to travel to the Amalfi Coast to sample truly delicious delicacies. Just plant some seeds of trombone squash, share recipes with fellow Bentonites, and offer a “Buon Appetito” before chowing down. (Note: Seeds are available through Pinetree Garden Seeds, or Baker Creek Heirloom Seeds.) Kathleen Arcuri Published in The Benton News, June 7, 2009 |