SUMMARY<\/h2>\n
Peel?\u00a0\u00a0<\/strong>If it\u2019s young or small or you buy it mid-summer, no.\u00a0 If you\u2019re buying in fall and it\u2019s a big, old fruit, or if you just think it\u2019s going to be too tough for your tastes, yes.\u00a0 This squash serves both seasons of squash.
\nEdible seed?<\/strong>\u00a0No.\u00a0 Scoop them out and toss them.
\nEdible when raw?<\/strong>\u00a0Yes, if it\u2019s young, though I would probably only eat the neck of the squash raw since the bulb gets more winter squash-like, and I would shred, grate, or julienne.
\nIn season:\u00a0<\/strong>Mid-late summer through Fall \u2013 Earlier in the season, treat like a summer squash; later in the season, peel and treat like a winter squash.
\nBest with:\u00a0<\/strong>Garlic, basil, oregano; Italian cheeses (Parmesan, ricotta, mozzarella); cinnamon and sage for savory soups; lemon or orange for splash of citrus; tomatoes and other complimentary summer vegetables like eggplant
\nHow to Store<\/strong>: In the fridge when fresh, it should last a good week or longer.\u00a0 Once cut, the pores begin to weep and it begins to dry out, so use it up within a couple of days at most.\u00a0 You can wrap it in plastic or foil if you like; just don\u2019t shove it into the fridge with the cut part exposed because it will leak sappy moisture onto your shelves or other food\u2026Not that I would have done that.\u00a0 As winter squash, it can keep uncut in a cool place for as long as a couple of months, but it should be hard-skinned first.\u00a0 If it\u2019s still too young, it will just rot.<\/p>\n
Tromboncino with Sausage, Greens and Goat Cheese<\/strong><\/p>\n
\n
Tromboncino Squash<\/li>\n
Greens \u2013 Swiss Chard, Kale, Spinach, Beet Greens \u2013 stalks removed and greens sliced or torn into bite-sized pieces<\/li>\n
Sausage, chopped into bite-size pieces (I prefer sweet Italian Chicken Sausage, but spicy Italian would be good too)<\/li>\n
Pasta of your choice (Spaghetti works well in this recipe, but in our home Penne or Corkscrews usually win)<\/li>\n
olive oil<\/li>\n
Chevre goat cheese<\/li>\n<\/ul>\n
Notes: There are no measurements because it really is to taste and depends on the number of people being served.\u00a0 Half to a third of a trombone zucchini will serve 2 hungry adults; likewise half a bunch of greens.<\/p>\n
Slice your Trombincino however you like and remove the lower stalks from your greens, chopping them into 1\/2 to 1-inch size pieces.\u00a0 Saute in olive oil until everything starts to soften, then add sausage in chunks.\u00a0 Cook until sausage is brown and slightly crispy \u2013 don\u2019t stir too often or the sausage and trombincino won\u2019t crisp up. \u00a0 \u00a0While these are cooking, boil water and start the pasta cooking \u2013 this goes nicely with any carb accompaniment, frankly, so cous cous, brown rice, barley, polenta, or anything else you fancy makes a fine\u00a0substitute for noodles.<\/p>\n
When the sausage is almost done, throw in the leafy parts of the greens \u2013 they cook fast, so now is the time to start stirring, adding a bit more olive oil if everything\u2019s looking too dry.\u00a0 When the greens wilt,\u00a0toss the pasta in the pan and stir everything together. \u00a0 If you\u2019re watching your calories or using up leftovers, add a splash of water instead of the extra oil above \u2013 the hot pasta water is great for adding a little thickener. \u00a0Pour into serving bowl and add chunks\/crumbled goat cheese on top.<\/p>\n
Creamy Summer Tromboncino Squash Soup<\/b><\/p>\n
The original recipe called for zucchini, but I substituted tromboncino squash.\u00a0 You can use organic vegetable stock or homemade chicken stock. If you are cooking for one or two people, you may want to freeze half of it for later. The soup should last in the fridge for up to 5 days.<\/p>\n
\n
2 to 3 tablespoons extra virgin olive oil<\/b><\/li>\n
1 large onion, chopped<\/b><\/li>\n
2 to 4 cloves garlic, chopped<\/b><\/li>\n
1 teaspoon ground cumin<\/b><\/li>\n
8 to 10 cups chopped Tromboncino summer squash (while it is green)<\/b><\/li>\n
6 tablespoons uncooked white rice<\/b><\/li>\n
8 cups chicken stock or vegetable stock<\/b><\/li>\n
1 bunch cilantro, coarsely chopped<\/b><\/li>\n
2 to 3 tablespoons freshly squeezed lemon juice<\/b><\/li>\n
sea salt to taste<\/b><\/li>\n<\/ul>\n
Heat a 6 to 8-quart pot over medium heat. Add the olive oil, then the onion and saute for 5 to 10 minutes or until onion softens and is beginning to change color. Add garlic and cumin and saute a minute more. Then add chopped tromboncino squash, rice, and chicken stock. Cover and simmer for 15 to 20 minutes or until squash is tender and rice is cooked. \u00a0Add cilantro and lemon juice to the pot.\u00a0Remove from heat and puree in your blender or Vita-Mix in batches.\u00a0 Pour soup into another clean pot or bowl, stir batches together, and taste. If it needs a flavor boost, add more sea salt to taste.<\/p>\n
\u00a0Tromboncino Winter Squash Soup<\/strong><\/p>\n
Use tromboncino that has hardened off and is tan – and not green.<\/p>\n
\n
5 lbs (uncooked) tromboncino squash or butternut squash<\/li>\n
1-2 yellow onions<\/li>\n
3 cubes vegetable bullion<\/li>\n
drizzle of half & half or heavy whipping cream<\/li>\n
olive oil<\/li>\n
8-12\u2033 rosemary branch<\/li>\n
cumin<\/li>\n
salt<\/li>\n
black pepper<\/li>\n
red pepper flakes<\/li>\n
8 cloves of garlic<\/li>\n
2 bay leaves<\/li>\n
cilantro (garnish)<\/li>\n
plain yogurt (garnish)<\/li>\n<\/ul>\n
Cut the squash into 6\u2033 sections and split each one evenly down the middle.\u00a0 Place all sections cut side up in glass baking dishes.\u00a0 Cut onions into wedges and place in baking dish.\u00a0 Drizzle all vegetables with olive oil, sprinkle with salt and freshly ground black pepper.\u00a0 Bake or roast in the oven at 350-400 degrees for 45 minutes to an hour.\u00a0 While baking, fill a stock pot with 2-3\u2033 of water.\u00a0 Add vegetable bullion cubes, rosemary, bay leaves, garlic, cumin, red pepper, & the ends of the onions.\u00a0 Simmer on low until the squash is finished in the oven.\u00a0 When the squash is cooked, remove it from its shell and place it in the stock along with the roasted onions.\u00a0 Simmer this mixture, stirring and mashing often, for at least 15 minutes, preferably longer, to let the flavors marry.\u00a0 When it\u2019s done, stir in a good drizzle of half & half or heavy whipping cream and mix thoroughly.\u00a0 Add salt to taste and adjust seasonings.\u00a0 Remember to remove woody rosemary stalks and bay leaves before blending.\u00a0 Ladle the chunky soup into a food processor or blender and puree.\u00a0 It will take several batches to get it all so have a second pot ready.\u00a0 When serving, add a couple of spoonfuls of plain yogurt to the center of the bowl and sprinkle with cilantro.\u00a0 Great with a toasted bagel!<\/p>\n
Tromboncino Fritters<\/strong><\/p>\n
Serve the fritters when they are hot and crunchy<\/p>\n
\n
2 cups\u00a0 grated Tromboncino Squash<\/li>\n
1 large finely chopped, ripe Heirloom tomato<\/li>\n
1 small finely chopped red onion<\/li>\n
1 tbsp chopped mint<\/li>\n
3 tbsp of \u00a0flour or more if your mix is too runny.<\/li>\n
2 eggs<\/li>\n
Salt & pepper<\/li>\n
Sunflower oil<\/li>\n<\/ul>\n
Mix the squash, tomatoes, onion and mint in a bowl. Add the eggs and stir the mixture until all the ingredients have combined.2. Add enough flour to bind the mixture together (add more flour if the mixture is still runny). Season to taste. \u00a0Heat 1\/2 cm of sunflower oil in a shallow frying pan until fairly hot. \u00a0Spoon dollops of the mixture into the oil and turn the heat\u00a0 down to medium. Cook for 2-3 minutes on each side, until golden. \u00a0Drain on some kitchen roll or crumpled newspaper and serve hot.<\/p>\n
Melba’s Tromboncino Casserole provided by Tess Burke (Melba approved)<\/strong><\/p>\n
Ingredients<\/span><\/p>\n
\n
Tromboncino Squash, sliced into 1\/2 inch thick slices<\/li>\n
Egg<\/li>\n
Bread crumbs or panko<\/li>\n
Parmesan cheese, grated<\/li>\n
Garlic, thinly sliced<\/li>\n
Olive oil<\/li>\n
Salt and pepper<\/li>\n
Grated cheese, such as white cheddar or any flavourful cheese<\/li>\n<\/ul>\n
Cooking instructions<\/span><\/p>\n
Place egg in bowl and beat.<\/p>\n
In another bowl combine grated parmesan and bread crumbs or panko.<\/p>\n
Place a sheet of parchment paper to the side.<\/p>\n
Dip Tromboncino slice into egg batter and then into egg and cheese mixture, pressing into the crumbs to make them stick to the squash. (sometimes I double this step to get a thick crumb coating on the squash).<\/p>\n
Lay the coated squash slices on the parchment sheet until all slices are coated.<\/p>\n
Heat olive oil in a skillet and fry the slices of squash on either side until crispy but be careful not to burn them.<\/p>\n
Cover the bottom of a casserole dish with olive oil and place slices of garlic to cover the bottom of the dish.<\/p>\n
Layer fried squash slices on top of garlic, season with salt and pepper and grate cheese over the top of these slices.\u00a0 Create another layer of fried squash, salt and pepper and cheese and cover with aluminum foil.<\/p>\n
Bake in oven at 375 degrees for 30 mins. Remove foil and bake for another 10 mins until cheese browns.<\/p>\n
I also make layer this dish with a layer of sliced fresh tomatoes between the two layers of squash.<\/p>\n
<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
(sourced from Adam’s Heirlooms and \u00a0strangeandyummy.com) Tromboncini have very pale green skin, sometimes almost pale yellow or tan, sometimes so light they look almost white.\u00a0 They tend to have varied faint white stripes like some zucchini varieties as well.\u00a0When green … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,42],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1106"}],"collection":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1106"}],"version-history":[{"count":7,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1106\/revisions"}],"predecessor-version":[{"id":1407,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1106\/revisions\/1407"}],"wp:attachment":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}