The one that got away...

[sudsmaster]

This particular specimen escaped my attention over the past couple of weeks. The last time I saw it, it was only about six inches long, and I meant to keep an eye on it. But this afternoon after work I spied it again, and it had grown to this size.

This is another italian vining squash, by the name of Trombetta di Albenga. They are interesting - mild flavored, few if any seeds, and not watery like zucchini. We'll see how this one cooks up. This is turning out to be one of my favorite squashes. The plants are prolific, seem to grow anywhere there is support, and don't conk out and get all done in by late summer like most zucchini.

 

[accapp]

That is one heck of a garden!

To grow one of the rare blue Whirlpools is astounding! I'll send you some Duo-Matic seeds if I can find where I left them.

 

[lavamat78800]

What a vegetable??

What a vegetable is that?

 

[sudsmaster]

Accap,

LOL. Wouldn't that be nice. I'd plant a whole row of '58 Multimatics.

Lavamat,

It's an Italian summer squash named Trombetta (little trumpet) di Albenga. I did cook up some of it, it's not the best quality, when picked smaller (12 inches or less) they are better. More tender and more flavor.

PS-I recently purchased a real trumpet. Never played before, but it's kind of fun making all that noise...lol..

 

[DADoES]

I believe Rich's Whirlpool is turquoise, not Sapphire blue. Turquoise is nice, too, of course!

So is the squash.

 

[frigilux]

While you're at it, plant a 1959 TOL Maytag for me, OK?

 

[sudsmaster]

Frigilux,

Sure, just email me the seeds.

 

[vivalalavatrice]

MHHHM CHE BUONA!

Albenga is near Genova...only to make clear where does this "cucuzza" cum from...

Although is named with the name of a northern town is very very dffuse in southern cuisine...especially in Sicily...

Try it with ragù! or better would be eaten with melted cheese.
Oh...remeber to get it very shortly boiled ("sbollentare")...
Peel it (or simply scrub the skin) and cut in not too little pieces...

At end...I wouldn't throw away more than 20 years of cooking...I started with the range at 4yo.!!!!! Imagine that I wasn't neither tall enough to reach the cooking top...so my grandma let me help with the chair...

 

[mickeyd]

The humor here never ceases.

Why not let the Surgilator chop that baby up!

 

[sudsmaster]

Diomede,

Ciao bella!

Thanks for the cooking suggestions and location of Albenga. Is it not in the area of Tuscany?

I like to cook summer squash when it's young and tender. Stir-fry in peanut or olive oil works well, with some garlic, hot peppers, and garden herbs (oregano, cilantro, etc) thrown in. Now the tomatoes are ripening so maybe a quick fry and then add the trombettas to a tossed salad with lemon cucumber slices, tomatoes, basil, garlic.

I also started cooking when I was young... first pastina, then pancakes. But most of it I've learned since leaving home, such as best ways to cook meat and fish tender, pasta al dente, vegetables crisp and colorful, etc.

There are more trombettas on their way... another vine that I planted late is busy waging a polite war for the sun with the grape vines... lol... I think it is winning, at least for the summer.