Quick delivery and very helpful picking out what will be safe from our squash borers.
This is one of my favorite summer squashes to grow here in northern Colorado. It grows quickly ( I train mine over a hefty trellis ). Harvest the young squash for a delicate summer dish ( all the seeds are in the end ). Leave a few to get HUMONGOUS !. They will grow in curly-ish shapes and make a quite different harvest decoration.
On the other hand, it is less prone to squash borer than bush varieties. Tastes fine.
These are fabulous. I would never have tried them except for a summer when it rained every day and all my zucchini type squash rotted on the vine. So I tried trombocino for its firmer flesh. Here in the upper Midwest summers are short and I doubted they would mature in time to harvest; and yes they were later than traditional zucchini, but when they produced, they were bountiful. Again, it rained every day last summer, and the one I left to get big and use for a winter squash, totally rotted when it was about two feet long. The rest we ate young and there were more than we could eat. The were firm and delicious in stir-fries and on their own sauteed in olive oil with some Parmesan sprinkled over. We cut off a chunk for supper, and the cut squash seals itself, until you want to cut off another chunk. The young squash also have a perfectly edible "bulb" without tough seeds. We liked them better than traditional zucchini and will grow them again; although I'm also trying an early variety along with so fill in the time before trombocino are ready to eat. If I want them to grow big, I will have to raise them off the ground so they won't rot.
I've been buying seeds of this squash from Pinetree for at least 20 years, when I first learned of them from Rosalind Creasy's book, Cooking from the Garden. Originally called Zuchetti Rampicante (or at least a very close substitute for it), these survive both cucumber beetles and squash borers with no help. I plant them in six foot tall cages made by stacking two rectangular tomato cages and then using 10 foot steel poles and twine to stabilize the cages against the strong Chicago winds of summer storms. Very tasty, up to about 18 inches long. (If they get bigger, the skin gets tough and the flesh becomes too chewy). Try broiling neck slices spread with pizza sauce and sprinkled with cheese.for a vegan main course.