I really love tromboncini squash. And, we’ve had quite a surplus from the garden this year.
So, pondering what to make for dinner, and looking at tower of squash, then looking at the onions I had just harvested, then over at the stack of lugs filled with peppers, the muse hit me with fajitas. Continue reading
Pizza Stuffed Zucchini Boat
So, I wanted something a little different for the daily zucchini adventure today. Something a bit more filling. Something savory and rich. And I enjoyed the squash and Italian Sausage flavor combination from my Rotini Tromboncini the other day.
Well, our main zucchini variety is Costata Romanesca, an Italian heirloom variety that we really love. Italian zucchini, Italian sausage…. What could be more faux-Italian (yet really American) than pizza? Continue reading
Zucchini Pancakes with fresh wild blackberries
Back to creative outlets for our zucchini glut. Zucchini for breakfast (or brunch)! Pancakes are an underutilized food group. They can be savory or sweet, salty or caramelized. Eggy, floury, or, in this case, loaded with zucchini. This is a great way to boost the nutritional profile of your pancake, yet still good with berries and maple syrup (grade B, of course!). Continue reading
Tromboncini Rotini – A tasty, colorful, and unique summer dinner
Taking another break from the mass influx of zucchini, it’s time to play with tromboncini squash again. I love Troboncini – they are extremely versatile, functioning as both a winter and a summer squash. Their flavor is somewhere between a zucchini and a butternut. And they have a long, seedless neck.
The parmesan tromboncini discs I made the other day were really yummy. But let’s face it, that’s an appetizer. We needed something more substantial for dinner. And colorful. Time for squash and pasta! Continue reading
Parmesan Tromboncini Discs
Even though we’re getting slammed with zucchini, the Tromboncini squash are also starting to come in. Tromboncini are uncommon, but I’m not sure why. They’re very productive, at least in terms of pounds of food produced (though most of the squash tend to be large, so you don’t necessarily have large numbers of them). They are easy to use – they have a long neck that is entirely seedless, then a bulb on the end that contains all of the seeds, and a skin that’s only slightly thicker than zucchini, so most recipes don’t need peeling. They are versatile – they can function both as a summer squash and as a winter squash (though they don’t store quite as long as, say, a butternut). And they are very tasty, with a flavor somewhere between a zucchini and an acorn squash.
Anyway, we have converted a few true believers at market. Most people are afraid to try them, but those who do usually come back for more. But, due either to the massive pile of zucchini on our table, or too few brave culinarians, we had a few left after this week’s markets. So, yesterday was a day to be creative with Tromboncini. Continue reading
Classic Pasta Carbonara, with a Zucchini twist
I was flipping through The Flavor Bible, looking for ways to use my excessive zucchini harvest, and I noticed several flavors I love being highly recommended, including thyme, parmesan, cream, and black pepper. Wait a minute! Those plus bacon (which makes everything better) are all the flavors that make the classic pasta carbonara sauce!
Surely I could make something of that! So I did.
Chad’s Brandy Glazed Zucchini Bread
It’s the heart of zucchini season, and so that means zucchini bread. I ran out of printed copies of my recipe at the market, and since, I’ve had at least a dozen people ask me for my recipe, with the urgency of most people with a refrigerator overpacked with squash.
Well, I promised I’d post it this week. I just barely made it, but here it is for your weekend!
Blueberry Basil Salad Dressing
I awoke from my post-farmers’-market nap Saturday with a start. I had been pondering what to feed some farm volunteers (and us) who were planning to come by Sunday morning, as well as how best to emphasize the produce we’re harvesting now. And it came to me in a flash. Or a dream. I can almost never remember my dreams…
It’s getting into mid-July, and we’re starting to get some good variety in the harvest, but not really high summer. Some exciting stuff is coming in – we’re harvesting lots of blueberries, cucumbers and zucchini are coming in strong buy we’re not sick of them yet, and the basil is really getting going. Wait a minute! Blueberries and basil might go together!
I’m not sure where my blueberry buckle recipe originates from. I think it might have been 7th grade home economics class… Nonetheless, I’ve been making it for years, with a few alterations along the way. It’s a great way to celebrate blueberry season!