In my personal effort to avert the global food crisis, I am growing more and more of the vegetables that I use in my kitchen. One vegetable that always seems to please me is squash. I am a big fan of both summer and winter, or storage squash. Since there is just the two of us now, for the most part, I am trying to grow less of any one type and to expand the variety that I plant.
This year, new addition is Trompetta squash, an interesting vining plant. I chose it because it can be used both as a summer squash or left to ripen for a storage squash.
My vine produced a large squash quickly and all of the rest of the baby squash that were on the vine were drying up, so I cut this squash to try it out:
The yellow one is a yellow zucchini about eight inches long.
I used about a third of the Trompetta to make a summer dish that we enjoy. The slices of squash cooked into an interesting green-gold color and were delicious!
I am hoping that cutting the first squash will encourage my vine to set some more!