Any way. The kind grower gave me a Tromboncini to take home, cook and eat. So I took it home, chopped it up, deseeded and saved a dozen of the seeds to grow next year and got an adult (the wife) to roast it in the oven for yours truly.
It tasted very much like Courgette or Zucchini or Marrow. It's supposed to be full of vitamins or Viteamins if you live on t'other side of the Atlantic.
Did you like it Dave? Hmm... Not really! Would you grow it again? Yes definitely if only for its trellis like growth and its looks like something from Jack and the Beanstalk. Anybody know where the goose that lays the golden egg lives?
What's the weirdest vegetable you have seen or grown?
When I looked at it I thought it was a courgette that had grown a bit funny. So not far out. Our vegetables used to be all different shapes, now they are all perfect. Very false. Thanks Dave.
ReplyDeleteYeah you know your vegetables Rachel. We were looking at carrots for sale the other day and they were all the same length and thickness. I remember when they used to sell pony carrots. Now Morrisons sell wonky carrots. I bet you can grow wonderful carrots in your fenland Norfolk sandy soil? Thanks!
ReplyDeleteIt looks like an overzealous zucchini to me.
ReplyDeleteHi Joanne. Its definitely a relation of the zucchini and it's Italian. I like it for its stand out almost architectural features. So unusual. Thanks!
ReplyDeleteI am not a gardener but I did think I had seen that veggie before. How wrong can I be!
ReplyDeleteYes its rather odd isn't it Valerie? Thanks for your comment.
ReplyDeletewe eat this grated and made in to fritters. Squeeze as much water out as you can. It is also really nice sliced and used as lasagne pasta sheets. did you try and stuff the flowers? I am not sure if you can do that... checkit out
ReplyDeleteGood to read you know about this vegetable Sol. Thanks for the cooking tips.
ReplyDeleteI wouldn't eat a whole one.
ReplyDeleteNo. They are rather strange shaped aren't they Gwil? Thanks!
ReplyDeleteThat one is too big to be very tender as a summer squash, but not mature enough to be used as a winter squash.
ReplyDeleteThe smaller ones (still long) are a direct substitute for zucchini for sauteing with no need to skin or seed them. They have a firmer texture and more mild buttery taste than zucchini. Around the size you got, I might skin it and otherwise cook it as I would a zucchini.
And for the full-grown mature ones, you treat them like butternut squash, which is supposedly their closest relative. But I've never really tried that. Big ones maturing take up the plant's energy reducing production of new squash.
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