Tromboncino squash. Favorite squash ever. Had it once or twice from a guy I used to get CSA from. Work at a farm. Wanted to grow it. Did.
Tromboncino squash is like no other. It is the most delicate and deliciously buttery summer squash I have ever had the pleasure of putting in my mouth. Before my first encounter with the squash, I could not even imagine a squash with this taste and texture actually existing. I received my first tromboncino squash in a CSA share in maybe 2015 or 2016. Only once in three years as a CSA member was I the lucky receiver of that glorious green squash, but that sole experience changed my perspective on squash, honestly.
This past summer, I was lucky enough to work at an organic vegetable farm full-time, and there I had the opportunity to grow food in a personal plot. Naturally, I scoured the internet for a reliable source of tromboncino squash seeds, the natural delicacy I had been eager to relish again after my first delicious experience. I found some seeds on www.rareseeds.com aka Baker Creek Heirloom Seeds, and I ordered them.
The one challenge with this whole squash project was that I had no idea what I was doing. Sure, I worked at a farm, but I kind of just did what they told me and had never grown anything on my own. But I was so, so excited.
I got some help learning how to plant my seeds correctly in a seed tray, and all 10 seeds germinated! Then I put them in the ground, and all 10 of them lived! Then I watered them almost every day, then almost every week, and then I kind of forgot about them for a while because I was taking a physics class and things got stressful… But they all lived! I weeded them once or twice in those early days, but then the squash plants crowded out all the weeds. Before I knew it, I had a whole bunch of squash with barely any effort!!
I had so many squash that it got to the point where I was giving them out to my friends, family, my friends for their friends, plus a few randoms. I even filled a cardboard box with squash one day and left it outside of some offices with a sign that read, “Squash that need a home.” It was glorious.
In this process, I learned that tromboncino squash can also be a winter squash if left on the vine long enough to mature. I let quite a few get to that stage, and now I have squash for the winter too. It’s been 3 months, and they’re storing great. These squash just get better and better.
One weekend after a particularly bountiful squash harvest, I came home to my parents house (with a real kitchen unlike my makeshift dorm room kitchen that I use at school), and decided to try something new. I had always just sautéed the squash on its own to enjoy the delicate flavor. But I wanted to experiment, so I decided to make tromboncino squash and fennel ravioli.
I roasted some farm fennel, farm garlic, and squash in the oven, then purred it in my food processor. I made a very basic ravioli dough with water, flour, and a little cornstarch. I put that delicious filling inside my dough, and I cooked it and ate it. It was wonderful! Who knew this precious squash could get even better? This was the best ravioli I have made in my life. I love this squash. I love it.
Let’s celebrate our ancestors who came before us and cultivated tromboncino squash and all the other marvelous vegetables that we get to enjoy today.