Friday, July 31, 2015

Trombetta, Trumpet-Shaped, Climbing Squash
You Will LOVE Growing These!
Trombetta With Garlic And Basil Recipe

Climbing trombetta summer squash.

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Love at First Sight
My friend Chris has the most beautiful garden. Every time I visit her I get inspired to plant new and different vegetables and herbs. Last year I fell in love with her trombetta squash (also known as trombocino) and this year she gave me some seeds. Four seeds (I really should have only planted 1 or 2) has covered about 15 feet of my fence. They grow quickly and plentifully (what squash doesn't?) In fact it's grown up one side of my fence and down the other side and is now crawling along the ground! 

Trombetta is a vine that can grow 8 feet tall or more. 

They are absolutely delicious with a delicate, artichoke-like flavor. They are best when picked very early since they are capable of turning into baseball bats like their zucchini cousins. I like to pick mine when they are about 12 to 18 inches long, their long necks only an inch to 1 1/2 inches wide and before the bases become more than 2 inches thick. Of course I don't always get out there in time but they are still very enjoyable even if they grow larger.

How to Prepare
You can slice these up in a soup, dice them up in a raw salad or gazpacho soup, pickle them, or simply steam them. They pair nicely with corn so I often make them together as a raw or cooked side dish.

Here's a simple preparation with garlic and basil.

Trombetta with Garlic and Basil
Vegan, Gluten Free, Dairy Free
[makes 4 to 6 servings]

1 tablespoon extra virgin olive oil
3 cloves garlic, thinly sliced
3 (12-inch) or 2 (18-inch) trombetta squash
1/4 cup chopped fresh basil
1/2 to 1 cup veggie broth or water
Salt and pepper to taste

Separate the long neck of the trombetta from the fatter base. Slice the neck at an angle about 1/4 inches thick. Cut the base in half vertically and cut the pieces into 1/4 inch half moons. Set aside.

Heat the oil in a medium size saucepan to medium heat. Add the garlic and cook until they are fragrant and just begin to turn brown. This will only take a minute or two.

Stir in the sliced trombetta along with the fresh basil until they are coated with oil and garlic. Add just enough broth or water to cover the bottom of the pan about 1/4 inches high.

Cover and cook, adding more broth or water when necessary. Cook until they are fork tender, about 5 minutes.

Remove from heat and serve immediately as they will continue to cook and get too soft if you leave them in a covered, hot pan.

A simple preparation with garlic and basil.

Enjoy and try growing them in your garden next summer!

Per serving (6): 55 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 130 mg omega-3 and 290 mg omega-6 fatty acids, 2 g protein, 8 g carbohydrates, and 3 g dietary fiber. 


Unknown said...

Our Trombetta Family Wines ( Pinot Noit would go weel with the Trombetta squash. We also grow them

Dr. Joanne L. Mumola Williams said...

Hi Roger,
They certainly would!
We also grow Pinot Noir in Sebastopol - Turtle Vines label. Small world.