The First Tromboncino Squashes of the Season
We’re harvesting a new squash variety for you on the farm: tromboncino! This Italian heirloom can be harvested young as a summer squash or mature as a winter squash. We’re harvesting it young which means you can use it just like a zucchini. As you can see in the photo above, tromboncino squashes have a long neck that is often curved with a bulbous blossom end similar to a butternut. Farmer Alex’s grandmother loves to use tromboncino to make zucchini parmesan. Here’s a recipe if you’d like to try it out! Simply substitute our tromboncino for the zucchini that is called for.
You enjoyed our roselle greens during the summer and now it’s almost time to enjoy their tart and tangy calyces! Our roselle plants have just started to bloom (pictured above) and once those flowers drop, they begin to form the ruby red pods you see in the photo below. The outer red part of the pod is called the calyx. Roselle calyces have a tart flavor similar to cranberries that can be used in jams, syrups, or teas. To use the calyces, you’ll peel the red parts away from the interior green seed pod. Here’s a recipe for a roselle ginger syrup if you’d like to try it.
We’re slowly clearing out the remaining summer crops in the high tunnel to make way for delicious cool season veggies. Last week we planted both bok choy and hon tsai tai (also called Kailaan). Both of these leafy Asian greens are in the brassica family along with crops like broccoli, cauliflower, and kale. We currently have them under a protective netting to keep the local rabbits from having a feast! Keep an eye out because these leafy greens will be making their way to the farm stand within the month.
In Season at the Farm Stand: Radishes, Beets, Tromboncino Squash, Scallions, Cabbage, Napa Cabbage, Arugula, Kale, Mustard Greens, Collard Greens, Okra, Eggplant, Sweet Peppers, Cilantro, and Dill.
