If there were to be a vegetable mascot for the Urban Homestead project, it would be—without a question—a Tromboncino Squash. This versatile Italian heirloom is both a summer squash AND a winter squash. Obviously, its name derives from the similarly-shaped musical instrument.
From Justin Dervaes’s now-famous 007 quip about the soup that never died (referring to eating squash soup for six meals in a row…”there was nothing wrong with the soup…!”) to Jules Dervaes’s hypothetical trip through the checkout line in a grocery store with a massive squash in tow, only to be asked, “Paper or plastic?” by the cashier, each year this ever-giving, most generous food source provides nourishment—if not a little bewilderment about how else to serve such a prolific vegetable.
For those concerned with storing up food for emergencies, Tromboncino squash is an almost-perfect commodity. First, you don’t need much ground space (like the more sprawling pumpkin patch) because the squash grows vertically from trellises. Although you do need some space for storage, there is no wasted part of the squash. The long “neck” is solid and, thus, all edible, with only a small seed cavity at the base.
Tromboncino is also an excellent fit for the GAPS™ Diet, a healing diet that concentrates on restoring the gut to maximum health for the well-being of the entire body, especially brain function. Both summer and winter squash are staples for those following the diet’s protocol. (Here are some links to Resources related to the diet—and for healthy eating in general.)
In my former neighborhood, there was a house that displayed very creative Fall decorations in their front yard using the gangly squash to construct amusing-looking “stick” figures.
Have you grown Tromboncino squash? What is your favorite way to serve winter squash?