Squash

 

 

Lunga di Napoli – Cucurbita maxima. Plant produces good yields of large squash with green with grey markings. It has orange flesh. Used in Mediterranean cooking, in soups, or baked and seasoned with oil and vinegar. A winter squash variety from Italy. * long sea- son or greenhouse in the Northwest. CF

Marina Di Chioggia – Blistery, bubbled, slate blue-green rind Maxima. Avg. 6-12 lb. bumpy squashes make a wild yet subdued ornamental statement for fall. This Italian seaside specialty is served as a deliziosa, especially for gnocchi and ravioli, and a culinary revelation all around. CF

Musqae di Province – Cucurbita moschata. These gorgeous, big flat pumpkins are shaped like a big wheel of cheese, and are heavily lobed and ribbed. The skin is a beautiful, rich brown color when ripe. The flesh is deep orange, thick and very fine flavored, fruit grow to 20 lbs. each. This is a traditional variety from southern France and makes a great variety for fall markets. * long season or green- house in the Northwest. CF

FB_IMG_1445243010789-01.jpegTromboncino – 60 days summer squash, 90 days winter squash. Also known as zucchini rampicante although, unlike other zucchini, a moschata. Tender, mild, sweet and nutty when harvested as summer squash at 8–12”. Delicious steamed, grilled or sliced raw in salad. Italians use it in gnocchi and to stuff ravioli. When the green-tan fruits grow very long, they are best baked as winter squash. As might be inferred from its alias, its vines are rampant and should be trellised. CF

 

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**Places that the seed was acquired.

AD = Adipa in Lucca, Pasquale in Lucca
AV = Antiqia Varterti, Roberta in Parma
CF = Casina de Fructase, Bruno and Family
NB = Nico Biologic, Frederico in Lucca
TM = Collected at Terre Madre the largest Italian food conference anywhere

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