Friday, September 25, 2015

Introducing Trombetta Squash!

Thanks to our friends at City Seeds, a Gateway Greening urban farm, we are pleased to introduce you to heirloom Trombetta Squash!
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This long, serpentine squash is cousin to the zucchini and quite versatile in the kitchen. They have a slight, nutty artichoke flavor and hold up better than most squashes when cooking. From chopping up into a salad, adding to soups, and creating a saute, you really can't go wrong.

Here's a few recipes for you try at home after you pick up a squash at the market:

Italian Trombetta Tomato Saute
6 to 8 cups Trombetta Squash,peeled and chopped
1 onion,medium dice
4 medium fresh tomatoes, peeled and diced with juice
1 tablespoon olive oil
1 tablespoon fresh oregano, chopped fine
1 clove garlic, minced
Salt and Pepper to taste
1 tablespoon Balsamic Vinegar

Add olive oil to a hot skillet, after oil is hot, saute squash and onion until onion is clear, add garlic and fresh tomatoes with juice ,cook covered for 5 minutes on low heat. Uncover and add oregano salt and pepper to taste. Drizzle the balsamic vinegar over the dish before serving. Option: If Trombetta Squash is not available, try Yellow Summer Squash or Zucchini


Pickled Summer Squash

1/4 cup salt
2 1/2 pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 1/4 cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.

Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.

Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

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