Container Garden Harvest Update — July 12, 2015

by A.J. Coltrane

The first really good week — total production of 15.4 pounds, including the 12.2 pounds harvested tonight:

150712 harvest

(Clockwise from top left) — Marketmore 76 cucumbers (4.1 lb);  the first Sun Gold and Sweet Million tomatoes;  National Pickling cucumbers (the darker two, 1 lb);  “Calypso” pickling cucumbers (1.5 lb);  Lemon cucumbers (0.7 lb);  Tromboncino zucchini (4.7 lbs)

We have zucchini bread and a bunch of cucumber salads in our future. Also zucchini crisps, post to come.

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Visit Daphne’s Dandelions, host of Harvest Monday.

7 thoughts on “Container Garden Harvest Update — July 12, 2015

  1. I’d say that the taste is very similar to a supermarket zucchini. They’re firmer than a regular zucchini, and I think that overall I prefer the texture of the Tromboncino.

    Most often we’ll either grill them (with olive oil, salt, and pepper), or make zucchini bread. They work great in both contexts.

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  2. I’m with you – I love tromboncino & definitely prefer it to standard, green zucchini. I actually forgot to sow mine (how did that happen?), so I only got the seeds in a couple of weeks ago – hopefully I still get some sort of harvest from them.

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  3. Taste-wise, I think they’re pretty similar, but the texture on the tromboncino is tighter, less grainy, without being any more dense. I sliced one up on my mandoline and made “zucchini fettuccini” for a salad, and it worked very nicely.

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  4. I like the tromboncino in Zucchini Bread. I use the recipe that A.J. posted last year “The Best Zucchini Bread” took it to work and the next day everyone was asking for the recipe.

    I agree with Seattle Author it does have a nice texture, and soaks up marinades well.

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  5. Nice harvest. I don’t think I’ve ever seen a tromboncino quite that straight. Even the ones grown on trellises are crooked a little. They are really pretty like that.

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