by A.J. Coltrane
The first really good week — total production of 15.4 pounds, including the 12.2 pounds harvested tonight:
(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.
FlatbreadGarden 
Very nice harvest. Do you like how Trombocino taste in comparison to regular squash?
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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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We like the taste of tromboncino squash as well, they are perfectly straight in the above photo, my trombos don’t hang straight for me.
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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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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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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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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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