Tag Archives: Costata Romanesco

My favorite summer squash to grow

I like summer squash but won’t grow varieties that I can find in the stores or my farmers market. Why grow something I can already buy? So I’ve tried a number of different types of summer squash and definitely have my favorites. So here are my three favorite summer squashes.

Costata Romanesco-picture courtesy of uprisingorganics.com

ZUCCHINI TYPES:-#1-COSTATA ROMANESCO: This is my ALL TIME FAVORITE of ANY type of summer squash. Costata Romanesco is a ribbed zucchini from Rome, Italy and a famous Italian heirloom. Often considered to be the best tasting and best textured zucchini.  The flavor is sweet and nutty. The long fruit are fluted with medium, green-striped skin. The cut slices are scalloped. They are popular fried whole with the flower still on when still small. They are very flavorful and a perfect, gourmet variety. Pick this variety when it is 7-10 inches long.

Lungo Bianco

#2-LUNGO BIANCO: This variety is a light-green-cream heirloom zucchini and another popular squash from Italy. They are smooth skinned, mild and sweet. Pick this when it is 6-8 inches long

Bennings Green Tint-picture courtesy of sustainableseed.com

SCALLOP TYPE: BENNINGS GREEN TINT: My FAVORITE SCALLOP variety of summer squash is Bennings Green Tint which is a light green scallop squash. It stays tender longer and is extremely flavorable and not bitter.  Very nutty like flavor. I’ve tried golden Custard, yellow types, white types and striped types but ‘Bennings Green Tint’ tops them all for the scalloped variety. I like the colors of the other varieties but the flavor is missing. Pick this when it is 2-3 inches in diameter.

2011 Vegetable Lineup

I finished my vegetable list for my main garden. I will grow many heirloom tomatoes, Fairy eggplants, Shishito peppers, Costata Romanesco zucchini, Galeux d’ Eyesines and Red Warty Thing winter squash, Rattlesnake pole beans, and several different cucumbers and some greens. I will have to expand the garden one more time but not before the season starts but sometime this summer. This is so I can get my tomatoes on a 3 year rotation. I’m ok for this year but need a new section for them by next year. I hopefully will be at our Farmers Market this coming year again. We have to apply each year and they have a jury system to get in as it is so popular and has grown so much. Looking forward to a new growing season!

2011 TOMATOES
HEIRLOOMS
PLUM STYLE
(2) Goldsman Italian American-red-BH
(2) San Marzano-red plum/80 days/AFN
BI-COLOR
(4) Striped German-bicolor-SFGH
(2) Gold Medal-bicolor-75-80 days-BH
(1)Ananas Noir
BLACK OR PURPLE
(2) Paul Robeson-black/75-85 days-AFN
(2) Cherokee Purple/80 days-AFN
RED
(1) Pantano Romanesco-red/70-80 days-BH,TOMFEST
(2) Costoluto Genovese-red/78 daysTOMGROWERS
(2) Goldsman Italian American-red-BH
CHERRY TOMATOES
(2) Black Cherry-black/75 days-AFN
(1) Green Grape-green/
(1) yellow/62 days-TOT TOM
HYBRIDS-I grow a few hybrids
(2) Lemon Boy-AFN
(3) Park’s Beefy Boy-red-70 days-AFB

2011 VEGGIE LIST
BEANS-Rattlesnake (remarkably favored pole bean)
PEPPER-Shishito (Japanese non hot pepper)
SUMMER SQUASH-ZUCCHINI-Costata Romanesco (best tasting zuke around)
WINTER SQUASH-Galeux d’ Eyesines and Red Warty Thing (that’s what it’s called!)
EGGPLANT-Fairy (best sweet, no bitter taste and soft skin eggplant I’ve tasted)
CUCUMBERS-Parisian, De Bourbonne, Boothsby Blonde, Poona Kera, Armenian and Parade? I grow cukes for either taste or which variety is best for different types of pickles
CORN-not this year (I’ll get it from our Farmers Market)
LETTUCES-From COOK’S GARDEN-Provencal Mix, Mesclun Mix, Buttercrunch, Yugoslavian Red, Santoro Lettuce, and Little Gem
SPINACH-From COOK’S GARDEN-Bloomsdale
CARROTS-Purple Haze and Scarlet Nantes
ARUGULA-Apollo

2011 HERBS-Following is a list of herbs that will be planted or exist on the property
Basil-new
Lime Basil-new
Thai Basil-new
Oregano-exists
Thyme-exists
Lemon Thyme-exists
Chives-exists
Dill-usually self seeds
Marjoram-new
Mint-exists
Sage-exists
Lavender-exists

Summer Squash-Scalloped ‘Golden Custard’, Lungo Bianco,’Costata Romanesco’

Female flower closed- 'Golden Custard' summer squash

I am growing 4 varieties of summer squash this year that are all new to me. I have two varieties of scalloped summer squash. Here is the first of them called ‘Golden Custard’ which will turn more yellow with time. The other scallop variety I have is Bennings Green Tint which is a light green scallop squash. It is a little behind and I don’t have picture of one of the fruits as it is all leaves so far.

The first picture is a female flower with the baby ‘Golden Custard’ squash attached.  Golden Custard has bright yellow fruit and rich mellow flavor. This is a rare native American squash that might predate Columbian times. I’ve never tried it before and can’t wait to taste it. The female flower has not yet opened to be pollinated. In all squashes, winter and summer, female flowers have the baby squash attached and if they don’t get pollinated, they will drop off.

female squash flower open

The second picture is with the same female flower open.

The third picture is a male flower with a straight stem and no potential baby fruit at base.

male squash flowerThe third picture is of the male flower which has a straight stem and stamen.

The next picture is a Costata Romanesco summer squash with the flower still attached. This one was definitely pollinated as the baby squash has grown to edible size. This is good eating size (about 5 inches) but left on the vine it will get larger and still can be used. Costata Romanesco is a ribbed zucchini from Rome, Italy and a famous Italian heirloom. The long fruit are fluted with medium, green-striped skin. The cut slices are scalloped. They are popular fried whole with the flower still on when still small. They are very flavorful and a perfect, gourmet variety.

Costata Romanesco

Lungo Bianco is a light-green-cream heirloom zucchini and another popular variety from Italy. They are smooth skinned, mild and sweet.

I did a taste test of the Lungo Bianco and Costata Romanesco tonight and they both are wonderful. Both were picked when they were prime-about 5 inches long and had no bitterness. I sauteed them in butter and put a little  Parmesan cheese on them at the table. Yum!