[Carthego delenda est]

This morning I was contemplating planting my annual 3 rows of a variety of summer squash (planting is quite early here this year!). Just wondering if you or anyone has a favorite heirloom variety that excels above others for cooking or whatever reason why. I’m looking to add something new to those 3 rows this year. I supply a monastery that’s home to 25-30 monks and I’m certain any new varieties would be VERY welcome!

[JRandomFreeper]

Try pinging Marcella on the garden list with your question. She does research like an engineer. Tromboncino Squash was one of her favorites. I must say there is a reason for it. If I plant any squash, it will be that one. The guys/gals on that thread know much more than I do.

/johnny

[JRandomFreeper]

I supply a monastery that’s home to 25-30 monks

That is about the favorite group size I like to feed.

Field feeding 1500 of my closest military friends was a little much, even for 4 cooks and 2 KP folks in skullery .

Feeding 25-30 is a number that I can feed 3 meals a day for and never break a sweat. And do that with just me, even handling dishes. Just perfect, that size and it lets me tailor the menu for those that have special needs,or special needs on specific days.

/johnny

[Ellendra]

I like Zucchetta Rampicante squash. It sometimes goes by other names, on the gardening thread we just call it T-squash. It’s an excellent multi-purpose squash, both summer and winter. It’s one of the few summer squashes I like eating raw! And when cooked, it holds its shape better than most. i even make pickles with it.