I cannot wait until you tell us about the flavors of your tomato varieties! (Also anxious to hear what you think of the tromboncino squash and how you prepare it.) Gonna make salsa and guacamole (salsa from tomatoes canned in July of 2012—hasn’t killed me yet :) ) with cilantro from pot on deck. Life is good!
“Also anxious to hear what you think of the tromboncino squash and how you prepare it.”
I grew one Tromboncino squash late last year and got one squash off it before cold weather set in - that squash was about 15 inches long. I cut it into medium thick slices, put a bit of extra virgin olive oil in skillet, added the squash when skillet was little over medium high, and let it fry until it had brown spots on it, took it out, put bit of salt and pepper on it and ate it. I won’t be boiling any of it - to me that is just mush.