Summer Squash
Summer squash are squashes that are harvested while still immature, when the rind and seeds are still tender and edible. Most summer squashes are varieties of Cucurbita pepo, but not all Cucurbita pepo varieties are considered summer squashes. Most summer squash grow on bush type plants, unlike the rambling vines of many winter squashes. The name "summer squash" refers to the short storage life of these squashes, unlike that of winter squashes which can be stored for longer times.
A personal project developed by Tulio Solorzano.
Trombone Squash
Trombone Squash, Climbing Zucchini or Tromboncino, also known as Zucchetta, is a type of squash most often used as a summer squash. While nearly all summer squash are cultivars of Cucurbita pepo, Tromboncino is a cultivar of Cucurbita moschata. The vining growth habit is similar to many winter squashes, but unlike most other summer squash. The head holds the seeds, so the long neck is pure edible flesh as long as it's harvested before the skin hardens.
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White Zucchini
White Zucchini is a zucchini varietal that is has almost white skin. Whilst it's not the shape, it reminds me of Nicaraguan Pipian Squash. I grew these in 2020 from seedlings I found online. They were tasty and I'd definitely grow them again. I made Guiso de Pipian with them, which is a type of Zucchini stew people make in Nicaragua.
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Yellow Crookneck Squash
Crookneck squash, also known as yellow squash are generally harvested immature, when they are less than two inches in diameter. Otherwise, the skin and seeds toughen as it matures. I've grown 2 varieties, one with smooth shiny yellow skin, and the other with bumpy matte yellow skin. Yellow Crookneck squash are great for soups, casseroles and grilling.
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Midnight Zucchini
Midnight Zucchini are extra long and slender zucchini with dark green, almost black coloring. Midnight Zucchini grow in single-stemmed plants that are sturdy and stems have few spines. Plants produce quickly and have good field resistance to disease. The first variety developed on our organic seed farm in Wolcott, Vermont. They taste like any other zucchini and are great to make battered fried zucchini (occasionally an in moderation).
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