TROMBONCINO (Zuchetta rampicante), also known as Tromp d'Albenga, is a fabulous Italian heirloom that originated in Albenga and was introduced to America by Fearing Burr in 1863. It is a delicate, mild zucchini that will climb easily if provided a trellis. I have grown this delightful squash for many years and it is truly one of my all time favorites. Its elongated neck has no seeds so it's easy to cut slices from the neck portion for crudites and then use the bulb at the bottom for stuffing or just chop it up and throw into some spaghetti sauce after removing the seeds. The delicious mild fruits are best if picked before they exceed 6" and are fabulous raw or cooked. Absolutely stunning in the garden! But the really wonderful thing about Tromboncino is that you can let it go and cure it as a winter squash similar to a butternut. Makes a wonderful soup. 51 days. Does not produce a lot of seeds, hence the price. 10 seeds.
GROWING TIPS: Popular summer and winter squash have basically the same growth requirements. They are all heavy feeders requiring rich composted soil and specific organic amendments depending on type. Gardeners all have their "secret recipes" for squashes - everything from beer to milk to who knows what! It is fun to experiment! Wait until the soil is warm to plant seeds, or transplants. Once established, the winter squash will remain productive until cooler weather sets in. In fact, you can successfully grow squash right in your compost pile! Be on the lookout for squash borers! They enter the vine at the soil line and leave a pile of "crumbs". They will decimate your plants, so when you see evidence of them, use a knife to slit the vine until you find them, remove and crush them, then use sarah wrap to close the vine and bury the vine up to a point where it is whole. It will root again at the point and you should be fine. Most winter squashes are large, vining plants that require lots of room to grow. Fruit are harvested when they are mature and have hard rinds. Winter squash fruit can be stored in a cool, dry location for 1 to 6 months.