Have a great gardening day! hoe, hoe, hoe Pea
Upstate NY, zone 5
North Central Illinios
Zone 7b Southeastern PA
~~~To plant is to believe in tomorrow~~~
Mobile, Alabama Zone 8b
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Everything that blooms and grows, the garden angel scatters and sows...in the land of corn and pigs...Iowa Zone 4-5
Dave in Woodbury, NJ zone 6B
Abigail, all 9 kids grown and 16 little gardeners: what a harvest!
Zone 7a, Far Rockaway, New York
quote:It's a c. moschata and as such should be more resistant to SVB.
quote: This year, I decided to expand my summer squash experience beyond tromboncino, and see what other green-picked hard-stemmed squashes the world had to offer. I tried several seeds sold under several different names, and loved them all so well and so equally, I’ve finally come to realize they may all be essentially the same plant. I’ve seen them marketed as “Persian zucchini” and “avocado squash,” particularly when they seeds come by way of Europe. When the seeds come from east Asia, they are often sold under the name “ball squash” or sometimes “Korean ball squash.”
quote: Now I haven’t quite given up my affection for the old tromboncino. But I’ll tell you what, these “ball squash”— or whatever you want to call them — are amazing little green cannonballs, packed with flesh and flavor. They’re buttery tender when picked while the size of a peach. Personally, I like to pick them a little bigger, when they’re softball size, and I’m always impressed with how much they weigh. They’re dense with meat, and make amazing projectiles. I’ve made a supper course for two out of a single softball-sized fruit. The flavor is outstanding. Some will want to know whether ball squash can be substituted for yellow squash, but that’s a little like asking whether filet mignon can be substituted for chuck steak. As with all moschatas, our cannonball squash is much richer tasting than a typical zucchini — but not unpleasantly assertive, so it plays well with other vegetables. It cooks like any yellow squash or zucchini, though because it is a little more dense, you might want to slice it a little thinner or cook it a few minutes longer to get the same texture. Those of us sharing the bounty have made everything from traditional black skillet squash to elaborate curries, and we’ve been impressed each time.