You Absolutely Have To Grow This Awesome Plant! - Tromboncino Snake Squash! 🐍 🌱
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Published 2023-09-28
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In this video we'll be covering the full process of growing tromboncino from seed to harvest, including everything you need to know about sprouting the seeds, pollination, fertilizing and how to use the tromboncino fruits that you grow.
We'll also be stuffing and deep-frying the flowers in a similar way as zucchini or pumpkin flowers too.
We'll harvest them and then I'll show you a few delicious ways to use these vegetables in the kitchen.
Tromboncino squash, also known as Zucchetta or Zucchino Rampicante, or Serpent of Sicily, is a versatile Italian heirloom vegetable. Its distinctive, elongated shape resembles a snake or trombone and they can grow to impressive lengths, often exceeding two feet, making it a unique addition to gardens.
Its high yield and pest resistance make it such an awesome vegetable to grow. It has a rich history in Sicilian cuisine and is gaining popularity worldwide for its culinary versatility and unusual appearance.
Deep-fried flowers:
10 male tromboncino flowers
Cook 1 cup rice then mixed with pesto. Pesto: Basil leaves, pine nuts, water, olive oil, lime juice, garlic, salt, pepper, nutritional yeast
Sundried tomatoes
Stuff flowers with some pesto rice, add a few sundried tomato pieces, then more pesto rice. close flower, twist end then dip in batter.
Batter: 1/2 cup flour, 1/2 cup cornflour, 3/4 cup sparkling water. Whisk until smooth
Immediately after dipping flower into batter, place flower into very hot vegetable oil in a large pot. Cook for a minute or so until golden brown. Season with salt and lemon juice, serve with chopped basil leaves, pinenuts and whatever else you like.
Tromboncino Soup ingredients: Tromboncino, carrot, garlic, red onion, salt, pepper, vegetable stock.
Asian stir fry tromboncino ingredients - tromboncino, capsicum, mushroom, onion, soy sauce, kecap manis sauce, chili, ginger, salt pepper.
Tromboncinno fritters - grated tromboncino and potato, onion, garlic, parsley, salt pepper, flour, corn starch.
Plant based lasagna: Layers as follows
Lasagna pasta sheets
Tomato pasta sauce (I also has basil and corgette in mine).
Wide slices of tromboncino roasted with oil, salt and pepper.
Plant based white sauce - Olive oil (2 tblsp), soy milk (1/4 cup), flour (2 tblsp) - mix together on medium heat until smooth, add 1.75 cups soy milk, salt, pepper, nutritional yeast (2.5tblsp). Still on the heat until thickened.
(make several layers of the above in a large oven dish).
Add panko crumbs and plant based mozzarella on top and fan bake at 190C for 30-40 mins or so until golden brown.
Tromboncino pie:
Base: peanut butter, coconut oil, vegan butter, flour, ,salt, sugar, water, ginger powder, cinnamon. Bake the base in a large tart pan the oven until cooked through.
Filling - cubed then blended tromboncino, coconut milk, peanut butter, vanilla essence, vegan butter, corn starch, cinnamon, all spice.
Add filling to base then bake again at 180c for around 25 mins or until cooked.
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0:00 Intro
0:24 Sprouting seeds
0:49 Planting seedlings
1:46 3 weeks after planting in the ground
1:57 Vining and climbing tromboncino
2:43 Building with bamboo
3:10 Male and female flowers
3:58 Hand pollination of tromboncino flowers
4:36 Stuffing and deep-frying the flowers
7:41 Tasting the deep-fried flowers
8:04 Tromboncino fruits forming
9:12 Time to harvest!
10:27 Making a four-course meal with tromboncino
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All Comments (21)
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If you’re struggling, consider therapy with our sponsor BetterHelp. Click betterhelp.com/thekiwigrower for a 10% discount on your first month of therapy with a licensed professional specific to your needs. Thanks for watching and I hope you enjoyed! :) -Kalem
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It’s always a good day when Kalem uploads. Cheers!
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Yum, I could just about taste the stuffed flowers. Yummy!! Absolutely love the videos that follow from seed to harvest to plate. Appreciate the time and effort it must take.
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Southern Hemisphere summer incoming means we'll be seeing a lot more of Kalem! Looking forward to what you'll be bringing us over the summer!
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Oh these took over my veggie patch last year! 😂 I had some fantastically weird shapes!
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You can eat these immature like zucchini (courgettes). IIRC, this is what they were originally developed for in Italy. They have a somewhat denser texture than the usual summer squash. You don't have to peel them either green or mature.
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Love the recipe part! :) Just a little tiP: Roast you're (pine)nuts, it makes a HUGE difference. I made Some Hazelnut-chocolate-cream earlier this year and got addicted to warm roastet Hazelnuts ❤
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Sorry to hear you've been struggling during the year. Feel better and I'm so pleased for you that your garden and cooking provides you with nourishing restoration and creative inspiration
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I'm proud to say, I'm subscriber of your channel Mr.Motivator. 🙏👏👌
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I'm not even done watching this video and I want to like it a thousand times! Love the gardening and cooking together! How can I express how much I love this! Subscribing and looking forward to ALL your videos ❤❤❤
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I grew these for the first time this year! I’m so glad you showed other ways to cook them. I wasn’t able to find too many options. I’m definitely going to try the lasagna. My fritters didn’t turn out well. The recipe called for the earlier stage - more like a zucchini. There was also a zucchini bake I found, (made with tromboncino). This called for ground beef, ricotta, mozzarella, pasta sauce and Parmesan.
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Your video popped up in my feed and how awesome is it? Tromboncino means "little trombone" in Italian, I knew them as a courgette variety but the fully matured version looks fantastic. Congratulations for your plentiful production! The plants looked really healthy and happy. The stuffed flowers are a typical appetizer or snack here, you can simply fry the flowers in batter and sprinkle salt (or sugar for a sweet snack, my grandma made them for us as kids). You can stuff them in a lot of ways, a typical one is meat, bologna, parsley and cheese like parmigiano. Any courgette/squash/pumpkin flower lends itself to this, definitely worth a try.
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Learned so much from this video, thank you. Loved the plant-based recipes.
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This is one of my favorite squash to grow! We have a really tough time with squash bugs here, and this variety always pulls through. We love to spiralize the neck into noodles! It's really quick and just needs a light cooking to be ready. I'm so impressed with your garden, your energy, and now your culinary creations! Beautiful ❤️
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We are growing tromboncini from seed here in the South Island of New Zealand and they are really great value as so many are on every plant and they are easy care. Thankyou for highlighting tromboncini in your video!
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Amazing video mate. It’s amazing the amount of time you put into making these. I’m really looking forward to your next episodes. Living in the UK, we’re coming into autumn & winter now, so I’m limited on what I can do in the garden. Your videos always inspire me for the warmer seasons when it’s cold outside. Thank you!
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Those fried squash flowers look sooo delicious 😍 Thank you for sharing!! ETA: And all the other foods too! Wow!
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Really enjoyed the plan-based recipes Kalem! Everything in your videos always looks so delicious …✨. Always a treat to get a video from you 💞
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Waiting for your video and finally wait is over Love from India 🇮🇳🇮🇳🇮🇳
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I just said this morning that I better find some cooking inspiration for the trombochino & here you are! One of the Potty Mouth Garden Club members posted a link & the timing is perfect!! Great information-Thanks!!
