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Fig Jam and Lime Cordial

Living well in the urban village

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One Giant Tromboncino

August 14, 2013 by Celia @ Fig Jam and Lime Cordial

“We have descended into tromboncino hell”, announced Pete.

Ha! And he reckons I’m the melodramatic one in the family.

After several weeks of staring at our giant trombies like a deer caught in the headlights, I finally brought in the large green one and cut it up. Pete was convinced that it would be flavourless at this size, but I just couldn’t bring myself to let so much produce go to waste.

The tromboncino had grown into something similar to a butternut pumpkin (squash) with hard, pale orange flesh. Using the food processor, I shredded a peeled portion of the neck and turned it into a large zucchini slice, using a fancy Italian hard cheese, leeks, prosciutto, self-raising flour and five eggs (the original recipe is here, and it’s infinitely adaptable).

I gave half to our neighbour Norm and his sons, and we ate the remainder as a couple of days’ worth of lunches.  Even Pete had to admit that it was extremely tasty…

Another section of the neck was grilled in the sandwich press…

…and turned into an almost vegetarian lasagne, following this recipe. I sent two takeaway containers’ worth down the road, and the junior Dredgemeisters demolished them…

A third section was shredded and added to Jamie Oliver’s 15 Minute Thai Chicken Laksa Noodles. This dish used coriander and kaffir lime from our garden, as well as our new season asparagus which is just starting to shoot (yaay!). Pete loved this…

Half the flesh from the base was shredded, packed into a ziplock bag and stashed in the freezer…

The seeds were collected, washed and left to dry…

I’d originally planned on stuffing the remaining base half, but decided instead to try my hand at making a chocolate cake with it, using this signature recipe from Chocolate & Zucchini. I wasn’t optimistic, and had to ice the cake to hide the grated trombie that was showing on the top (or the boys wouldn’t go near it).

It was surprisingly delicious – moist , tender, and very, very dark – even the sceptical Big Boy went back for seconds…

We managed to use up the entire squash with almost no wastage!

Our friend Linda maintains that when the food apocalypse hits, we can all survive on tromboncinos, and I’m pretty sure she’s right. It almost makes me excited about the large orange one that’s still on the back deck!

(Hmm. I think I just heard my husband groaning in the background…)

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Posted in Recipes | 110 Comments

110 Responses

  1. on August 14, 2013 at 12:05 am emily @ wellcookedlife.com

    Yum…and Wow. That is huge!! We use it to make latkes.


    • on August 14, 2013 at 5:46 am Celia @ Fig Jam and Lime Cordial

      Em, you’ve reminded me! We often make bhajis from the tromboncinos – we forgot this time! :)

      https://figjamandlimecordial.com/2013/01/30/tromboncino-bhajis/


  2. on August 14, 2013 at 12:06 am sallybr

    “We have descended into tromboncino hell!”

    This takes first prize, and I guess my title of Drama Queen Extraordinaire is in danger ;-)

    Great job using that… that… that… thing! Particularly the cake. If your kids read your blog, which I’m sure they do, they might start inspecting chocolate cakes with a magnifying glass. ;-)


    • on August 14, 2013 at 5:47 am Celia @ Fig Jam and Lime Cordial

      My kids don’t read my blog, actually. I asked Big Boy why he didn’t the other day, and he looked at me and said, “Mum, I LIVE your blog.” :)


      • on August 15, 2013 at 11:56 pm sallybr

        Perfect answer! I love your boys, all three of them! ;-)


  3. on August 14, 2013 at 12:10 am thecompletecookbook

    Well done on doing SO MUCH with your tromboncino Celia!
    :-) Mandy xo


    • on August 14, 2013 at 5:48 am Celia @ Fig Jam and Lime Cordial

      Mandy, it just kept going! I really liked having so much vegetable to use – so much so that I’m thinking I’d like to let a few of them grow ginormous every year! :)


  4. on August 14, 2013 at 12:13 am Chica Andaluza

    Brilliant use of that monster – so many wonderful dishes!


    • on August 14, 2013 at 5:49 am Celia @ Fig Jam and Lime Cordial

      Chica, thank you! It was actually a lot of fun! A big daunting at first, but once we got going, it was very satisfying! :)


  5. on August 14, 2013 at 12:30 am Karen

    Now that is a tromboncino that kept giving and giving…amazing.


    • on August 14, 2013 at 5:50 am Celia @ Fig Jam and Lime Cordial

      Karen, after I wrote this post, I brought in the giant orange one and shredded the whole thing through the food processor, and then bagged it all up and froze it. Everyone enjoyed the trombie dishes, but I don’t think they could face them again for another week in a row. :) In the end, the orange squash produced 32(!!) cups of shredded pulp! :)


      • on August 14, 2013 at 6:22 am Karen

        Oh my goodness…that is amazing.


  6. on August 14, 2013 at 12:45 am Glenda

    You two are totally amazing. Good on you. BTW one cake I can make is a chocolate zucchini cake which is delicious. I bet yours was too.


    • on August 14, 2013 at 5:51 am Celia @ Fig Jam and Lime Cordial

      Glenda, we were so surprised by how good the cake was! It disappeared completely into the crumb – we couldn’t find any bits of stray trombie as we were eating it – and it used about half as much butter as our regular chocolate cakes! :)


      • on August 14, 2013 at 11:52 am Glenda

        Hi Celia, I just read the post on the chocolate and zucchini cake – I am interested. Very interesting. If you like I can email the recipe I have (I am going back to Perth tomorrow). It is a lot like a chocolate carrot cake.


  7. on August 14, 2013 at 3:25 am Emilie@TheCleverCarrot

    I love that you were able to come up with so many dishes and feed so many people from 1 trombie!! How chuffed are you?! And, might I add, that last shot of the choc zucchini cake is AMAZING!! Look at that gorgeous light! I think I’d like to be in tromboncino hell any day ;)


    • on August 14, 2013 at 5:52 am Celia @ Fig Jam and Lime Cordial

      Ha! You know me too well, Em, I was SO chuffed. Especially since Pete had already written off the giant trombies as overgrown and tasteless! And thank you, but as I always tell friends, I’m not a great photographer – I just have a skylight in my kitchen. :)


  8. on August 14, 2013 at 4:22 am Pat Machin

    As my Dad would have said :

    “They’re big enough to go to work.”


    • on August 14, 2013 at 5:53 am Celia @ Fig Jam and Lime Cordial

      Hi ho hi ho, it’s off to work they go.. :)


  9. on August 14, 2013 at 5:10 am heidiannie

    I like the way you turned “hell” into a gastronomical paradise!
    Great and inventive uses and the icing on that cake is brilliant!


    • on August 14, 2013 at 5:56 am Celia @ Fig Jam and Lime Cordial

      Heidi, thank you – the icing is my lazy Jamie Oliver icing – 100g each of dark chocolate, icing sugar, unsalted butter and 60ml of milk. I made a half batch – it’s supposed to be made in a double boiler, but these days I just do it in the microwave. :)


  10. on August 14, 2013 at 5:29 am andreamynard

    What excellent use you’ve made of one monster tromboncino! Very inspiring.


    • on August 14, 2013 at 5:56 am Celia @ Fig Jam and Lime Cordial

      Andrea, thank you! I was pretty pleased not to have wasted it – and it produced so many meals! :)


  11. on August 14, 2013 at 6:02 am Norma Chang

    Was the cooked texture of the mature tromboncino similar to butternut squash? How much did it weigh? Did you parboil before freezing?
    All those meals from one trombie, well done.


    • on August 14, 2013 at 6:15 am Celia @ Fig Jam and Lime Cordial

      Norma, the raw texture of the trombie was like a squash, and the grilled pieces had a pumpkin/squash texture rather than a zucchini one. But the flavour was about halfway between. And no, didn’t parboil before freezing, just grated and put it straight into the oven. It made quite a dry grated product – not really wet like grated zucchini.


  12. on August 14, 2013 at 7:22 am Jane @ Shady Baker

    Pete’s comment is hilarious Celia and made me laugh out loud. I agree with Linda’s comment on the apocalypse too! Well done on using it all up though, so many great variations. Each dish/meal looks delicious.

    The frost killed off my trombons at the start of winter. I have made a decision not to grow them again this summer, they have beaten me! I am going back to ‘normal’ old zucchinis just to give us a break. Happy cooking and gardening x


    • on August 14, 2013 at 1:08 pm Celia @ Fig Jam and Lime Cordial

      Hahaha…Jane, I can understand needing a break! Although the huge trombies were SO different to the smaller versions (more butternut pumpkin like rather than a zucchini), that we’re doing different things with it now. :)


  13. on August 14, 2013 at 7:44 am hotlyspiced

    Those trombies must have grown like the triffids. What an incredible size. You were so inventive with what you did with all that vegetable – I would never have thought of making a lasagne. I do love the look of that Jamie Oliver laksa. I can’t wait to see what you do with the next one xx


    • on August 14, 2013 at 1:12 pm Celia @ Fig Jam and Lime Cordial

      Charlie, the lasagne was very popular! The other trombie has been shredded through the food processor (it was a bit like the wood chippers that do the local trees) and frozen. No-one could face another week of trombie-based meals. :)


  14. on August 14, 2013 at 7:47 am sandyt1408

    well done Celia a woman after my own heart. I was faced with a similar situation a couple of years ago when we returned for a short holiday after Christmas and found zucchinis the size of beer bottles begging to be picked. Nothing wasted of course, slices, jams, pickles, muffins, padding for hamburgers & meat loaves and so on. thanks for the continued inspiration


    • on August 14, 2013 at 1:13 pm Celia @ Fig Jam and Lime Cordial

      Sandy, I just read a lovely Stephanie Alexander story about how she came home one day after holidays and found a Lebanese round zucchini the size of a beach ball.. ;-)


  15. on August 14, 2013 at 8:14 am Danielle

    Have just burst out laughing at your response to Sally describing Big Boy’s response to why he doesn’t read your blog…and it is late at night and others are trying to sleep…oops! Love your array of dishes using the giant trombie, especially the CAKE!


    • on August 14, 2013 at 1:14 pm Celia @ Fig Jam and Lime Cordial

      It was accompanied by an eye-roll and a pat on the head.. ;-)


  16. on August 14, 2013 at 8:33 am Rose

    Celia I think you should go and run Oz Harvest! Or maybe more to the point, hold conferences for chefs.

    BTW do send that pic into Gardening Australia on the ABC.


    • on August 14, 2013 at 1:14 pm Celia @ Fig Jam and Lime Cordial

      Rose, you’re very kind, but I’m not always this creative! I have to admit though that it was nice being able to use the squash that we’d only grown for seed – I thought it was going to be chookfood! :)


  17. on August 14, 2013 at 10:19 am Tania @ The Cook's Pyjamas

    OMG Celia. That is a monster. I can’t believe you still have them growing. I am going to try Tromboncino again this year. I haven’t had them for a few years but they are my favourite zucchini I think. I also did not know you could grill them in a sandwich press. Thanks for that fantastic tip.


    • on August 14, 2013 at 1:16 pm Celia @ Fig Jam and Lime Cordial

      Tania, they’re finished now – when they started to die off, we let these two grow so we could get seed from them. We’ve recently discovered you can do all sorts of veg in the sandwich press, here’s a post I wrote about it:

      https://figjamandlimecordial.com/2013/03/08/the-garden-that-feeds-us/


  18. on August 14, 2013 at 10:46 am Lorraine @ Not Quite Nigella

    Hehe I think you could even get a trombocino cookbook out of the amount of trombocino you have. BTW I still can’t believe the size of it!


    • on August 14, 2013 at 1:17 pm Celia @ Fig Jam and Lime Cordial

      Scary stuff, isn’t it? They were ginormous! :)


  19. on August 14, 2013 at 10:47 am Eha

    I simply cannot believe the size: what a wonderful ‘monster’ to have in one’s garden. No wonder Norma suggested that perhaps I better just begin with one plant :) ! That slice looks brilliant and I have made JO’s chicken laksa noodles and so enjoyed them!! And those seeds you have saved do have good genes: methinks there will be quite a few interested neighbours lining up for a few ;) !


    • on August 14, 2013 at 1:17 pm Celia @ Fig Jam and Lime Cordial

      Eha, we still have to test the seeds – fingers crossed that they germinate and then we can share them around! :)


  20. on August 14, 2013 at 11:10 am nancy@jamjnr.com

    You’ve taken waste not want not to a whole new level. I’m curious though – what are you going to do with the seeds? Eat them like pumpkin seeds? Surely you won’t plant them next year otherwise you really will be in trouble!


    • on August 14, 2013 at 1:18 pm Celia @ Fig Jam and Lime Cordial

      Nancy, we’re keeping the seed for planting – we’ll only plant another four plants next year I think – and for sharing! :)


  21. on August 14, 2013 at 12:08 pm ChgoJohn

    Oh my tromboncino! Those things are mammoth! Good thing you’ve got room in your freezer. With 32 cups stashed away, you’ll be enjoying these squash for months to come. Still, if there’s anyone that can put it all to good use, it’s you, Celia. You’re far more creative in the kitchen than most. Even so, I can’t help but wonder how many plants you’ll grow next season. ;)


    • on August 14, 2013 at 1:19 pm Celia @ Fig Jam and Lime Cordial

      John, I was so excited by all the dishes we made that I suggested we grow more next year. Pete went pale. :) I’m so glad you saw this post – every time I write a tromboncino post, I think to myself, “oooh, I hope Chicago John enjoys this one..” :)


      • on August 14, 2013 at 1:21 pm ChgoJohn

        Smile? I laughed out loud when I saw the picture! I can’t wait to see the next post featuring them. You know there’ll be at least one more. ;)


        • on August 14, 2013 at 1:22 pm Celia @ Fig Jam and Lime Cordial

          Not any time soon, if Pete has anything to say about it. :)


  22. on August 14, 2013 at 12:45 pm Vita

    You are so awesome. This made me smile.


    • on August 14, 2013 at 1:19 pm Celia @ Fig Jam and Lime Cordial

      Vita, you are so kind! Your comment made me smile! :)


  23. on August 14, 2013 at 1:29 pm Jan

    That Tromboncino is big enough to star in a children’s story – The Great, Big, Enormous Tromboncino. And if your neighbours start growing them you could have Tromboncino Throwing Festivals like the Scots do in their Highland Games with the Hammer throwing competitions. Come the Apocalypse they would provide food,and fun!


    • on August 14, 2013 at 3:08 pm Celia @ Fig Jam and Lime Cordial

      Jan, maybe we could hollow it out and keep our children in there, like the old woman in the shoe, or Peter, Peter, Tromboncino Eater.. ;-)


  24. on August 14, 2013 at 2:50 pm Sue

    Wow, that is huge…don’t know what a tromboncino is..is it like pumpkin?? what does it taste like…is the monstrous green thing a zucchini?? You are very creative to have used it in so many recipes….well done !!


    • on August 14, 2013 at 3:07 pm Celia @ Fig Jam and Lime Cordial

      Sue, I wrote a bit about them here:

      https://figjamandlimecordial.com/2012/12/19/tromboncinos/


  25. on August 14, 2013 at 3:28 pm Joanna

    Gosh so many cooments to scrool through to get to the bottom to comment! I have made that cake when I got to Z for Zeb and Zuchinni doing the Alphabet thing, iand it was just fine, I gave one to Mitch for her boys and they scoffed it down. Sister in law just sent a bag of courgettes back with Brian who was over there, so I might try some of your suggestions here. We had some amazing feta, mint and courgette fritters with a spicy tomato sauce the other day when we went out for supper. He keeps nagging me to try and make them at home. I am so glad my dwarf zucchini plant isn’t quite that prolific but produces a decorous one or two fruits eery couple of days ! Have you ever tried pickling your trrombones? I pickled a yellow marrow the other day just to see if it would work, haven’t opened the jar yet xx


    • on August 15, 2013 at 5:12 pm Celia @ Fig Jam and Lime Cordial

      Fritters! That’s the one thing we haven’t tried, although we have made bhajis with them (which I really liked, but it was less of a hit with the boys). I’ve tried make zucchini pickles before, but no-one really liked them, which is a shame. Oh, and I wanted to let you know, we planted fennel last week! I thought of you! :)


      • on August 16, 2013 at 5:23 pm Joanna

        Ooh what sort of fennel did you plant? the ones which make bulbs or the herb sort? I have been pulling up pairs of leaves all summer and adding them to salads, muttering ‘micro herbs’ to myself. I have also sown some ‘colosalle’ for the winter as they did so well here last autumn.


        • on August 16, 2013 at 7:28 pm Celia @ Fig Jam and Lime Cordial

          The bulb sort! I adore them on pizzas!

          https://figjamandlimecordial.com/2009/05/21/aussie-pizza/


  26. on August 14, 2013 at 5:04 pm Tandy | Lavender and Lime

    the cake looks awesome. I also hate waste Celia :)


    • on August 15, 2013 at 5:10 pm Celia @ Fig Jam and Lime Cordial

      Tandy, you’ve had made a brilliant sourdough loaf with it, I’m sure! :)


  27. on August 14, 2013 at 5:35 pm Suelle

    Either you’re much more imaginative, or my family are more conservative than yours, Celia – I’m being buried by an avalanche of courgettes(zucchini) at the moment, and can’t find enough new ways to use them, that they will enjoy! I’m not sure why I grew 5 plants, except that some years we get very few!


    • on August 15, 2013 at 5:10 pm Celia @ Fig Jam and Lime Cordial

      Suelle, you might like Clotilde’s cake – it’s surprisingly good, and quite low fat. I THINK there was an olive oil option for it too, instead of butter! Five plants – I can understand that, most years we don’t get any zucchini at all!


  28. on August 14, 2013 at 5:55 pm gourmetgetaway

    What a great use for the zucchini and squash, all the dishes looked absolutely delicious! …I wouldn’t have let it go to waste either ;)


    • on August 15, 2013 at 5:09 pm Celia @ Fig Jam and Lime Cordial

      Julie, you’re feeding a tribe of wolves too! They would have loved the slice! :)


      • on August 21, 2013 at 9:54 am gourmetgetaway

        I know! Hungry wolves ;)


  29. on August 14, 2013 at 8:14 pm Slow-Cooked Beef Cheeks with Mushrooms and Red Wine - Hotly Spiced

    […] morning Celia posted a chicken laksa she made and again, all inspired, tonight we’ll be sitting down to a […]


  30. on August 14, 2013 at 8:30 pm Lizzy (Good Things)

    I’m impressed!


    • on August 15, 2013 at 5:08 pm Celia @ Fig Jam and Lime Cordial

      Thanks love! :) x


  31. on August 14, 2013 at 8:41 pm Colleen

    My goodness me! What huge veggies. I am so impressed at the array of dishes that you prepared from the one! Hate waste and you have done so well! I have the Jamie 15 minute book and have already bookmarked the Chicken Laksa recipe to make after a friend told me it is so delish. Will definitely make it soon after seeing this. Look forward to seeing what you do with the other one!


    • on August 15, 2013 at 5:08 pm Celia @ Fig Jam and Lime Cordial

      Colleen, it’s not a very authentic laksa, but it did taste very nice! The other one has been grated and frozen – no-one could face another week of trombie-based dishes! :)


  32. on August 14, 2013 at 9:08 pm theonlycin

    Wht bounty, Celia, I almost couldn’t believe my eyes at the size of those things. And how clever of you to have found so many uses for the amazing veg. That lasagne especially made me drool :)


    • on August 15, 2013 at 5:07 pm Celia @ Fig Jam and Lime Cordial

      Cindy, thank you – we considered keeping them as purely ornamental gourds for a while, but I couldn’t bear the food wastage! :)


  33. on August 15, 2013 at 12:21 am Judy @Savoring Today

    Love this! I once put a large zucchini in our breakfast omelette, soup for lunch, and sauteed it up for dinner, just waiting for Matt to notice. He did. HA! Okay, maybe I should have spread it out over more than one day! LOL.

    You are so resourceful using your tromboncino, it is gigantic compared to my zucchini. Though it could scare him if I tell him your story of eating it for a week! ;) Gonna have to go make some cake with zucchini now …


    • on August 15, 2013 at 5:07 pm Celia @ Fig Jam and Lime Cordial

      Judy, the cake was really surprisingly good – no-one expected it to be! But every member of the family ate it, which is pretty good given how fussy they are about their cakes! :)


  34. on August 15, 2013 at 5:18 am dianeskitchentable

    I’ve never seen anything like these tromboncino’s but I think I’d be intimidated by them. You certainly have a talent for solving the problem of what to do with them but the grilled ones that you turned into a lasagna….pure genius.


    • on August 15, 2013 at 5:06 pm Celia @ Fig Jam and Lime Cordial

      Diane, thank you – the lasagne was Pete’s favourite! I really did just look at them for a few weeks with no idea where to start – luckily they’re like pumpkins and keep for ages! :)


  35. on August 15, 2013 at 7:37 am My Kitchen Stories

    AWW laksa I suddenly have an urge to cook it at home now too after eating it for nearly 10 days. I love the slices done in the sandwich maker. I cant believe they grew so big


    • on August 15, 2013 at 5:05 pm Celia @ Fig Jam and Lime Cordial

      T, we grew about half a dozen giant ones last season, these two were the biggest! Welcome back, we’ve missed you! :)


  36. on August 15, 2013 at 7:49 am teawithhazel

    and i thought zucchinis were scarily fecund! x


    • on August 15, 2013 at 5:05 pm Celia @ Fig Jam and Lime Cordial

      Jane, I’m still wondering if they would have grown any bigger if we’d left them…


  37. on August 15, 2013 at 8:34 am lambsearsandhoney

    I don’t think I’d ever heard of trombocino until you started cooking with them. I’m in awe of your determination not to waste a skerrick – when defrosted, are the grated bits slushy or fine to use in any way?


    • on August 15, 2013 at 5:04 pm Celia @ Fig Jam and Lime Cordial

      Amanda, I’ve just defrosted a bag to try it out – they came out very wet, but I just drained them in a sieve. They seem ok – trombie slices are in the oven now!


  38. on August 15, 2013 at 8:53 am Linda Woodrow

    My first tromboncinos of the season are up – tiny cute little first leaves. There are a dozen of them in the seed raising tray, and last summer is far enough back that I am actually thinking about planting out three of them, and giving the others to neighbours. But on second thoughts, if I do that, then I won’t be able to offload my excesses on them. Now what to do….


    • on August 15, 2013 at 5:03 pm Celia @ Fig Jam and Lime Cordial

      Linda, this made Pete laugh – personally, I think you’re better off to give the neighbours harvested trombies – if they start growing their own, you’ll never get rid of them! :)


  39. on August 15, 2013 at 9:47 am Rufus' Food and Spirits Guide

    See size matters! Look at all those goodies.


    • on August 15, 2013 at 5:03 pm Celia @ Fig Jam and Lime Cordial

      Ha! Only where squash are concerned, Gregory. :)


  40. on August 15, 2013 at 12:21 pm EllaDee

    One day I’m going to try this… the G.O. is mellowing, eating more veges than ever (last night roasted heirloom carrots), and I reckon I he’d be fine If I presented any of those dishes. I never cease to be amazed at the variety of ways veges can be used, with just a bit of creativity, or in your case a lot :)


    • on August 15, 2013 at 5:02 pm Celia @ Fig Jam and Lime Cordial

      ED, thank you, but not really my creativity – I think zucchinis and squashes have been plaguing gardeners in glut proportions since the beginning of vegetable gardening, so there are squillions of recipes to use them up! :)


  41. on August 15, 2013 at 3:31 pm TIFFIN bitesizedfood (@TIFFINbitesized)

    I loved this post Celia. It goes to show how many things you can do with an ingredient when you put your mind to it. Zucchini slice is a popular stand by in our house and that’s the first thing I thought of. I like the sound of thd chocolate cake so have bookmarked that to give it a go at some stage.

    You might like to try this receipe too that I adapted from Souvlaki for the Soul. http://tiffinblog.blogspot.com.au/2012/08/easy-peasy.html


    • on August 15, 2013 at 5:01 pm Celia @ Fig Jam and Lime Cordial

      Fiona, thank you! Zucchini fritters! That’s one thing we haven’t made yet! :)


  42. on August 15, 2013 at 7:38 pm nellymary

    Hi Celia, as usual I enjoy your blog posts immensely. I especially love what you did with the large amount of lovely flesh….I like to think I’m very creative in the kitchen with large harvests too. I’m thinking the two community gardens I’m involved with would benefit greatly growing these, especially with preserves for fund raising stalls.
    When is the best time to plant them, could they be a summer crop?
    Could you tell me where you got the seeds from originally….I think I’ve asked before but I could do with a reminder.
    Thanks again for a lovely post, as always
    Narelle


    • on August 15, 2013 at 8:11 pm Celia @ Fig Jam and Lime Cordial

      Narelle, thank you for your kind comment, so glad to hear you’re enjoying the blog! The trombie seed originally came from our friend Linda, but you can also buy them at both Diggers and the Italian Gardener. You’re down Wollongong way – is that right? If the seeds we collected germinate when we try them out, I’d be happy to send you some.. :)


      • on August 15, 2013 at 8:51 pm nellymary

        Dear Celia, I’d love to have some seed, it’s greatly appreciated.
        You can email me thru …… npe09777 (at) bigpond dot net dot au


  43. on August 15, 2013 at 11:54 pm Anne @GtSlamseysFarm

    Now I know what to do with the giant courgette that I’ve been ignoring, which is stupid because it keeps getting bigger. I was toying with the idea of just lobbing it over the wall but now I have a whole list of things to cook. Inspiring as ever Celia and how very restrained you were with that first photo. So many different ways to hold a giant tromboncino.


    • on August 16, 2013 at 6:14 am Celia @ Fig Jam and Lime Cordial

      Anne, you are very naughty. :) Pete had actually suggested tossing the entire trombie in to the chook pen, but he wasn’t sure they’d eat it! :)


  44. on August 16, 2013 at 1:48 am Sophie33

    They are huge, immense & Waw even! Great recipes to use them up, Celia! 😉


    • on August 16, 2013 at 6:12 am Celia @ Fig Jam and Lime Cordial

      Thanks Sophie! They were were enormous! :)


      • on August 16, 2013 at 4:18 pm Sophie33

        I thought so too! ;) x


  45. on August 18, 2013 at 12:45 am Maureen | Orgasmic Chef

    Holy cow those are big. Aren’t you clever to come up with ways to use the whole thing. I wonder if you could cut them into small sections, hollow and fill them with a Middle Eastern type filling?


    • on August 20, 2013 at 6:04 am Celia @ Fig Jam and Lime Cordial

      Maureen, that was what I’d originally planned to do with the base, but it was the size of a small watermelon! The neck of the trombie doesn’t have any seeds, it’s all flesh, so I couldn’t really hollow out that bit. It’s a nice idea though, and one I might try if I pick a slightly smaller one next year.. :)


  46. on August 18, 2013 at 1:54 pm theintolerantchef

    Very impressive indeed Celia! I wonder if you could pickle it them or include them in a picalilli? I’m not surprised Pete is a bit disconcerted with the size of the veggies- they look like they intend to take over the world! Xox


    • on August 20, 2013 at 6:05 am Celia @ Fig Jam and Lime Cordial

      Becca, I’m not a fan of piccalilli, or zucchini pickles, which is a shame, as they really would be perfect for that!


  47. on August 18, 2013 at 10:42 pm Chocolate Zucchini Loaf | Passion Fruit Garden

    […] other day, I was reading Celia’s post, One Giant Tromboncino, where she mentioned she had made a chocolate zucchini cake with some of the tromboncino.  It […]


  48. on August 23, 2013 at 10:36 pm the vegan kitchen of dr caligari

    That tromboncino is really huge and the vegetarian lasagna does sound deliscious!


    • on August 28, 2013 at 6:23 am Celia @ Fig Jam and Lime Cordial

      Thank you! It’s become a favourite here! :)


  49. on September 6, 2013 at 3:12 pm Nic @diningwithastud

    I’m seriously in awe of its size. Thats in-sane!!!


    • on September 9, 2013 at 6:59 am Celia @ Fig Jam and Lime Cordial

      Nic, they were gigantic! Not sure we’ll let them grow quite that long again! :)


  50. on October 8, 2013 at 7:56 pm nellymary

    Hi there. Just thought your readers might like to know that I got a punnet of Diggers Tromboncini Zucchini today at Bunnings.
    Cheers
    Narelle


    • on October 8, 2013 at 7:59 pm Celia @ Fig Jam and Lime Cordial

      Narelle, I’m so excited to hear that, thank you!!


  51. on June 3, 2014 at 1:49 am annrichardsondavis

    First time for growing tromboncino squash. We live in SE USA, have a problem with squash borers and heard Tromboncinos are resistant, unlike our favorite yellow squash and other summer squash. We wanted to try them as summer squash. Deep south people are addicted to our summer squash, but we don’t eat much winter squash. We fry or sauté or make squash pudding with crookneck and hoped I could find some recipes for the younger, immature tromboncino. We tried some babies, but no real flavor there. How mature should they be to be flavorful, and can anyone tell me how to cook them as immature young squash???


    • on June 3, 2014 at 6:34 am Celia @ Fig Jam and Lime Cordial

      Hi Ann, have fun with the trombies! We had great trouble growing them this year – the ones we ended up with were all crosses and not true trombies at all, but they were still delicious. We let our immature ones grow to about a foot long, then use them as we would zucchinis (courgettes). When mature, they don’t have as much flavour as regular pumpkins, so they’re best suited to using with other things rather than on their own.



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