Cucuzza - Page 2

ChristinaJo · July 23, 2012

I got my seeds late and I'm growing this for my fall garden. My garden is small,so I am growing it on a tall security fence behind my house. I ordered my seeds from the Cordaro family(link posted earlier). I also got the recipe book. Get the recipe book!!! I plan on picking when 12-18 inches, peel it and look out!
I only planted one vine,because I am scared how big it will get

creolegumbo · July 24, 2012

Another one !ImageUploadedByTapatalk1343160817.155008.jpg

ChristinaJo · July 24, 2012

Man, I can't wait!

creolegumbo · July 30, 2012

New one. 3 ft long and 8lbs ImageUploadedByTapatalk1343688785.061884.jpg

remy · July 31, 2012

The recipe on the link is pretty much the way I was taught to make it.
http://www.food.com/recipe/stewed-to...-cucuzza-97823
Remy

lakelady · August 6, 2012

Boy that brings back childhood memories. I still do make regular zucchini that way but it gets too soft. The Cucuzza has a firmer texture which holds up well to cooking.

In fact, I grew zucchini da fiore this year and it does produce one or two zukes that have tough skins and are harder than regular zucchini (they are the source of the seeds) and I was going to just save seeds until my mom said "no! peel them they are just like cucuzza" ! So peel them I did

July 23, 2012	#16
ChristinaJo Tomatovillian™ Join Date: Jul 2012 Location: NE Texas Posts: 425	Cucuzza I got my seeds late and I'm growing this for my fall garden. My garden is small,so I am growing it on a tall security fence behind my house. I ordered my seeds from the Cordaro family(link posted earlier). I also got the recipe book. Get the recipe book!!! I plan on picking when 12-18 inches, peel it and look out! I only planted one vine,because I am scared how big it will get

July 31, 2012	#20
remy Buffalo-Niagara Tomato TasteFest™ Coordinator Join Date: Feb 2006 Location: Z6 WNY Posts: 2,354	The recipe on the link is pretty much the way I was taught to make it. http://www.food.com/recipe/stewed-to...-cucuzza-97823 Remy __________________ "I wake to sleep and take my waking slow" -Theodore Roethke Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island! Owner of The Sample Seed Shop

August 6, 2012	#21
lakelady Tomatovillian™ Join Date: Aug 2011 Location: northern NJ zone 6b Posts: 1,862	Boy that brings back childhood memories. I still do make regular zucchini that way but it gets too soft. The Cucuzza has a firmer texture which holds up well to cooking. In fact, I grew zucchini da fiore this year and it does produce one or two zukes that have tough skins and are harder than regular zucchini (they are the source of the seeds) and I was going to just save seeds until my mom said "no! peel them they are just like cucuzza" ! So peel them I did __________________ Antoniette

July 24, 2012	#17
creolegumbo Tomatovillian™ Join Date: Jul 2012 Location: Louisiana Posts: 13	Another one !ImageUploadedByTapatalk1343160817.155008.jpg

July 30, 2012	#19
creolegumbo Tomatovillian™ Join Date: Jul 2012 Location: Louisiana Posts: 13	New one. 3 ft long and 8lbs ImageUploadedByTapatalk1343688785.061884.jpg