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Costata Romanesco Squash to be exact!

For the last week or so, I’ve been harvesting and becoming unendingly obsessed with this miraculous plant that seems to produce a new batch of harvestable zucchinis every two days. It grows to an impressive size, a mini jungle within our fields that often make me feel like a child on a forest treasure hunt when I’m down below harvesting.

I figure it’d only be right to devote a post to finding out more about my beloved squash and share with all.

Costata squash was developed in Italy (although zucchinis can trace their ancestry back to the Americas) and then brought to North America by Italian immigrants starting in the late 1800s.

This Italian heirloom variety is known for its tenderness and nutty flavor. It’s considered to be one of the tastiest, if not THE tastiest zucchini out there. “By whom?” you might ask. And the answer is THE INTERNET (and me)!

Like this website that…does a zucchini blind taste test apparently:

Or this review in which someone’s husband has a zucchini breakthrough(?!?!):

The seeds take 62 days to mature and should generally be harvested before the zucchini exceeds 10″ but will still be delicious long after, should some of the zucchini manage to elude you.

Which they probably will! They’re wily little buggers. I’ve discovered several massive zucchini and almost always they’re hiding at the very bottom of a cluster of ripening zucchini, using them for cover. At first glance, they simply look like part of the vine, but don’t let them fool you!

While these plants are sure to grow like mad, there are a few things to watch out for to make sure they stay healthy. Keep your eyes peeled for powdery mildew, squash bugs, and squash vine borers. Catching them early is key!

Squash Bug

Squash Vine Borer

My only complaint is the squash’s bristles. Even in a long sleeved shirt and gloves, I somehow manage to get pricked and have been playing a game of “what weird place will I break out in next?”

Still, I’d say it’s a small price to pay for such a prolific and delicious plant. And because it’s an open-pollinated plant, meaning the seeds will generally “breed true”, you can save the seeds to plant again next season.

I’m sure there are a million ways to enjoy these delights but I wanted to close out with a super easy weekday concoction that I’ve been making.


  • 1 tin of Anchovies
  • 2 cloves of Garlic chopped
  • 2-3 Zucchinis sliced
  • Optional: Anything else that sounds good to you! I’ve made it now with an egg on top, kale, leeks, onions, and they’ve all been great.


  1. Using the oil of your choice, let the garlic and anchovies simmer on low until the anchovies start to break down and dissolve.
  2. Add the zucchini in and stir so the slices are evenly coated. Let cook for 5-10 minutes depending on personal preference.

** Add in your optional items either before or after the zucchini depending on what it is and how much time it needs to cook.

Comments ( 2 )

  • Manju Kumar says:

    Love how you went deep into the zucchini 🙂 great work

  • Reshama Damle says:

    I love this. The review, the recipe, the pics! This is so great. I will now adopt your mantra only with a modified version…”What weird bug will creep me out today?” (hearts!)

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