This Week at the Farmers Market – Tromboncino Squash!

by Alice Magdziak • August 11, 2014 • Garden State, Green Jersey • Comments (0) • 2290

We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Check out what we got so you can see what your farmers will have this week! Since our farmer also delivers to local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets.

This week we got tomatoes, peppers, summer squash, lettuce, white onions, cucumbers, a melon and a Tromboncino squash.

We made fritters out of the Tromboncino squash and they were SO delicious that I thought I’d share my made up recipe.

Grate the tromboncino into a bowl, add a few pinches of salt and mix.

After 10-15 mins, strain/squeeze out excess juice.

Add three eggs (it was a big squash), about 2/3 cup corn meal, 2 TBSP of Pecorino Romano, about ten grinds from a pepper mill, few pinches of thyme and a few tsp of turmeric.

Stir until combined and spoon onto a hot and oiled skillet. I pressed them down a little to make them flatter.

Five to seven minutes on each side until it’s well-browned and they’re done.