“What …” squealed my 10-year-old daughter, “… is that thing?” She had noticed a pile of squash at the YellowTree Farm stand at last week’s Maplewood Farmers’ Market. But these were no ordinary squash. Some reached nearly three feet in length and their sinuous shape more closely resembled a snake than a zucchini.
Farmer Justin Leszcz good-naturedly told us that they were cucuzza, a type of edible gourd with a very mild taste, somewhat similar to other summer squash. He recommended peeling them and scooping out the seeds before use. An intact stem nourishes the gourd, technically keeping it alive for up to a week.
I also learned that the squash tends to soak up whatever other flavors are present in a dish, which makes it a good base for quick braises. Sauté them lightly with onions and garlic, then add some stewed tomatoes and chicken broth. They’re perfect as a topper for whole-wheat pasta. In fact, we saw a similar dish at Stellina Pasta Café over Labor Day weekend.
Leszcz was fairly confident that he would have some cucuzza on hand at this week’s market, although that is no guarantee. Either way, check out his booth, since YellowTree always offers produce that is out of the ordinary.
This article appears in Sep 1-30, 2011.