My Serpente di Scilia are now about a foot long and about the diameter of a 2 pence piece. I haven't grown them before so don't know when they are ready to harvest - what size should they be?
When you like, but if left they will get longer and fatterXX Jeannine
Thanks, Jeannine - I presume they lose a bit of their flavour when they get bigger, just as courgettes do.
The plants are covered.....and I am already trying to deal with a green, yellow and lebanese courgette glut!
I don't think a day goes by when we din't eat courgettes ;D
We had a 'longest snake' competition a few years ago - in my opinion, the only thing they are good for!
I am not sure that this variety is a top of the pops on the flavour front at any size. More a bit of fun to grow. For flavour try Tromba D'Albenga. Smaller slightly obese snakes but very tasty.
I'll give a go and see what they taste like - may be useful to add as bulk to various dishes.
Will try Tromba D'Albenga next year - I like something to look forward to :D
I agree they are more of a novelty but they make super painting projects for kids
Best advice I can give you is "taste it and see"
XX Jeannine
Have googled it and found a suggestion to pick the tips and cook them in olive oil and serve as a veg or with pasta.
Do you think they will be more tasty that way ;D
Tips?
I presume they mean the growing tips of the vines. They are nice and soft so perhaps they would saute very nicely with some garlic and olive oil ;D
Don't know, but you can eat any part of a squash. seeds, fruit, tendrils and blossoms.
I like to take the unpollinated flowers with the unfertilised baby squash showing, cut the whole thing with about 1 inch of stem below the embryo fruit and deep fry the whole thing in Tempura batter.
Found you a picture of your squash on my pooter while looking for something else
Quote from: Tin Shed on August 03, 2010, 23:06:31
Have googled it and found a suggestion to pick the tips and cook them in olive oil and serve as a veg or with pasta.
Do you think they will be more tasty that way ;D
This is what they do in Sicily. Cut the last 6inches or so from the ends of the shoots, including the tendrils and use them in a sort of soup thing. My sister in law goes mad for these but never wants the actual 'snakes'!
Love the idea of the flowers in Tempera batter - perhaps I will try all three ways of cooking them and do a taste test........watch this space ;)