We picked three Coosa squash this morning, and one is destined for the dinner table tonight. Coosas are a Lebanese squash with a meaty texture, very delicate skin, and practically no seeds at the 6"-8" stage. They grill well, and can be steamed or sauteed. I think the delicate skin prevents them from appearing in the grocery store--they would not ship well, if at all! Coosa squash ( photo / image / picture from marlingardener's Garden )
Interesting courgette sort. Is it a heavy cropper...or average? That skin looks very familiar to me. Thanks for the posting, annnnnd--Bon appétit
Sjoerd, it is a heavy cropper. It sets on several squash, and as they grow, it keeps on blooming and setting on more. I had to introduce it at the food pantry--folks there are used to zucchini and hadn't encountered a light green squash before. Once they found out the texture/taste, I'd get asked if I had any of those squash this visit. There's one 90-something lady who is about the size of a ladybug who just loves Coosa!
Wonderful! Does it have taste and texture similar to zucchini? Mine squash are just beginning to sprout. Bet yours would be delicious grilled.
Jane, Where did you find the seeds for this? It looks interesting and if it tastes good I am always in the market for a new variety.
Carolyn, I got the seeds from PineTree Seeds (http://www.superseeds.com). Its order number is W684. I think it would be a hit at your farmer's market, but as I said, the skin is very delicate. However, packed with newspaper it should arrive in good condition (as long as Maya doesn't sit on them!). Pinetree has Italian squash also--Striato d'Italia (not a heavy producer but tastes sooooo good) and Cocozelle. Shipping is year 'round, which is why I get so many of my seeds from them. I don't have to double order and then save seeds through the summer for the fall garden. I just order in August and in January.
Those look good. Did you eat any yet? If so, how were they? I'm in the same boat as Netty. Mine isn't even planted yet, but I have my seedlings with a lot of blossoms and one little yellow squash, about an inch long, showing me how impatient the plant is to get into the ground. The weather seems to be right to start planting around here; finally.
We had one of the Coosas grilled for dinner on Saturday. Practically no seeds, very firm flesh, and with a mild but noticeable nutty flavor. The flavor may vary according to the soil it's planted in, but I'm sure Coosa would taste good anywhere!
