Zucchini, Goldini 2 (Organic)
Cucurbita pepo. Golden-Yellow. 40-50 days.
Folks have been asking us for Goldini Zucchini, a yellow zuke bred by Carol Deppe, since its release in 2016. New for 2023, we’re pleased to offer Goldini 2 – Carol’s improved line! Bred for and under organic conditions, Carol has achieved so much with this release. We have found Goldini 2 to be outstanding for both agronomic traits (earliness and vigor) and culinary use (whether prepared raw, cooked, or dried). Golden, slightly club-shaped fruit are good when eaten small like a traditional market zuke, but flavor and texture peak when fruit are larger. Carol recommends picking the fruit when they are closer to 1-2 lbs, and we can confirm that these larger fruit are excellent. One of the most interesting uses of this squash is for drying. As she wrote in her book The Resilient Gardener, Carol recommends slicing and drying the bigger 2-3 lb fruit for use throughout the year. This traditional preservation method was earlier described in the 1917 book, Buffalo Bird Woman’s Garden, but most modern varieties don’t lend themselves to this type of preparation. While the plants are mostly uniform, there are some variations in leaf shape and plant growth habit which Carol says keeps the line diverse and vigorous. Highly productive; our kitchen garden plant seemed unstoppable and gave us harvestable fruit almost daily. For a deep dive into Carol’s process for breeding Goldini (which began by crossing Gold Rush yellow zuke into Costata Romanesco), check out this page.
Sow indoors in 2-4” pots May through mid-June. Transplant into the garden 1-2 weeks after sprouting to 2-3’ centers and 3’ wide rows. May also be direct sown when soil is warm. Young plants are sensitive, we recommend row cover to protect from frost and insects.
To save seed, let fruit mature on plant until autumn when they’re giant. Harvest and scoop out seeds. Rinse off and dry. Isolate from other squash of the same species by at least ½ mile.