Zucchini - Cucurbita pepo

The Early Market Courgette is an early, non-vining variety, ideal for early harvests. Its light green, marbled fruits have a fine and sweet flesh. Sow from March to May. Harvest from July to October. Courgettes and squashes are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes offer us an astonishing variability of shapes, colors, and sizes as they hybridize with disconcerting ease. That is why there are so many varieties. In common parlance, winter squash refers to all kinds of pumpkins, potimarrons, and pumpkins with tough skin and delicately sweet flesh. By summer squashes or courgettes, we mean the different varieties that are harvested when the skin is still tender. The latter are consumed with the seeds.
All of them originate from America and belong to the large family of cucurbits. They were introduced to Europe in the 16th century. Generally vining, they cling to any support with their tendrils. Female flowers are distinguished from male flowers by their inferior ovary (under the flower), resembling an embryo of a fruit. In many regions, male flowers are harvested after pollination to be eaten stuffed or fried. There are many ways to consume squashes and courgettes. Sautéed, fried, gratin, soups, or stuffed. Courgettes are popular in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many emblematic Mediterranean dishes.

Harvest: Squashes should preferably be harvested when ripe, unless there is a risk of rotting. In this case, they will finish ripening indoors. Courgettes are harvested young and fresh, still immature. All should be handled with care and remain free from any cuts or bruises.

Storage: Courgettes are cut into pieces and then frozen. Their delicate skin is not suitable for storage as it is. Winter squashes with tough skin can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimum storage. There is no need to store them in a dark place, so it's best to store them where their plump silhouette can be appreciated.

The gardener's tip: Place a slate or tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. Similarly, they particularly like slightly moist soils. Remember to mulch around the plants, especially during the height of summer. Squashes and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Avoid watering the leaves or flowers. Associate your squashes with alliums such as chives, onions, or shallots, or with legumes such as beans or peas. On the other hand, the marriage of squash and cucumber may be detrimental to both parties.