Zucchini Grisette de Provence - Cucurbita pepo

Courgette Grisette de Provence or Courgette Greyzini is a non-climbing, early and productive variety. It produces 4 to 7 fruits per plant. The skin is light green, marbled with light grey. The white and tender flesh retains its finesse and crispness as long as it is not overcooked. Sow from April to June to harvest from May to August.

Orange, green, red, yellow, black or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes offer us an astonishing variety of shapes, colours, and sizes, as they easily hybridise. That is why there are so many varieties.

Winter squash refers to all kinds of pumpkins, potimarrons, butternut squash, etc. with tough skin and delicately sweet flesh. By summer squash or courgettes, we mean the different varieties that are harvested when the skin is still tender. The latter are consumed with the seeds.

All are native to America and belong to the large family of cucurbits. They were introduced to Europe in the 16th century.

• There are about ten species of squash, of which four are the most cultivated in our vegetable gardens. These are Cucurbita pepo, Cucurbita moschata or musky squash, Cucurbita maxima, and finally Cucurbita argyrosperma.
• Cucurbita pepo: these are the most represented in vegetable gardens, they include certain pumpkins, zucchini, pattypan squash, etc. They are generally recognised by their rigid and serrated leaves and their angular stem with at least 5 ridges that do not widen at the point of attachment to the fruit.
• Cucurbita moschata or musky squash: they have soft leaves. The stem is very ribbed and visibly widens at the point of attachment to the fruit. The leaves take the form of a heart.
• Cucurbita maxima: these are mainly pumpkins. Their stem is rounded and takes on a slightly spongy appearance. As the name of the species suggests, it mainly concerns large-fruited varieties. The leaves have 5 lobes.
• Cucurbita argyrosperma: very rarely represented in our gardens, they have trilobed leaves and a very thick, robust, and non-ribbed stem.

They are generally climbing and cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (below the flower), which looks like a small fruit. In many regions, male flowers are harvested just after pollination to be eaten stuffed or in fritters. There are many ways to eat squashes and courgettes. Sautéed, fried, baked, in soups or stuffed. Courgettes are a key ingredient in Provençal ratatouille, Italian caponata, North African couscous, and many Mediterranean dishes.

Harvest: Squashes and courgettes need a lot of water to give their best. Squashes are better if harvested when ripe. Courgettes are harvested young and fresh, while still immature. All should be handled with care and not damaged.

Storage: Courgettes are chopped into pieces and then frozen. Their delicate skin is not suitable for storage as they are. Winter squash with tough skin can be stored for several months and consumed throughout the winter. Unlike other fruits and vegetables, they need warmth for optimal 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.

Gardener's tip: Place a slate or a tile under the fruit. It will then no longer be in direct contact with the ground, avoiding rotting due to humidity. They particularly like slightly moist soils. Remember to mulch around the plants, especially during the height of summer. Pumpkins and courgettes are very prone to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Grow your squash with alliums like chives, onions, or shallots, or with legumes like beans or peas. Growing squash and cucumber together may be detrimental to both parties.