Cucurbita pepo Thelma Sanders - Organic

Cucurbita 'Thelma Sanders' is an ancient variety of American squash. Its acorn-shaped fruits are renowned for the exceptional flavour of their thick, yellow flesh. Each plant produces 5 to 7 highly ribbed and pointed fruits of modest size, weighing about 500g and measuring about 15cm (6in) in diameter. Their skin is initially cream-coloured, before turning yellow when fully ripe. They keep well until the end of the year. It is a bushy, non-running variety that reaches a height of 50 to 60cm (20 to 24in). Several plants can coexist on an average surface. Its flesh is delicious roasted, stuffed, grilled on the barbecue, or cooked stewed. Sow the seeds from April to June and harvest 85 to 95 days later, from August to October.

Orange, green, red, yellow, black or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes boast an astonishing variability of shapes, colours, sizes. They hybridise with disconcerting ease, hence the huge number of varieties. 

In common language, winter squash refers to all kinds of pumpkins, potimarrons, pumpkins, 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 and young. These are consumed with the seeds.

They are all native to America and belong to the large Cucurbitaceae family. They were introduced to Europe in the 16th century.

• There are about ten species of squash, four of which are the most cultivated in our gardens. These are Cucurbita pepo, C. moschata or butternut squash, C. maxima, and finally C. argyrosperma.
• Cucurbita pepo: the most represented in gardens, including some pumpkins, courgettes, and pattypan squashes, etc. They are generally recognised by their rigid and serrated leaves and their angular peduncle with at least 5 ribs that do not widen at the point of attachment to the fruit.
• Cucurbita moschata or butternut squash: these plants have soft leaves. The peduncle is very ribbed and visibly widens at the point of attachment to the fruit. The leaves take the shape of a heart.
• Cucurbita maxima: these are mainly pumpkins. Their peduncle is rounded and becomes somewhat spongy. As the name of the species suggests, it mainly concerns varieties with large fruits. The leaves have 5 lobes.
• Cucurbita argyrosperma: very few represented in our gardens. They have trilobed leaves and a very thick, robust, and non-ribbed peduncle.

Generally trailing, 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 fruit. In many regions, male flowers are harvested after pollination to be eaten stuffed or in fritters. There are many ways to consume squashes and courgettes:  sautéed, fried, in gratin, in soups, or stuffed. Courgettes are famous in Provençal ratatouille, Italian caponata, Maghrebian couscous or many emblematic Mediterranean dishes. Courgettes and squashes are low in calories, but rich in vitamins, especially provitamin A, vitamin B and minerals

Harvesting: squashes and courgettes are fruits that need a lot of water to give their best. Squashes are best when harvested ripe. Courgettes are harvested young and fresh. All should be handled with care and remain free of any cuts or bruises.

Storage: courgettes can be cut into pieces and frozen. Their fragile skin is not suitable for preservation as it is. Winter squashes with tough skin can be stored for several months and consumed throughout 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 tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They also particularly like slightly moist soils. 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. Plant your squashes with alliums like chives, onions or shallots, or with legumes like beans or peas. However, the marriage of squash and cucumber may be detrimental to both parties.

The organic or "AB" seeds come from plants grown in organic agriculture (without the use of phytosanitary products). They undergo no treatment after harvest. These seeds are suitable for organic market gardening.