Cucurbita pepo Winter Luxury Pie

Cucurbita pepo 'Winter Luxury Pie' is a trailing variety of pumpkin that produces round, colourful fruits known for their excellent taste qualities. Its tender and creamy flesh boasts a sweet and fragrant taste. They can be cooked in veloutés, soufflés, custards, pies, compotes, and jams. This low-maintenance plant adapts to all types of rich and well-drained soil. Sow the seeds from April to June for a harvest from August to October. They can be stored until December. The seeds are from Organic Agriculture.

Cucurbita 'Winter Luxury Pie' is an old variety introduced in 1893 by Johnson and Stokes Seeds (Philadelphia, United States). It is also known as 'Livingstone's Pie', 'Golden Russet', 'Livingston's Pie Squash', 'Luxury Pie', 'Queen Luxury', and 'Winter Queen'. It was developed by an anonymous farmer. At the time, it was very similar to the highly renowned 'Sugar Pumpkin' variety. The current variety of the same name is more ribbed, less yellow, and less finely embroidered. Around 1917, the Gill brothers of Gill Brothers in Oregon had increased its size. The French variety "Melonnette Jaspée de Vendée" seems very similar to the original 'Winter Luxury' variety.

Squashes and courgettes boast an astonishing variability of shapes, colours, sizes: orange, green, red, yellow, black or even blue, smooth, ribbed, warty, with tender skin, etc. 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. 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.

Harvest: squashes should 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. 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.