Patty Pan Squash Variegated - Cucurbita pepo

The Variegated Green Pattison Squash is a beautiful heirloom variety that is said to have delighted pre-Columbian populations. With its star-shaped and slightly bulging form, the cream-white fruits striped with green produce a flesh with an artichoke-like flavour. They can reach 3 kg and 25 to 30 cm (10 to 12in) in diameter. When picked young, they can be prepared like zucchini (raw, steamed, baked, marinated, etc.) as their skin is still very tender. For an original presentation, prepare them stuffed. However, this requires waiting for the fruits to be more mature with firmer skin. They then behave like squash and can be stored for a long time under good conditions. The Variegated White Scallop Squash is a non-vining variety that can be grown in small spaces such as a balcony, patio, or terrace. However, it still requires a container of at least 30 to 35 liters. Zucchini and squash are low in calories but rich in vitamins, including provitamin A, vitamin B, and minerals.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc., squash and zucchini offer us an astonishing variety of shapes, colors, and sizes, as they hybridize with disconcerting ease. That's why there are so many varieties.

In common language, winter squash refers to all types of pumpkins, kabocha squash, butternut squash, etc., with tough skin and delicately sweet flesh. Summer squash or zucchini, on the other hand, refers to the various varieties that are harvested when the skin is still tender. The latter are consumed with their seeds.

All of them originate from 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 winter squash, Cucurbita maxima, and finally Cucurbita argyrosperma.

• Cucurbita pepo: these are the most represented in vegetable gardens and include certain pumpkins, zucchini, scallop squash, etc. They are generally recognized by their rigid and cut 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 winter squash: they 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 takes on a slightly spongy appearance. As the species name suggests, it mainly concerns varieties with large fruits. 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 peduncle.

Generally vining, they cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (below the flower), which resembles an embryo of a fruit. In many regions, male flowers are harvested just after pollination to be consumed stuffed or in fritters. There are many ways to consume squash and zucchini. Sautéed, fried, gratin, soups, or stuffed. Zucchini are popular in Provençal ratatouille, Italian caponata, North African couscous, or many emblematic Mediterranean dishes.

Harvesting: Squash and zucchini are fruits that need a lot of water to give their best. Squash will be better if harvested when ripe. Zucchini are harvested young and fresh, still immature. All of them must be handled with care and remain free from any cuts or bruises.

Storage: Zucchini can be cut into pieces and frozen. Their delicate skin is not suitable for storage as is. 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 you might as well keep 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. Consider mulching around the plants, especially during the height of summer. Squash and zucchini are very susceptible 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. Associate your squash with alliums such as chives, onions, or shallots, or with legumes such as beans or peas. On the other hand, the combination of squash and cucumber may be detrimental to both parties.