White Pattypan Squash - Cucurbita pepo

The White Pattypan Squash is a beautiful heirloom variety that is said to have delighted pre-Columbian populations. With its star-shaped and slightly rounded fruits, the creamy white flesh has a taste reminiscent of artichoke. They can reach 3 kg and 25 to 30 cm (10 to 12in) in diameter. When picked young, they can be prepared like courgettes (raw, steamed, baked, marinated, etc.) as their skin is still very tender. You can stuff them for a novel dish. However, this requires waiting for the fruits to mature with firmer skin. Then they can be treated like squash and stored for a long time under good conditions.
The White Pattypan Squash is a non-trailing variety that can be grown in small spaces such as a balcony, patio, or terrace. However, it will still need a container of at least 30 to 35 litres.
Courgettes and squash are low in calories but rich in vitamins, especially provitamin A, vitamin B, and minerals.

Oranges, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. Squash and courgettes have an astonishing variety of shapes, colours, and sizes as they hybridise easily. That's why there are so many varieties.

Winter squash commonly refers to all kinds of pumpkins, potimarrons, and butternut squash with tough skin and delicately sweet flesh. Summer squash or courgettes usually refers to the different varieties that are harvested when the skin is still tender. The latter are eaten with the seeds.

All of them originate from America and belong to the large cucurbit family. They were introduced to Europe in the 16th century. They are generally trailing and cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (below the flower), resembling 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 cook squash and courgettes. Sautéed, fried, gratin, soups, or stuffed. Courgettes are a key ingredient in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many Mediterranean dishes.

Harvesting: Squash and courgettes need a lot of water to bring out their best. Squash will taste better if harvested when fully ripe. Courgettes are harvested young and fresh, still immature. All of them must be handled with care and not damaged.

Storage: Courgettes can be cut into pieces and 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 you might as well display them where their silhouette will be decorative.

The gardener's tip: Place a slate or tile under the fruit. It will then no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They also like slightly moist soils, so consider mulching around the plants, especially during the height of summer. Squash 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. 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.