Squash Buttercup Burgess

'Burgess Buttercup' Squash is an American heirloom variety that produces small, flattened fruits with beautiful dark green stripy skin. The firm, fine-textured orange flesh tastes like a sweet potato. Excellent for long-term storage. One plant yields an average of 3 to 5 fruits that weigh 1.5-2 kg and measure 13-20 cm (5-8 in). Sow from March to May and harvest before the first frosts.

Orange, green, red, yellow, black or blue; smooth, ribbed, bumpy, hard-skinned, soft-skinned... Summer and winter squash come in an astonishing array of shapes, colours and sizes due to their ability to hybridise easily. Winter squash refers to all pumpkins and squashes with tough skin and delicately sweet flesh. Summer squash, including courgettes (or zucchini), are different varieties that are harvested young, whilst the skin and seeds are still tender.

Both summer and winter squash are native to America and belong to the large Cucurbitaceae or gourd family (also known as cucurbits). They were introduced in Europe during the 16th century. The plants are generally annual vines that use tendrils for support. They are monoecious, meaning that both male and female flowers are produced on the same plant. Female flowers are easily identified by a small 'fruit' located at the base of the flower, which will become a true fruit when pollinated. The edible male squash blossoms are often harvested after pollination and then fried or stuffed. The female flowers are edible too, however picking them will of course result in fewer fruits. Squash is a very versatile vegetable that is delicious roasted, in gratin or blended into delicious soups. Courgette is a staple ingredient in ratatouille, couscous and many other popular Mediterranean dishes. Both courgette and squash are low in calories and high in minerals and vitamins, especially provitamin A and vitamin B.

Harvesting: Squashes should be harvested when fully ripe unless they are liable to rot when left on the plant. If this is the case, they can be brought indoors to finish ripening. Handle summer and winter squash with care to avoid damaging the skin.

Storage: Thick-skinned winter squashes will keep for several months and can be eaten all winter long. Unlike other fruits and vegetables, they store better in a warm, dry place. No need to store them in the dark: they are great to decorate the house during the colder months!

Good to know: Placing the squash fruits on top of a slate or roof tile will keep them away from direct contact with the ground. This prevents them from rotting due to excessive humidity. Squash and courgette plants favour moist soil and benefit from mulching, especially during the hotter summer months. Both are very prone to powdery mildew (a fungal disease that causes a white down to form on the surface of the leaves). When watering, try to avoid getting water on the leaves or flowers. Grow your squash plants alongside alliums such as chives, onions or shallots or members of the Fabaceae family (formerly legumes) such as beans or peas. Avoid growing them next to cucumbers.

Even if the vegetable garden is first and foremost a place for growing great quality veg, it’s always a good idea to leave a bit of room for flowers. Growing flowers alongside your vegetable plants will make your general gardening experience more enjoyable and is a great way to attract pollinators and repel garden pests! Flowers such as gaillardia, marigolds, zinnias, cosmos or nasturtiums can be sown in and around the rows of vegetables. Herbs such as dill can be very useful too. Bear in mind that some companion plants self-seed easily and can be a bit invasive (borage, chives, lemon balm etc.)