Pattypan squash Patty Green Tint - Cucurbita pepo

The Patty Green Tint Squash is a miniature variety of pattypan squash. It produces the same star-shaped and slightly rounded fruits, but much smaller than most pattypan squashes. They can be harvested when they reach 5 to 7 cm (2 to 3in) in diameter and offer the same artichoke-like flavor. Their very thin skin turns an astonishing sage green color before ripening. The fruits of Patty Green Tint can be prepared like zucchinis (raw, steamed, baked, marinated, etc.) because their skin is still very tender. They can be pickled like cucumbers and can be stored for a long time under good conditions. This non-vining variety can be grown in small spaces such as a balcony, patio, or terrace. However, it will still require a container of at least 30 to 35 liters.
Sow your seeds from April to June for a harvest from June to October.

The Patty Green Tint Squash is a miniature variety of pattypan squash. It produces the same star-shaped and slightly rounded fruits, but much smaller than most pattypan squashes. They can be harvested when they reach 5 to 7 cm (2 to 3in) in diameter and offer the same artichoke-like flavor. Their very thin skin turns an astonishing sage green color before ripening. The fruits of Patty Green Tint can be prepared like zucchinis (raw, steamed, baked, marinated, etc.) because their skin is still very tender. They can be pickled like cucumbers and can be stored for a long time under good conditions. This non-vining variety can be grown in small spaces such as a balcony, patio, or terrace. However, it will still require a container of at least 30 to 35 liters.
Sow your seeds from April to June for a harvest from June to October. 

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

In common language, winter squash refers to all kinds of pumpkins, squash, and gourds with tough skin and delicately sweet flesh. Summer squash or zucchinis, on the other hand, refers to the different varieties that are harvested when the skin is still tender. The latter are consumed with the 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, four of which are the most cultivated in our vegetable gardens. These are Cucurbita pepo, Cucurbita moschata or winter squashes, Cucurbita maxima, and finally Cucurbita argyrosperma.
• Cucurbita pepo: these are the most represented in vegetable gardens and include certain pumpkins, zucchinis, pattypan squashes, 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 squashes: 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 has a slightly spongy appearance. As the name of the species 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), resembling 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 squashes and zucchinis. Sautéed, fried, in gratin, in soups, or stuffed. Zucchinis are popular in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many emblematic Mediterranean dishes.

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

Storage: Zucchinis can be cut into pieces and frozen. Their fragile skin is not suitable for storage as is. Winter squashes with tough skin can be stored for several months and can be 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 store them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate tile or a roof tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. Similarly, they particularly like slightly moist soils. Remember to mulch around the plants, especially during the peak of summer. Squashes and zucchinis 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. Associate your squashes with alliums like chives, onions, or shallots, or with legumes like beans or peas. On the other hand, the combination of squash and cucumber may be detrimental to both parties.