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Courge Patty Green Tint Bio - Ferme de Sainte Marthe
Courge Patty Green Tint Bio - Ferme de Sainte Marthe
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Dispatch by letter from €3.90.
Delivery charge from €5.90 Oversize package delivery charge from €6.90.
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This plant carries a 6 months recovery warranty
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We guarantee the quality of our plants for a full growing cycle, and will replace at our expense any plant that fails to recover under normal climatic and planting conditions.
Seed-only orders are dispatched by sealed envelope. The delivery charge for seed-only orders is €3.90.
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.
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.
Harvest
Plant habit
Foliage
Botanical data
Seeding description: Sowing squash and zucchini seeds is very rewarding both for the quick emergence of the plants and for the ease of cultivation. They need well-drained soil rich in organic matter. They also require plenty of sunlight and water for beautiful fruits.
Early cultivation: In March or April, sow your seeds in pits of two or three in trays or pots with soil rich in organic matter. Then lightly cover and water to maintain a slight moisture. Germination is quite fast: after about ten days, it is already time to thin out by selecting the strongest plants and transplant them into the prepared soil. Each plant requires a lot of space. If possible, space them 1 meter (3 feet) apart. Dig holes 20 to 25 cm (8 to 10in) in all directions and fill them two-thirds with compost. Then position the plant and put back the soil, then tamp vigorously.
Seasonal cultivation: once all risk of frost has passed, which is usually the end of April or May depending on the region, sow two to three seeds in pits 2 to 3 cm (1in) deep. Lightly tamp down, then wait about ten days for the first shoots to appear. When they have reached a few centimeters, thin out by keeping only the strongest plants.
Harvesting can be done from July for immaturely picked courgettes. Squashes are harvested in autumn. A simple method to know the right time to harvest is to observe the stem: if it is completely dry and the fruit is ready to detach itself, then the moment has arrived.
Seedlings
Care
Intended location
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Hardiness is the lowest winter temperature a plant can endure without suffering serious damage or even dying. However, hardiness is affected by location (a sheltered area, such as a patio), protection (winter cover) and soil type (hardiness is improved by well-drained soil).
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The flowering period indicated on our website applies to countries and regions located in USDA zone 8 (France, the United Kingdom, Ireland, the Netherlands, etc.)
It will vary according to where you live:
In temperate climates, pruning of spring-flowering shrubs (forsythia, spireas, etc.) should be done just after flowering.
Pruning of summer-flowering shrubs (Indian Lilac, Perovskia, etc.) can be done in winter or spring.
In cold regions as well as with frost-sensitive plants, avoid pruning too early when severe frosts may still occur.
The planting period indicated on our website applies to countries and regions located in USDA zone 8 (France, United Kingdom, Ireland, Netherlands).
It will vary according to where you live:
The harvesting period indicated on our website applies to countries and regions in USDA zone 8 (France, England, Ireland, the Netherlands).
In colder areas (Scandinavia, Poland, Austria...) fruit and vegetable harvests are likely to be delayed by 3-4 weeks.
In warmer areas (Italy, Spain, Greece, etc.), harvesting will probably take place earlier, depending on weather conditions.
The sowing periods indicated on our website apply to countries and regions within USDA Zone 8 (France, UK, Ireland, Netherlands).
In colder areas (Scandinavia, Poland, Austria...), delay any outdoor sowing by 3-4 weeks, or sow under glass.
In warmer climes (Italy, Spain, Greece, etc.), bring outdoor sowing forward by a few weeks.