Squash Tromba d'Albenga - Cucurbita moschata

Courgette Tromba d'Albenga or Courgette Trompette d'Albenga is a magnificent Italian squash that is very vigorous and produces 4 to 6 fruits per plant weighing 1 to 4 kg each. The fruits have a swelling where the seeds are enclosed, topped with a very elegant long neck if the plant has been trained, or more twisted if the plant remains on the ground. The neck tends to curl up on itself. This squash is a gastronomic marvel when picked immature. Its skin still shows a pale green colour and the tenderness of youth. The flesh reveals a nutty flavour and a dense, buttery texture. It can be consumed cooked or raw. Later on, the skin of the Courge Tromba d'Albenga becomes ochre and tougher. It can then be prepared like a butternut squash. Sow it from March to June to harvest from July to November.

Orange, green, red, yellow, black, or even blue, smooth, ribbed, warty, with tender skin, etc. pumpkins and courgettes offer us an astonishing variability of shapes, colours, and sizes, as they hybridise with disconcerting ease. That's why there are so many varieties.

The term winter squash refers to all kinds of pumpkins, potimarrons, and squash with tough skin and delicately sweet flesh.  The term Summer squash or courgettes, mean 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 cucurbit family. 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 musky squash, Cucurbita maxima, and finally Cucurbita argyrosperma.
• Cucurbita pepo: they are the most common in vegetable gardens and include some pumpkins, zucchinis, pattypan squashes, etc. They are generally recognised by their rigid and deeply lobed leaves and their angular stem with at least 5 ridges that do not widen at the point of attachment to the fruit.
• Cucurbita moschata or musky squash: they have soft leaves. The stem is very ridged 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 stem is rounded and becomes somewhat spongy. 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-ridged stem.

Generally trailing, they cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (below the flower), which looks like 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 pumpkins and courgettes. Sautéed, fried, gratin, soups, or stuffed. Courgettes are widely used in Provençal ratatouille, Italian caponata, Maghrebi couscous, or many emblematic Mediterranean dishes.

Harvest: Pumpkins and courgettes are fruits that need a lot of water to reach their full potential. Pumpkins will taste best when harvested ripe. Courgettes are harvested young and fresh, while still immature. All of them should be handled with care and remain free from any cuts or bruises.

Storage: Courgettes can be cut into pieces and frozen. Their delicate skin is not suitable for storage as it 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 display 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. Similarly, they particularly like slightly moist soils. Consider mulching around the plants, especially during the height of summer. Pumpkins 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. Associate your pumpkins with alliums like chives, onions, or shallots, or with legumes like beans or peas. On the other hand, the combination of pumpkin and cucumber may be detrimental to both parties.