Zucchini Blanche de Virginie 3 - Cucurbita pepo

The Virginia White Squash 3 is a variety of summer squash or zucchini native to Central and South America. Non-vining, it has an upright and compact habit and produces white fruits, sometimes speckled with pale green, with skin that never becomes tough. They can reach a length of 35 cm (14in). The flesh, rather pale, is fairly dense and has excellent flavor. The Virginia White Squash 3 can be consumed raw with a drizzle of olive oil or cooked in ratatouilles, gratins, soups, etc. It is enhanced by all herbs and spices. The male flowers are excellent when fried. Harvest these beautiful zucchinis as they grow to promote continuous production throughout the summer season. Sow from February to July and harvest from June to November.

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, as they hybridize with surprising ease. That is why there are so many varieties.

In common language, winter squash refers to all sorts of pumpkins, potimarrons, butternuts, etc. with tough skin and delicately sweet flesh. By summer squash or zucchini, we mean the different varieties that are harvested young 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 squashes, of which four are the most commonly cultivated in our vegetable gardens. These are Cucurbita pepo, Cucurbita moschata or musk 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 lobed leaves and their angular peduncle with at least 5 ridges that does not widen at the point of attachment to the fruit.
• Cucurbita moschata or musk squashes: they have soft leaves. The peduncle 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 butternut squashes. Their peduncle is rounded and takes on a slightly spongy appearance. As the species name suggests, it mainly concerns large-fruited varieties. 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 peduncle.

Generally vining, they cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (under 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 squashes and zucchinis. Sautéed, fried, in gratins, soups, or stuffed. Zucchinis are a key ingredient in Provençal ratatouille, Italian caponata, Maghreb couscous, or many emblematic Mediterranean dishes.

Harvest: Squashes and zucchinis are fruits that need a lot of water to bring out their best flavors. Squashes taste better when harvested at ripeness. Zucchinis are harvested young and fresh, while still immature. All of them should be handled with care and kept free of any cuts or bruises.

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

Gardener's tip: Place a slate tile or roof tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. They also particularly like slightly moist soils. Consider mulching around the plants, especially during the height of summer. Squashes and zucchinis are very prone to powdery mildew (a fungal disease that leaves a white powdery coating on the leaves). Be careful not to water 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 marriage of squash and cucumber may be detrimental to both parties.