Squash Lunga di Napoli - Cucurbita moschata

The Naples Full Squash or Longa di Napoli Squash produces 3 to 5 fruits per plant, which take the shape of a fir green to grey-green pestle. Enormous, they weigh 10 to 25 kg and measure 60 to 80 cm (24 to 32in) long. When cut open, they reveal a vibrant orange flesh, firm with a musky aroma. A single one of these fruits can feed a whole family for several days, as they can be prepared in both savory and sweet dishes. This variety is quite late and can spread over more than 4 m (13ft). Reserve enough space for it to produce its fruits. Squashes are greedy and thirsty. With such dimensions, it is advisable to layer the stems by covering them with soil. This will generate new roots in that area, which will draw the nutrients that the fruits need to become as beautiful as possible. To discover the Naples Squash, sow from April to June and harvest from August to October.

Orange, green, red, yellow, black or even blue, smooth, ribbed, warty, with tender skin, etc. squashes and courgettes offer us astonishing variability in terms of shapes, colors, and sizes, as they hybridize with disconcerting ease. That is why there are so many varieties.

In common parlance, winter squash refers to all kinds of pumpkins, potimarrons, and winter squashes with tough skin and delicately sweet flesh. Summer squash or courgettes, on the other hand, refers to the various varieties that are harvested while still 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 squash, four of which are the most cultivated in our vegetable gardens. These are Cucurbita pepo, Cucurbita moschata or musky squashes, Cucurbita maxima, and finally Cucurbita argyrosperma.
• Cucurbita pepo: these are the most represented in vegetable gardens and include certain pumpkins, courgettes, pattypan squashes, etc. They are generally recognized by their rigid and lobed 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 musky 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 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 few are represented in our gardens, they have trilobed leaves and a very thick, sturdy, and non-ribbed peduncle.

Generally trailing, they cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (under 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 courgettes. Sautéed, fried, gratin, soups, or stuffed. Courgettes are a key ingredient in Provençal ratatouille, Italian caponata, North African couscous, or many emblematic Mediterranean dishes.

Harvest: Squashes and courgettes are fruits that need a lot of water to give their best. Squashes will taste best when harvested at ripeness. Courgettes are harvested young and fresh, still immature. All of them must be handled with care and remain free of any cuts or bruises.

Storage: Courgettes can be cut into pieces and frozen. 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 optimum storage. There is no need to store them in a dark place, so it's best to store them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate slab or tile under the fruit. It will no longer be in direct contact with the ground, thus avoiding rotting due to moisture. Likewise, they particularly like slightly moist soil. Consider mulching around the plants, especially during the peak of summer. Squashes and courgettes are very susceptible to powdery mildew (a fungal disease that leaves a white fuzz on the surface of the leaves). Be careful not to water the leaves or flowers. Associate your squashes with alliums such as chives, onions, or shallots, or with legumes such as beans or peas. On the other hand, the combination of squash and cucumber may be detrimental to both parties.