Squash Sucrine du Berry - Cucurbita moschata

Courge Sucrine du Berry is a creeping variety. It produces 5 to 8 fruits per plant. Its fruits, measuring 12 to 15 cm (5 to 6in) in diameter, reach a length of 15 to 20 cm (6 to 8in). Fairly compact, it is adorned with a pale orange skin that makes it resemble a miniature Butternut squash. In fact, their weight ranges from 1 to 3 kg. The orange flesh is tender and sweet, making the Sucrine du Berry suitable for use in cakes or compotes. It can be stored for a long time under good conditions. To discover it, sow from April to June. Harvest from August to October.
Zucchinis and squashes are low in calories and rich in vitamins, especially provitamin A, vitamin B, and minerals.

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, colours, and sizes because they hybridize with disconcerting ease. That is why there are so many varieties.

In common language, winter squash refers to all kinds of pumpkins, potimarrons, butternut squashes, etc. with tough skin and delicately sweet flesh. Summer squashes or zucchinis, on the other hand, refer to the different varieties that are harvested when the skin is still tender. The latter are consumed with the seeds.

All of them are native to America and belong to the large cucurbit family. They were introduced to Europe in the 16th century.

• There are about ten species of squashes, of which four 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, 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 insertion on the fruit.
• Cucurbita moschata or musky squashes: they have soft leaves. The peduncle is very ribbed and visibly widens at the point of fruit insertion. The leaves take the shape of a heart.
• Cucurbita maxima: these are mainly pumpkins. Their peduncle is rounded and takes on 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 climbers, they cling to any support with their tendrils. Female flowers can be distinguished from male flowers by their inferior ovary (below the flower), which resembles an embryo of a fruit. In many regions, male flowers are harvested just after pollination to be eaten stuffed or in fritters. There are multiple ways to consume squashes and zucchinis. Sautéed, fried, in gratins, in soups, or stuffed. Zucchinis are a key ingredient in Provençal ratatouille, Italian caponata, Maghrebi couscous, and many emblematic Mediterranean dishes.

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

Storage: Zucchinis 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 you might as well keep them where their plump silhouette can be appreciated.

Gardener's tip: Place a slate slab or a 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 base, especially during the height 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). 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 marriage of squash and cucumber may be detrimental to both parties.