Zinnias
Pepo squash
Melonnette Jaspée de Vendée - Pepo squash
Ref : P2105
- Cucurbita pepo
Bag of 12 seeds
The Melonnette Jaspée de Vendée squash is a very old variety that produces 5 to 7 yellow-orange fruits, round and cracked like a melon, up to 20 cm in diameter and weighing up to 3 kg. Their thick, orange flesh has a very sweet taste.
Characteristics of the Melonnette Jaspée de Vendée squash
The Melonnette Jaspée de Vendée squash, Cucurbita pepo, is a very old variety of runner, native to France. Also known as "Melonnette de Saint Julien de Concelles" and "Winter squash", it offers 5 to 7 yellow-orange fruits, 15 to 20 cm in diameter, with the appearance of an embroidered melon. Their thick, sweet orange flesh is excellent for eating raw, grated or cooked in purées, soups, tarts or desserts. Squash flowers are also edible.
How to sow Melonnette Jaspée de Vendée squash?
Melonnette Jaspée de Vendée squash is sown in pots, from March to May, 2 to 3 weeks before transplanting, in bunches of 2 to 3 seeds.
Place seedlings under a light shelter, at a temperature of between 18 and 20°C, and keep the substrate moist until the seeds emerge. Be careful not to sow squash seeds too early in the season, in which case the roots will become fibrous, making growth difficult in the garden. Transplant into the vegetable garden once the last frosts have passed.
From April to June, after the last risk of frost, it is possible to sow the seeds directly in the garden in stacks of 2 to 3 seeds.
Prepare 2 weeks in advance holes filled with compost or organic matter, spaced 2 m apart in all directions, to accommodate the squash plants or seeds. Mulch the soil to maintain sufficient humidity and limit water evaporation.
Next to the squash, we recommend sowing corn and beans, giving rise to the "three sisters" or milpa crop. Basil plants can also be planted to repel pests.
Harvesting the Jaspée de Vendée squash
Although the fruits of the Jaspée de Vendée squash can be harvested and eaten immaturely, those intended for winter storage should be picked as late as possible, before the first frosts, from July to November, when the stalk starts to dry out and the skin becomes thick. Be careful not to tear them off, but cut as close as possible to the stem, 10 cm above the stalk.
How to store Jaspée de Vendée squash
Jaspée de Vendée squash can be stored all winter in a dry, well-ventilated place, at a temperature of between 10 and 12°C. Place the fruits, spaced apart and with their tails facing upwards, in high crates. They can also be frozen, after slicing and cooking, to keep for up to a year. In the kitchen, this pretty, plump squash is equally at home in savoury and sweet recipes. Raw, its crunchy flesh reveals subtle notes of hazelnut and a hint of orange, ideal in a poké bowl or grated into a salad. Cooked, it softens for a sweeter taste. It can then be prepared in vegetable soups, purées, pan-fried dishes or desserts.
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Sow in pots at 18-20°C, 2 to 3 weeks before planting. Transplant with the root ball into the ground, after the last frosts, at a minimum distance of 2 m in all directions. To sow directly in the ground, sow after the last frosts, once the soil has warmed up. In both cases, prepare holes filled with compost or organic matter two weeks in advance to accommodate your seedlings or seeds.
Cucurbita pepo
From 1000 to 3000 g
12 seeds
From 150 to 400 cm
From 15 to 20 cm
France
Inconnue
This ancient variety originated in France and is also known as "Melonnette de Saint Julien de Concelles" and "Winter squash".
