Product Details
Scallop Custard Pattypan (c.pepo)
Heritage: Mexico, Northeastern USA
Developed among the Aboriginal peoples of both Mexico, and the Northeastern USA, this variety was depicted in the writings of European explorers as early as the early 1590’s.
Compact bushy vines produce lots of deeply scalloped fruit growing up to 5” (13cm) in diameter. Skin is creamy mint green when young, maturing into a pale custard white when mature. Flesh is fine-grained and succulent, almost translucent in colour. Excellent fried, baked, or sautéed. Don’t let the scalloped shape confuse you! It cuts and cooks well any way you choose. Nice producer and one of our favourites! Matures in 50-60 days. (10 seeds/g)
Tips for Growing Succulent Squash! Squash are heat loving plants and are usually planted outdoors when the ground has warmed. Seeds can be started indoors, but we find more vigorous growth when direct planted. It is important to pick a sunny spot so the large leaves can dry-out easily early in the morning to avoid water-born diseases. Hill-up soil and plant 2-4 seeds 1” (2.5 cm) deep. Thin to no more than 2 plants per hill. To enhance the size of your Winter Squash, watch for early development of fruit and cut-off the new growth end of the vine to ensure all the energy is focusing on producing that one squash. Again, more sun produces larger fruit. For Summer Squash, frequent picking will promote continual production. The most suitable companion plants for Squash are; corn, beans and radishes. Do not plant near potatoes. They don’t play well together. Squash usually germinates within 7-10days (70-75ºF/21-24ºC).
