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Summer Squash
Summer Squash

crookneck summer squash

pepo

A summer squash suitable for cooking. Yellow Crookneck squash is thin-skinned, yet sturdy making them ideal for use in both raw and cooked applications.

The Yellow Crookneck squash has a medium squash size and smooth, delicate yellow skin. Its flesh is dense, pale yellow and layered with soft, edible seeds. As its name suggests its shape is curved along its slim neck and widens at the base of the squash. For best flavor and texture Yellow Crookneck squash should be harvested at five to six inches or less in length. Its flavor is mild and buttery with nuances of black pepper and nuts, similar to that of zucchini. If allowed to fully mature and dry on the vine it will harden and take on an orange hue, its skin additionally will become increasingly warted with lumps, bumps and lineations.

The Yellow Crookneck squash is a summer squash variety that has long been a staple crop in the Americas. Crooknecks are recorded as grown by the Arikara tribe near the head of the Missouri River in 1818 and by the Cooper Family of Camden New Jersey in the early 1800’s. Though they may have been grown before that time there is little solid documentation of the Yellow Crookneck prior to 1807. There is however mention of “horn” shaped squash in “A New Voyage to Carolina” written in 1709 that may reference a crookneck type. Additionally, in Francis Higginson’s “New England Plantation” written in 1630 there is mention of “pumpions and cowcumbers” which also could be a reference to early summer crookneck types.

Crookneck type squashes are believed to be one of the oldest varieties of summer squash and documentation of them dates back to Colonial America. In 1807 Thomas Jefferson received seeds for what is believed to be the Yellow Crookneck squash from Philadelphia Quaker, Timothy Matlock. In Thomas Jefferson’s Garden Book it is documented that Matlock received the seeds from the Cooper family who for nearly a hundred years had preserved the heirloom squash in New Jersey. While many types of squash made their way to Europe via explorers returning home from the New World the Crookneck types would not appear in Europe until the early 19th century. Yellow Crookneck squash is an easy to grow variety and thrives in full sun, warm weather and with fertile, well-drained soil. Squashes vary from vine to bush types, Yellow Crookneck is an open bush type which allows for easier harvests of this prolific fruiter.

Nice Round

pepo

Ronde de Nice or Nice Round.
Also known as Tondo Chiaro di Nizza. Very old variety originally from the south of France. Usually it is consumed young, as a courgette, often filled thanks to its round shape. At maturity the weight ranges from 600 grams to 1.5 kg and the epidermis turns to an intense yellow color. The plant has bushy growth and is very productive. Pumpkins are kept for a few months.
Fruit: bright green, round; Size (D): 20 cm; Flesh; bright yellow; Usage-Recommendation: Frying/Grill, Steam, Salad/Dip, Microwave Storage time: ++ Weight: 2.0 kg Maturity: 45 days

Odessa

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Russian variety.

Pattypan

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Known by a multitude of names including pattypan, cymling, scalloped, custard, or sunburst squash, they range in color from white to green to yellow and size from one to several inches in diameter. Smaller squashes are the most tender, with a delicate, buttery or olive oil-like flavor.

Pattypan squash come in a variety of shades of green, yellow, and a mixture of the two, and all have scalloped edges. They're slightly more dense and have a little more crunch than other varieties of summer squash. Use them in a salad, slice them for a quick sauté, or you can even stuff the larger ones. They may be sliced, cubed, shredded and cooked or served raw like any other summer squash.

Varieties:

White Patisson
This type of pumpkins were cultivated by Native Americans in pre-Columbian times. The oldest representation of these pumpkins is dated 1591 (in the work "Plantarum Seu Stirpium Icones"). The current variety was obtained from an intersection in France in 1850. The beautiful fruits in the shape of a star, can be consumed as young as zucchini, and they taste like an artichoke. Pumpkins are preserved very well and can be dried.

Yellow Patisson,
Orange Patisson,
Patisson Panache
This type of pumpkins were grown by North American natives. The current variety was obtained from an intersection in France in 1850. Young fruits are consumed as if they were courgettes.
Gagat Patisson
Gagat Pattypan in French.

Yugoslavian Green Fingers

Patisson vert panache de blanc
Ancient variety, cultivated by the natives of the natives of the American east coast; his first representation dates back to a painting of 1591. Those currently available derive from an intersection obtained in France in the mid-1800s. Young fruits are consumed as courgettes, at maturity they are used for decoration.

mature Tatume

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A must in Mexican cuisine, and also popular in certain parts of Texas. This old heirloom is picked small and used like zucchini, but these are so much better than standard supermarket zucchini! Round to slightly elongated, flavorful fruits are green in color; vigorous vining plants are fairly resistant to disease. 65 days.

Cucuzzi

Lagenaria siceraria

Cucuzzi or Cucuzza squash, eaten when young, as a summer squash. Sometimes called Snake squash.
Zucchetta Cucuzzi is another classic climbing squash popular throughout southern Italy and is known as the ‘Serpent of Sicily’. It goes by many different names including New Guinea Bean, Cucuzzi Carvasi, Italian edible gourd, and, perhaps most revealing of its trellising past, Zucchetta da Pergola.

This vegetable actually belongs to the hard-shelled gourd Lagenaria siceraria species. It closely resembles Zucchetta Rampicante in color, form, and vigor with fruits growing up to three feet long. Fruit is best eaten when still narrow and 6–18 inches long. If allowed to mature, fruits will develop into hard-shelled gourds that can be used for unique storage containers.

Nice Long

moschata

Zucchini

pepo

Piccolo

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Pretty, striped Rondini. Piccolo F1 is a pretty nice addition to Eight Ball F1 and Floridor. These striped fruits can be harvested early when they reach maximum 8 cm (3 in) in diameter. Also called Poquito. Poquito grows on spineless bush-habit plants, so it saves space and simplifies harvest. Days To Maturity: 40

Desi summer squash

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Runner: no Fruit: round Fruit Size: 20/23 cm Epidermis: Pale green to yellow at full maturity Growth: 40 days Usage: all uses of zucchini Storage: to be consumed before maturity Description / information
Zucchini round fruit green-white epidermis becoming yellow at full maturity. Taste of hazelnut. Native of India.

The Baker Creek Trial Garden was extremely impressed by how quickly the small bush-type plants started to flower and produce loads of yummy squash. In taste tests in the Baker Creek restaurant, guests overwhelmingly appreciated the nutty rich flavor of this summer squash that is a hit in India. It produces loads of round-baseball-size fruits that are great to use as you would any zucchini. A really amazing vegetable and so easy to grow. 40 days.

Lemon squash

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The shape, size and color of a lemon, it grows great here, with huge yields and the best resistance to insects I have seen in a summer squash. Very tasty, great fried! A favorite, this is a superb market variety and very attractive. Our most popular summer squash. 55 days.

Eight ball or round zucchini

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Eight ball, or round zucchini, have the same mild taste as classic green zucchini, with a different shape. These short, fat veggies are ideal for stuffing, and can be used the same way you'd use classic zucchini.

Zephyr squash

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Zephyr squash is a hybrid between yellow crook neck, delicata, and yellow acorn squash. It has firm flesh and a long, cylindrical pale yellow body that's slightly tapered at the neck, with a distinct bottom portion that can vary in hue from pale to deep green. Use this squash just as you would the other varieties.

Avocado squash

pepo

moschata

Aehobak (Korean: 애호박; Korean pronunciation: [ɛ.ɦo.bak]), also called Korean zucchini, is the edible, green to yellow-green summer squash commonly used in Korean cuisine. An aehobak has the shape of zucchini, but has thinner, smoother skin and more delicate flesh.

Common varieties of Korean zucchini include Seoulmadi aehobak, bulam-sacheol aehobak, and miso aehobak.

Meot Jaeng I Ae
Korean summer squash is very popular because the fruit flesh is very dense and has a delicate soft texture. Fruit are H-shaped similar to zucchini squash shape, about 6-8" long, shiny skin, and mild sweet flavor. This variety can have a long growing season from under row cover to open field planting time. Warm season annual Maturity: Approx. 65-70 days Planting season: Late spring/Early summer

Seoulmadi squash (Korean: 서울마디호박; Korean pronunciation: [sʌ.ul.ma.di.ɦo.bak]) is a type of aehobak. Although nearly all summer squashes are varieties of Cucurbita pepo, Seoulmadi squash (along with other Korean zucchinis) belongs to the species Cucurbita moschata.

Zucchetta Rampicante

moschata

Zucchetta Rampicante is an heirloom climbing summer squash popular throughout Italy. Most summer squash have bush-habit growth form, and most summer squash such as zucchinis and yellow crooknecks are Cucurbita pepo varieties. Zucchetta however is a variety of Cucurbita moschata and has a vigorous vining growth habit. C. moschata stems are round in contrast to the distinctly five-sided stems of C. pepo. Zucchetta Rampicante has been described both optimistically as ‘robust’ and pessimistically as ‘aggressive’, climbing up fences, walls, and arbors. The prolific vines yield long cylindrical fruits that can reach 3 feet in length, and a single plant can produce over 20 squash. If vines are not trellised but remain on the ground, the developing fruits will curl around on themselves.
Fruits of Zucchetta Rampicante have firmer texture and nuttier flavor than bush-habit summer squash varieties and range from pale green to beige depending on maturity.

Tromboncino Squash tends to grow in circles around itself when untrellised.

Seeds are widely available throughout the Pacific Northwest and the United States.

Zucchetta goes by so many different names: Tromboncino, Trompetta di Albenga, Tromba d’ Albenga, Zucchino Rampicante, and more.

Seed sources include Territorial Seeds, Baker Creek Heirloom Seeds, The Cook’s Garden, FedCo Seeds, Renee’s Garden Seeds, and West Coast Seeds.

The famous Italian heirloom vining zucchini and pumpkin; long slender 15-inch fruits have a flat bulb at the bottom. They are one of the best eating summer squash: very tender, mild and sweet tasting. The flavor is superb! This squash is also great as winter squash. The Italians use it for stuffing in gnocchi and ravioli; the flesh is rich and flavorful, great for baking and pies! The vines produce good yields of this great all-purpose squash. The mature fruit grow very long. This one is in very high demand at specialty markets.70 days.

Yellow squash

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You'll find yellow squash in two varieties: straight neck (pictured) and crook neck, which curves at the neck as its name implies. Both varieties have fatter bottoms and taper towards the neck. They have smooth to slightly bumpy, thin skin, and creamy white flesh with larger seeds than many other varieties of summer squash. When picked young, yellow squash are nice eaten raw, and can also be cooked into both sweet and savory applications.

Rugosa Friulana

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Lungo Bianco

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Striata D'Italia

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Gray Squash

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Tondo Scuro Di Piacenza

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Nimba

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