MusqueDeProvence
Musque De Provence

928 – Musque de Provence (Fairy Tale Pumpkin)

$3.00$6.25

Certified Biodynamic and Organic

(C. Moschata) These large, deeply lobed squashes are dark green, ripening to a dusky green-orange. Related to butternut squash rather than to pumpkins, the flesh is orange and delicious. Musque de Provence may need extra time to ripen, so plant it out as early as possible after the last frost.

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Product Description

DAYS TO HARVEST

120

SOWING

If transplanting, sow 2-3 weeks before the last frost date about 5 inches apart in a tray or in individual 4-inch pots, two seeds per hole and select the stronger seedling to transplant. If direct seeding, wait until all danger of frost is past, and the soil has warmed (about the last week of May for us). Sow 2-4 seeds per hole, about 4 feet apart.  Squash likes rich soil.  As the seeds are germinating, keep them very warm (75F-80F) and avoid over watering! Cool soil or too much water can cause the seeds to rot rather than sprout! Once they have germinated, they will be thirsty and like plenty of water (but without getting waterlogged.) transplant then they have their first true leaves. Cover immediately (after direct seeding or transplanting and watering in) with row cover for extra warmth and to prevent insect damage. Uncover as soon as flower buds appear to allow pollination.

LIGHT PREFERENCE
full sun

SOIL REQUIREMENTS

Squash likes very rich, moist but well-draining soil. Sandy and stony soil seem to be good (stones actually help to raise soils temperature!) as long as you put in plenty of compost and make sure to water them regularly, especially as they start blooming and setting fruit.

PLANT HEIGHT

N/A

PLANT SPACING

4 ft in the row, rows 3 ft apart.

HARDINESS ZONES

Not cold hardy.

HARVEST

Harvest before the frost, or when the plants have completely died back, whichever is first. Allow to cure on a warm, sunny porch or in dry a greenhouse for several weeks before storing for best storage length.

USES & COOKING SUGGESTIONS

These squashes are traditionally eaten raw, but are also wonderful baked, steamed, etc.

Try this:

  • Very thinly slice sections of the flesh (a good peeler can help with this)
  • roll fresh chopped fig in chevre cheese, so that the cheese is outside and the fig is inside.
  • make the cheese and fig into small logs about 1/2 an inch in diameter and 1 1/2 inches long
  • wrap the fresh squash, cut into 1 1/2 inch strips, around the cheese. Secure with a toothpick if you wish, but it looks nicest without.
  • garnish the plate with sprigs of thyme and/or rosemary
  • drizzle with Extra Virgin Olive oil if you wish

 

Additional Information

Size

S ~ 25 seeds, L ~ 100 seeds, XL ~ 350 seeds

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