Alchimia is pleased to present Patisson Squash seeds (Cucurbita pepo - ovifera) by Kokopelli Association. This plant is also known as button pumpkin, Peter Pan or scallopini. This pumpkin variety is notable for a unique and distinctive orange flying saucer shape that can reach up to 20cm in diameter.
Its origins appear to be in France, where there is evidence of its existence before 1800, although it is believed to have been brought to Europe by the Spaniards as an ornamental plant.
This pumpkin variety is very appreciated in the kitchen for its light and delicate texture if cooked properly and harvested on time. Its flavour is reminiscent of artichoke or chestnut puree, and it is easily digested. It is very versatile in the kitchen as it can be steamed, roasted, sautéed, baked, stuffed, or added to soups and stews.
Orange Patisson Squash cultivation
Patisson squash cultivation is relatively simple and can be a rewarding experience. The seeds are sown in a seedbed 3 weeks before the last frost or directly in the ground when there is no longer a risk of frost. The seed is planted about two centimetres deep.
Transplanting is done when there is no longer any risk of frost in well-drained soil with a large amount of organic matter, such as worm humus, as it consumes a considerable quantity of nutrients. It is important to choose a sunny spot with at least 6 hours of direct light per day. It is recommended to leave at least 1m between seedlings as the shrub grows quite large.
It requires medium to high watering, but not waterlogging, as this can cause the roots to rot. Pumpkins in general are prone to fungal infections, so it is recommended to avoid wetting leaves and flowers during watering.
It is recommended to harvest Patisson squash earlier than other squashes if it is to be consumed, as it becomes excessively hard and slightly bitter otherwise. It should not exceed 15 cm in diameter. If it is to be used as an ornamental pumpkin or for stuffing, wait until the stalk begins to dry out.
