Blooming Times - The Amenable Squash Family

The squash tribe are versatile characters that aren’t just for Halloween, writes Flo Whitaker

Pumpkins, courgettes and marrows, (collectively labelled ‘squash’) are members of a diverse botanical group: cucurbits. They are well-adapted to outdoor living – although the cucurbit family also includes aubergines, cucumbers and melons that typically require the protection of a greenhouse.

At the first signs of spring, it’s easy to develop a seed-sowing mania, but curb your enthusiasm with sun-loving squashes. Early sowings will not thrive as the resulting seedlings will feel cold and miserable – and may perish altogether. They are naturally fast-growing and will romp away when sown in warmer April/May. Seeds are best sown individually into small pots, which avoids ‘pricking out’ the fragile seedlings. Grow them on a sunny windowsill or in a frost-free greenhouse or conservatory and plant out towards the end of May when all danger of frost has passed.

There are hundreds of pumpkin varieties to choose from. Some, such as ‘Jack-be-Little’ produce miniature fruits which are ideal for small portions. At the other end of the scale, ‘Hundredweight’ and ‘Atlantic Giant’ are types to consider if you fancy your chances in a heaviest pumpkin competition. Others are grown primarily for ornamental value and come in an endless array of colours and shapes. Courgettes, likewise, are available in many forms: cylindrical, ball-shaped, green, yellow, striped, and speckled.

Most squash varieties are rampant scramblers and should be planted in open ground, although some modern introductions have a more compact bush-like habit and can be grown in a large container. Choose a sheltered sunny spot and dig an oversized planting hole; backfill with plenty of organic matter, such as compost, leaf mould and well-rotted manure. A moisture-retaining surface mulch is also beneficial – they are water-hungry plants. Squash are perfect for romping over weedy soil; their large leaves shade out unwanted seedlings. Small-fruiting varieties can be trained over an arch – ensure any structure is suitably robust! Children seem particularly fascinated by the squash family, and the large seeds are easy for youngsters to handle.

So, what’s the difference between a courgette and a marrow? Simply put, it’s when you return after a fortnight's holiday to find your baby courgettes have morphed into monsters. Botanically speaking, they’re almost identical; although delicate-skinned courgettes and summer-ripening squashes must be consumed quickly, the tough skin of an autumn-cropping marrow or pumpkin creates a breathable yet bacteria-resistant barrier, enabling it to be stored for months without refrigeration. When harvesting a pumpkin or marrow, leave a generous length of stalk attached – approximately 10cms. If cut too short, airborne mould spores, attracted to the moist, sappy stalk end, can quickly migrate down into the fleshy interior. With a long stalk, the spores have further to travel, and will also struggle to survive as the desiccating stem creates an increasingly hostile environment for damp-loving bacteria.

Squashes are versatile kitchen staples. Their mild-tasting flesh readily takes on added flavours and can be employed for both sweet and savoury dishes. In times of food scarcity, they were traditionally used in jam-making to add bulk if fruit was in short supply. Peeling a thick-skinned squash requires strong hands and a sharp knife. An easier/safer method is to use an old breadknife (the serrated blade offers additional ‘grip’) and chop it, unpeeled, into large chunks, remove the seeds, then roast the chunks, skin-on. Use a teaspoon to scoop the cooked flesh from the skin. Miniature fruits may be baked or simmered whole for 20-30 minutes, left to cool and then prepared. Pumpkin seeds are also edible. Spread them on kitchen paper and allow to dry before gently toasting them in a frying pan for a few minutes with a drizzle of olive oil and a sprinkling of salt. Delicious!