{"title":"Squash","description":"Squash variety seeds.","products":[{"product_id":"semences-courgette-ete-zucchini-verte-foncee-ancestrale","title":"Dark Green Heirloom Zucchini","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic Italian summer squash — the one everyone recognizes, the shiny dark-green cylinder synonymous with the North American summer garden. A genetic cousin of the native North American squashes (crookneck, Jack O' Lantern and Sugar Pie pumpkins, English vegetable marrow, Delicata), the modern zucchini is in fact a relatively recent Italian creation.\u003c\/p\u003e\n\u003cp\u003eAlthough the species \u003cem\u003eCucurbita pepo\u003c\/em\u003e is native to the Americas (domesticated by Indigenous peoples 5,000 to 8,000 years ago), it was in northern Italy, in the Milan region, that 19th-century market gardeners selected the first truly cylindrical and compact forms meant to be picked very young. The Italian word \u003cem\u003ezucchini\u003c\/em\u003e is the plural diminutive of \u003cem\u003ezucca\u003c\/em\u003e (\"squash\") — a marker of that lineage. These Italian varieties travelled to North America with the wave of Italian immigration in the early 20th century; before 1920, the zucchini was practically unknown in America. British English uses \u003cem\u003ecourgette\u003c\/em\u003e (the French diminutive of \"courge\"), while North American English adopted the Italo-anglicism \u003cem\u003ezucchini\u003c\/em\u003e — two words for the same variety, witnesses to distinct migration routes.\u003c\/p\u003e\n\u003cp\u003eA compact, sturdy plant 60-90 cm tall, well-held in a bushy habit (not vining like the winter squashes), with large dark-green leaves and the orange-yellow flowers characteristic of the species. Production is particularly abundant: a single plant in good form can yield 25-40 fruits over the season, which ripen within a few days and demand daily attention. Straight cylindrical fruits, 15-25 cm long when picked at the ideal stage, with smooth uniform dark-green skin sometimes striped with paler tones.\u003c\/p\u003e\n\u003cp\u003eHarvest IMPERATIVELY young, at 15-20 cm long — beyond that, the flesh turns mealy, the seeds harden and the flavour fades. (Don't forget: a single forgotten fruit growing to club size dramatically slows production of the next ones.) Classic zucchini flavour: mild, fresh, lightly nutty, with melting flesh and small tender seeds.\u003c\/p\u003e\n\u003cp\u003eA thousand Italian-Mediterranean uses: pan-sautéed with garlic and Genoese basil; grilled in half-rounds on the barbecue; as \u003cem\u003ezucchini fritters\u003c\/em\u003e (cakes with Parmesan, egg and herbs); in \u003cem\u003epasta primavera\u003c\/em\u003e; in Provençal \u003cem\u003eratatouille\u003c\/em\u003e; grated raw in a salad with lemon and mint; or stuffed and baked with ground meat and rice (the Italian classic \u003cem\u003ezucchini ripieni\u003c\/em\u003e). The male yellow flowers are also highly prized — stuffed with ricotta and fried as fritters (\u003cem\u003efiori di zucca\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Start indoors 3-4 weeks before transplanting, or direct-sow in early June once the soil has warmed to 18 °C. Like all \u003cem\u003eCucurbita pepo\u003c\/em\u003e already described, vulnerable to the squash vine borer (\u003cem\u003eMelittia cucurbitae\u003c\/em\u003e) — same prevention advice as given for the Jack O' Lantern pumpkin and the Crookneck. Space plants 90 cm to 1 m apart: bushy habit notwithstanding, the plants take up considerable ground in full season. Harvest every two days in full season, ideally in the morning. The flowers open for a single morning then close; for cooking, pick the male flowers (those with a thin stem and no swelling at the base) early in the morning and use them the same day.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Italian heritage variety. Annual. Monoecious; bee-pollinated, so it crosses with other \u003cem\u003eCucurbita pepo\u003c\/em\u003e (crookneck, pumpkins, vegetable marrow, Delicata, scallop squashes) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60-90 cm, bushy habit.\u003c\/li\u003e\n\u003cli\u003eMaturity: 45-55 days after transplant for the first fruits.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eVery rich, well-drained, warm soil. Generous compost at planting. Space plants 90 cm to 1 m apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 3-4 weeks before transplanting, or direct-sow early June in Québec once the soil reaches 18 °C. Harvest every 2 days, at 15-20 cm long.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":41398148235436,"sku":"GC-H-SQUDAR-40","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":41398148268204,"sku":"GC-H-SQUDAR-200","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":44169099870380,"sku":"GC-H-SQUDAR-1000","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/zucchini.jpg?v=1664221334"},{"product_id":"semences-courge-spaghetti-ancestrale","title":"Spaghetti Squash Heirloom","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most astonishing squashes in the world — not for its outward appearance (a fairly ordinary cream-yellow oval fruit), but for what hides inside: flesh that, when cooked, spontaneously breaks down into long parallel filaments unmistakably evoking strands of pasta — hence the name. Native to Japan, where it was developed around the middle of the 19th century, spaghetti squash was introduced to North America in 1936 by the Japanese seed house Sakata Seed Co., and commercially distributed by Burpee under the English name \u003cem\u003eVegetable Spaghetti\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eFor decades it remained a curiosity for passionate gardeners; it experienced a major renaissance in the 1990s-2000s with the low-carb diet wave, which turned it into \u003cem\u003ethe\u003c\/em\u003e vegetable alternative to pasta. Botanically, it's still and always a \u003cem\u003eCucurbita pepo\u003c\/em\u003e — the same species as all squashes (zucchini, pumpkins, crookneck, marrow squash, Delicata).\u003c\/p\u003e\n\u003cp\u003eElongated oval fruits, broad-egg-shaped, 20 to 30 cm long, with smooth firm skin of a beautiful uniform cream-yellow at full maturity — skin colour is itself one of the best maturity indicators (harvest when the yellow is solid and the skin resists thumb pressure). Raw flesh pale yellow, firm, without particular flavour, but cooked, the magic happens: cut the squash lengthwise in two, scoop out the seeds, bake 40 to 50 minutes at 200 °C (or 20 minutes in the microwave for the hurried), then scrape the flesh with a fork to get the extraordinary \"spaghetti\" effect — hundreds of fine parallel filaments releasing in a bouquet. Mild, neutral, lightly sweet flavour, to be served as you would pasta: with tomato sauce and meatballs (the \u003cem\u003espaghetti and meatballs\u003c\/em\u003e version with real spaghetti squash in place of pasta), with alfredo sauce and parmesan, with Genoese basil pesto already described in our pages, with butter and cheese, with bolognese sauce, or simply with olive oil, garlic, salt and pepper. Also excellent sautéed \u003cem\u003eaglio e olio\u003c\/em\u003e, baked au gratin with mozzarella, or in a vegetable \u003cem\u003epad thai\u003c\/em\u003e with peanuts and lime.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Indoor start 3 to 4 weeks before transplanting, or direct-sow in early June once the soil is well warmed to 18 °C. Vigorous semi-running plant to spread over 3 to 4 metres, spaced 1 m apart. Like all \u003cem\u003eCucurbita pepo\u003c\/em\u003e already described, vulnerable to the squash vine borer (\u003cem\u003eMelittia cucurbitae\u003c\/em\u003e) — same prevention advice. Harvest at full maturity when the skin is uniformly yellow and the stem turns dry (generally late September in Québec, before the first hard frost). Post-harvest curing of 7 to 10 days at room temperature to develop sugars and harden the skin.\u003c\/p\u003e\n\u003cp\u003eStorage: 2 to 4 months in a cool dry root cellar (10-15 °C, 50-70 % humidity — careful not to place it somewhere too damp like some other squashes); shorter than Butternut or Buttercup already described, longer than Delicata.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Japanese heirloom variety, introduced to North America in 1936. Annual. Monoecious, bee-pollinated, so crosses with other \u003cem\u003eCucurbita pepo\u003c\/em\u003e (zucchini, crookneck, pumpkins, marrow, Delicata, pattypan) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eVine length: 3 to 4 m, semi-running habit.\u003c\/li\u003e\n\u003cli\u003eMaturity: 100 to 110 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eVery rich, well-drained, warm soil. Generous compost application at planting. Space plants 1 m apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before transplanting, or direct-sow in early June in Québec once the soil is at 18 °C. Storage 2 to 4 months in the cellar (10-15 °C, dry).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42584879235244,"sku":"GC-H-SQUSPA-40","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42584879268012,"sku":"GC-H-SQUSPA-200","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":44169098756268,"sku":"GC-H-SQUSPA-1000","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/spaghettisquash_d089019e-5b5b-4ef3-bb8f-01e0b0629f2c.jpg?v=1699044975"},{"product_id":"courge-hiver-butternutt-waltham-ancestrale","title":"Waltham Butternut Squash Heirloom","description":"\u003cp\u003e\u003cem\u003eCucurbita moschata.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe most emblematic winter squash of North America, and one of the great successes of the variety selection program at the University of Massachusetts in the mid-20th century. The \"butternut\" shape as we know it today — elongated neck, bulbous base, uniform beige skin — was developed in 1944 by Charles Leggett, an amateur grower from Massachusetts who crossed a \u003cem\u003eCanada Crookneck\u003c\/em\u003e with a \u003cem\u003eHubbard\u003c\/em\u003e in his garden. His variety caught the attention of Robert E. Young, a researcher at the Waltham Experimental Station (Massachusetts), who spent more than a decade stabilizing and improving it. The result: the Waltham Butternut won the All-America Selections award in 1970 and has since become the world standard for butternut squash. Botanically, it belongs to \u003cem\u003eCucurbita moschata\u003c\/em\u003e, a species domesticated in southern Mexico 5,000 to 6,000 years ago (distinct from the \u003cem\u003eCucurbita maxima\u003c\/em\u003e of Buttercup Burgess and the \u003cem\u003eCucurbita pepo\u003c\/em\u003e of the Jack O' Lantern pumpkin).\u003c\/p\u003e\n\u003cp\u003eClassic elongated pear-shaped fruits, 25 to 30 cm long, 1 to 2 kg, with smooth pale beige skin and a particularly dense, dry, sweet deep-orange flesh. Round, mild, lightly nutty flavour — the most versatile winter squash in the kitchen, and probably the one that suits the greatest number of preparations. Roasted in cubes in the oven with olive oil, garlic and sage, blended into a velouté with ginger and coconut milk, puréed for Italian gnocchi or ravioli (Mantuan \u003cem\u003etortelli di zucca\u003c\/em\u003e, paired with crumbled amaretto and parmesan), in a fall risotto, in an American-style sweet pie filling (\u003cem\u003ebutternut squash pie\u003c\/em\u003e, a superior equivalent of classic pumpkin pie), or simply grilled in caramelized half-rounds. Its elongated solid-necked, seed-free shape makes preparation easy — the majority of the flesh is concentrated in the neck, and the seeds are confined to the small bulbous cavity at the base.\u003c\/p\u003e\n\u003cp\u003eExcellent keeper: stored in a cool dry place (10-15 °C), it keeps 4 to 6 months without any trouble, often into March or April in the root cellar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Huge Québec advantage of the \u003cem\u003eCucurbita moschata\u003c\/em\u003e species: it resists the squash vine borer (\u003cem\u003eMelittia cucurbitae\u003c\/em\u003e) — that devastating pest that regularly decimates other squashes in our gardens. Indoor start 3 to 4 weeks before transplanting (no more — squash seedlings hate being confined too long in pots), or direct-sow in early June once the soil is well warmed to 18 °C. Vigorously running plant that demands space — 1.5 to 2 m between plants, and plan for at least 3 to 4 metres of run per plant. Harvest when the stem is dry and the skin resists fingernail pressure (generally late September in Québec, before the first hard frost). Above all, cure the harvested fruits one to two weeks at room temperature before storage — this post-harvest curing develops sugars and flavour, and hardens the skin for better keeping.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Monoecious (separate male and female flowers on the same plant), bee-pollinated; crosses with other \u003cem\u003eCucurbita moschata\u003c\/em\u003e, but NOT with \u003cem\u003eCucurbita maxima\u003c\/em\u003e or \u003cem\u003eCucurbita pepo\u003c\/em\u003e.\u003c\/li\u003e\n\u003cli\u003eVine length: 3 to 4 m.\u003c\/li\u003e\n\u003cli\u003eMaturity: 100 to 110 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eVery rich, well-drained, warm soil. Generous compost or composted manure application at planting. Space plants 1.5 to 2 m apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before transplanting, or direct-sow in early June once the soil is at 18 °C. Harvest before the first hard frost, then cure 1 to 2 weeks before storage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42584722210988,"sku":"GC-H-SQUBWA-40","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42584722243756,"sku":"GC-H-SQUBWA-200","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":44180311343276,"sku":"GC-H-SQUBWA-1000","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/waltham_7cd4bdc3-faf0-4264-86dd-1aa4c4fd7434.jpg?v=1699044986"},{"product_id":"courge-bleue-guatemala-ancestrale","title":"Guatemala Blue Squash Heirloom","description":"\u003cp\u003e\u003cem\u003eCucurbita maxima.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA heirloom variety from the Maya agricultural tradition, cultivated for centuries on the Guatemalan highlands and well adapted to altitude and to the marked seasons of the mountain regions of Central America. Its name evokes its most striking feature — a powdery blue-grey skin, almost ashen, that gives this large oblong fruit shaped like an elongated banana (40 to 70 cm long, 5 to 10 kg in weight, sometimes more) an almost sculptural look. Known locally as \u003cem\u003eayote\u003c\/em\u003e, it remains an essential ingredient of traditional Guatemalan cooking, where it goes into soups, empanadas and above all into the famous \u003cem\u003edulce de ayote\u003c\/em\u003e, a traditional confection in which the flesh is slowly candied in a syrup spiced with panela.\u003c\/p\u003e\n\u003cp\u003eThick, deep orange flesh — dense, dry, sweet and nutty — one of the best culinary qualities among winter squashes, comparable to the best Potimarron or Hubbard. Versatile: roasted in quarters in the oven, simmered in velouté, included in a Thai curry, puréed for gnocchi, or cooked long in sauce with maple and cinnamon for a pie filling. But its true superpower is keeping — a well-ripened and skin-cured blue squash easily holds 6 to 8 months in a cold room, sometimes up to a year for the finest specimens. Suffice it to say it's one of the rare summer crops that can feed a family in the dead of February, with the same freshness of flavour as at harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e 110 to 130 days to maturity — it's a variety for patient and well-organized gardeners. Indoor start 3 to 4 weeks before transplanting (never more — cucurbits hate long stays in a pot), transplant in early June once the soil is solidly warmed. Give it plenty of room — the vines run 4 or 5 metres and each plant can produce 2 to 3 enormous fruits if you let it — and a particularly rich soil, amended with a good dose of mature compost or well-rotted manure. Limit the number of fruits per plant (2 or 3 maximum) by pinching off extra flowers from mid-August on, to ensure that the remaining ones reach full maturity before frost. Harvest before the first serious frost, when the blue skin no longer marks under the fingernail, keeping 8 to 10 cm of stem.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Monoecious, bee-pollinated; crosses with other \u003cem\u003eCucurbita maxima\u003c\/em\u003e (giant pumpkins, hubbards, buttercups, kabochas) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eVine length: 4 to 5 m. Really plan the space, or train on a sturdy fence.\u003c\/li\u003e\n\u003cli\u003eMaturity: 110 to 130 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, sheltered from wind.\u003c\/li\u003e\n\u003cli\u003eVery rich, deep soil, heavy with organic matter. Space plants 2 m apart in all directions, or grow in widely spaced mounds.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before last frost, or direct-sow in a mound in early June once the soil is at 18 °C minimum. For Québec, indoor start is strongly recommended to gain the weeks needed for full maturity.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42415750742188,"sku":"GC-H-SQUGUB-20","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42415750774956,"sku":"GC-H-SQUGUB-100","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42415750807724,"sku":"GC-H-SQUGUB-500","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/gbs.jpg?v=1676582949"},{"product_id":"citrouille-sugar-pie-ancestrale","title":"Sugar Pie Pumpkin Heirloom","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe real pie pumpkin — not to be confused with its big cousin the Jack O' Lantern, good for carving but disappointing in the kitchen. Sugar Pie, also known as Small Sugar or New England Pie Pumpkin, is a venerable heirloom variety listed in the Burpee house catalogues in the 1860s, selected not for spectacular size or perfect silhouette, but for the gustatory quality of its flesh. Small squat fruits of just 1.5 to 3 kg, with smooth bright orange skin and dense, fine, sweet, fibreless flesh — exactly what you're looking for to make a real pumpkin pie worthy of the name: grandmother's pie, Thanksgiving pie, the one that justifies a whole season of garden work.\u003c\/p\u003e\n\u003cp\u003eA small amusing fact to share at the kitchen table: almost all of the canned \"pumpkin\" sold at the North American grocery store isn't really pumpkin — it's a squash called Dickinson, closer to a butternut than to a true \u003cem\u003epepo\u003c\/em\u003e. Sugar Pie, on the other hand, is the real thing — the authentic pumpkin of pumpkins. Beyond the classic pie with evaporated milk, cinnamon, ginger and nutmeg, it lends itself magnificently to a velouté with cinnamon and maple syrup, to an autumn risotto, to a soft pumpkin bread, to homemade gnocchi, or even roasted in caramelized quarters with a drizzle of olive oil and sage. And don't forget the seeds — toasted in the oven with a little oil and salt, it's the autumn snack par excellence. Honest storage: 2 to 4 months in a cool dry place after a 1- to 2-week skin-curing period in the sun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e 100 to 110 days is long for Québec, but more accessible than for the big pumpkins because the fruits themselves are smaller and ripen more easily. Indoor start 3 to 4 weeks before transplanting (no more — cucurbits hate long stays in a pot), transplant in early June once the soil is solidly warmed. Vines more compact than those of the Jack O' Lantern (2 to 3 m instead of 3 to 4), which makes it an acceptable variety even for medium-sized gardens. One plant can produce 5 to 8 fruits per season. Harvest when the skin is hard and no longer marks under the fingernail, ideally before the first serious frost, keeping 5 cm of stem for storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Monoecious, bee-pollinated; crosses with other \u003cem\u003eCucurbita pepo\u003c\/em\u003e (zucchini, spaghetti squash, acorn squash, Jack O' Lantern) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eVine length: 2 to 3 m.\u003c\/li\u003e\n\u003cli\u003eMaturity: 100 to 110 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eRich, deep soil, heavy with organic matter. Space plants 1.2 m apart in all directions, or grow in mounds.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before last frost, or direct-sow in a mound in early June once the soil is at 18 °C minimum.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42461906436268,"sku":"GC-H-PUMSUP-20","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42461906469036,"sku":"GC-H-PUMSUP-100","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42461906501804,"sku":"GC-H-PUMSUP-500","price":12.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/sugarpie_8a5bd373-3488-4976-a655-b38f7f5b6b89.jpg?v=1699044965"},{"product_id":"citrouille-jack-o-lantern-ancestrale","title":"Jack O' Lantern Pumpkin Heirloom","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe orange icon of North American autumn, carved into grimacing faces since the waves of Irish immigration of the 19th century. The tradition comes from an old Celtic legend — Stingy Jack, a scoundrel who had tricked the devil more than once and found himself, on his death, condemned to wander between the worlds with only an ember slipped into a hollowed-out turnip for light.\u003c\/p\u003e\n\u003cp\u003eRound, squat fruit of 4 to 7 kg, with smooth bright orange skin, deeply ribbed — exactly the format and shape you visualize when you think \"pumpkin.\" Thick, sturdy stem that makes a natural handle for carrying. Moderately thick orange flesh, lightly fibrous — the variety has been selected more for carving than for cooking, but it remains entirely edible: in velouté soup, puréed for pie (a little more reduction and sugar than for dense-flesh varieties), or in oven-roasted cubes.\u003c\/p\u003e\n\u003cp\u003eAbove all, don't throw away the seeds — toasted in the oven with salt, they're the traditional accompaniment to carving evenings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e 100 to 110 days is long for Québec, and the goal is to have fully orange-ripe fruits before the first October frosts. Indoor start 3 to 4 weeks before transplanting (no more — cucurbits hate long stays in a pot), or direct-sow late May \/ early June once the soil is well warmed. For well-round and symmetrical pumpkins, turn the fruits a quarter-turn each week as they grow — otherwise they flatten on the side touching the ground. Harvest before the first serious frost, when the skin is hard and no longer marks under the fingernail, keeping 8 to 10 cm of stem.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Stable variety. Monoecious, bee-pollinated: crosses with other \u003cem\u003eCucurbita pepo\u003c\/em\u003e (zucchini, spaghetti squash, acorn squash) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eVine length: 3 to 4 m. Plan the space.\u003c\/li\u003e\n\u003cli\u003eMaturity: 100 to 110 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eRich, deep soil, heavy with organic matter. Space plants 1.5 m apart in all directions, or grow in mounds.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before last frost, or direct-sow in a mound in early June once the soil is at 18 °C minimum.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"10","offer_id":42461917184172,"sku":"GC-H-PUMJAC-10","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"50","offer_id":42461917216940,"sku":"GC-H-PUMJAC-50","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"250","offer_id":42461917249708,"sku":"GC-H-PUMJAC-250","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"1250","offer_id":44180309180588,"sku":"GC-H-PUMJAC-1250","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/jacko.jpg?v=1678475568"},{"product_id":"courge-hiver-delicata-ancestrale","title":"Delicata Winter Squash Heirloom","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA North American variety introduced in 1894 by the Peter Henderson \u0026amp; Co. seed house of New York, with a particularly touching near-disappearance story: popular at the start of the 20th century, Delicata had almost entirely vanished from commercial catalogues in the 1940s-50s, supplanted by longer-keeping, more transport-resistant varieties — traits that the modern food distribution industry valued more than flavour. It took until the 1990s and the work of Cornell University's breeding program for it to be brought back to commercial life, again selected for its exceptional gustatory qualities.\u003c\/p\u003e\n\u003cp\u003eSmall, elegant fruits shaped like an elongated sausage 18 to 22 cm long, 500 g to 1 kg each, with ivory-cream skin ornamented with dark green longitudinal stripes that take on an orange tint at full maturity. Major particularity and signature of the variety: the skin is thin and tender enough to be EATEN — no need to peel the squash, unlike practically all other winter squashes. Deep orange flesh, dense, particularly sweet and nutty — flavour intermediate between sweet potato and chestnut, hence the American nickname \u003cem\u003esweet potato squash\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003ePreparation is very simple: cut in two lengthwise, scoop out the seeds, brush with olive oil and salt, and roast 30 to 40 minutes at 200 °C — the result eats directly from the skin with a spoon (the skin turns silky and caramelized). Also excellent cut in caramelized half-rounds with maple syrup, brown butter and sage; roasted in quarters as garnish for savoury tarts and warm autumn salads; or stuffed and baked with Italian sausage, cheese and walnuts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Indoor start 3 to 4 weeks before transplanting, or direct-sow in early June once the soil is well warmed to 18 °C. Semi-vigorous plant with semi-running habit (1 to 1.5 m), to space 90 cm to 1.2 m. Like all \u003cem\u003eCucurbita pepo\u003c\/em\u003e, vulnerable to the squash vine borer — same prevention advice as for Jack O' Lantern pumpkin already detailed. Harvest at full maturity when the stem turns brown and dry, and the green stripes start to turn orange (generally late September in Québec, before the first hard frost). Post-harvest curing of 7 to 10 days at room temperature to develop sugars and harden the skin.\u003c\/p\u003e\n\u003cp\u003eImportant limitation to know: Delicata, unlike Butternut and Buttercup, only keeps 1 to 3 months in the cellar — it's an autumn and early-winter squash, to eat first, before the other long-keeping varieties.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Heirloom variety (1894), commercially reintroduced in the 1990s. Annual. Monoecious, bee-pollinated, so crosses with other \u003cem\u003eCucurbita pepo\u003c\/em\u003e (zucchini, pumpkins, crookneck, pattypan) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eVine length: 1 to 1.5 m.\u003c\/li\u003e\n\u003cli\u003eMaturity: 95 to 105 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eVery rich, well-drained, warm soil. Space plants 90 cm to 1.2 m apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before transplanting, or direct-sow in early June. Cellar storage 1 to 3 months (short). Cure 7 to 10 days after harvest.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42778121830572,"sku":"GC-H-SQUDEL-20","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42778121863340,"sku":"GC-H-SQUDEL-100","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42778121896108,"sku":"GC-H-SQUDEL-500","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/delicata.jpg?v=1696782880"},{"product_id":"courge-a-moelle-ancestrale","title":"Heirloom Vegetable Marrow","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe marrow squash is an almost exclusively British horticultural category — the mature, plump version of a zucchini cousin, popularized in 19th-century English horticulture and become a veritable symbol of the British suburban garden. Where Italy selected the zucchini to be picked young, and where North America domesticated the crookneck (also for early picking), England on the contrary perfected the \"vegetable marrow\" — to be allowed to fully ripen in the garden — a culture as characteristic of British market-gardening identity as tomatoes are of Italian vegetable gardens. Mrs Beeton and Eliza Acton, the great Victorian cookbook authors, devote whole chapters to it. To this day, the biggest-marrow competitions remain one of the star events of English summer agricultural fairs, with some specimens exceeding 30 kilograms.\u003c\/p\u003e\n\u003cp\u003eA bushy to semi-running plant 75 cm to 1.2 m tall, with large dark green leaves and the yellow-orange flowers characteristic of the species. Oblong torpedo-shaped fruits 30 to 45 cm long (and 12 to 18 cm across, 2 to 4 kg on average when reasonably harvested), with smooth pale green skin sometimes streaked with cream-yellow, firm and dense cream-white flesh — much less watery than an equivalent mature zucchini. Mild, neutral flavour, almost like a large tender potato — particularly well suited to stuffed preparations. The British signature dish: \u003cem\u003estuffed marrow\u003c\/em\u003e — cut the squash in two lengthwise, scoop out the seeds, fill the cavity with a mix of ground beef, onions, herbs, rice and tomatoes, gratin in the oven 45 minutes — it's the Anglo-Saxon equivalent of Provençal stuffed vegetables or Portuguese stuffed potatoes. Also as \u003cem\u003emarrow chutney\u003c\/em\u003e (sweet-and-sour chutney with marrow, ginger, onion and vinegar, kept in jars for the year), as \u003cem\u003emarrow jam\u003c\/em\u003e (sweet jam flavoured with ginger and lemon), or simply cubed in a curry, an enriched ratatouille, or a cream soup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Grow exactly like a zucchini or a crookneck. Indoor start 3 to 4 weeks before transplanting, or direct-sow in early June once the soil is well warmed to 18 °C. Like all \u003cem\u003eCucurbita pepo\u003c\/em\u003e, vulnerable to the squash vine borer (\u003cem\u003eMelittia cucurbitae\u003c\/em\u003e) — same prevention advice as for the summer squashes already described. Pick at 30-45 cm long for immediate use; let mature longer on the plant if you want a keeping marrow (the skin then hardens and the squash keeps 4 to 6 weeks in a cool, dry place).\u003c\/p\u003e\n\u003cp\u003eTip: marrows left too long on the plant considerably slow the production of the next ones — better to harvest regularly and cook or give away the surplus than to wait for the giant specimens of English competitions.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. British heirloom variety. Annual. Monoecious, bee-pollinated, so crosses with other \u003cem\u003eCucurbita pepo\u003c\/em\u003e (zucchini, crookneck, pumpkins, pattypan) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eVine length: 75 cm to 1.2 m, bushy to semi-running habit.\u003c\/li\u003e\n\u003cli\u003eMaturity: 55 to 65 days after transplant for the first usable fruits.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, warmth.\u003c\/li\u003e\n\u003cli\u003eVery rich, well-drained, warm soil. Generous compost application at planting. Space plants 90 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 3 to 4 weeks before transplanting, or direct-sow in early June once the soil is at 18 °C. Storage 4 to 6 weeks for mature fruits in a cool, dry place.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"10","offer_id":42778129727660,"sku":"GC-H-SQUVEM-10","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"50","offer_id":42778129760428,"sku":"GC-H-SQUVEM-50","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"250","offer_id":42778129793196,"sku":"GC-H-SQUVEM-250","price":12.99,"currency_code":"CAD","in_stock":false},{"title":"1250","offer_id":42778129825964,"sku":"GC-H-SQUVEM-1250","price":54.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/vms.jpg?v=1696784181"},{"product_id":"courge-patisson-blanc-ancestral","title":"White Scallop Squash Heirloom (Pâtisson)","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEarly White Scallop squash, also known as Pattypan squash, is a 400-year-old summer squash variety famous for its small size, scalloped shape and white skin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis tender, lightly sweet squash is versatile in the kitchen and can be used in a variety of culinary creations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts unique appearance and delicate flavour make it a delightful addition to summer dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eBush plant.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProduces ~12 cm (5\") fruits in ~54 days.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42778155745452,"sku":"GC-H-SQUEWS-40","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42778155778220,"sku":"GC-H-SQUEWS-200","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42778155810988,"sku":"GC-H-SQUEWS-1000","price":36.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/wss.jpg?v=1696787159"},{"product_id":"courge-poivree-table-queen-ancestrale","title":"Table Queen Acorn Squash Heirloom","description":"\u003cp\u003e\u003cem\u003eCucurbita pepo var. turbinata.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA winter squash variety loved for its small size and deliciously sweet flavour. Its distinct shape recalls an acorn, with dark green outer skin streaked with ridges.\u003c\/p\u003e\n\u003cp\u003eThe rich, lightly sweet orange flesh of this squash makes it a popular choice for a variety of culinary dishes, including purées, roasts and soups.\u003c\/p\u003e\n\u003cp\u003eEasy to grow and prepare, Table Queen acorn squash is a versatile and flavourful option in autumn and winter cooking.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated.\u003c\/li\u003e\n\u003cli\u003eGrows to ~15 cm (6\") across in ~80-85 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42902659301548,"sku":"JV-COUPTQ-40","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42902659334316,"sku":"JV-COUPTQ-200","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42902659367084,"sku":"JV-COUPTQ-1000","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/acorn.jpg?v=1701458866"}],"url":"https:\/\/joualvert.ca\/en\/collections\/squash.oembed","provider":"Joual Vert","version":"1.0","type":"link"}