Courgette, Squash & Pumpkins

Glossy courgettes in the deepest, darkest green. This well-behaved variety grows in neat, bushy clumps and throws out courgettes over a long period. A great variety to avoid a courgette glut. This is an all-round scrappy variety which was bred in the US for drought tolerance and mildew resistance. The plants have incredibly extensive root systems and are highly adapted to organic cultivation.Sow: April (undercover, ideally at 21C), late May outsidePlant: end May, 60cm spacingHarvest: July-SeptKitchen: Slow cook, BBQ or roast. Pairs with fats (pine nuts, goats cheese, ricotta, feta, halloumi), citrus (lemon) salty flavours (capers, olives, anchovy, bacon), aromatics (coriander, dill, basil, marjoram).~15 seedsCouDS-00148-WNO-C Germ 86% Feb 25

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***COMING NOVEMBER 1ST*** The daintiest winter squash we grow! The plants are much less brutish than other varieties, co-existing well with the other plant life in your vegetable patch.  The squashes themselves are small too - rarely weighing over a kilo - making them the perfect size to roast whole. Fruits have a creamy texture and thin, digestible skins so no need for peeling. If the season is long, the fruits will mature to a dusty orange - pick at any stage.  Sow: April (undercover, ideally at 21C), late May outside Plant: end May, 60cm spacing Harvest: Sept-Oct Kitchen: Roasted whole. Pairs with fats (hazelnuts, peanut, walnuts, goats cheese, feta), citrus (lemon, lime), aromatics & spices (coriander, sage, rosemary, thyme, chilli). Notes: Protect early plantings from frost. approx 15 seeds Cucurbita moshata Germ Rate: 98% Oct 25

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If you can call a courgette bodacious, then Costata Romanesco is the one. Big bold plants, with flowers bright and brazen, it really is something to behold. This Italian heirloom has been bred to produce exceptionally large flowers - perfect for stuffing with goats cheese, dipping in batter and frying. The courgettes themselves are also second-to-none. Beautiful striped skins, firm texture and nutty flavour.You’ll only need one or two plants to feed a family. Grow a couple more and you’ll be feeding the whole street. Sow: April (undercover, ideally at 21C), late May outside Plant: end May, 60cm spacing Harvest: July-Sept Kitchen: Slow cook, BBQ or roast. Pairs with fats (pine nuts, goats cheese, ricotta, feta, halloumi), citrus (lemon) salty flavours (capers, olives, anchovy, bacon), aromatics (coriander, dill, basil, marjoram). Notes: Protect early plantings from frost. This variety has a tendency to develop yellow patterns on the leaves. This is a quirk of the variety, not a defect or disease. ~15 seeds Germ 92% Oct 25

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