Galeux D'Eysines Winter Squash
Seed Count: Approx. 10 seeds
Days to Maturity: 90-100
Description: An elegant French heirloom with an appropriately elegant sounding name. This stunning squash has beautiful salmon-peach colored skin covered with peanut shell-like warts caused by sugar in the skin. Traditionally used in France for soups and sauces, when cooked, the sweet, orange flesh is said to be as smooth as velvet. Each flattened squash weighs 10-15 pounds and can be stored for up to 6 months.
Mint2Grow Tip: This show stopping pumpkin stopped me in my tracks when I first saw it, and I had to have it. I used this beautiful squash to make the most amazing chocolate chip pumpkin muffins. The flavor is sweet and slightly nutty, and it makes for the perfect roasting squash.
How To Grow
Sowing: Squash need warm soil to germinate, so wait until soil is at least 65
degrees. They also do not transplant well, so peat pots or pellets are the best option. Plant 3-5 squash seeds about 1 inch deep. Once they germinate, thin to 2 of the healthiest sprouts. Squash need a lot of space to grow, so try growing on the outer edges of your garden, or a place that has ample space for them to sprawl. You can also grow them vertically, but for big varieties make sure to add a support hammock under developing squash. You can do this with tulle, or old t-shirts.
Growing: Squash are 80-90% water, so they need a lot of water to grow, however, only water them when they need it. If the plant looks healthy, there is no need to water daily. When the soil is dry and the plant looks limp, give it a long deep drink. Squash do not tolerate frost, so provide protection from cold weather. Also, avoid getting the leaves wet, because it can cause rot and mildew issues. When the squash start to develop pinch off remaining blooms to direct energy into squash growth, or they will stay small (which I allowed to happen since I prefer them smaller).
Harvesting: Squash can be harvested as soon as the stem begins to dry and the skin becomes too hard to pierce with a fingernail. Harvest squash before the first frost. To harvest cut the stem with a sharp knife, leaving a 2-3" length. Do not carry the squash by the stem; a broken stem causes the squash to deteriorate quickly. Cure the squash in the sun or a dry location until the stem shrivels; do not wash squash you intend to store. If kept in 45-50 degrees, most squash will last for up to 5 months. Once squash has been cured, the seeds are mature. Cut it open, remove the pulp and seeds; rinse off pulp and air dry the seeds. Seeds can store up to 4 years.