White Pattypan Squash - organic seeds

White Pâtisson

The white Pâtisson is a productive, non-creeping variety that produces milk-white fruits in the shape of a thick disk. The thick flesh is white, firm, with a slightly floury texture and a delightful flavor reminiscent of artichoke hearts. The Pâtisson can be consumed raw or cooked when harvested young.

Growing Tips for White Pâtisson

Sowing
Sow indoors (20°C) in pots from March to April to speed up fruiting and reduce pest damage. After the last frost, around May 15, transplant outdoors with 1-meter spacing, and up to 2 meters for creeping varieties, in small holes filled with compost.

You can also sow directly in the ground in May, but the harvest will be later and less abundant.

Growing
The Pâtisson requires not only a sunny location but also soil rich in organic material. They need regular and abundant watering, especially during dry periods. The Pâtisson can also be grown in a pot.

Harvesting
The Pâtisson can be harvested "unripe" (65 to 70 days after sowing). It can then be eaten like zucchini and will not store for more than a few days.

The Pâtisson can also be harvested ripe (like a pumpkin) and can then be eaten and stored as such (gratin, pureed, stuffed, etc.).

Tips and Tricks from Semailles
During sowing, pumpkin seeds need warmth (20-22°C) to germinate. They do not like excess moisture, as this can cause seedling rot. Sometimes, a healthy, blooming plant may fail to produce fruit due to a lack of pollination or female flowers. This could be caused by a lack of pollinators or extreme heat affecting the production of female flowers. During very hot weather, protect your Pâtisson plants by mulching or providing shade.