Last year I got 2 seeds of this beautiful squash from a friend living in France. One of them managed to grow few fruits, but only one managed to ripen, because I was at least 1 month late – shame! shame! shame! - to start the seeds. Believe me or not, I am so happy that I managed to grow at least one of them.
This is really beautiful, elegant, unusually looking and tasty winter squash which is old, heirloom veariety introduced in France 1883. Galeuse d'Eysines squash is slightly flattened, having slight ribbing.
It gets unusual look when you let it ripen long enough, then on the skin you will see peanut-sized warts – this makes it ugly, but also beautiful at the same time. If you don’t like warts on your Galeuse d’Eysines squash, harvest them before they start to form. Look at mine, almost no swellings/warts at all. Best harvested time is before surface is entirely covered in warts.
Galeuse d'Eysines squash grows fruits 4-11 kg (10-25 pounds) of weight, has very tasty and orange flesh. Plant is vine type.
Storing well in winter for approx 6 months. Look at my squash - it was harvested in October – stored in bright cellar, approx. 14C, cooked yesterday (March).
I found great recipe in Italian cuisine. You only need squash, some flour to scatter on the squash before frying, garlic, olive oil, mint, salt and pepper. You fry the squash for 7-8 minutes. When it is ready place it in the bowl, add salt and pepper, mint and garlic. Recipe says ‘let it wait for 3 hours after adding spices’ – yesterday I didn’t, but today I will check the difference on the yummy leftovers.
I got seeds of Galeuse d'Eysines squash to swap. This year I plan to make more room for edible plants in my garden, so I am interested in heirloom vegetable seeds. So if you are interested please let me know.