Our varieties
Squash and pumpkins
Squash, pumpkins and zucchinis belong to the large cucurbit family, which includes over 800 species and is divided into 3 groups:
Cucurbita
Cucumis
Schechium et Citrillus
We produce over 200 varieties, which you can discover below.
The Cucurbita group is divided into 5 families: Pepo, Maxima, Moschata, Argyrosperma, and Ficifolia.
When it comes to edible squash, it is primarily the first 3 families that are of interest, although edible squash can also be found in the Argyrosperma family.
Cucurbita pepo / Vegetables
The squashes from this family are the first to reach maturity in the fall. After 5 to 10 days of storage, the squashes are ready to be enjoyed.
The shelf life usually ranges from 2 to 6 months (ideal storage conditions), depending on the variety, but this is the family with the shortest shelf life. It includes the pepper squashes, spaghetti squash, the famous delicata, and several others, including zucchini.
The previous data only applies to winter vegetables. Summer vegetables, being harvested at an immature stage, do not have this storage capability (unless they are harvested at a mature stage, with 1 to 2 months of shelf life). The larger the zucchini is when harvested, the longer its shelf life will be (under ideal conditions of 10°C). Depending on size, zucchini can be stored between 4 and 10 days.
Varieties from this family are available from mid-August to late November.
Summer vegetables
Winter vegetables
Cucurbita pepo / Vegetables
Without a doubt, this is the family with the greatest potential in the Quebec climate, despite the fact that it remains very little known. It is a very large family that includes the famous pumpkins, as well as hubbards, kabochas, bananas, etc.
As we often mention on the farm, unlike other fruits and vegetables, squash benefits from being stored after harvest in order to develop the characteristic aromas and flavors of each variety.
Like a fine wine or cheese, only time and the right conditions will allow the squash to express its full organoleptic potential. Therefore, one must learn to be patient in order to appreciate all the characteristics of these squashes, especially in the giant family.
Although these squashes are available at the farm as early as September, we should consume them starting in early November to fully enjoy them. As the saying goes, a squash in September is good, in October it’s very good, and in November, it’s excellent.
The shelf life of squash from this family usually ranges from 5 to 12 months (ideal conditions between 10-12°C and 60% humidity).
At the farm, we will be building a specialized storage facility starting in the summer of 2021, which will allow us to cure our squash for 2 months and maintain optimal conditions to offer you perfectly aged squash that you can enjoy throughout the long winter months.
Varieties from this family are available at the farm from mid-September to late December.
The giants (Pumpkins)
Cucurbita moschata / Muskies
The large family of musky squashes, which includes the famous Butternut. It is a mysterious family offering extraordinary flavor possibilities, but under our climatic conditions, some varieties take longer to reach maturity. This is a family that requires a large amount of sunlight and heat to provide us with flavorful and delicious fruits. While the maturation of this family is a bit more complex than the other families, patience is well worth it, as this family contains varieties with complex and rich flavors.
Muskies
Cucurbita argyrosperma / Ayotes
The ayote family is characterized by squashes with a very subtle flavor, similar to zucchinis. They are highly decorative but do not have excellent storage capabilities.
Photos of the different varieties with the option to click for more information
ayotes
Cucurbita ficifolia / Courges de Siam
Siam squash, also known as Malabar melon or black seeded squash, is rarely grown in Canada, but is widely cultivated in warm climates, mainly in Asia.
Courges de Siam
Cucurbita lagenaria / Gourds and calabashes
This type of squash is mainly grown for its special fruit, the calebase. The dried fruit is used to make various objects, crafts, etc. This type of squash is rarely eaten fresh.
Gourds and calabashes
Cucurbita texana / Decorative squash (inedible)
The decorative inedible squashes (Cucurbita texana), also known as gourds, actually belong to the large Cucurbita pepo family. However, this sub-branch, as it might be called, is also referred to as “wild squashes” and contains cucurbitacins, which make them inedible.
Cucurbitacins are organic compounds found in certain squashes to protect them from insects, rodents, herbivores, etc.
Inedible squashes are easily detected by their appearance and bitter taste, while an edible squash raw has a neutral or sweet taste. If you taste a squash that is bitter, then it is an inedible squash, and it’s better not to consume it.
At the farm, feel free to ask us questions, and we will be happy to provide you with all the necessary information on this subject.