Butternut squash Lunga Piena di Napoli - Cucurbita moschata
6,60 zł
| Qty | Discount | Price / pc |
|---|---|---|
| 1 | – | 6,60 zł |
| 5 | 10% | 5,94 zł |
| 10 | 15% | 5,61 zł |
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Neapolitan squash that looks like a giant zucchini. Lunga Piena di Napoli is an old Italian butternut squash variety with elongated, club-shaped fruits with an enlarged lower part – like a bell with a long handle. Beneath the dark green skin is intensely orange, firm and completely fiberless flesh, which in Italy is used for gnocchi, risotto and tortellini filling.
Butternut squash (Cucurbita moschata) belongs to the same group as the popular butternut – but Lunga Piena di Napoli is its much larger Italian cousin. The fruits grow to 50–80 cm in length, weighing up to 15 kg in fertile soil and 7–8 kg in poorer soil. The full name means “long, full, from Naples”: “full” because almost the entire fruit consists of solid flesh, while the seed cavity is located only in the enlarged end.
The flesh has a delicate, nutty-melon aroma and a high carotene content, and keeps for up to 6 months after harvest – the skin yellows over time and the flavor deepens. In a Central European climate, this variety needs a warm, sunny position and an early start from seedlings if possible, but in return it produces a fruit that is enough for a dozen or more meals.
Sowing (late April, under cover): sow individually in 9–10 cm pots, 2–3 cm deep, at a temperature of 22–25°C. Germination takes 5–8 days. Starting with seedlings is the best way to ensure that the large fruits ripen in our climate.
Direct sowing (mid-May): when the soil reaches at least 15°C, sow 2–3 seeds per station 3–4 cm deep, spacing them 100 × 150 cm apart. After emergence, leave one plant.
Planting out (second half of May): after the last frosts, spacing plants 100 × 150 cm apart, in a warm, sunny position – preferably by a south-facing wall or on a compost pile. Plant with the entire root ball, no deeper than it grew in the pot.
Care: water abundantly at the roots, mulch with straw and fertilize every 2 weeks with fertilizer for fruiting vegetables. Leave 2–3 fruits per plant and place boards underneath them. From mid-August, pinch out the shoot tips so the plant can focus on ripening.
Lunga Piena di Napoli is a squash for cooking and baking: for creamy soup, roasting in slices with rosemary, gnocchi, risotto and Italian pasta fillings. The fiberless flesh is excellent for preserves – purées, jams and pickles – and for freezing in cubes. The fruits keep for up to 6 months, so they will easily last until spring. Cut the large fruit into portions, and keep the uncut remainder in the refrigerator for several days.
Butternut squash takes longer to ripen than ordinary squash, so give it an early start from seedlings and the warmest spot in the garden. If autumn is cool and the fruit is still green, harvest it before the first frost and ripen it indoors at 20–25°C for 2–3 weeks; the skin will develop its color and the flesh will become sweeter.
| Latin name | Cucurbita moschata |
|---|---|
| Variety | Lunga Piena di Napoli |
| Fruit color | green with a gray bloom, turning yellow when ripe |
| Fruit weight | 7–15 kg |
| Position | sunny, warm |
| Seasonality | annual plant |
| Sowing time under cover | late April |
| Direct sowing time | mid-May |
| Planting-out time | second half of May |
| Harvest time | September–October |
| Spacing | 100 × 150 cm |
| Net weight | 2 g (~14 seeds) |
| Series | Traditional |
| Manufacturer | W. Legutko |
| EAN code | 5903837415267 |
W. Legutko
Cucurbita moschata
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