JUST GORGEOUS! GALEUX D’YSINES PUMPKIN – SUPER RARE!

Taken from Dave’s Garden:
“If there was to be a poster girl for heirloom vegetables then GALEUX D’YSINES would have to be it. Pink orange skin is beautifully adorned with thick golden webbing reminiscent of antique brocading. Hailing from the Bordeaux region of France it is a popular pumpkin with rich orange flesh that is commonly used for soups but we have found it to be very good for roasting and steaming too!”

The Galeux d’Eysines squash features a salmon-peach coloured skin covered in distinctive, peanut-shell-like bumps. As the squash matures from green to orange, sugars in the flesh begin to seep through the skin, creating these wart-like protrusions. The more bumps that form, the sweeter the squash becomes. Inside, it has bright orange flesh and a medium-sized seed cavity. Known for its smooth, velvety texture, the flesh is free from the fibrous strings found in many other squash varieties. Galeux d’Eysines can grow to weigh between 4.5 and 9 kg.

Nutritionally, Galeux d’Eysines squash is a good source of vitamin A, vitamin C, potassium, and fibre, with its orange flesh being rich in beta-carotene.

This versatile squash can be roasted, grilled, baked, or sautéed. However, because its moist flesh can become overly watery, it’s best to avoid boiling or steaming. Before eating, the skin—bumps and all—should be removed. The sweet, fibreless flesh is perfect for pureeing in soups, sauces, preserves, or pies. The seeds are edible and can be roasted on their own or added to a granola mix. For roasting, cut the flesh into bite-sized pieces and serve as a side dish with meat or fish. In addition to its culinary uses, the unique appearance of Galeux d’Eysines makes it a striking option for autumn décor. When stored at room temperature, whole squash can last up to six months, and the flesh also freezes well for long-term storage.

Cultural and Historical Background

The Galeux d’Eysines is an heirloom variety originating from Eysines, France, in the 19th century. It was first mentioned in Vilmorin-Andrieux’s 1883 publication Les Plantes Potagères. The name “Galeux d’Eysines” loosely translates to “scabby from Eysines,” a reference to its bumpy exterior. Another related variety from the 1880s, shaped like a club, was called Corge Brodée de Thoumain. This unique squash was introduced to the United States in 1996 when squash expert Amy Goldman brought seeds back from the Foire aux Potirons, a pumpkin festival in Tranzault, France. Although still relatively rare in America, it can be found at farmers’ markets and in home gardens. The plant is known to be prolific and adaptable to various growing conditions.

Sow
Sow direct in Spring, planting seeds at a depth of 20mm with 100cm plant spacing and 250cm row spacing.

Keep soil moist, not wet.

Germination
5-10 days at 21-35°C

Maturity
105-140 days