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Jaune Gros de Paris Squash
Descrição
HOW WE GROW IT
A classic French heirloom pumpkin, grown through the summer in composted soil with no synthetic
inputs and left to mature fully on the vine. Big, golden, and rounded, it's an old market-garden
variety grown for flavour and for the kitchen rather than for looks. We cure it after harvest to deepen
the sweetness and help it keep, then sell it cut by weight.
THE PRODUCT
Deep golden flesh, sweet and fine-textured, with the mellow, slightly chestnutty flavour that makes
the old French pumpkins so prized. Less watery than many large squashes, it holds its shape and
cooks down beautifully. A versatile, generous pumpkin that's as good in a soup as it is roasted or in
a tart.
ORDERING DETAILS
– Unit: Sold by weight — €2.15 per 0.5kg, or €3.45 per kg
– Note: Sold cut by weight from whole cured pumpkins, on delivery morning.
– Harvest: Cured after harvest for sweetness and storage
A TIP FROM OUR KITCHEN
Roast chunks with olive oil until the edges caramelise, or simmer into a silky soup with a little onion
and stock — its fine texture makes an especially smooth purée. It shines in sweet dishes too: this is
a classic choice for pumpkin tart or pie. The seeds are worth toasting, and the flesh freezes well
once cooked
A classic French heirloom pumpkin, grown through the summer in composted soil with no synthetic
inputs and left to mature fully on the vine. Big, golden, and rounded, it's an old market-garden
variety grown for flavour and for the kitchen rather than for looks. We cure it after harvest to deepen
the sweetness and help it keep, then sell it cut by weight.
THE PRODUCT
Deep golden flesh, sweet and fine-textured, with the mellow, slightly chestnutty flavour that makes
the old French pumpkins so prized. Less watery than many large squashes, it holds its shape and
cooks down beautifully. A versatile, generous pumpkin that's as good in a soup as it is roasted or in
a tart.
ORDERING DETAILS
– Unit: Sold by weight — €2.15 per 0.5kg, or €3.45 per kg
– Note: Sold cut by weight from whole cured pumpkins, on delivery morning.
– Harvest: Cured after harvest for sweetness and storage
A TIP FROM OUR KITCHEN
Roast chunks with olive oil until the edges caramelise, or simmer into a silky soup with a little onion
and stock — its fine texture makes an especially smooth purée. It shines in sweet dishes too: this is
a classic choice for pumpkin tart or pie. The seeds are worth toasting, and the flesh freezes well
once cooked
