I love this squash and we have eaten plenty of it this year and have given it away to friends who love it, but I have discovered that it does not seem to keep as long as other winter squashes.
I have lots of squashes lined up on the concrete floor of my garage. The temperature is cool, but not freezing. They get a bit of indirect light but not much. The Galeux is now starting to show a little bit of rot around the stem and I don't see that on any other of my squashes -- Sucrine du Berry, Marina di Chioggia, Butternut, Triable, or Red Kuri.
I discovered this on several squashes, not just one or two. If one cuts out the area around the stem, not a big loss considering that these squash are very large, the rest of the pulp is fine, but I have a feeling the rot would spread.
So I still recommend this squash highly, but be sure to eat it by Christmas or before, I would say.
Has anyone else noticed this?
This message was edited Dec 22, 2006 9:42 AM
More info on Galeux d'Eysines Winter Squash
It's possible that the Galeux is a heavier feeder of trace nutients or needs more minerals than the other squash varieties and thus did not achieve as high a brix level from the same soil.
I expect it is because the Galeux is more like what we Americans call a pumpkin. Relatively soft skin, these do not keep near as well as the hard shell C. maximas like Hubbards. C. Mixtas are not long keepers either. On the other hand C. Moshatas like butternut are great keepers even tho they have a soft skin.
Both of your guesses are as good as mine. I will definitely grow it again next year, but will start eating it earlier. As for the brix level, I can tell you it is very sweet. Don't know if I have good enough taste buds to make a good comparison, but it seems quite sweet to me.
Anyhow, I will try heavier feeding next year. My soil in that section of the garden is improving but it was absolutely terrible when I started planting there 4 or 5 years ago. I add more compost each year and this year I even put llama poop on it, but I wouldn't be surprised if a richer soil wouldn't improve it.
I've grown Galeuse d'Eysines which is I suppose the same as Galeux for the first time this year. They are beautiful squashes, lovely flavour, large and thick fleshed, but with skin that is quite easy to cut. I'm not keen on the ones you need to take an axe to!
The instructions for saving them said to stand them in full sun after cutting them for a few weeks for the skin to ripen and harden and then store them in a cool dry place.
It also said when you cut the squashes leave all the stem on and cut either side of the vine in like a T shape so that this all dries and no rot spreads down to the fruit. This is for all squashes and none of mine have gone rotten so far. Hope this helps.
Pat
I am definitely going to have to try some of those next summer!
Thanks for the info. Where did you find it? I did everything right except for leaving some vine on the squash. I will definitely grow them again.
I went on a seed saving course at Real Seeds in Wales and they gave lots of tips not only on saving seeds, but lots of other things about growing the plants and saving fruits etc., and they said this was one of the best ways of making the squash keep through the winter. Their web site has info on how to cook, save seeds and everything on all they sell. They only sell open pollinated varieties, no F1 hybrids, so you can save your own seeds. Its a wonder they stay in business. Their seeds are excellent quality and are the best, most vigorous germinating and growing I have ever bought. They are nice and generous with the quantities too.
They try out all the varieties and only put the ones in their catalogue which do well, produce early crops and strong good flavoured plants. So if you are in a zone similar to this country - is it about 8? they should do well for you.
Thanks. I am actually in zone 6a, but sometimes advice applies no matter what the zone. I will check out Real Seeds on the internet. I found it hard to get info on Galeux (Galeause) here in the US. I appreciate your sharing what you learned at Rare Seeds.