Agribusiness Series: Puffiness
Agribusiness Series: Puffiness. Puff pastries are genera of Cucurbitaceae, resulting precisely from the species Cucurbita pepo, recognizable by their circular and flattened shape, sometimes conical with bumps at their periphery resembling rectified horns. With a taste quite similar to that of the artichoke, it is a plant can be consume as a vegetable and has a weight that generally varies between 1 kg and 2 kg. The pastry can be white, yellow, green, orange or combine all these colors. The plant is also called artichoke of Israel, artichoke of Spain, cap-of-priest or imperial crown, and would come from Central America. It is classified in the lot of vegetables called “forgotten”.
Agribusiness Series: Puffiness variety
To speak about varieties of pastry, one takes into account the principal colors of the vegetable, the resulting combinations and its size. At the color level, the most common is white. We also find in large numbers the yellow pattypan, the green pattypan, the orange patisson, or the green pattypan variegated white or yellow pastry variegated with green, etc … The pattypots are also different the color of their sarcocarp, that is, their flesh, and white, yellow, and orange are the most common. Regarding the size, we can say that there is no pastry whose diameter exceeds 25 cm. The most popular varieties of pastry are:
- The Peter Pan F1 patisson with greenish berries
- Croblanc pâtisson with small white fruits
- The white bush pâtisson with fine and tasty flesh
Agribusiness Series: Puffiness Culture
It takes place most of the time around mid-April. Pomegranate seeds can be sown in buckets or in a seed box. Concerning the second mentioned method, it is necessary to envisage a transplanting in a bucket when the plants display 2 or 3 leaves. It is necessary to plant 2 cm deep and to respect a distance of 60 cm in all directions between each plant. As a large plant, you must transplant every meter. Also remember to collect the seeds found inside the pattypan for future sowing. These preserve all their germinal values for nearly 5 years.
Agribusiness Series: Puffiness Culture conditions
We must opt for a very rich soil for the cultivation of pastry. It must be very deep and humiferous. Do not hesitate to add manure or decomposed compost at the time of planting. Also know that the pattypan is a plant very greedy water. Thus, watering should be done accordingly especially at the time of emergence of seedlings. However, avoid water on the leaves to avoid disease. Perfect sunshine is ideal for good plant growth. Weeding and hoeing operations should be planned to eliminate weeds. The puckweed is an invasive plant, it is best to space the plants well. Do not cultivate this plant after gherkins , melons and cucumbers that do not promote their growth.
Agribusiness Series: Puffiness Diseases and pests
Some diseases weaken the patisson and greatly deteriorates its quality. This is the case of powdery mildew, anthracnose or red nuile and gray rot . Pests like slugs like to devour young plants. To avoid these diseases and pests, provisions can be made by applying Bordeaux mixture before growing or pumping insecticides for botanical use.
Agribusiness Series: Puffiness Harvest
We appreciate better the puckweed when it is picked young. For the larger varieties, this means that the diameter should be between 8 and 10 centimeters, roughly the width of the hand. Apart from this detail, we can begin harvesting the peat as soon as its surface begins to soften. It is advisable to avoid the harvest of the pastry when it is too big. Right now, it’s a little hard to eat. The harvest is done as and when so that space is made to the following plans.
Agribusinness Series: Puffiness Consumption
After the harvest of your pastries, you can eat them in the form of puree, jam, velvety or pie. For the preparation of several recipes such as risottos or gratins can use the vegetables.
Agribusiness Series: Puffiness retention
It is advisable to consume immediately the pastries harvested at mid-maturity. However, you can keep them in a cool place and away from the light for 3 or 5 days. For those who are ripe, in this same place for several weeks can make a conservation.