Cucurbita pepo. Long White of Palermo in an Italian heirloom comes from Palermo, Sicily. Fruits reach 12 to 15 inches long with sage-green skin marked by light speckles. The flesh is tender, buttery, and slightly nutty, making it excellent for frying, baking, grilling, or using fresh in salads and pasta. Highly productive and reliable, this zucchini delivers both flavour and yield.
Plants grow in a bush form and are ready to harvest just 45 to 55 days from sowing. Seeds germinate in 5 to 10 days when planted one inch deep in warm soil. Give each plant 24 to 36 inches of space and full sun exposure. Best growth occurs in temperatures between 70 and 95°F. As this variety is not frost hardy, it should be started after all danger of frost has passed.
Starting Summer Squash from Seed: Long White of Palermo
When to start
Indoor starting
Sow seeds ½–1 inch deep in individual pots (squash dislikes root disturbance).
Keep soil evenly moist, not wet.
Seeds germinate in 5–10 days.
Provide strong light once emerged.
Harden off gradually before transplanting.
Direct sowing
Plant seeds ½–1 inch deep.
Space plants 24–36 inches apart.
Thin to the strongest seedling if more than one emerges.
After planting
Water consistently, especially during flowering and fruit set.
Mulch once plants are established to retain moisture and reduce weeds.
Harvest
Days to maturity
Italian-Style Summer Squash Gratin with Salsa Verde
Ingredients
2 lb Long White of Palermo squash, thinly sliced
Salt
1½ cup fresh breadcrumbs
3 Tbsp unsalted butter
¾ cup thinly sliced shallots
1 cup grated Gruyère (or similar melting cheese)
Salsa Verde:
1 Tbsp thyme leaves
1 tsp oregano (or marjoram)
¼ cup parsley, coarsely chopped
½ cup olive oil
2 small cloves garlic
½ lemon (juice)
Freshly ground black pepper
Instructions
Heat oven to 400 °F (200 °C).
Slice the squash into thin coins. Sprinkle with salt and set aside to draw out moisture.
Make salsa verde: Combine herbs, garlic, capers, lemon juice and olive oil in a bowl. Mix and set aside.
Toast breadcrumbs: In a skillet, melt butter and toast breadcrumbs until golden. Remove and set aside.
Layer squash in a baking dish, overlapping slightly. Season lightly with salt and pepper.
Add shallots and sprinkle grated cheese over the squash.
Top with breadcrumbs.
Bake ~25–30 min or until squash is tender and top is golden.
Drizzle salsa verde over the finished gratin before serving.
This brings out the creamy, buttery flavour of your squash and adds a bright Mediterranean punch. Other heirloom squash varieties may also be used.
These heritage summer squash seeds are available directly from Garden Faerie Botanicals in the heart of British Columbia, Canada. The collection features heirloom and heritage seeds that are personally cultivated organically without the use of any chemicals. Emphasizing historical, rare, non-GMO seeds, this selection preserves biodiversity through open-pollination.
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