Courgette 'Alberello' Organic

There is a growing interest in the light green courgettes in international markets and Italy has been working hard to meet the demand. Once mainly grown in the south of the country, this courgette has now expanded into new markets. Expect courgette 'Alberello' to produce tasty, green-skinned fruits with beautiful light green flecks.
In Italy this variety is known as 'Alberello di Sarzana', it is named for the town of Sarzana, which lies at the important crossroads of communication between the regions of Liguria, Tuscany and Emilia-Romagna.
The plants have a naturally open growth habit with very few spines and a lot of space between the leaves, allowing the fruits to be easily spotted and easy to harvest.
They are resistant to a multitude of diseases and to fluctuations of the winter cycles and adapt easily to different soils and can be grown both in the open ground and in tunnels

With mid-early maturity, courgette 'Alberello' harvests will start around 45 to 50 days. The plants will reliably produce a large crop of fruits and continue to produce throughout the season, from July through to October. The fruits mature very quickly once one starts, and best harvested before they are 15 to 20cm (6 to 8in) in length.
The firm, white flesh has a fine consistency and is extremely tasty. For maximum production of courgettes plant in containers or outdoors, 60 to 90cm (2 to 3ft) apart.

Sow from March to May for harvesting July to October. Whether grown in containers or outdoors, the fruits are produced in abundance over a long period of time throughout the summer. If given regular watering and if continuously harvested, they will bear handsome fruits in prolific quantities.
Harvest all summer long when small or large, as and when needed, most are best picked when the fruits are about 15cm (6in) long.
You can enjoy this versatile vegetable in all kinds of great-tasting recipes - roasted, steamed, stuffed or added to delicious Mediterranean dishes. Delicious fried in a little butter or oil and good used in pasta dishes or with fish.
To keep the harvest going, it is essential that all fruits of a culinary size are removed three times a week whether required or not.

Courgettes rank amongst some of easiest vegetables to grow at home or in the allotment. When cooked, classic organically grown courgettes have a light, sweet and slightly nutty flavour, and a texture that almost melts in the mouth.
Find time to dig into your recipe books and you’ll be surprised at how many ideas you’ll find. Courgettes can be baked, grilled, steamed, stewed, roasted, stir fried, or even eaten raw.

• Organic Seed.
  This seed has been organically produced. The seed has been harvested from plants that have themselves been grown to recognised organic standards, without the use of chemicals. No treatments have been used, either before or after harvest and the seed is supplied in its natural state. It has been certified and is labelled with the Organic symbol.

Prepare the Site:
Choose a sunny, sheltered spot and improve the soil by digging in some well-rotted manure or compost. The simplest way to prepare the ground is to dig a hole 30cm (12in) deep and 45cm (18in) across and fill it with well rotted compost or manure. Cover with a 15 to 20cm (6 to 8in) layer of soil to make a raised mound that will provide drainage along with a rich source of nutrients.
Each courgette plant will need 1m square (3ft sq) in order to spread and avoid competing with nearby plants. (Alternatively you can grow them in large containers). To get the best results ensure you have good, nutritious growing compost and that you feed them through the season.

Sowing:
Sow indoors in pots March to June or sow direct from mid May to early summer.

Sowing indoors:
Fill a 7.5cm (3in) pot with compost and firm gently. Sow a seed on its side (reduces the risk of damping off disease) 2.5cm (1in) deep and cover. Label, water and place in a propagator or on a windowsill. When roots begin to show through the bottom of the pot, transplant into a 12.5cm (5in) container.
Hardened off before planting them outside, once all danger of frost has passed. Plant into growing bags, soil or a large pot If seedlings are planted out too early, and exposed to a period of cold weather, it can set back their development for the whole growing season.

Sowing directly outdoors:
Sow seed outdoors spacing about 90cm (3ft) apart. Place two seeds together at each 'station' and once the seeds have germinated, thin out the weakest seedling. Outdoor sown seed will normally do best if it is given some protection such as a cloche.

Cultivation:
Plenty of water is essential, especially when the plants are in flower and then when the fruits have started to swell. Mulch to lock in moisture. If you dig in plenty of manure before planting, additional feeding is unnecessary on heavy, fertile soil. On sandy or light soil, regular drenches with a liquid feed will help boost production.
Plants under glass should be hand pollinated. The female flowers are distinguished by the swelling below the bloom. Male flowers have a prominent central core, bearing yellow pollen. The male flower is first to appear and the female flowers will follow. To hand pollinate, remove the petals from a male flower; push the core into the centre of the female flower. For a high success rate, use a different male for each female flower.

Harvesting:
To keep plants productive you need to harvest courgettes about three times a week at the height of the season. Pick when they are 10cm (4in) long. Use a sharp knife to sever the fruit from the plant.
Courgettes are best eaten fresh or can be stored for a few days in the fridge.

Edible Flowers:
Courgette flowers feature in a variety of recipes, stuffed, sautéed, baked and even used in soup. Unlike the courgette itself, you MUST cook the flowers before you eat them. Select flowers which look firm, fresh and that are only slightly open and eat them on the day you pick them as they don’t keep well. You’ll need to remove the pistils from the flower, cut the stem close to the flower and wash and dry it before cooking.
Stuffed courgette flowers are a typical Italian dish that is becoming more popular in the UK. Female blooms produce the vegetable but the male flowers are there just to look pretty so utilise these buttercup-coloured flowers by stuffing them with soft cheese, then covering them in a light batter (such as a tempura) and deep-frying them – delicious, though not exactly figure-friendly.

Vegetable or Fruit?
Although we think of courgettes as being a vegetable they are technically a fruit. This is because the courgette we eat is the ripened ovary of the flower. Other fruits disguised as vegetables include the tomato, the aubergine, peppers and being closely related to the courgette, the cucumber, pumpkin and squash.

Nomenclature
Courgettes are merely marrows harvested young although only tender skinned cultivars are suitable for growing as courgettes.
Courgette is French for small squash – courge meaning squash or marrow. And the Italian zucchini (or zucca) means the same.
They are often called zucchini especially in the US, Canada and Australia and are also known as Italian squash.

In Italy this variety is known as 'Alberello di Sarzana' named for the town of Sarzana, which lies at the important crossroads of communication routes between the regions of Liguria, Tuscany and Emilia-Romagna.
Since antiquity, the town has been an important agricultural, commercial and strategic nucleus, and in the Middle Ages it was also a significant religious and legal centre with an Episcopal see and a justice court
Sarzana is the second most populated municipality in the province of La Spezia. It is located a few kilometres away from the Ligurian Sea coast and from the borderline with Tuscany.
The town still now preserves the ancient aspect of the medieval centre, despite the following fortification works, such as the walls, the towers and most of all the Cittadella, which modified the urban condition of the town.
Nowadays, Sarzana makes tourism one of its main resources for its economy. Once here in fact, visitors can marvel at beautiful churches, picturesque monuments and fortresseses, large squares and characteristic suburbs, besides a tempting array of shops, workshops and boutiques. Here you will find the precious treasures of art, architecture and sculpture, protected by historical buildings and ancient cathedrals.