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35 Items
100 days. Slate, blue-grey, 6- to 10-lb pumpkins of superb quality. Their shape is flat, ribbed, and very decorative; also a good keeper. Popular in Australia, an excellent variety. One of the more tasty varieties for many savory dishes and is excellent for a year-round supply of squash, as these will often keep well over 12 months!
Growing Tips: Direct seed, or set out transplants after last frost date. Don’t let transplants become rootbound; don't disturb roots while transplanting. Needs rich soil. Harvest when rinds become very hard.
100 days. The heirloom pumpkin of the New England settlers and Native Americans, several hundred years old. Golden fruit weighs about 20 lbs each. This is a truly old variety; can be used for pies; the traditional American pumpkin.
110 days. Huge pumpkins can grow well over 100 lbs! Nearly round, bright orange fruit is stunning and good for pies and canning. Very thick, orange flesh. Good for county fairs and displays.
120 days. These gorgeous, big, flat pumpkins are shaped like large wheels of cheese and are heavily lobed and ribbed. The skin is a beautiful, rich brown color when ripe. The flesh is deep orange, thick, and very fine flavored; fruit grows to 20 lbs each. This traditional variety from southern France is great for fall markets. Pure European seeds.
95-105 days. Attractive, very flat, pure white pumpkins that are unique and tasty. Very sweet orange flesh is perfect for pies and baking. A wonderful decorating and eating variety that was historically popular in South Africa and was named for the Dutch Boers, who were once the colonial power. We are glad to finally have seeds for this rare treasure. Fruit can grow to 30 lbs.
95 days. The heirloom sea pumpkin of Chioggia, a fishing village on the coast of Italy, south of Venice. The large turban-shaped fruit is deep blue-green. It is one of the most beautiful and unique of all squash. A perfect variety for market gardeners. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. The fruit weighs about 10 lbs each and is produced on vigorous vines. Originally from South America, this warty winter squash made its way back to Spain and found its popularity in Italy. This dark orange and sweet fleshed fruit was introduced to Venice in the late 1600s and quickly became a beloved addition to the culinary culture. The network of lagoons south of Venice has been inhabited since the 5th century. Originally the people there fished and hunted small game, harvested sea salt, grew fruit and eventually vegetables. The region became a major source of vegetables for the Venetians once the salt marshes were drained and cultivated. Winter squash became a key staple for the winter months and especially for the poor who could not afford or access meat as readily. The rich, dense Marina di Chioggia, storing for up to six months, filled this winter food gap, and its incredible depth of flavor quickly spread throughout Italy and the world. This beauty of a squash is still served on the canals of Venice, grilled with olive oil by the bargemen and served as a whole wedge. A sweet and savory delight, for sure! Its meaty and sweet texture has also made this pumpkin popular as a filling for ravioli and for making gnocchi.
(NuMex) A a lovely glowing-pumpkin variety from New Mexico State University. This bright pumpkin-orange colored variety was bred using natural backcrossing techniques, resulting in an lightly spicy and super eye-catching fruit. Ornamental and extremely prolific, well adapted to the hot New Mexico climate. This pepper stands out for ornamental quality and supreme fruity flavor. This a sweet/hot jalapeño with a stunning bright pumpkin-orange colored fruit that absolutely pops in fall mixed plantings. We love to incorporate brightly colored peppers to accent mixed plantings. The pumpkin spice colored fruit ripens early and is a favorite in our kitchen.
Growing Tips: Start indoors in bright light 8-12 weeks before last frost date. Heat mat helps to warm soil and speed germination. Peppers often appreciate a bit of afternoon shade during the hottest summer weather.
100 days. The noted small sugar pumpkin of New England. The orange fruit weighs 4-5 lbs and has fine, sweet flesh that is superb for pies. Described by Fearing Burr in 1863.
95 days. Rouge Vif D’Etampes pumpkin is a highly ornamental variety. Its stunning color and unique shape make it fit for a fairy tale. This classic heirloom was mentioned by famous French seed house, Vilmorin, as the most popular pumpkin in Parisian markets of the 1880s. The name translates to “Vivid red from Etampes” a nod to the medieval town just south of Paris where it was grown for market. W. Atlee Burpee was the first to introduce Rouge Vif D’Etampes to U.S. gardeners in 1883. The attractive shape and color make this a phenomenal decoration for autumn displays. More than just a pretty pumpkin, this variety is the standard for French soup stocks. The fruit can reach up to 20 pounds a piece and will store well, keeping nutritious squash on the menu all winter long.
105 days. The popular naked-seeded pumpkin that produces seeds without the hard shell that develops on most pumpkin seeds. The seeds are ready to eat straight from the fruit, or better yet, roast with a little olive oil and sea salt and enjoy! High in nutrition and protein, they are nature’s perfect snack. The pumpkins themselves are quite attractive with yellow-orange rinds that are striped with green; perfect for decorations.
(C. maxima) This legendary and delicious pumpkin from Peru and Bolivia has superior and gourmet flavor and texture. This ancient warted squash is believed to be the parent of historic varieties such as Buen Gusto de Horno and Marina di Chioggia squash. It is likely that this Native variety was brought to Spain and contributed to many other varietals. A big, delicious pumpkin with indigenous roots in South America.
(C. mixta) 95 days. Big, white fruit with small green stripes; oblong with crooked necks and bulbous bottoms. The large vines are vigorous and are good for the South. A Native American squash that has an ancient history. Great for fall pumpkin sales.
65 days. The delicious heirloom squash of the Maori people of New Zealand; it is also known as Kumi Kumi pumpkin. New Zealanders say this is the best of all squash, for the young fruit can be boiled, fried or baked, and has a rich, nutty flavor that is quite delicious. Let the green speckled squash ripen, and it is good as a winter squash. It has become rare even in New Zealand. Very ornamental.
Growing Tips: Direct seed, or set out indoor-started transplants after last frost date. Don’t let transplants become rootbound; don't disturb roots while transplanting. Needs heavily amended soil. Harvest frequently.
75 days. Incredible flavor, color and history! Introduced in 1893 by James Thorburn of New York, this is one of the most sensational tomatoes we have ever grown. With honey-brown skin, orange-pink flesh, and green seed mass, this is an eye-catching slicer with an out-of-this-world flavor. The tomato produces heavily during mid-season and then drops off quickly once cool weather sets in. As a cooker it will yield a pumpkin-orange sauce with a floral aroma. We are excited to have this tomato that was painted in color in Thorburn’s 1893 catalog; at last we can offer this rare treasure! From the collection of Dr. William Woys Weaver.
Growing Tips: Start indoors 6-10 weeks before last frost. Heat mat helps to warm soil and speed germination.
70 days. The famous Italian heirloom vining zucchini and pumpkin; long slender 15-inch fruit has a flat bulb at the bottom. It is one of the best eating summer squash: very tender, mild and sweet tasting. The flavor is superb! This squash is also great as winter squash. The Italians use it for stuffing in gnocchi and ravioli; the flesh is rich and flavorful, great for baking and pies! The vines produce good yields of this great all-purpose squash. The mature fruit grow very long. This one is in very high demand at specialty markets.
80-85 days. A Family Favorite! The most beautiful watermelon we carry; the rind of this heirloom turns brilliant golden-yellow when ripe! The distinctive color makes it a snap to know when to harvest and is so beautiful in your garden. The tasty pinkish-red flesh is super -sweet, crisp and refreshing. This variety is much larger than ‘Golden Midget’, with fruit weighing 8-25 lbs. We are so happy to offer seed for this great old melon that used to be offered by Willhite Seed of Poolville, Texas, until they discontinued it from their catalog in the 1970s and it almost disappeared. It was developed from “Pumpkin Rind” variety, a now extinct, early American watermelon. The Royal Goldens still do remind us of big glowing pumpkins and their vines are even mostly yellow. One of the best tasting watermelons ever!
Growing Tips: Direct seed, or set out indoor-started transplants after last frost date when really warm weather has arrived. Needs rich soil (amend with compost) and plenty of moisture.
(C. pepo) This beautiful pumpkin was introduced by Johnson & Stokes in 1893. Lovely 6-lb golden fruit has white netting and are perfect for pies. In fact, this is one of the best tasting pie pumpkins you can grow; with very sweet and smooth flesh, it’s a favorite of all who grow it.
(C. moschata) 110 days. A lovely sea green colored squash that turns chestnut color in storage; pumpkin-shaped, very ribbed and warted. Weighs about 6-8 lbs and a favorite here at Baker Creek; vines produced well and had good resistance to squash bugs and other pests. The orange flesh is richly flavored, sweet and fragrant; great for curries, soups, stir-fries and more. Andrew Kaiser brought back this great variety from Thailand in 2006. Good for fall displays and markets.
105 days. A longtime favorite on Long Island, very popular for pies. Flat, lightly-ribbed fruit looks like wheels of cheese, with buff-colored skin. A very good keeper, of excellent quality, 6-10 lbs each; a beautiful heirloom variety.
Starting at $15.00
A delicious old-fashioned sweet potato that has golden-red skin and moist, flavorful flesh that is bright orange in color. The short bush-like vines produce good sized “clusters” of these earthly jewels. Easy to dig and grows well in our gardens. This variety was common for about 75 years and the first known mention was in 1868, but in modern times it has disappeared. So we are happy to bring it back into circulation and back to America’s dinner tables. A tasty treat that is part of our country’s history, although it may have been introduced here from Brazil. Very rare and hard to find! Please consider these terms before ordering live plants: Most plants will be 3”-7” in height. All plants will ship prompt as available. Please make sure you are ready for your order in your zone as these young, tender plants generally have no resistance to cold.
AMAZING FLAVOR AND PRODUCTION! 95 days. The legendary pumpkin of the South and famously favored by Abraham Lincoln’s family! Also known as White Crookneck Pumpkin, the custardy, dry flesh is outstanding in pies and other traditional squash recipes. The flavor is rich and buttery and subtly sweet but not overly saccharine, which makes it widely versatile. Many old timers prepare the flesh just like potatoes, which is how we like them, just sautéed with a bit of garlic and olive oil. Southerners consider it the standard for pumpkin pie. This big, white fruit is oblong with a few faint small, green stripes, a crooked neck and bulbous bottom. The large vines are vigorous and especially well suited to the south and central U.S. Popular in southern Illinois, often cultivated in cornfields. A Native American squash that has an ancient history. Our foundation seed came from collector Kevin McCarty, who writes that the variety was grown continuously on a particular Illinois farm from 1830 to 1980, the original seed having been provided by Abraham Lincoln’s parents! Indeed, according to historical record, Thomas Lincoln purchased seeds for Cushaw squash at the trading post in Lexington, Ky, took it home and grew it on his farm in Hodgenville, KY. When the Lincolns moved to Indiana and finally, Illinois, their beloved family heirloom Cushaw joined them. Grow this most delectable piece of American history!
These unique rusty colored blooms brings to mind the French expression Jolie Laide, which means beautiful ugly. The petals are an unusual rusted pumpkin orange hue, but for some reason you just keep falling in love with these fully double blooms. They have more depth of character than simplistic beauty and are perfect for sophisticated arrangements or garden design.
(C. pepo) 90 days. This tiny, cute pumpkin weighs just 8 ounces; flat and ribbed. These are highly popular and a top-selling fall crop. The flesh is good to eat, and the skin is bright orange. This type of squash may have been developed in the Orient, as pumpkins of this type are offered to the ‘Spirits’ by many in Thailand, where they come in 4 or 5 colors.
80 days. One of the truly great Hungarian peppers. Yellow, flat, ribbed, pumpkin-shaped fruit has the tremendous flavor that peppers from Hungary are famous for. The flesh is very thick, crisp and juicy. This rare variety was collected at a farmers’ market in Matrafured, Hungary, but developed at Szentes, Hungary. A winning variety.
95 days. A popular green-skinned Japanese squash that’s shaped like a buttercup, but without the “cup” on the bottom. Rich yellow-orange flesh is of excellent quality, being sweet, fine-textured and nutty tasting. Perfect for making delicious pumpkin curries, breads and baking. A leading type in much of Asia. One of the best eating squash of all time!
50 days. AAS Winner from 1938, uniform lemon-yellow, club-shaped fruit; firm flesh is of excellent quality, tasty.
100 days. An old favorite. Good yields with excellent-tasting, rich, orange-colored flesh. Great baked! Introduced by Bob Young of Waltham, Massachusetts, in 1970.
54 days. Slender fruit is bright golden-yellow. It is as delicious as it is attractive; bush plants. Customers love the fine flavor and pretty fruit.
49 days. Great-tasting, high-quality, gray zucchini squash. Yields are very good; flesh is firm, mild, and very tasty. We have been getting favorable reports from customers about this squash. A real favorite.
50 days. An old favorite heirloom, this is one of the oldest types of squash dating back to pre-Columbus times, and it has been popular ever since. Easy to grow and good tasting.
50 days. Bush. The classic dark-green summer squash that has made modern zucchini of this type popular. Introduced into the U.S. markets in the 1920s, and seed companies started listing it in the 1930s. Delicious fried or baked; best picked young.
50 days. A very ancient Native American heirloom squash, grown by the Northern tribes for hundreds of years. This type was depicted by Europeans back to 1591, and is one of the best-tasting and highest-yielding varieties still around today! Great fried or baked. Flat fruit with scalloped edges--beautiful!
60-80 Days. Exceptionally high in both protein and beta carotene, the amazingly nutritious and totally delicious orange ears are produced very early. This variety ranked high on the list of most protein-rich heirloom corns in a study done by Baker Creek in 2018. Research shows that beta carotene is essential for vision health.
We are thrilled to offer this stunning, open-pollinated variety from the gifted corn breeder Ed Schultz of Bozeman, Montana. He spent 30 years developing this fantastic soft flint corn. It sports a range of orange color, from brilliant sunburst orange to pumpkin and russet. Even the cobs are orange! For an added surprise, it will throw an occasional all-white ear. Three to five foot-tall stalks produce 1 to 2 ten-inch ears with 8 rows of kernels.
Growing Tips: Direct sow into the richest soil available 1-2 weeks before last spring frost. Succession planting prolongs harvest. Planting in blocks improves pollination.
100 days. Kakai’s completely hull-less seeds are superb for roasting! Slightly oblate, delicately ribbed fruit is an unusual shade of yellow-orange, mottled here and there in dark green to virtually black. Simply scoop the seeds out of the 5- to 8-pound pumpkins, rinse, salt if desired, and roast in the oven until slightly browned. Semi-bush plants are compact and great for smaller gardens.
85 days. This is an American strain of this popular Japanese squash, with stringy flesh that is used like spaghetti. Introduced to America before 1920. May have originated in China.
