90-100 days. A lovely little squash that was developed in 1953 by the University of New Hampshire; small, Hubbard-shaped fruit weighs around 6 lbs and has fine-grained, yellow-gold flesh that is sweet and of excellent quality. A great variety for marketing or small households. Semi-bush vines are easy to handle.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

105 days. A real favorite, thanks to its smooth texture and sweet, chestnut flavor. The handsome fruit is flattened, round and heavily ribbed. The black fruit will turn a rich chestnut color in storage. Small fruit on productive vines. A great squash from Japan.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.

110 days. A spectacular storage squash, the famously long-lasting Hubbard squash arrived in Marblehead, Massachusetts, in 1854 in the holds of a ship from the West Indies. Seeds from the large green squash that originated in South America were shared with local seedsman J.H Gregory. A savvy breeder, Gregory selected the Hubbard’s skin to a more unique blue color and devoted his career to marketing the massive fruit. Gregory credited a Miss Hubbard as the person who originally gifted him the seed; he noted that she told him it was the best tasting squash she had ever tried and that she was given the seeds from a captain aboard a ship from the West Indies. A conflicting account from a local Marblehead woman stated that Miss Hubbard had bred the squash in her home garden from seeds originally brought on the ship from the West Indies. Either way, the colossal blue squash was naturally a great choice for a long sea journey as the thick skin makes for a longer shelf life. Blue Hubbard squash is known for keeping up to 6 months in the pantry. The fruit can weigh from 15-40 pounds each, making it a top choice for restaurants and family meals.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

105 days. Lovely 15 lb fruit is hubbard-shaped and a brilliant red-orange in color. This variety was first documented back to 1831 by Fearing Burr, the author of Field & Garden Vegetables of America. This variety was first mentioned being grown by Mr. J.M. Ives of Salem, Mass. Mr. Ives had received seeds from a friend in Northampton, Mass, who had obtained his seeds from a friend in Buffalo, NY. This variety came to be grown in the Buffalo area after a tribe of Native Americans traveled through the area and distributed seed. From this historic introduction, Boston Marrow soon became one of the most important commercial squashes for 150 years. As the 21st century approached, nearly every seed company had dropped this unique treasure. In 1881 D.M. Ferry’s catalog said, “Very dry, fine-grained, and for sweetness and excellence, unsurpassed; a very popular variety in the Boston market”. It has rich, orange flesh that won it a place in Slow Foods’ “Ark of Taste” for having superior flavor and taste!

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

(C. moschata) Average 75 days to maturity. A dwarf and super early maturing Waltham style butternut with some of the tastiest flesh we’ve ever tasted! Short season growers and those with compact spaces will rejoice knowing that the tidy vines reach just 3 feet long and bear medium sized, 2 to 4 lb fruit that is ready to harvest in just 75 days! Each hardy bush will produce 4 to 5 fruit considered to be long keepers.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.

95 days. The satiny soft texture and unmistakable chestnut flavor of this turban squash is reminiscent of the famous ancient Japanese bred kabochas. In reality, this exceptional variety was bred at North Dakota State University in the 1920s as a replacement for sweet potatoes. Northern researchers found a chance cross between the Essex and Quality varieties and they named their happy accident Buttercup. The rugged plants thrived in the notoriously brief N.D. growing season. Early maturity and natural insect resistance were appreciated by researchers, and exhaustive taste tests were conducted. Selection resulted in dusty aquamarine-colored fruit of perfect family serving size with bright orange flesh, of exceptional mild sweet flavor and creamy texture. University of North Dakota researchers exclaimed “Each squash weighs 3- 3.5 pounds just enough to serve 5-6 people in one meal with no leftovers”. The nutritious starchy flesh made a perfect substitute for those northern growers yearning for the elusive semi-tropical sweet potatoes of the South. A shining example of pre-industrialized breeding, where flavor and texture are considered equally important as yield and vigor.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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. An Italian Butternut-type squash, these have a violin shape and wrinkled tan skin. The flesh is deep orange and sweet, perfect for desserts, roasting, stuffing and baking. WONDERFUL!

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.

110 days. A delicious and beautiful butternut squash, highly prolific with an orange rind. Used in savory soups, sweet desserts, side dishes or cut into medallions and fried. Loaded with beta-carotene.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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. An old favorite. Good yields with excellent-tasting, rich, orange-colored flesh. Great baked! Introduced by Bob Young of Waltham, Massachusetts, in 1970.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.

95 days. Here is a smaller strain of Candy Roaster from northern Georgia. This type of squash is famous among the people of the Southeast. Pink, banana-shaped fruit has a blue tip and weighs around 10 lbs. Delicious, smooth orange flesh is perfect baked, fried and makes great pies; hard to find and quite beautiful.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

(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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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. High sugar content. Fruit is 1-3 lbs each, and skin color is rust-white with green stripes. Delicate sweet flavor. This old heirloom was introduced in 1894 by Peter Henderson and Co.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

95-100 days. Possibly our most beautiful heirloom squash. This flattened, round, 10-15 lb fruit has gorgeous, salmon/peach-colored skin covered with large warts! The deep orange flesh is flavorful, smooth and sweet, making it good for baking. It’s also popular among the French for making soup. This is one of the tastiest squash I have tried, and we are delighted to offer this French heirloom.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

105-115 days. This is the squash that gained fame online and became known as the “800 year old squash” which, according to legend, seed was found in a “clay ball” at an historic site in Wisconsin. But other stories state that this squash was found in a cave by the Miami Nation. Whatever the story is, we know that squashes of this type have been grown by Native people in North America for hundreds of years and likely came from the Guatemala area, possibly over 1000 years ago. This fabulous Native American squash first came to our attention in 2015, at the 5th annual Heirloom Exposition in Santa Rosa, California. The magnificent fruit runs about 2-3 feet long and weighs up to 18 pounds. The color is a rich, bright orange, with lighter orange striping running the length of the banana-shaped fruit. The surface is mildly bumpy; the overall appearance is amazingly beautiful. Gete-Okosimin also proves to be delicious--sweet, with hints of melon, and possessing a wonderful smooth texture. We thank Roger Smith for bringing this squash to our attention.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

(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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita mixta

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.

(C. pepo) 105 days. One of the sweetest squash varieties in existence. Oblong, Delicata-shaped squash has tan skin with green stripes. Excellent quality and produces early. Developed by Dr. James Baggett, Oregon State University. So delicious and flavorful!

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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 to maturity. A mini butternut squash with a gourmet pedigree, widely regarded as one of the best-tasting squash of all time! This squash reaches just 4 to 5 inches long, making a single serving size and quicker to roast whole! Bred by renowned vegetable breeder Michael Mazourek of Cornell.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.

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!

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita mixta

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.

115 days. One of the most unusual and beautiful squashes you will ever see! It took several years to get this variety into the catalog. Collected in 1940 in the northeastern Iranian city of Torbat-e-Heydarieh and preserved at the USDA seed bank ever since. Not known to the public until a few years ago, when our friend Glenn Drowns introduced it. This squash is super ornamental, with its unique, foam-green rind that’s mottled in soft peachy orange. Round and slightly ribbed fruit is medium to large in size. It keeps for a year or more, and is perfect for fall decorating.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

(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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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. 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!

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

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!

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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. 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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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. New spaghetti squash sort from Poland. Plants are of a bush habit, and have lots of disease resistance. Pale-yellow fruit is the usual elongated oval shape, reaching 2-3 pounds each. Flesh is fine-grained and tasty.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

90 days. This variety was a big hit at the 2014 Heirloom Expo in Santa Rosa, California, taking first prize. The stunning, round-to-bell-shaped fruit is Terracotta to buff-colored, and warted very attractively. You’ll want to use this one in centerpieces and displays before you consign it to the kitchen! An incredible variety from North Africa.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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 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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

92 days. A red-orange Japanese winter squash, fruit is 5-8 lbs each and teardrop-shaped. The golden flesh is smooth, dry, sweet, and rich; a great yielding and keeping variety. This style squash has been traditionally farmed in the Kanazawa, Japan area. It is said that Saichiro Matsumoto of Kanazawa brought this squash back from Fukushima in northern Japan, in 1933. It is one of the Kaga (old name of Kanazawa) traditional vegetables.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita maxima

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.

(C. moschata) 100 days. A famous old traditional variety from the heart of France. It has a sweet, musky fragrance and a delicious, sweet flesh that is used in jams, soups, and many French recipes. Small 3-5 lb. fruit is perfect for roasting and has deep orange flesh. Oblong, bell-shaped fruit is tannish-orange in color when mature. We are happy to introduce this flavorful variety to America.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.

90 days. One of the sweetest; 1lb fruit has white skin with green stripes. The sweet, tender, orange flesh makes this variety the favorite of many.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

80 days. Dark green Acorn-type fruit. Iowa Seed Co. introduced this variety in 1913 and is possibly of Native American origin. The small fruit has sweet, orange flesh.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

110 days. This near-legendary butternut-type was one of the first rediscovered heirlooms that fueled the early heirloom movement. Fruit is large, to 40 lbs or more, though 12-20 pounds is more common. The orange flesh is richly fragrant, very sweet and delicious--so sweet the juice caramelizes when baked--one of the sweetest squash anywhere! Fine for use in pies, soups or desserts, and keeps for up to nine months. Has been known to produce as much as 100 pounds of squash per plant. The plants are rugged and huge. They grow over a wide range of conditions, even in the scorching-hot summers of the Southwest. Introduced by Thompson and Morgan in 1977 from seed grown by our friend Steve Spangler of Exotica Rare Fruit Nursery in Vista, California. Steve was among the earliest people to grow Tahitian Melon squash in this country from seed originally brought from the exotic Islands of Tahiti by a sailor in the 1960s. I remember these from the 1980s Gurney’s catalogs. It helped inspire my dream of exotic seeds and places, a love of cultures and their foods.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.

(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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

(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.

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita pepo

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.

60-100 days. This incredibly versatile selection of squash is from southwest China and has stellar flavor. A very similar variety of squash can still be found in Central American markets from Mexico to Belize, where its ancestor originated. Unlike its Mexican counterpart, the Yuxi Jiang Bing Gua squash from China is not day length sensitive, making it much easier to grow in the U.S. Baker Creek’s founder Jere Gettle first saw this similar type of squash in markets in Mexico, where the green flattened fruit is typically eaten as a tender summer squash. He was surprised to see the same type at markets in Fang, Thailand, and in China. Later research explained that in China, this variety is called Jiang Bing Gua, and is most popular in the city of Yuxi, where the fruit is harvested when young and tender and used as a summer squash. In northern China, the fruit is left to mature into a delicious and sweet winter squash. We love this squash at both stages; the young fruit is tender with a nutty flavor and buttery texture, while the mature fruit is delectable, creamy, with sweet, deep orange flesh. The unusual ribbed fruit makes a beautiful display in autumn. Each 3- to 8-pound fruit is incredibly deeply ribbed; most unusual of all is the way the top of each fruit dramatically recurves toward the stem, sometimes completely enfolding it!

• Full Sun
• Sprouts in 5-10 Days
• Ideal Temperature: 70-95 Degrees F
• Seed Depth: 1/2-1 inch
• Plant Spacing: 18-36"
• Frost Hardy: No
• Cucurbita moschata

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.