Scallop, Custard White Cucurbita pepo (55 days) This is a nice Italian heirloom strain of “patty pan”-type summer squash that produces flattened disk-shaped fruit with lobes around the edges that are a creamy, off-white color.  When picked young and repeatedly their flavor is tender and creamy with a mild sweetness.  Bush growth habit lends to success when growing in containers. Packet (2 g. ≈ 30 seeds) ...

More details ➞

Summer Squash, Yellow Crookneck Curcibita pepo (50 days)  A tried and true variety with exceptional productivity of tender, smooth yellow fruits with an intriguing twist. Bush habit helps to save space in the garden. The flavor of this variety is rich and creamy, delightful steamed and mashed with butter! In our 2023 summer squash trials this was everyone's favorite tasting variety both grilled and sauteed. Packet (2 g ≈ 60 seeds) Ounce (≈250 seeds) ...

More details ➞

Winter Squash, Butternut, Waltham   Cucurbita moschata (110 days)  Solid 9” fruits weigh in at 4-6 pounds and have a very small seed cavity, brilliant orange flesh and a tan skin. Flavor is sweet, smooth and slightly nutty. Excellent for pie. Requires supplemental curing in a greenhouse or warm house post harvest to properly color up and cure. Univ. of Mass. 1956 introduction. Packet (3 g ~ 40 seeds) ounce...

More details ➞

Delicata, Zepplin  Cucurbita pepo (100 days)  A much loved 1894 heirloom winter squash that is just the right size for a side dish with dinner. The fruits are 7-10” long, weigh about a pound and possess flesh that is finer-textured, sweeter, and significantly longer keeping than other strains. Packet (2.5 g ≈ 40 seeds) ...

More details ➞

Winter Squash, Kogigu  Cucurbita moschata (105 days) A heavily ribbed Japanese strain with bumpy green skin that turns more buff orange with a whitish bloom (reminiscent of that which forms on plums and some apples) in storage.  It ripens fairly early for a moschata-type squash and is becoming renowned in “foodie” circles for its sweet flesh and thin skin.  Some folks are even grating it raw into salads!  Fruits grow heavy yields of 2 pound cheese wheel style fruits that store well. Very similar to Black Futsu. Packet:  3 g ~ 30 seeds 1 oz ...

More details ➞

Lower Salmon River Cucurbita maxima (90 days) This PNW heirloom from Idaho has a thick, mottled, salmon-colored rind. Deep orange and sweet flesh make this squash great for pies, soups, or as a side. Grows from 3 to 10 lbs. Harvest before fall rains. Great for storage. A regular taste test winner! SSF Packet( 6g ~ 30 seeds) 1 oz ...

More details ➞

North Georgia Candy Roaster Cucurbita maxima (95 days) Local to present day North Carolina, the Candy Roaster Squash is known for its sweet, unique flavor, which is the reasoning behind its name. The Cherokee tribes in the southern Appalachians originally cherished this squash for its long shelf life. Despite its odd appearance, many more people have come to treasure it for its unique taste. When fully ripe and stored for several months, it will reach its full flavor potential. A favorite in pies, soups, butters and breads, recipes that utilize this squash do not call for any additional sugar or sweetener, such that many have compared it to a sweet potato   This delicious, unique hubbard-type winter squash was a stand-out open-pollinated variety in terms of dry farmed yield and storability in a dry farmed winter squash variety trial conducted by Alex Stone and Jennifer Wetzel of the Oregon State University Horticulture Department, and is also a top-yielder in Dry Farming Collaborative variety trials. SRF Packet: 5 g (~30 seeds) 1 oz ...

More details ➞

Sibley   Curcibita Maxima (100-110 days)  The Sibley Squash, which is also known as Pike’s Peak, was obtained from an elderly woman in Van Dinam, Iowa who had grown it for more than fifty years.  Hiram Sibley & Company of Rochester, New York introduced it commercially in 1887.  It is a hubbard type squash with moderately vigorous 12-15 foot vines.  The slate blue teardrop-shaped fruits have very shallow ribs and weigh from 8-10 pounds.  Its medium-thick orange flesh is flavorful and sweet. The flesh becomes drier and richer with storage, reaching its peak right after turn of the New Year.  This seed was grown by Ben Yohai of Wandering Fields Farm in Applegate, Oregon.  Ben also sells the fruits at local growers markets to customers who give it rave reviews.  Part of the Slow Food Movements "Ark of Taste" Heirlooms. Packet: (6 g ≈ 30 seeds) 1 oz ...

More details ➞

Tromboncino Curcubita moschata (60 days summer squash/ 90 days winter squash) This is a highly unique classic Italian heirloom squash that can be harvested young as a rich, full-flavored summer squash which is much preferred to traditional zucchini by many Italians who call it "zucchini rampicante". Harvested at 8-12" long, it is delicious roasted, grilled, grated raw into salads or stuffed in ravioli. It can also be left to mature as a long keeping winter squash. Related to Butternut squash, Tromboncino has vigorous growing vines that give rise to elongated serpentine fruits that can grow up to 3 feet long. Can be stored and eaten like a winter squash, however its texture is somewhat stringy like a spaghetti squash and not as sweet and even as a Butternut. A real treat to grow and marvel at! Packet: 3 g (~30 seeds) 1 oz ...

More details ➞

Uncle David’s Dakota Dessert   Cucurbita Maxima (95-105 days)  Uncle David's Dakota Dessert offers deep orange color, thick flesh, rich and sweet flavor, smooth texture, plant vigor and cold-hardiness.  Bred by FFSC farmer David Podoll, it produces solid yields across extreme fluctuations of climate.  It's a favorite for main dishes, pies and other desserts.  Packet (6 g ≈ 30 seeds) 1 oz ...

More details ➞