Pumpkins and Squash
Pumpkins and Squash can be used for many recipes or different fall decorations also. This page will explain a little more about what types we offer and their various uses - including if they are edible.
Cinderella Pumpkins are a unique French heirloom whose correct name is “Rouge vif D’Etampes”. The source of their nickname it that they resemble the pumpkin that Cinderella’s fairy godmother transformed into a carriage. This is our favorite pumpkin variety. There is something magical about them. Cinderellas make a delightful decorative accent for the fall season, but additionally their flavor is good for any pie or winter squash recipe.
This little pumpkin is the perfect size for little toddlers hands. They look like a true mini pumpkin and are a shape that can be carved. They are rounder and more upright than a Jack-be-little, and usually a bit darker orange in color. Most of them are about the size of a tennis ball. Sometimes due to their round shape, they don’t stand particularly well on their own.
Isn’t it attractive?!? The best part? It tastes as good as it looks! It will store for several months and still maintain an excellent eating quality. Their flavor is somewhere between an Acorn and Delicata. Yummy!
Aren't they cute?! The best part? They taste as good as they look! They will store for several months and still maintain excellent eating quality. Their flavor is somewhere between an Acorn and Delicata. Yummy!
Casperita is a great personal size hybrid winter squash. This white pumpkin with a green handle exhibits a classic pumpkin shape with deep ridges. Casperita has a Semi-bush habit that is a very good producer. This outstanding pumpkin also features flesh and sugars similar to Acorn type squash. Casperita combines a stunning look with a great classic pumpkin shape and can be used for ornamental
and edible purposes.
Aren't they cute?! The best part? They taste as good as they look! They will store for several months and still maintain excellent eating quality. Their flavor is somewhere between an Acorn and Delicata.
One of our favorite pumpkins! Long handles and just the right size for little hands. This pumpkin is excellent to use for an individual “pumpkin bowl” to serve soups, stews, and chili. The seeds are semi-hull-less and
are excellent roasted.
This pumpkin is similar to a Baby Pam or New England Pie. We have been growing this pumpkin for the last few years and are very pleased with it’s production and pie baking quality.
Big Mac pumpkins can weigh anywhere between fifty and two hundred pounds. They are merely large-growing members of the squash family. Big Mac pumpkins are not often used for cooking or baking-- due to their size, the flesh becomes dry and fibrous. However, they are edible and may be prepared similar to smaller pumpkins.
Butternut has the longest storage potential of all squash varieties. The longer you store it, the sweeter and nuttier the flavor becomes. Their flesh is orange, smooth-textured, and has a unique sweet flavor after stored for 3 months. It will easily store in a cool, dry place through February. This squash is commonly used for pies and is terrific as a stand-alone entrée.
Resembling the Buttercup, the turban-shaped kabocha is an Oriental squash encased in a dull, deep green, thick, mottled rind with pale, uneven stripes. The deep, yellow-orange cooked pulp is finely grained, floury-dry and tender. Seeds and strings in the cavity are characteristically oily to the touch. Rather sweet, its rich flavor combines that of sweet potato and a pumpkin.
Rough textured blue-gray rind. Fruit are flattened and furrowed. The deep orange flesh is sweet, dry and of excellent quality. A favorite among cooking aficionados.