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A nutritious addition to any meal.

Pumpkins and Squash
for Baking and Cooking

PIE - Pumpkins

• Baby Pam - A three to four pound, smooth, sweet pumpkin. So smooth, you may not really need to puree this one.  A true winner for making pie.
  
  
• Long Pie - An heirloom variety - great for pie.  Jane O., who drove all the way from Massachusetts, wrote, "I was at your farm the weekend before Columbus Day with three of my friends. We had a great time looking at all your pumpkins and squashes. I bought a long pie pumpkin and you gave me the recipe card.  Well, I made the pie for these travel friends last weekend and it was sooooooo good!  We all thoroughly enjoyed the delicious pie. That is one great pumpkin!  I'll be back next year to get another one!
  Thanks for making our trip to Maine one of the best!
  Your tip about the Village Market for lunch was perfect!  Great food!
  Thanks for all your help and for growing such great produce!"
  Jane O.
  
• Winter Luxury - A three to five pound pumpkin.  A favorite for pies.  Deep, true pumpkin flavor make this one a contest winner.  Also a unique-looking beauty with its netted skin.
  
  
  
  
• Small Sugar - The traditional, standard pie pumpkin weighing 3-6 pounds.
  
  
  
  
• Snack Jack - For gourmet roasted seeds, this is the best pumpkin.  This small pumpkin produces about3/4 cup of hull-less pumpkin seeds.  Mix fresh seeds with olive oil, garlic, and seasonings such as garlic pepper and salt.  Bake at 375° for about 30 minutes until the seeds start to pop.

Squash

• Acorn - (see Jet or Honey Bear)
  
  
  
  
  
• Baby Blue Hubbard - A scaled down version of the big blue hubbard.
  
  
  
  
• Blue Hubbard - This 15 pounder is a traditional favorite for Thanksgiving. Sometimes, you've just got to have this tapered, bumpy blue-green cucurbit.
  
  
  
  
• Bon-Bon - A relatively large, green buttercup - wicked sweet - with a big button - one of my favorites.
  
  
  
  
• Burgess - the standard buttercup - green, blocky and sweet - my husband's all-time favorite!
  
  
  
  
• Butternut - You just can't go wrong with a butternut.  It's easy to peel and efficient with its small cavity.  Tasty and smooth, this all-around winner is great as a side-dish, in a pie or in soup.
  
  
  
• Candy Roaster - If you don't like the look of this squash, you might as well eat it.
  
  
  
  
• Carnival  - A colorful acorn-type squash; firm-textured with a nutty flavor.
  
  
  
• Cinderella - see Rouge Vif d'Etampes
  
  
• Confection - A pretty blue Kabacha-type squash with good flavor and texture.
  
  
  
  
• Delicata - Every year we run out of these too soon and every year we plant more.  They are also known as the sweet potato squash.  They are simply the best, sweetest, smoothest squash you will find.  No butter or brown sugar needed on these babies!
• Eclipse - a very dry, dense sweet buttercup - add lots of butter to this guy.  A great keeper.  This is the famous Iron Man squash!!!
  
  
  
• Futsu Black - another Japanese squash.  I have only admired its beauty so far.  This year I want to cook one up and report on the flavor!  If you try one, let me know what you think.
  
  
  
  
• Galeux D'Eseynes - Oh, the catalog says it's good for baking and soups, but to me, it is just too unique to cut up and bake.
  
  
  
  
• Hokkori - a dry, flakey sweet kabacha-type squash of Japanese origin.  New for us this year.
  
  
  
  
• Honey Bear - A new variety this year - a notably sweet, small acorn squash.
  
  
  
  
• Jarrahdale - (Jamboree looks very similar and is a good substitute) The catalog says this Australian squash is good for baking.  We think it tastes awful and only truly love it for its long-lasting beauty.
  
  
• Jet - A deep green acorn squash with firm texture and a nutty flavor.
  
  
  
  
• Lady Godiva - This one is grown for the seeds.  As a naked Lady Godiva rode through Coventry, the seeds of this squash are also naked (nearly hull-less) so when roasted, the texture is far from tough and chewy.  An excellent source of zinc and protein.
• Lakota Sioux - A native American Indian squash that Lewis & Clark uncovered from the plains Indians.  It was later recovered from the USDA seed bank.  Try one yourself and envision a meal at your table with bison steak and the plain's winds blowing in your hair!
  
  
• Long Island Cheese - A woman from Yarmouth comes to buy about as many of these as she can get from me every year  ...swears they're 'the best' squash to cook with and she just might be right!  I've read that they call them Long Island Cheese because they look like a wheel of cheese.  Well, maybe to someone from Long Island (sorry Beth!)
• Marina Di Chioggia - Ornamental as it may look, this is the perfect squash for making gnocchi or ravioli.
  
  
  
  
• Neck Pumpkin - Similar to the Waltham butternut, but has a longer neck and is a little more stringy and moist than the butternut.
  
  
  
• Queensland Blue - So beautiful and sought after that I have not been able to eat one yet, but the Australians report that it is good to eat - maybe I'll try one this year.
  
  
• Red Kuri - These teardrop-shaped bright red beauties taste great as a side dish or in pie.  You can never have too many Red Kuris!
  
  
  
• Rouge Vif D'Etampes - This large French beauty is also known as the Cinderella pumpkin.  Some people swear this makes the best soup and some recipes call for this specific variety, but we like it mostly for its vivid beauty!
  
  
• Spaghetti - The dieters delight!  I love these relatively crisp-textured squash mixed with feta cheese, olive oil, and garlic pepper seasoning.  Did I spell spaghetti right? 
  
  
  
• Sunshine - a bright orange beauty - as pretty as it is tasty!
  
  
  
  
  
• Sweet Dumpling - One of the sweetest, smoothest acorn squashes available
  
  
  
  
• Tetsukabuto - a Japanese favorite of mine.  Keeps, like, forever!  Smooth, sweet, moderately moist.  Just a great side-dish squash - and a looker too!


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