INTERVALE FARM, New Gloucester, Maine - Edible Pumpkins and Squash

Sure, you can cook up just about any pumpkin or squash, but here are the varieties
that we will have on hand and for sale this fall at the farm specifically for baking and cooking.

PIE - Pumpkins

Baby Pam - SOLD OUT - 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 - SOLD OUT - 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 - SOLD OUT - 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 - SOLD OUT - The traditional, standard pie pumpkin weighing 3-6 pounds.
Snack Jack - SOLD OUT - 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 - SOLD OUT - (see Jet or Honey Bear)
Baby Blue Hubbard - SOLD OUT - A scaled down version of the big blue hubbard.
Blue Hubbard - SOLD OUT - 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.
Boston Marrow - CROP FAILURE - NOT AVAILABLE THIS YEAR. A 15-pound, hubbard-shaped bright orange, fine-grained, sweet squash. A very popular variety in the Boston market for over 150 years! At long last, we at Intervale Farm are giving it a try. You can too!
Burgess Buttercup - The standard buttercup - green, blocky and sweet - my husband's all-time favorite!
Butternut - SOLD OUT - 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 - CROP FAILURE, NOT AVAILABLE THIS YEAR. If you don't like the look of this squash, you might as well eat it.
Carnival - SOLD OUT - A colorful acorn-type squash; firm-textured with a nutty flavor.
Cinderella - SOLD OUT - See Rouge Vif d'Etampes
Confection - SOLD OUT- A pretty blue Kabacha-type squash with good flavor and texture.
Delicata - SOLD OUT - 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 - SOLD OUT - A very dry, dense sweet buttercup - add lots of butter to this guy. A great keeper. One evening I baked up two halves in the oven. I filled a serving dish with one of them. My 14 and 16 year-olds actually fought over the last spoonful! Now, violence at the table is not commonplace here, but when good squash is at stake, blood will flow. All I know is that it is a darn good thing that I had the other half in the oven, otherwise I think I would have had to call 911.
Futsu Black - SOLD OUT - 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 - SOLD OUT - Oh, the catalog says it's good for baking and soups, but to me, it is just too unique to cut up and bake.
Gill's Golden Pippen - (acorn squash) CROP FAILURE, NOT AVAILABLE THIS YEAR. - An heirloom of the Gill's Brothers Seed Company of Oregon one of the most flavorful of the Acorn squashes. Bright gold!
Honey Bear - SOLD OUT- A notably sweet, small acorn squash. My friend, Beth, tells me this is now her favorite variety! She says it has a 'nutty aroma' and it 'scoops right out' of the shell after baking. And it is also just the right size when your whole family does not eat squash.
Jarrahdale - SOLD OUT - 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 - SOLD OUT - A deep green acorn squash with firm texture and a nutty flavor.
Lady Godiva - SOLD OUT - 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 - SOLD OUT - 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 - SOLD OUT - Merrilee Brown of Warren, Maine sums it all up saying, "If I ever stop growing my own Long Island cheese pumpkins, I'll start driving to your place. I grew up in the lower Hudson Valley in New York, where my family had roots back many, many generations. My mother and her mother and who knows how many mothers before swore by cheese pumpkins and so do I."
Marina Di Chioggia - SOLD OUT - Ornamental as it may look, this is the perfect squash for making gnocchi or ravioli.
Melonette Jaspee Vendee - CROP FAILURE, NOT AVAILABLE THIS YEAR. A very sweet small squash. A historic variety from Vendee, in western France, a great keeper. A new one for us this year.
Neck Pumpkin - SOLD OUT - Similar to the Waltham butternut, but has a longer neck and is a little more stringy and moist than the butternut.
Nicase - TOSSED OUT - Okay, we tried this squash on October 9, 2011. Here is a sampling of the table talk: “If you really want to get rid of the houseguests, serve this squash.” “Let this variety go extinct..” “Do you have any more butter or brown sugar?” “This might be a 2 out of 10 if you are starving in the Gobi Desert.”
Queensland Blue - SOLD OUT - 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 - SOLD OUT - 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 - SOLD OUT - 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!
Seminole - SOLD OUT - An heirloom squash first documented by Spanish explorers along the Florida coast. They were hanging from the trees in the Everglades with their strong, long, twisted stems and buckskin teardrop shaped fruits. Great for baking.
Spaghetti - SOLD OUT - The dieters delight! I love these relatively crisp-textured squash mixed with feta cheese, olive oil, and garlic pepper seasoning.
Sunshine - SOLD OUT - A bright orange beauty - as pretty as it is tasty! Ranked a 4.7 out of 5.0 in taste tests at Purdue University.
Super Delight - SOLD OUT - a buttercup squash that is similar to, but drier than Burgess Buttercup and and not quite as dry as Eclipse.
Sweet Dumpling - SOLD OUT - One of the sweetest, smoothest acorn squashes available
Tetsukabuto - SOLD OUT - A Japanese favorite of mine. Keeps, like, forever! Smooth, sweet, moderately moist. Just a great side-dish squash - and a looker too!

Pumpkins and Squash for Baking and Cooking

PIE - Pumpkins

Squash

Pumpkins and Squash
for Baking and Cooking