#1 selling winter squash, the Acorn has a sweet/nutty flavor with a beautiful orange flesh. It is a bit fibrous.
BLUE HUBBARD Squash
Blue Hubbard has a nutty, sweet flavor similar to a sweet potato with a hint of pumpkin. It has a deep orange color flesh.
Butternuts have a deep reddish orange flesh with a distinct rich, nutty flavor. Very dense and smooth they are very popular.
The ‘Pink Banana’ is a delicious, dry, sweet, smooth orange fleshed.
Choice of the South for pies!
A type of acorn, the Carnival is a bit more fibrous, mildly sweet with a hint of nutty flavor.
This French Heirloom is considered a gourmet choice with its deep orange, sweet, fine flesh.
This Native American Heirloom, often referred to as ‘Tennessee Sweet Potato” has a sweet, superior taste and is often used in pies.
This ‘Sweet Potato’ squash has a delicate, creamy, sweet flavor. An ‘easy cooker’, it’s normally baked, but can be microwaved, sautéed, or steamed. Mitch Lynd’s favorite!
This French Heirloom ‘Musquee De Provence’ has a rich brown skin with deep orange, thick flesh. Very sweet and smooth – a favorite of chefs! Excellent for pies and custards.
A large heirloom cross between the Blue Hubbard and Cinderella, the Jarrahdale has sweet flesh and is an excellent keeper. Makes a superb pie pumpkin. Avg. weight 12-18 pounds.
This small Japanese Heirloom is a bit dry, thick, dense and very sweet. Average weight is 3 lb.
Kakis are known for their hull-less seeds making them an excellent choice for roasted seeds! Just scoop seeds, rinse and roast in over till slightly brown. Otherwise, flesh is tough therefore making it NOT a good choice for cooking.
LONG ISLAND CHEESE Pumpkin
One of Lynd’s top selling pumpkins, this heirloom is sweet with fine flesh and a good keeper.
MARINA DICHIOGGIA Pumpkin
This Italian Heirloom has a rich, sweet flesh and is a good keeper. It’s considered very good for soups, baking and pies.
This Pennsylvania Dutch Crookneck Squash has a superb, rich flavored, deep orange flesh. An Amish favorite for pies, butters and desserts.
ONE TOO MANY Pumpkin
This hybrid is a popular decorating pumpkin known for its resemblance of a bloodshot eyeball, hence the name! Not used for cooking.
This heirloom is considered a gourmet cooking pumpkin. Peanuts on the skin are a result of excess sugar built up in the skin. The more peanuts, the sweeter the flesh!
PORCELAIN DOLL Pumpkin
This hybrid has a deep orange, sweet flesh and is very good for pies & soups. Pumpkin growers give a % of their proceeds to benefit Breast Cancer research.
QUEENSLAND BLUE Pumpkin
This Australian Heirloom has a dense, sweet, fine, deep golden flesh. Very good for baking, soups and pumpkin bread.
RED WARTY THING Pumpkin
An Heirloom cross between a Red Hubbard and a Pumpkin, this ‘thing’ has a wonderful, sweet stringless flesh and is very versatile. Excellent for sweet quick breads, pies, soups or roasted.
Known for it’s spaghetti- like strands that fall off the fruit when cooked. It is a great substitute for pasta and can be served with sauce. It can be baked, roasted, steamed or microwaved.
SPECKLED HOUND Pumpkin
A “Culinary delight”, Speckled Hounds have a thick, dry, dense flesh that is remarkably sweet with a nutty flavor making it an excellent choice for roasting and for soups.
“Turk’s Cap” is a French Heirloom with a fine, thick orange, semi-dry flesh. It has a rich, nutty flavor and stores well. Normally roasted, mashed and then stuffed in it’s own ‘bowl’!
WHITE BOAR Pumpkin
A south African Heirloom, this large, flat beauty can be grown to 30 pounds! It has a very firm, sweet, orange flesh and is popular for pies.
WHITE LUMINA Pumpkin
Luminas are very popular for painting and carving as the bright orange flesh contrasts beautifully with the white skin when carved. Not known for cooking.