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Pumpkins-Pumpkins-Pumpkins!

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I’m going to tell you something you already know. I have a problem with ‘control’ when it comes to buying seeds. Actually, I don’t think it’s a problem. But some people do. You know what? That’s their problem.Ahem. So by some standards I went overboard.
I bought (approximately) 10 types of squash and 3 melons.
I went with my old standby, Baker Creek Heirloom Seeds.
Seriously? Their catalog is like vegetable porn.
I dare you to flip through one without digging up your lawn for seeds you haven’t bought yet.

Back to me, as my regular readers might have realized, I’m getting married this fall. I’m incredibly lucky to have childhood friends who own a pumpkin farm, we’ve already discussed ‘renting’ pumpkins to dress up the barn we’ll be using for the reception.

Even with that to fall back on I knew I still wanted to grow some of my own stuff. That way I don’t have to bug my friends to write 9-29-12 on a dozen pumpkins (do you know how hard it is to find one pumpkin in 5 acres of pumpkins? That is assuming the deer didn’t eat it).

So after some random clicking and info-hunting* this is what I ended up with:
(all pictures and descriptions from Baker Creek)

Crown

95 days (C. maxima) Our friend, Mac Condill, found this great squash in Cape Town, South Africa. Originally from Australia, this variety first came to the USA in the early 1930s. Stunning, turban-shaped fruit are light blue in color and weigh about 12 lbs. The flesh is bright orange, sweet, and of good quality. Great for pies, baking, and soups. Blue squash can be traced back for more than 150 years in Australia and are among the best for eating. 
(I just like the shape and color, no real insight here)

 95-100 days (C. maxima) Possibly our most beautiful heirloom squash. This flattened, round 10-15 lb fruit has a gorgeous salmon-peach colored skin that is covered with large warts! The sweet orange flesh is used in France for soups and also can be baked. We are delighted to offer this French heirloom.
(I have a soft spot for warts.. on pumpkins and toads only)

 100 days. (C. maxima) Slate, blue-grey, 6-10 lb. pumpkins of superb quality. Their shape is flat and ribbed, and very decorative looking; also a good keeper. Popular in Australia; an excellent variety. 
(Who doesn’t love a blue pumpkin?)
 
 120 days (C. moschata) These gorgeous, big flat pumpkins are shaped like a big wheel of cheese, and are heavily lobed and ribbed. The skin is a beautiful, rich brown color when ripe. The flesh is deep orange, thick and very fine flavored, fruit grow to 20 lbs. each. This is a traditional variety from southern France and makes a great variety for fall markets. Pure European seeds. Packets only this year.
(These are a long shot at 120 days but they make me weak at the knees. I love the way these look, so rustic and yummy, my favorite carving pumpkins are always the ones with deep ribbing)

(C. moschata) A lovely sea green-colored squash that turns chestnut color in storage; pumpkin-shaped, very ribbed and warted. Weighs about 6-8 lbs and a favorite here at Baker Creek; vines produced well and had good resistance to squash bugs and other pests. The orange flesh is richly flavored, sweet and fragrant; great for curries, soups, stir-fries and more. Andrew Kaiser brought back this great variety from Thailand in 2006. Good for fall displays and markets. 
(Some thing I’ve never seen before + resistance to squash bugs + warts = winner)
 
95 days (C. maxima) The heirloom sea pumpkin of Chioggia on the coast of Italy. The large turban shaped fruit are deep blue-green. It is one of the most beautiful and unique of all squash. A perfect variety for market gardeners. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. The fruit weigh about 10 lbs. each and are produced on vigorous vines. Stunning! Pure Italian seed, from one of Italy’s best heirloom growers. 
(Just really pretty! and pie)
95 days (C. mixta) Big, white fruit with small, green stripes. Oblong shape with crooked necks and bulbous bottoms. The large vines are vigorous and are good for the south. A Native American squash that has an ancient history. Great for fall pumpkin sales.
(Hello! Fun shape and stripes! Apparently looks do matter…)
(C. pepo) We are so excited to finally list this incredible mix of French scallops. This mix contains fruit in many colors, with many being striped and warted! One of the most ornamental varieties we have seen. Fruit are good picked young and cooked, or used when hard for decorations. Add lots of style to your summer and fall displays. 
(Scallops grow best for me, I don’t know why but I’ve always had the best luck with them for summer squash, the plants produce the most and last the longest againt the squash borers and fungus, I’ll probably try one or two of these but let most of them ‘get pretty’ for the wedding)
For summer eating I also got Tondo Scuro Di Piacenza Squash and Patisson Panache Jaune Et Vert Scallop (which may end up like the PSM above). 
And just because I can’t help it I bought three types of melon: 
I’ve actually successfully grown ONE Blacktail melon so I hope I get more than that this time around! 
*Now that you’ve stuck around so long I’ll share a secret website with you! It’s not really secret but it is awesome! 
Cornell has put together a Vegetable Varieties index, it doesn’t have everything, but it’s pretty close! Especially if you are looking into branching out into some ‘unique’ and you want an opinion other than the catalog itself.
 

Comments

  1. “This catalogue is like vegetable porn” Hahaha! I was literally laughing out loud 🙂 I am so excited for the day when I can plant a big garden…but it is not this summer 🙁 This summer’s project is finish the basement, next summer will be garden. I love all those pumpkins!

  2. I know just what you mean about Baker Creek….I live near the one in Missouri! http://rareseeds.com/our-village/ and it is an awesome place! We grow lots of pumpkins and corn on our farm and some gourds. Baker Creek is the best seed porn around!

  3. Great presentation and information….I love pumpkins, and espec. their salted seeds….

  4. OMGosh! You have no idea what you are doing to me! LOL
    I want a farm sooooo bad! I can’t wait to grow my own veggies and such!
    (Vegetable porn…hee hee!)
    Thank you for sharing at my Super Link Party! 🙂

  5. I love the comment about veggie porn, LOL, Wow that is a lot of different types of pumpkins. Thank you for sharing at the Thursday Favorite Things blog hop xo

  6. I love pumpkins. So this post is so good to learn about all the different seeds you can buy. Thanks for sharing on Simple & Sweet Fridays.

    Jody