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)
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)
(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.