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Pumpkins

Easy to grow Pumpkins are best direct-sown in well-draining, fertile, 60°F soil, two weeks past the last spring frost date with plenty of room to ramble. To win a prize for size, incorporate massive amounts of compost and/or well-rotted manure into the patch. Ease up on watering towards maturity to avoid watery flesh. Harvest with a sharp knife, leaving 2" of stem when leaves wither or skin is hard enough to resist piercing with your thumbnail. Cure, leaving outdoors in the sun for ten days, or in a warm, dry room for four to five days, then store in a cool, dry place. Besides Jack-o-lanterns and pie with whipped cream, Pumpkin is big in world cuisine now: Italians adore Pumpkin-filled pasta. How about Basque soup with Cabbage, Garlic and dried Beans or an exotic and spicy Moroccan pork and Pumpkin tagine? Bee friendly. Deer resistant.

Average seed life: 2 years.

Wee Be Little Baby Pumpkin

120 days. Cucurbita pepo. The perfect variety for the children's garden, these petite Pumpkins weigh in at one half to one pound. Wee Be Little is produced on a bush, taking up less space than the big, rambling types. Eight feet is enough to grow loads of little Pumpkins, perfect for carving by young ones. The breeders have thought of everything, for the flesh is thick, tasty and sweet, making Wee Be Little great for Pumpkin muffins, breads or pies, and they store especially well. Seed specialist Lance Frazon's daughter, Shaylynn, made a wonderful Pumpkin cake with a recipe she was given at school. The whole family was delighted with the results of 9-year old Shay's culinary prowess (with her father's supervision). Here we go: in a large mixing bowl, slowly beat together 2 cups Pumpkin puree, 4 eggs and 1 cup vegetable oil. In another bowl, whisk together 1 2/3 cup sugar, 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons cinnamon and 1 teaspoon salt. Slowly, add the dry ingredients to the Pumpkin mixture in three parts, mixing to just combine into a smooth batter. Pour it into an ungreased 13 x 9 inch pan. Bake at 350°F for 25 to 30 minutes. Cool the cake to room temperature and top with your favorite cream cheese frosting recipe. Here is Shay's favorite frosting: beat together 2 cups Pumpkin puree and an 8-ounce bar of softened cream cheese. Add 2 cups confectioners sugar and some ground nutmeg~slowly beat until creamy. Fold in a cup of freshly whipped cream until blended. Frost and enjoy! (OP.)

One packet of about 12 seeds
Catalog #3720
$4.05
  • Buy 10 for $3.65 each and save 10%
  • Buy 50 for $3.05 each and save 25%

Availability: In stock

$4.05

Gardening Tips

Pumpkin Sowing Instructions
Planting Depth
:1”
Row Spacing:5’
Hill Spacing:5’-6’
Days to Germination: 5-10 days
Germination Temperature: 65°-75°F

Pumpkins need space to ramble, as well as a hot growing site in full sunlight. They may be started outdoors shortly after the last frost. Direct-sow 3 to 5 seeds per hill, then thin to the 2 strongest seedlings. To start seedlings indoors, sow singly in pots 3 to 4 weeks before transplant date. Provide seedlings with good ventilation, strong light and even moisture. Transplant outdoors after the last frost date. Enrich soil with organic fertilizer, compost and/or well rotted manure. Cover seedlings with cloches if it gets cool, water regularly and feed as needed with kelp or fish emulsion. (Powdery mildew on leaves won’t affect the pumpkins.) Harvest when mature with a sharp knife, leaving 2" of stem at the top. To cure Pumpkins, if there is no danger of frost, leave outdoors in the sun for 10 days or place in a warm, dry room for 5 to 7 days. Store in a cool, dry place until use.

Our Pollinators are in Peril

Tips for Harvesting and Storing Pumpkins and Winter Squash

Deer Resistant Seed Varieties

Cooking Tip:
The Frost Is on the Pumpkin

We’d be happy just to grow Rouge d'Étampes Pumpkins for their beauty alone, but they also make heavenly, velvety soups. Since they often grow quite large, we cut them up into large chunks, blanch briefly in boiling water, then wrap the chunks individually in foil and put them in the freezer for a winter-long supply.