Thursday, October 29, 2020

Pumpkins

 I'm fascinated by the history and variety of squash. I hope you enjoy my selection.

Sweet Meat


I love this colour! An Oregon heritage squash prized for its very sweet deep orange flesh.  Fruit is 10-15lbs and flattened in shape. It was introduced by the Gill Bros. Seed Co. of Portland in 1947. Originally a blue/grey, Carol Deppe an Oregon plant breeder and geneticist bred the squash for the beautiful blue/green colour. Her seeds can be purchased from www.adaptiveseeds.com 

Yokohama



 Introduced from Japan in the 1880s.

“the ‘Yokohama’ possesses one of the most complex flavors I have run across in any squash or pumpkin I have grown. Everyone’s taste buds are different, but I detect hints of Asian pear, mango, avocado, lemon balsam, and if you have experience with tropical fruits, the unmistakable aroma of sapote. Can this be squash?" 
William Woys Weaver

Read the found and lost and found again story of this remarkable squash here

 https://www.youtube.com


 Rouge Vif d'Etampes


Also known as the Cinderella pumpkin. This French heirloom produces beautiful deep red, flat pumpkins with deep ridges that are the first to colour in the pumpkin patch. A sprawling plant that produces two to four  9kg (20lb) fruits.  Rouge Vif d’Etampes pumpkin seeds were first offered commercially in America by W. Atlee Burpee in 1883.

Galeux d'Eysines


Don't you  love a warty pumpkin?

"Galeux d'Eysines pumpkin seeds produce a lovely French HEIRLOOM pumpkin with salmon pink coloured skin covered in peanut-like warts caused by sugar swelling in the skins. The somewhat flattened fruits resemble wheels of cheese, and average 7-10kg (10-15 lbs) each and can store for up to 6 months. Simply the best smooth texture of all the pumpkins for pies. It has a delicious flavour and very high sugar content at maturity." Baker Creek HeritageSeeds


Black Futsu




I included this one for its flavour. "Black Futsu squashes are a rare, specialty variety that has been cultivated since the 17th century in Japan" specialtyproduce.com
It has an attractive, deeply ribbed, bumpy skin that cures from deep black-green to a warm orange buff color. The skin is edible. A deep nutty flavor resembling hazelnut or chestnut develops in storage.



Marina di Chioggia


This dark orange and sweet fleshed fruit was introduced to Venice in the late 1600s from South America. The fruit weighs about 10 lbs each.  "This beauty of a squash is still served on the canals of Venice, grilled with olive oil by the bargemen and served as a whole wedge. A sweet and savory delight, for sure! Its meaty and sweet texture has also made this pumpkin popular as a filling for ravioli and for making gnocchi." Baker Creek Heritage Seeds

Sources

Baker Creek Heritage Seeds, Adaptive Seeds (grown in the PNW), Johnny's Selected Seeds, West Coast Seeds

Something to aspire to?

Kawartha Lakes growers claim Canada’s largest giant pumpkin for third straight year. Read more: Global News



4 comments:

  1. Wonderful to see all these varieties! Thanks so much.

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  2. interesting colours and shapes. Has anyone tried these?

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  3. Amazing colours.... Thanks for these suggestions. I grow a variety called Queensland Blue that Margaret Cooper suggested to me. It’s become my personal favourite. But it does tend to take up space!

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  4. Thanks for this article and the great pictures. Makes me want to try growing a few!

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