Squash Vegetable

Large orange ribbed rind, with flesh that is thick, juicy and spicy. A delicious Japanese heirloom. Tender flesh, 5 lbs., great baked or roasted.

Tolerant to ZYMV and PM. Great for fresh, peeling or processing markets. (Seed Variable); 2-8 lbs./acre.; 7-10 days, 72°F. Narragansett F1 also features outstanding yields and a full size vigorous vine.

Start early indoors in pots and transplant after last spring frost. Yields well and is a good keeper. (Seed Variable); 2-8 lbs./acre.; 7-10 days, 72°F. Can also be seeded directly in the field after soil temperature is 72°F.

IR indicates intermediate resistance. In the diverse family of squash are true nutritional powerhouses, encompassing a wide array of forms, flavors, colorations, and culinary applications.

Golden-yellow flesh in a thin, dark-green, white-lined rind, flecked with gray. This squash has flesh that is dry and sweet with a finer grain than most winter squash. Start early indoors in pots and transplant after last spring frost.

Golden-yellow flesh in a thin, dark-green, white-lined rind, flecked with gray. This squash has flesh that is dry and sweet with a finer grain than most winter squash. Start early indoors in pots and transplant after last spring frost.

When harvest immature it can be prepared like a summer squash. The fruit is small and orange with orange flesh. (Seed Variable); 2-8 lbs./acre.; 7-10 days, 72°F. It is sweet, buttery and delicious stuffed or in soups and pies.

Start early indoors in pots and transplant after last spring frost. (4-5 lbs.) Our Certified Organic Waltham Butternut squash is the most popular commercially grown butternut, setting the standard with a sweet, nutty flavor.

IR indicates intermediate resistance. Fertile, well-drained soil gives best results. When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach.

Squash are rich in the carotenoids necessary for vitamin A production and boast a wide complement of amino acids. Squash is a warm season crop, avoid planting too early; raised beds and plastic mulch help keep roots warm.

HR indicates high resistance. Days to maturity are from date of direct seeding. Leave on vine until fully mature, rinds should be firm. Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months.

Plant after frost danger when soil warms to 65°F. Bush varieties: sow 3-4 feet apart. When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach.

IR indicates intermediate resistance. Plant after frost danger when soil warms to 65°F. Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months. Expect heavy yields on vigorous vines and good storability after harvest.

HR indicates high resistance. Days to maturity are from date of direct seeding. Leave on vine until fully mature, rinds should be firm. Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months.

Plant after frost danger when soil warms to 65°F. Bush varieties: sow 3-4 feet apart. When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach.

This variety is great picked small and used as summer squash, or let ripen and use for winter storage. The fruits are white and on the large side for an acorn, weighing in at 2-3 lb.

The perfect time to pick the Yellow crookneck is when its young and about 6 inches in size. A perfect summer squash, with a mild, sweet and full flavor taste. The inside will be very tender with a creamy consistency.

Harvest this squash at 12-14 inches long but are more tender and succulent when they are 5-6 inches long. The Early Prolific Straightneck is a yellow, straight-necked type, summer squash with fruits that taper towards the stem end and are a bright yellow...

Honeybaby is a very productive variety of winter squash producing numerous fruits on a compact plant. Short, wide fruits are slightly larger, sweet and nutty and more meaty than similar comparison varieties.

Delicata is a high sugar content squash with fruits that weigh in from 1-3 lbs. An old heirloom was introduced in 1894 by Peter Henderson and Co.. A very distinct squash great for stuffing.

Attractive personal-sized squashes is superior in both flavor and yield! Deeply ribbed and striped fruits with a wide, slightly rounded bottom. Festival F1 squash is a beautiful multi-colored squash (1-2 lbs.) with excellent eating quality.

It is delicious and creamy when grilled, fried, baked or roasted. It has slate blue skin with paler stripes. (Seed Variable); 2-8 lbs./acre.; 7-10 days, 72°F. The flesh is golden-yellow, sweet and fiberless.

Bred by the University of NH in 1953. It has a teardrop shape with light blue skin and stores very well. (Kitchenette) 175-300/oz. (Seed Variable); 2-8 lbs./acre.; 7-10 days, 72°F.

Semi-bush plants. It has gold flesh and is delicious baked or roasted. (Seed Variable); 2-8 lbs./acre.; 7-10 days, 72°F. They are flattened globes with deep ribs. Start early indoors in pots and transplant after last spring frost.

Start early indoors in pots and transplant after last spring frost. Features peanut shaped warts all over the surface that adds another dimension to your fall displays. (Seed Variable); 2-8 lbs./acre.; 7-10 days, 72°F.

Start early indoors in pots and transplant after last spring frost. Excellent flavor and a novelty for fall decoration. (Seed Variable); 2-8 lbs./acre.; 7-10 days, 72°F. Can also be seeded directly in the field after soil temperature is 72°F.

Where it really shines though is in fall displays of pumpkins and winter squash. It can be eaten young like a zucchini or mature when it tastes like a butternut squash. Start early indoors in pots and transplant after last spring frost.