Winter squash

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  • Pumpkin Rouge Vif D’Etampes

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    Most beautiful flattened and ribbed large fruit are a gorgeous deep red-orange. A very old French Heirloom, this was the most common pumpkin in the Central Market in Paris back in the 1880’s. The flesh is tasty in pies or baked. This one can also be picked small, like summer squash, and fried. It is a good yielder too.

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  • Pumpkin Small Sugar

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    The classic pumpkin for pies and canning, and has been a standard since the 1800s. The dark orange, deeply ribbed rind consists of fine-grained, sweet, stringless, thick, yellow flesh.

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  • Winter Squash Butternut Waltham

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    This is the only northern-friendly butternut. The 10″-12″ buff-colored fruit is uniform, and the semi-bush plants produce extensive runners which are quite productive. Its dry, fine-grained flesh has a good, sweet, squash flavor. A favorite for making “pumpkin” pie or a hearty winter soup.

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  • Jumbo Pink Banana Winter Squash

    Winter Squash Jumbo Pink Banana

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    This large pink banana-shaped winter squash variety is over 100 years old and can grow to almost 2 feet long and weigh 10-40 pounds.  Use like you would butternut squash.

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  • Winter Squash Spaghetti

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  • Winter Squash Table Queen Acorn

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    Ribbed fruit is 6″ by 4″, 1-2 lb with a small seed cavity and hard, green rind. Sweet flesh is light-yellow to deep-orange. The plant grows as a bush about 3′ across and 10-12″ high; very vigorous and prolific. Withstands poor soil conditions.

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