Baker Creek Heirloom Seeds

 

America’s Top Source for Pure Heirloom Seeds

Excellent table squash Review by Rickye

Overall Rating

After about 5 years of growing heirloom squash, this is my favorite so far. The flesh is sweet and dry, excellent for cookies and casseroles; the appearance always draws comments..

(Posted on 11/29/09)

The ugly beauty! Review by GB JUles

Overall Rating

My absolute favourite. There is always a plant or two of these in my patch. Not sure where Jere grows his but mine are always 10lb plus, got one in the larder now that is 18.5lb and that's not the largest I've grown! The flesh is not as fine as a Crown Prince, definately more fibre but soft, I find this gives texture. The flesh is fantastically flavoured, deep orange, juicy and they just get better with age. And do they last, not unusal to be finishing the last as the new are due to be harvesting.

(Posted on 12/21/09)

If you could only have one Review by Unknown

Overall Rating

Grow this one. I love squash. This one makes pies, soup, tortellini, etc. It's beautiful to look at and is a real keeper. Give these vines some room...their leaves are huge! I bought my first seeds in Venice 10 years ago and am still growing it. Rave reviews from my csa folk..

(Posted on 12/28/09)

Our overall favorite Review by GoatGranny

Overall Rating

We've been growing this one for about four years, and are still finding new uses for it. It needs to sit and cure for about a month, or two, to sweeten up (during which time we eat our shorter-season squash), and then it becomes our mainstay for the rest of the year. While other squash are rotting, these are still hard-shelled and tasty. We read somewhere that in Itally, these squash are sold from street vendors, grilled, so we tried that: Slice into 1/2 slices, wipe with olive oil and garlic powder, salt and pepper, then grill until soft. They are fabulous. They make a curry pumpkin soup that is fabulous, and if you just cut a triangle into them and pop them in the oven at 325 for an hour or so, you have caramelized 'pumpkin' goo for about everything. And, at the end of the year, we grind up the 'old' ones and feed to the chickens, when the 'new' ones are harvested - they last that long. .

(Posted on 7/16/11)

The best ever Review by Candice

Overall Rating

Last summer I grew four winter squash varieties from Bakercreek, all with great descriptions or write ups. They were all disappointing except for this one. This pumpkin is like nothing I have ever had. It's flesh is dark orange, smooth and creamy, and once cured, very sweet. I had kids who hate pumpkin loving this one. I found the texture like silk, not fibrous at all. Vines and pumpkins are huge, about 4 per vine. Best pie, great in soup, delicious baked or steamed. I gave some out as gifts, they are that yummy. This is the only pumpkin I will be growing this summer. I can't praise it enough..

(Posted on 9/16/11)