The Following Excel In The Kitchen

Fairy Tale Pumpkin (Cucurbita moschata) – is a French heirloom (also called Musque de Provence) that is deeply lobed and well known for its delicious mahogany orange flesh. Pumpkins reach 12 to 18 inches across and weigh about 15 pounds. The flesh is thick, succulent, deep orange, and can be used for any baked squash recipe. It is perfect for pies and stands up well in chunks for curry or cream sauce recipes. It resembles a fancy, ribbed cheese round.

Winter Luxury Pie Pumpkin (Cucurbita pepo) – made its appearance in the 1893 Johnson & Stokes catalog. This sumptuously sweet pumpkin is 5 to 7 pounds in size and is known far and wide for its savory smooth flesh. It is a great baking pumpkin, which makes terrific pumpkin cheesecake, pies, puddings, muffins, and pancakes. 

Small Sugar Pumpkin (Cucurbita pepo) – is sometimes called the New England Pie Pumpkin. It is the long time favorite and standard for pies.  No pumpkin grows sweeter. Pumpkins are small, 6 to 8 pounds, round, flattened at the ends, and a good keeper. Skin is deep orange, smooth but plainly ribbed. Flesh is thick, deep yellow, fine grained and has a deliciously sugar flavor.

 

Jarrahdale Pumpkin (Cucurbita maxima) – is a New Zealand heirloom. This pumpkin has a slate blue ribbed exterior and a deep delicious orange interior flesh. The flesh is dry, stringless, and sweet with a complex flavor that will have you hooked after one bite. Pumpkins grow 10 to 14 inches across and weigh an average of 10 pounds.

Cinderella Pumpkin (Cucurbita maxima) – is an heirloom variety from France also known as Rouge vif d’Etampes. The pumpkin is deeply ridged, exceptionally flattened, and weighs 25 to 35 pounds. The pumpkin has thick walls that are sweet, moist, and custard like which are perfect for pies, pumpkin bread, or canning.

 

Casper Pumpkin (Cucurbita maxima) – is a ghostly white pumpkin named after the friendly ghost. They are sure to please at Halloween with 15 pound pumpkins perfect for carving. The flesh is super sweet.  Perfect for pies and baking as well.

Yellow of Paris Pumpkin (Cucurbita pepo) – is also known as Jaune Gros De Paris pumpkin or Big Yellow of Paris. An heirloom Paris Pumpkin that can top 100 pounds! They are popular in Paris because their sweet flesh is used extensively for lovely golden-yellow stock in rich, soul-warming soups. The pumpkins are yellow-orange, slightly ribbed, and somewhat flat in appearance. A good all purpose pumpkin with great storage capabilities.

New England Pie (Cucurbita pepo) – is a dark orange-skinned pumpkin in a range of small sizes, usually weighing 4-6 lb.  Not as sweet as some pupmkins, its flesh is relatively starchy, dry, and stringless.

Autumn Crown (Cucurbita Moschata) – has a buff-colored fruit with the aroma of sweet fruit when cut.  The flesh is bright orange with a very small seed cavity.  It’s skin and flesh are similar to a butternut squash with superior shape and great flavor. 

 

Long Island Cheese (Cucurbita Moschata)- is similar to a wheel of cheese in shape and color.  It has a smooth tan skin with a slender woody stem.  The flesh is deep orange and moderately sweet for baking a pie.

 

Lady Godiva – is a green and gold pumpkin great for pies, soups, or casseroles.  It produces delicious seeds and can be pressed to make a high quality oil.

 

 

La Estrella Calabasa (Squash) - is a tropical pumpkin from the University of Florida.  They are green and tan and have a unique flavor that we look forward to tasting this year.

 

Galeux D’ Eysines (Squash) – is a round, flattened pumpkin.  It has salmon-peach colored skin that is covered in large tan warts.  The French use the sweet orange flesh for soups as well as baking. 

 

Bliss (Cucurbita moschata) – has been said to resemble the skin of a frog in color and appearance.  It is an Asian hybrid with an orange and green exterior.  The flesh is dark yellow and orange.  While good for eating, it is not sweet and should not be used for pies.  It is recommended for savory dishes like curries.

 

Marina Di Chioggia (Cucurbita maxima) – has a blue-green exterior which is blistered and bubbled.  Besides a great fall decoration, it is an Italian seaside specialty delicious for gnocchi and ravioli.

 

 

Geraumon Martinique (Cucurbita Moschata) – is said to be from the Caribbean island of Martinique.  It is a sweet and delicious pumpkin coming in several shapes.  The coloring is always the same on the outside, green and white, and the white eventually turns a pale salmon pink.

 

 

Thai “Kang Kob” (Cucurbita Moschata) – is a sea grean-colored squash from Thailand that will turn chestnut colored when stored through the winter.  The pumpkin is ribbed and warted with sweet, fragrant, richly flavored orange flesh; great for curries, soups, stir-fries and more.

  

Squash Celebration – is a small acorn type squash with cream and gold striping, perfect for eating and decorating.

 

Squash Sweet Lightning – is said to be one of the best tasting squash with with mottled white markings.  It gets its name from how quick it is to prepare it for eating.

 

Baby Bear (Cucurbita Pepo) – is a small orange pumpkin with an easy to grip handle, hulless seeds, and good flesh for pies.

 

American Tondo (Cucurbita Pepo) - is an old Italian variety with protruding thick ribs and green striping.  When harvested young the fruit make great eating like any traditional squash.

 

Feeling apprehensive about cooking with a fresh pumpkin? It was so simple, even Farmer J was successful at it. Click here to learn how and here to get a basic pumpkin pie recipe. Just a warning, cooking with fresh pumpkin is addicting!