Winter Squash

3.5” Pots - $4.10 Each / 4 Packs - $4.85 Each

Acorn Squash

(85 Days) Small ribbed squashes for baking, mature fruits best eaten within 3 months of harvest, no sun curing is required, pale yellow flesh.

Buttercup Squash

Medium sized 3-5 lb. rounded fruits. Deep orange flesh, sweet, rich flavor 3-4 fruits per plant.

Delicata Squash

(100 days) Delicata squash grows 7-9” long, light yellow with green longitudinal stripes. 5-7 fruits per plant. Very sweet, excellent for baking, stuffing, steaming or roasting. Ready to eat right after harvesting! So delicate you can even eat the skin.

Luffa Gourd

(125 Days) Long vining plant Immature fruit can be eaten or allowed to mature on the vine to be cured and used as a sponge.

Pie Pumpkin

Pie pumpkins are selected for their dry texture, sugar content and yield. Pumpkins are small and attractive perfect for pies, baking, soups.

Dill’s Atlantic Giant Pumpkin

(120 Days) Huge pink to orange fruits for fall display. 50-100 pounders are commonly grown, impress yourselves, kids and neighbors.

Butternut Squash

Cylindrical, tan-colored fruits with bulbed ends, 4-5 lbs each. Sweet, smooth, orange flesh. 4-5 per plant.

Red Kuri Squash

(92 Days) “A lovely, teardrop shaped mini hubbard with bright orange skin. Red Kuri has smooth textured flesh and a delightfully rich, sweet flavor. Perfect for making pies and side dishes for winter meals. These typically reach 3-4 lbs. each.

Jack O’Lanterns

(115 Days) Standard large Jack, deep orange, defined ribs and good handles.

Spaghetti Squash

(88 Days) Yellow winter squash, with spaghetti like flesh. Skin is ivory changing to pale yellow at maturity, 3-5 lb oblong fruits, 4-5 fruits per plant.

Tromboncino

(60 days summer squash, 90 days winter squash) This unique, long squash can be picked young and used as summer squash or left to ripen on the vine and used as winter squash. Used by Italian chefs in ravioli or gnocchi. Needs trellising