Oregon heirloom with vigorous vines,
producing a large yield of big, round, sweet squash even in cool or difficult conditions.
Medium-dry flesh holds its shape well and is good either on its own or in winter stews and casseroles.
Excellent keeper in any cool dry place like a closet, kitchen floor, or even under the bed! Flavor actually improves with a couple of months of storage.
Compact shape and a small seed cavity so you get a lot of good food. Adds a natural sweetness to tomato dishes, soups, or of course pies.
BOTANICAL NAME: Curcurbita maxima
Transplant seedlings 18" apart after frost is over or direct-sow when soil is warm. Amend soil with ample amounts of compost or decomposed manure. Diatom dust on the stems and surround soil helps against squash bugs (use drip watering or water in one spot only, to leave dust in place). Harvest before heavy frost or when stems are dry. Leave 1" stem. Best flavor after 1 month or more of curing indoors.
GROW BIOINTENSIVE® CULTURAL INFORMATION: W, H/Matures 11-17/Harvest 4+/Yield 50-350/Spacing 12-18"
ADDITIONAL INFORMATION : Easy to grow, tolerates hot weather, stores well
We are currently able to offer Sweet Meat-Oregon Homestead squash, originally bred by Carol Deppe and grown out by our staff member - Jason Mesini. An Oregon heirloom with vigorous vines, producing a big yield of sweet squash, even in cool or difficult conditions. This selection by Carol is from crossed up material that took raising tons of squash to perfect - a serious piece of breeding and a gift from Carol Deppe to home gardeners. (If this inspires you, her book Breed Your Own Vegetable Varieties is still the book for you). Excellent keeper--just store the unbruised fruit in any cool dry place (like a closet or even under the bed!).