|Pumpkins/Winter squash varieties offer so many possibilities. |
1. 'Black Fatsu' 2. 'Musque de Provence' 3. 'Galeaux D'Eysines'
4. 'Tiger' 5. 'Strawberry Crown' 6. 'Jarrahdale' 7. 'Lakota'
8. 'Marina Di Chioggia' 9. 'Cinderella'
Durham Co. Extension Master Gardener
- 'Musque de Provence': This beautiful French variety is becoming more popular. Its gorgeous buff color and flat, deeply ribbed shape make this perfect for displaying for fall. The flavor of this squash is amazing: sweet, complex, and absolutely delicious roasted. These are large squashes, weighing in at fifteen to twenty-five pounds at maturity.
- 'Long Island Cheese': A classic pumpkin of the 19th century. Skin: Pale cheese colored. Ribbing: Light. Flesh: Deep orange. Shape: Medium; averages 10 pounds. Keeps well. Edible: Sweet Varieties include 'Long Island Cheese' 'Shakertown Field'.
- 'Marina di Chioggia': This Italian heirloom variety has stunning greenish gray, bumpy skin and a sweet flavor that only improves in storage. The fruits typically weigh in at around six to twelve pounds.
- 'Kikuza': The somewhat cinnamon-colored rind of this Japanese heirloom variety is definitely unique, as is the flavor. There is a bit of a spicy note to the firm flesh of these small (four to seven pound) squashes. They are excellent baked or roasted.
- 'Queensland Blue': This Australian variety has a deeply ribbed greenish-blue rind. The bright orange flesh is quite dense and very sweet. This is also an excellent keeper.
- 'Strawberry Crown': Gorgeous squash is absolutely perfect for fall decorating. The brown rind of these squashes is accented by just a touch of salmon color at the crown. It is tasty as well; excellent baked or roasted.
- 'Black Futsu': This rare Japanese squash has a black rind that is bumpy and heavily ribbed. The black fruits will eventually turn a chestnut hue in storage. The nutty flavor of this squash is perfect for roasting or even baking.
- 'Galeaux D'Eysines': The pinkish rind is covered with buff colored "warts." Good flavor to make "pumpkin" butter and puree with: sweet, deeply orange.
- Musquee de Provence (see above Heirloom pumpkin list)
- Blue Lakota: An heirloom variety from the Midwest. Color: A mix of blue and green. Ribbing is slight, shape is oblate; top at step comes to a point or cone-shape
- Kabocha: Also known as Japanese Pumpkin, Ebisu, Delica, Hoka, Hokkiado Pumpkin. Popular in Japan; grown in other nations for export to Japan. Skin is tough and green, flesh is yellow, stays firm and retains shape after cooking. Shape is rounded, irregular.
- Kakai: Produced in Japan. Skin: Grey with orange stripes or ribbing. Size: 5 to 8 pounds. Carvability: Good. Edible: Not a first choice for cooking, but Kakai is popular for its blue seeds, which can be roasted.
- Jarrahdale: An Australian heirloom pumpkin that was developed as a cross between the Cinderella and Blue Hubbard. Shape: Flattened but rounded like Cinderella. Skin: Light blue/gray. Ribbed: Deeply. Flesh: Golden yellow. Edible: Some pumpkin experts believe 'Jarrahdales' are the finest pumpkins for making pumpkin pies.
- Marina Di Chioggia (see above Heirloom pumpkin list)
- 'Long Island Cheese': So-called because they resemble a wheel of cheese, the pale yellow-orange cheese pumpkins come in a variety of sizes and are striking displayed at different levels on the porch or porch steps by themselves or with bright orange pumpkins and flower pots filled with fall-blooming flowers like chrysanthemums and calendulas.
- 'Baby Boo': Bright white skin; tends to turn yellow if exposed to direct sunlight. Size: Miniature. Ribbing: Deep. Edible: No. Carvability: Too small
- 'Lumina': Skin: Brilliant white. Texture: Smooth. Flesh: Bright yellow and valued for its flavor; good for baking. Carvability: It can be carved or painted; however, it doesn't last long.
- 'Casper:' Bright white. Shape: More round than squat with only slight ribbing.
- Edible: Good for pies and baking. Carvability: Better to leave alone or paint than carve
- 'White Ghost' (also known as 'Valencia'): Skin: Pure white. Flesh: Bright yellow and thick. Shape: Squat. Edible: Good. Carvability: Challenging.
- 'Fairytale': An old French heirloom variety. Skin:Dark green with orange/peach blush when young. As it ages, the dark green turns to buff orange. Flesh: Bright orange. Shape: With its flatness and deep ribbing, Fairytale bears a striking resemblance to the Cinderella pumpkin. Size: About 15 inches diameter; 6 inches high and 20 to 30 pounds. Carvability: Not good. Edible: A good choice for cooking or baking pumpkin pies.
- 'Baby Boo': See above, Ghostly Whites
- 'Pump Ke Mon': Also known as 'Lil Pump Ke Mon'. Skin: Variable coloration; usually white or yellow with green or yellow stripes and splotches. Keeps well.
- 'Tiger': Skin: Yellow with orange mottling. Ribs: Deep at the top, then fading at the bottom. Shape: Flat with recessed stem. Size: About 5 inches diameter; 3 inches high
- 'Cinderella' ('Rouge', 'Rouge Vif d'Estampes'): Cinderella pumpkins have become increasingly popular in recent years for their shape, bright color and fairytale-enchanting name. To add further intrigue, legend has it that this variety inspired the pumpkin carriage in the story of Cinderella. Shape: flattened, yet rounded -- like that carriage. Ribbed: Deeply. Edible: Semi-sweet and good for pies.Display: Attention-getters because of their bright red-orange skin and whimsical shape.
- 'Lakota': An heirloom variety that hails from the Midwest. Skin: Red with green and black markings that follow light ribbing (lines). Shape: Pear-shaped. Size: Weighs 5 to 7 pounds. Edible: Delicious butternut squash-like flavor.
- 'Red Warty': Skin: Warty, bumpy, pimply red skin. Flesh: Non-stringy. Size: Can grow up to 20 pounds. Edible: Better for cooking and eating than carving a face. Display: Since it resembles a warty Halloween witch or creature, one or more Red Warties are effective displayed unadorned, maybe next to something slightly spooky.