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Cucurbita pepo
A unique delicata with attractive toasty brown sugar and green striping that really stands out from the traditional yellow and green varieties. A nuttier more date-like flavor than traditional honey-sweet varieties. It has a smaller seed cavity which means more flesh and density. This variety is sure to please at the farmer’s market or at the homestead table. Bred by Carol Deppe of Fertile Valley Seeds. An OSSI-pledged variety!
The OSSI Pledge – You have the freedom to use these OSSI seeds in any way you choose. In return, you pledge not to restrict others' use of these seeds or their derivatives by patents or other means, and to include this pledge with any transfer of these seeds or their derivatives.
Growing Instructions:
Sow indoors 2 to 3 weeks before setting out after last frost or direct seed after last frost.
Set plants/seeds 24" apart in rows 5 to 6 feet apart.
Amend soil with good compost. We also recommend a fall or spring cover crop of peas or another annual legume to fix nitrogen for the squash plants.
Mulch with leaves, or whatever you have available, to retain moisture and suppress weeds. Make sure soil pH is between 5.8 and 7.0. If plant needs a growing boost, water with nitrogen tea or compost tea a few times. If trace minerals are inadequate, sprinkle a small amount of woodash in each planting hole.
Harvest:
Harvest squash when plants begin to die back and the stems start to get corky. With heavy duty pruning shears, cut squash leaving 2 to 3 inches of stem attached to the squash to protect the flesh and improve storage life. Make sure to cure squash for at least a week or two in a warm (above 75 F), dry place— preferably in full sun. A green house or or warm windowsill will work but you may have to get creative. We have had great success on car dashboards! Eat squash that have imperfections or bruises first, as they do not last as long in storage. Save your best ones for storage! This squash will store well into winter and even early spring if kept in right conditions. After curing, store in a cool, dry place, (not the basement or root cellar) around 50 to 60 degrees F.
