•Long Island Cheese Pumpkin (Cucurbita moschata): A beautiful and tasty heirloom variety, averaging 6-10 lbs, and originating from Long Island, NY. A choice pumpkin for baking — pumpkin pie, pumpkin muffins, pumpkin oatmeal, pumpkin nice cream. You name it. If you prefer more savory dishes, try pumpkin soup or pumpkin pasta! Save the seeds for roasting and eating or for planting the following year! You can also plant these alongside beans and corn to recreate the most well known companion plant trio, known as the “three sisters.”
•Shipping: Shipped in a standard letter via USPS without tracking. Seed packet and envelope are made of 100% recycled paper.
•About Our Farm: While we are not certified organic, we do follow vegan organic (veganic) practices (no pesticides, no chemical fertilizers, and no domesticated animal inputs; just compost and love). All of our seeds are open-pollinated and were grown in Western North Carolina.
•Growing Instructions: Sow outdoors 2-5 weeks after you last frost date in the spring, spacing them 18-30” apart. If your growing season is short, consider starting them indoors 3 weeks prior to this. After sowing, keep the soil moist and they should germinate in 5-10 days. Plants will produce prolific vines all over the ground, making them a great groundcover and weed suppressor for tall plants, like corn. After successful pollination of its flowers, the average yield will be two pumpkins per plant. Harvest pumpkins when the stems dry out and turn brown. Pumpkins will not tolerate freezing temperatures very well, so be sure to complete harvesting before your first frost in the fall. To harvest, cut the stem at least 3-4” from the pumpkin and bring into a sheltered area. Cure them for 5-7 days by leaving them on a sunny field or, if there’s a chance of frost, keeping them in
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