Organic Sweet Meat Winter Squash - Cucurbita maxima
This squash is considered one of the treasures of the Pacific North West. This rare culinary variety has yet to catch on through out the rest of North America. Sweet Meat is recognized for its blue gray 12 - 20 lb. body, with brilliant yellow-orange interior. The versatile nutty super sweet meat of this winter squash is commonly used for baking, mashing, casseroles, stir-fries and makes incredible “pumpkin” pies!
The dry sweet flavor of this squash is enhanced while in storage and will stay fresh for up to six months! Young sweet meat can replace summer squash in cooked recipes.
The origins of the winter squash began in Central America, traveling from one country to the next. Making its way to North America, it became a staple of the North American Indians as well as evolving in Europe, where it also became a vital winter food stock.
Take a look at our Youtube video on Saving Squash Seeds.
- Sun: Full
- Indoors: 2-3 weeks before last frost
- Direct Sow: Direct after last frost
Seed Count: 25
- Days to Maturity: 90-100
- Plant Size: 8'-16' vine
Plant 4-6 seeds per 3' diameter mound, mounds 4'-5' apart. Thin to two or three strongest plants. Trellis squash to save space. Use mulch at base of plant. Protect ripening squash from damp ground.
If starting indoors, it is key that your new starts be hardened off. This is a process that requires taking them outside during the day, for a period of time, before they are planted. This acclimates your seedlings to the outside world, meaning the elements like the wind and sun. We do it for several weeks to a month as this strengthens their stems and overall plant structure.
- Start for a short period of time initially, then graduate to more time each day
- One week minimum is recommended
- Bring them inside in the early evening and overnight
- Keep an eye on them and constantly water them. Make sure they have not blown over.