(c. maxima) (90-100 days) This large (7-15 lb.) Australian winter squash has tan-coloured skin and deep orange, dry flesh. Like most Australian squashes, it has a very small seed cavity, which means the flesh is very deep, making it excellent for baking and cooking. A good storing squash, this is hardly seen in gardens now. Shaped somewhat like a giant bell pepper, it is breathtakingly beautiful and prolific, but needs lots of room to roam. Very rare.

C. maxima 1925 (85 – 110 days) A very popular, traditional winter squash, this plant produces 3-4 lb. blocky, dark green fruits. The tender, golden flesh is dense-textured with a rich, buttery flavour. Good storage.

(100 days) 1894 This squash was popular at the turn of the previous century. Also called sweet potato squash, it has a pale yellow skin with green striations and a delicious, dense flesh tasting somewhat like sweet potato. The fruits grow from 5-9” long and are oblong-shaped, storing well. This is absolutely one of my favourite winter squashes for taste!

NEW FOR 2010!! 85 days. Introduced in 1890 by W. Atlee Burpee Seed Co. in the U.S., they were named for the company research farm, Fordhook, in Pennsylvania. Growing to 2 lbs, the golden-coloured fruits are long and deeply-ribbed with firm, dry flesh. Very rare.

C. maxima (90 - 100 days) 1898. Beautiful, large squash whose skin is a vibrant golden-red. Fruits weigh 8 - 12 lbs., and are described in a 1906 catalogue as being of "extra fine quality". A good keeper.

NEW FOR 2010!! C. maxima (95-110 days) 1893. This beautiful heirloom, originally from Guatemala, forms 16-20" long, cylindrical-shaped fruits whose skin is slate grey/blue. Growing to 5-8 lbs, with orange-yellow flesh that is tender, dry & firm, it's a very easy-to-grow squash that also keeps well.

C. moschata (90-100 days) Introduced by the Oriental Seed Co. of San Francisco in 1927, this squash originated in southern China. Its 3-5 lb ribbed fruits are tan-coloured and ribbed, with thick, pale-orange flesh that is incredibly sweet. Kikuza is a prolific producer.

(c. maxima) (105 days) Generally with me, the more unusual a vegetable is the more I like it - especially ones with warts and bumps! So, I'm thrilled to be offering this winter squash - it hails from the port city of Chioggia in Italy and its 5-8 lb. fruits are a grey-green colour and completely covered in warts/bumps - the "Incredible Hulk" of the squash world! It is revered in Italy for baking and cooking, especially gnocci.

(C. moschata) (100-110 days) 1899 This beautiful heirloom from southern France was, until recently, thought to be almost extinct. Large (10-15 lbs) flat wheels that are deeply divided mature to a deep orange colour. The flesh is dense and rich-flavoured, wonderful for pies and roasting. Great keeper.

(85-95 days) (C. maxima) This famous French heirloom squash is very aromatic and has meaty flesh whose taste is a combination of squash and chestnut. Indeed, its name is derived from “potiron” (pumpkin) and “marron” (chestnut). The 3-4 lb fruits are excellent for baking and roasting, and store incredibly well (in fact, they get sweeter and have a higher vitamin content as they age!)

(105-115 days) This Australian heirloom squash, grown since at least 1932, is stunning – the round, flattened fruits have grey-green, warted skin and meaty, rich, orange flesh. Growing to 12 lbs, they are also excellent for winter storage.

NEW FOR 2010!! (80-90 days) This compact bush form of Table Queen acorn squash was developed in 1948 and is wonderful for small spaces. One of the most popular varieties of winter squash, Table Queen is prized for its golden-yellow, dry, sweet flesh. The fruits are small, 1-2 lb., dark green and deeply-ribbed. It's an excellent baking squash and a excellent keeper.

(c. maxima) (125 days) One of the blue squashes from Australia, Triamble is extremely rare and beautiful. Its skin is a light sea-green colour and it is shaped like a three-leaved clover or shamrock, with three distinct lobes. Offered in Australia as early as 1928 and offered in the U.S. for the first time in 1932. It needs a long season to mature, but is an excellent storage squash (they've been known to last up to 2 years!). The flesh is dense, sugary and bright orange with hardly any seed cavity. Wonderful for eating and baking, the fruits weigh about 10 lbs.

C. pepo (70-115 days) 1890’s. Spaghetti squash is one of my favourites – it’s a great substitute for spaghetti with its long strands that can be literally forked out of the shell. Vigorous vines produce cylindrical fruits that are 8-12” long and a cream-colour that turns buff. Stores up to 6 months.

C. moschata (80 – 110 days) This variety, introduced in 1970, is a heavy producer with 9 – 10” long, buff-coloured fruit. An AAS winner, it has excellent flavour, and stores well.