Our most unique and beautiful squash with dark green skin completely covered in warts (aka “sugar bumps,” as they are caused from excess sugar build-up in the skin). Vigorous plants produce 2-3 massive squash (averaging 10-12lbs) that store deep into the heart of winter, improving in flavor with each passing week. Sweet flesh makes the perfect squash soup or pumpkin pie, however we usually just bake it and eat the wedges with some butter and salt. A widely grown heirloom from the Italian sea village of Chioggia where it is used in signature dishes such as gnocchi zucca and Venetian tortellini. I’d love to take a trip to Venice, where vendors still sell this squash sliced, grilled and salted along the canals. Seed grown by Twisp River Seeds.
Days to Maturity: 100-110
Latin name: Cucurbita maxima
Life cycle for seed saving: Annual
Direct seed in early May or start indoors 3 weeks before
transplant. Optimal soil temperature for germination is
75-85°. Seeding depth:1/2”. Plant spacing: 24-36”.
Row Spacing: 5-6 ft.
All of our seed is Non-GMO and Certified Organic by Washington State Department of Agriculture. We grow the majority of our varieties here at Deep Harvest Farm on Whidbey Island while we purchase the rest from other small, organic Northwest seed growers. Finally, all of our offerings are open-pollinated (OP) so that you too can save and share seed from these plants!