25 Seeds per pack
(a.k.a. Sweet Meat Oregon) (Cucurbita maxima) 85-110 days. A favorite of the Northwest, developed in Oregon, and introduced by the Gill Bros. Seed Company of Portland, Oregon. The vines of the Sweet Meat Squash are very vigorous, and require a good amount of room to grow, crowding out other plants if not given their space. Fruits have a very hard, thick slate-gray skin, with a thick golden-yellow flesh, sweet dry, and fiberless. Fruits grow to about 10-20 lbs., and are very hardy, keeping for many months. They have a delicious buttery flavor that sweetens with age. This squash is excellent baked or in pies. Can be baked, and the leftovers frozen for later use. Because of its tender dry texture, it can be used in place of summer squash in recipes during the winter, when the summer squash are all done with for the year.
Planting Instructions for Sweet Meat Winter Squash Seeds
Sweet Meat Winter Squash is a warm season crop, sensitive to frost and light freezes. Start Heirloom / Open Pollinated Winter Squash indoors 3-4 weeks. before last frost date or direct seed outdoors after danger of frost. Plant Sweet Meat in full sun. To direct seed, plant 6-8 seeds 1″ deep in 1′ diameter hills, thinning to 3 or 4 plants at the set of true leaves. Or plant Winter Squash Seeds in rows 1″ deep, 2′ apart. Keep rows and hills 6′ apart. Germination should occur in 5-10 days at 65-85°F. Keep soil just-damp during germination, or seeds may rot. Harvest when Sweet Meat rind has hardened and finger nail requires pressure to pierce rind. Leave 2-3″ stem on when cutting from plant for longer storage.