Winter Squash, Lower Salmon River (Organic)

Cucurbita maxima. 90 days.

Lower Salmon River squash is on the short list of heritage Pacific Northwest winter squash varieties. Grown in the Lower Salmon River region of Idaho, possibly for generations, it is uniquely adapted to our bioregion. Plants love it here in western Oregon and are pretty high yielding. Deep orange, sweet flesh is flakier and drier than Sweet Meat. Delicious for pies and soup or even served sliced as a side dish with butter. The salmon pink colored skin is very thick with light mottling. Almost woody rind helps the fruit store for up to one year under ideal conditions and discourages nibbling by mice and deer. Hard rind can be susceptible to cracking if over-watered late in the season, definitely harvest before the fall rains begin. Fruit are generally 3-10 lbs, with an occasional jumbo 15 pounder. Some fruit have a buttercup shape (more turban like) and others have a kabocha shape (less turban like). We select for both in our stock seed, liking both shapes and the slight thematic variability is part of its integrity. During squash tasting events held by the Culinary Breeding Network, Lower Salmon River was a big flavor winner: “The texture was on point in each cooking method [raw, steamed, roasted]….will perform well in a variety of processes including a quick and mild pickle, sweet and sour, simple preparations such as roasted, skin on slices or cubed and cooked with hearty herbs and spices. Great squash for home and restaurant alike.” Wow! Original seed sourced from Nicki Maxwell, a friend of The Seed Ambassadors Project who has worked to preserve Pacific Northwest heritage varieties through the Eugene chapter of Slow Food and the Ark of Taste project.

8 g ≈ 20 seeds

In stock

24 g ≈ 60 seeds

In stock

4 oz

In stock

8 oz

Out of stock

1 lb

Out of stock

Geographical Origin


Sow indoors in 2-4” pots with good potting soil May through mid-June. Transplant into the garden 1-2 weeks after sprouting to 2-3’ centers and 6′ wide rows. May also be direct sown when soil is warm. Young plants are sensitive, we recommend row cover to protect from frost and insects.

Seed Saving

To save seed, scoop out seeds when you eat the fruit. Rinse off and dry. Isolate from other squash of the same species by at least ½ mile.

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  1. Jim Holt

    I recommend Lower Salmon River Winter Squash

    Jim Holt (verified owner)

    Where did you grow this variety? Washington

    I planted several hills of Lower Salmon River on May 11, 2020. Germination was about 50%, the Spring was cool & wet here in Everett, WA.

    The 7 or 8 plants grew vigorously with 2 or 3 vines, 5-to-8 feet long per plant. The garden was not fenced, and deer nibbled one of the immature squash, though the wound healed itself thoroughly. I harvested 2 mature squash on September 18th and 6 more on October 4th. I was intrigued by the claim that these squash could store for up to a year, so I limited my consumption to test this. The squash is good quality, tasty and versatile for the usual culinary uses. I roast halves of the squash, sometimes baking it with maple syrup in the cavities and covered with foil. I eat the roasted squash as a side dish and use the leftovers in squash soup in a base of chicken broth with sautéed onion, adding a little cream and butter to finish it. No complaints on taste or texture – all good. Several squash did begin to spoil in the Spring of 2021 (check the blossom scar for mold as the first indication of spoilage) and I was able to cut out the bad areas and use the squash. But, it is now September 27, 2021 and I have 2 squash remaining in good condition, though one feels lighter weight, so it may be drying out. I will cut open and roast the heavier one soon to check it’s quality (I have a new crop ready to harvest). A squash that stores at room temperature, sitting on the dining room window sills for 12 months, retaining its quality ain’t bad, folks.

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