Adaptive Seeds

Winter Squash

Showing all 17 results

  • Pumpkin, Dill's Atlantic Giant (Organic)

    Pumpkin, Dill’s Atlantic Giant (Organic)

    Cucurbita maxima. 105 days.

    Giant pumpkins are super fun to grow if only because you can’t help but smile at such silly fruit. This strain of Dill’s Atlantic Giant comes from the Pacific Giant Vegetable Growers, the club that hosts the Giant Pumpkin Weigh-off in Gervais, Oregon. In 2014, Sarah came in 27th place out of 35 pumpkins with a 416 lb fruit (and met her goal of avoiding the distinction of “biggest loser”). The current world record (2016) is 2,624.6 lbs, besting the previous record by 300 lbs! The Heavy Hitters have lots of tricks up their sleeves, but we grew our giant pumpkins just like we grew the rest of our winter squash – except we spaced 20′ between plants instead of 2 ½’. Giant pumpkins are great because The Great Pumpkin Commonwealth is the largest grassroots plant breeding effort in the world, with thousands of members in dozens of countries all focused on one thing – improving genetics for bigger pumpkins. That’s right, thousands of people think plant breeding for giantism is cool. Here at Adaptive Seeds, at least one of us is in agreement.

  • Pumpkin, Montana Jack (Organic)

    Pumpkin, Montana Jack (Organic)

    Cucurbita pepo. 75 days.

    This jack-o-lantern was orange in mid-August from an early June transplanting! We never would have thought it possible without seeing it with our own eyes. Many jacks are late to mature; this one is so early you can forget planting it until July and probably still have good results. Fruit average 8-10 lbs, and we had a few up to 20 lbs. Good variation in size and shape, with the majority being more round than tall. Average 4 fruit per plant. Bred by the one and only John Navazio to be an early ripening pumpkin for areas with a short growing season, it also has very good flavor for a carving-type pumpkin. This variety is a perfect example of how excellent open pollinated varieties can be when given the proper attention. We don’t need no stinkin’ hybrids!

  • Pie Pumpkin Party

    Pumpkin, Pie Pumpkin Party (Organic)

    Cucurbita pepo. 80-90 days.

    We searched high and low for open pollinated pie pumpkins and were amazed at how few varieties we could get our hands on. After months of scouring the internet and the Seed Savers Exchange, we wound up with 11 varieties, including several heirlooms that came with no description or info beyond the name. We grew them all together, letting them cross freely, and this is the result. We’re hoping to develop a new variety or two out of this mix, but in the meantime are happy to offer the Pie Pumpkin Party. Typical pie pumpkin color and shape, fruit vary in size from 2-7 lbs. Some have slight netting on the skin like Winter Luxury. Each variety passed a taste test before contributing seeds to the mix. There were some definite flavor and texture variations, but all make good pies; Early Sweet Sugar Pie even won the annual Caughlin Pumpkin Pie Contest. Parents include Big Red California Sugar, Hondo Small Sugar Pumpkin, New England Sugar Pie, Paarman Sugar Pumpkin, Winter Luxury, Early Sweet Sugar Pie, and more, along with Cinnamon Girl PMR F1. This is a collaborative breeding project with Keegan Caughlin of Taproot Growers and we’re excited to see where it goes!

    Seed produced by Taproot Growers in Springfield, Oregon.

  • Blue Kuri Squash

    Winter Squash, Blue Kuri (Organic)

    Cucurbita maxima. 90 days.

    Japanese Kabocha type, blue-grey squash with a flattened globe shape. Sweet with the characteristic dry flesh of a Kabocha or Hokkaido. If stored for a few months it will become a little more moist. Great rich flavor, different than Sweet Meat, which is the same species and has a similar color and shape. Smaller fruit (2-3 lbs) are good size for market sales and as a meal for two. They keep very well, much longer than Buttercups and other Kabochas. Our seed was originally sourced from Wim Brus, a seed grower for Bingenheimer Saatgut in Germany. He has spent many years selecting it for quality on his farm in the mountains outside Bologna, Italy.

  • Winter Squash, Butternut Early Remix (Organic)

    Winter Squash, Butternut Early Remix (Organic)

    Cucurbita moschata. 90 days.

    As market growers, we knew that winter squash storability and flavor improve with ripeness, so we were always on the lookout for an early butternut variety that matured well here in Oregon. Some hybrids come close, but most OPs require a longer growing season than we can provide. In 2005, we started growing every early butternut variety we could find, including Nutterbutter, Hunter F1, Butterbush, Early Butternut F1, Butterfly F1, and more. We allowed them to cross freely and have been selecting for early ripening and 2-4 lb fruit with a classic butternut shape, although there is the occasional 6+ lb fruit depending on growing conditions. Because there were so many parents in this genepool, expect some variation, all within a classic butternut theme. Why should every butternut be identical anyway?

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  • Winter Squash, Canada Crookneck (Organic)

    Winter Squash, Canada Crookneck (Organic)

    5 out of 5
    Cucurbita moschata. 90 days.

    Another great butternut-type squash that easily matures seed in our climate! Canada Crookneck is a bottle shaped “neck squash” that the present-day butternut was selected from. Very productive and holds well in storage when properly cured. Average size is 3½ lbs, though we had quite a few reach 6 lbs. Not all necks are curved. Unique shape takes a bit of getting used to but after testing it in the kitchen, we’ve come to prefer it. The bulbous end is easily cut into two perfectly sized bowls that are a fun and delicious way to serve stuffed. Size and shape of the neck make it easy to peel (skin does soften enough once cooked to skip this step), quarter lengthwise, and slice into bite-sized chunks. Said to resist squash vine borers. First offered commercially in 1834 and it’s said to have originated with the Iroquois Nations. Canada Crookneck is included in the Slow Food Ark of Taste.

  • Winter Squash, Candystick Dessert Delicata

    Winter Squash, Candystick Dessert Delicata

    Cucurbita pepo. 90 days.

    We cannot get enough of this squash. We could eat it nearly every day all winter. A large Honey Boat type with extremely thick flesh and delicious rich flavor. Most delicata have a honey sweet flavor or even a maple flavor, Candystick Dessert has a richer date-like flavor that is truly addictive. Fruit is tan skinned with green stripes, which we find much more attractive than the more common yellow-skinned delicata varieties. Produces both short loaf shapes and long boat shapes. The fruit shape variability is desirable in this instance for genetic diversity and contributes to some added vigor. They keep very well and retain their sweetness better than other squash well into storage. Candystick was selected for a small seed cavity – more food per squash – so it is not as good for stuffing as Honey Boat. Bred by Carol Deppe of Corvallis, Oregon and author of Breed Your Own Vegetable Varieties and The Resilient Gardener. She has created the ultimate dessert squash.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

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  • Discus Buttercup Winter Squash

    Winter Squash, Discus Buttercup (Organic)

    Cucurbita maxima. 90 days.

    Early, compact, and vigorous bush-type winter squash that produces a dense and sweet-fleshed fruit with undertones of honey and freshly baked bread. Perfect for folks with limited space, such as in a community garden or urban lot, that want to grow winter squash but don’t want to grow exclusively winter squash. Works well in companion planting situations: it plays nicely with others. Dark green skin turns a bit orange as it after-ripens. Small seed cavity. Bred by Dr. Neil Holland at North Dakota State University.

  • Winter Squash, Doran Round Butternut

    Winter Squash, Doran Round (Organic)

    Cucurbita moschata. 100 days.

    Small round butternut from the Netherlands. Unique compared to other butternut types as it looks more like a buckskin-colored, squat pie pumpkin than a butternut. Very delicious sweet flavor develops more in storage and the flesh is a deep orange color. Some fruits are very round while others have slight ribbing. When properly stored (room temperature and dry) they can keep for over a year. Given to us originally by Lieven David, a plant breeder and seed saver we met during our first Seed Ambassadors trip to Europe in 2007. Days to maturity is fairly late for the PNW at around 100 days, but the 2-4 lb fruit can be picked earlier and cured inside with great results.

  • Winter Squash, Gill's Golden Pippin (Organic)

    Winter Squash, Gill’s Golden Pippin (Organic)

    Cucurbita pepo. 85 days.

    Small, orange, acorn-type fruits are an ideal size for single-serving winter squash. This variety shuns the stereotype of acorn squash being bland. Five times more flavorful than most acorn squash, but about half the size. We think it even beats some delicatas for flavor. We were impressed with the fruit set per plant – sometimes more than 10 fruit, making this variety ideal for those who love winter squash, but don’t love to eat it every day of the week. Some larger fruits are big enough for stuffing. We found Gill’s Golden Pippin was best simply cut in half and served roasted as a side dish (though usually one person would eat two halves). Its bright color and deep lobes are very attractive and makes for good decoration as well. This variety was developed in the mid 20th century by the Gill Brother’s Seed Company of Portland, Oregon.

  • Winter Squash, Little Gem Red Kuri

    Winter Squash, Little Gem Red Kuri (Organic)

    Cucurbita maxima. 80 days.

    Cute, small Red Kuri type fruit are a good size for the kitchen and for market. Plants produce numerous fruit that weigh 3-7 lbs each. Stores well and has dense, finely-textured flesh. This variety is even good raw, sliced in salads or diced as a snack. It is crunchy and sweet like a carrot, but not as watery, and the nuttiness is almost addictive – much like eating carrots and chestnuts. We love its sweet flavor diced and sauteed with some garlic and soy sauce. Good uniformity and bright color. This variety does well even in challenging conditions. We think Little Gem is the perfect size for a kuri squash and its high yield makes it a great choice for market farms.

  • Winter Squash, Lower Salmon River (Organic)
    Out of Stock

    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 and around Idaho’s Lower Salmon River, possibly for generations, it is uniquely adapted to our bioregion. Plants seem to love it here 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 mouse and deer nibbling. Hard rind can be susceptible to cracking if over-watered late in the season – harvest before the fall rains begin. Fruit are generally 3-10 lbs, with an occasional jumbo 15 pounder. Some fruit have a more buttercup shape (more turban like) and others have a more 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 in December 2014 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.

  • Winter Squash, Piacentina

    Winter Squash, Piacentina (Organic)

    Cucurbita maxima. 105 days.

    Incredibly dense, striking grey-blue winter squash ranging 10-20 lbs. Vigorous vines grow to 30 ft. A bit on the late side, the flesh is orange when ripe. Drier flesh is the perfect consistency for adding to baked goods, raviolis, gnocchi, or any recipe that calls for a thick, less watery puree – it especially shines as the base for a wintery wonderful pasta sauce. Rich nutty flavor has a moderate sweetness perfect for everything savory—a nice respite from extremely sweet squash that can be overpowering and inappropriate for many uses. Stores very well, making it a great option later in the hungry winter season. We find it to be a really tasty winter squash, and it’s so beautiful we might even consider growing it just for its ornamental value. Everyone says, “Wow!” when they see it. Originating in the province of Piacenza were they celebrate its prestige with La festa della Zucca, a festival that is competitively replicated all over the region. Our strain appears to be distinctly different from the similar Berrettina squash of the Lombardy region, as it is larger and does not show the large turban bump that the Berrettina predominately sports. Aka, Zucca Beretta Piacentina.

    Seed produced by Avoca in Corvallis, Oregon.


  • Winter Squash, Potimarron

    Winter Squash, Potimarron

    Cucurbita maxima. 85 days.

    A medium sized, 3-4 lb, red kuri type squash. Fruit is pear shaped, with orange-red skin and bright orange flesh. We find the flavor to be excellent and rich. Not as sweet as Blue Kuri, however it is possibly more useful in soups and savory dishes. The flesh is so orange it makes a near “safety orange” pumpkin pie! According to The Seeds of Kokopelli, Potimarron squash is said to have been, “introduced to France from Japan in the 1970s by the master of the macrobiotic food system, Mr. Oshawa.” The name is from the French words for “chestnut pumpkin,” as the flavor is said to be reminiscent of chestnuts. In Japanese, the word kuri can refer to chestnuts or to this squash. Aka, Courge Châtaigne.

    Seed produced by Serah Mead & Gabe Woytek at Oregon Country Farm in Brownsville, Oregon.


  • Sonca Orange Butternut

    Winter Squash, Sonca Orange Butternut (Organic)

    Cucurbita moschata. 100 days.

    Similar in size and shape to the standard butternuts but without the buff colored skin. Instead, Sonca Orange Butternut has orange skin occasionally marbled with green, and exceptionally dark orange flesh. This variety’s beauty is on the inside – it is by far sweeter and smoother than any other butternut we have ever eaten. Our experience is corroborated by Jo’s baby, Cole, who thinks it is utterly delicious, and by a Polish message board, “Sonca fully mature is just the sweetest and most delicious.” (Thanks, Google Translate!) Also good raw. A commercial Hungarian variety, Sonca is short for Soncatök, which translates to ‘ham pumpkin’ in Hungarian. It came to us via Lieven David, who has been growing it for nearly 20 years in Belgium.

  • Sweet Meat – Oregon Homestead

    Winter Squash, Sweet Meat – Oregon Homestead (Organic)

    4 out of 5
    Cucurbita maxima. 100 days.

    Beautiful blue squash on huge, vigorous vines. Three to four fruits per plant weigh 10-20 lbs each and store through May. Selected for vigor, large seeds for good cool soil emergence, a small seed cavity, and premium flavor by Carol Deppe in Corvallis, Oregon. She spent years and produced several tons of squash to reselect for these characteristics. Since the release of Carol’s book, The Resilient Gardener, which highlights this selection of Sweet Meat, this is one of our top-selling varieties. (Thanks, Carol!)

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  • Winter Squash, Theron's Winter Harvest (Organic)
    Out of Stock

    Winter Squash, Theron’s Winter Harvest (Organic)

    Cucurbita maxima. 100 days.

    This is the biggest winter squash we have ever grown, and we are excited to have introduced it commercially for the first time in 2013. Originally bred in the 1940s by Theron Atkinson, father of local farming legend Paul Atkinson of Laughing Stock Farm, possibly from a cross between a banana type squash and a hubbard squash. Paul continues to grow and improve on this family heirloom variety. Fruit are a light pink/salmon color, looking like giant pink sweet meats. Average 35-40 lbs with some up to 50 lbs. Vigorous vines grow to 30′ in all directions and average 3 fruit per plant. Theron bred this squash to be a dual purpose squash—sweet, moist, and delicious with terrific cooking qualities, great for feeding large families or for use in restaurants, AND also large and productive enough to grow for use as livestock fodder. A practitioner of rotational grazing since the 1980’s, Paul feeds his laying hens this squash all winter long to keep their eggs bright orange during the time of year when there is not much forage available. Laughing Stock Farm’s pigs and cows love it, too.