A market favourite, and for good reason. These little squashes are sweet and the skins are thin enough to eat – just cut open lengthwise, scoop and bake! They also keep well into winter. A 1891 heirloom making a strong comeback.
+/- 25 Seeds
Certified organic by Ecocert
It’s best to start winter squash inside three weeks before transplanting. Seed two seeds per cell or pot and thin with scissors prior to transplanting. After danger of frost has passed, transplant out two feet apart in rows six feet apart. Handle seedlings as little as possible when transplanting and water thoroughly.