Squash
Summer and winter squash varieties — from quick-maturing zucchini to long-storing heritage types.
5 Varieties Currently Available
$6 per plant · 3 for $15
Golden Zucchini (organic)
A heirloom summer squash with bright yellow skin and creamy-white, tender flesh. A prolific producer on compact bush-type plants, typically ready in 50–55 days. Sweeter and milder in flavor than green zucchini, and versatile for grilling, roasting, or baking while holding its firm texture. Best harvested under 8 inches.
Guatemalan Blue (organic)
A rare winter squash variety producing good yields of large, blue, banana-type fruits averaging 20 inches in length and around 5 pounds each. The yellowish-orange, semi-sweet flesh is excellent in soups and baking, and a favorite for pies.
Honey Boat Delicata
A gold-orange, green-striped delicata with an irresistibly sweet, nutty flavor that stores well. Like all delicata, it can be used straight from harvest without curing. Vines reach up to 6 feet; fruits measure 6"–8" in length, 3" in diameter, and weigh up to a pound. Bred by Dr. James Baggett at Oregon State University and introduced in 1990.
Lower Salmon River
A medium-to-large speckled salmon-pink squash with a fantastic suite of traits: vigorous vines, early maturity, and exceptional keeping quality. The flesh is very dense with low moisture content and a fine texture reminiscent of moschata squashes, with a sweet, fruity flavor. Excellent for soups, roasting, braising, pickling, and oil-cured preparations. Fruits typically run 7–8 pounds, though they can range from 5 to nearly 15.
Waltham Butternut (organic)
An AAS winner in 1970, developed through years of patient selection by Professor Robert Young at the Massachusetts Agricultural Experiment Station. Prized for its straight necks, rich dry yellow-orange flesh, nutty flavor, and high-yielding vines. Fruits weigh 3–6 pounds and are exceptional keepers. One of the most popular baking squashes available.
Available weekends in May · 10am–2pm Saturdays & Sundays · Or by appointment