Small Sugar Pumpkins are the piemaker’s favorite. Boasting sweet-flavor and thick, meaty flesh it's no wonder it's a favorite. Matures to 15 to 20 cm (6-8") with orange, fine-textured flesh enclosing a small seed cavity. This versatile variety can be frozen or used as decorative center pieces as well.
4g. (Approx. 25-30 seeds)
Sow a few seeds over a hill 9 to 12 inches tall and 1 foot across. Choose an area with full sun after any chance of frost has passed. Thin to 3 plants per hill when 1 inch tall. When vines are 3 inches high, thin to the strongest plant in each hill. Use a heavy organic mulch to control weeds. After harvest, allow to stand in garden a few days until skin hardens, then store in a cool, dry place.
Planting Depth: 2.5 cm (1")
Planting Spacing: 3 per hill
Row Spacing: 1.5-1.8 m (5-6')
From late summer on, remove any blossoms or new fruit to enhance growth on fruit that is already formed.
Preparation Ideas: Reheat oven to 325 F. Cut pumpkin in half. Using a spoon, scrape out the seeds and fibers. Cut the halves into chunks. Place the in a baking dish with flesh side up. Add enough water to cover the bottom of the baking dish. Cover tightly with aluminum foil. Bake for approximately 1 hour or until flesh is fork tender. Remove from oven and let the pumpkin cool. Remove flesh from peel and either mash like potatoes or puree in a blender. The puree can be used to make fresh pumpkin pie, muffins or cookies in recipes that call for pumpkin puree.
Every detail has been carefully considered to bring you the perfect product.
Small Sugar Pumpkins are the piemaker’s favorite. Boasting sweet-flavor and thick, meaty flesh it's no wonder it's a favorite. Matures to 15 to 20 cm (6-8") with orange, fine-textured flesh enclosing a small seed cavity. This versatile variety can be frozen or used as decorative center pieces as well.
4g. (Approx. 25-30 seeds)
Sow a few seeds over a hill 9 to 12 inches tall and 1 foot across. Choose an area with full sun after any chance of frost has passed. Thin to 3 plants per hill when 1 inch tall. When vines are 3 inches high, thin to the strongest plant in each hill. Use a heavy organic mulch to control weeds. After harvest, allow to stand in garden a few days until skin hardens, then store in a cool, dry place.
Planting Depth: 2.5 cm (1")
Planting Spacing: 3 per hill
Row Spacing: 1.5-1.8 m (5-6')
From late summer on, remove any blossoms or new fruit to enhance growth on fruit that is already formed.
Preparation Ideas: Reheat oven to 325 F. Cut pumpkin in half. Using a spoon, scrape out the seeds and fibers. Cut the halves into chunks. Place the in a baking dish with flesh side up. Add enough water to cover the bottom of the baking dish. Cover tightly with aluminum foil. Bake for approximately 1 hour or until flesh is fork tender. Remove from oven and let the pumpkin cool. Remove flesh from peel and either mash like potatoes or puree in a blender. The puree can be used to make fresh pumpkin pie, muffins or cookies in recipes that call for pumpkin puree.
