Heirloom Pumpkin Seeds
Pumpkins are native to Central and North America, where they have been grown for thousands
of years. While very attractive as autumn and halloween decorations, they can also be enjoyed in soups, stews, bread,
muffins and pies. Pumpkins can be cut up and frozen, or stored whole in a cool, dry area of the house.
Pumpkins are also very nutritious, offering high levels of Vitamin A,
niacin, iron, potassium, protein and fiber. Roasted pumpkin seeds are delicious and they are high in essential fatty acids,
vitamin E, zinc, and calcium. Furthermore, the amino acids in the seeds have shown to reduce the symptoms of prostate
ribbed, salmon coloured, drum-like pumpkin from Australia. It has wall to wall high quality flesh making it ideal excellent
for baking. The fruit weighs 10 pounds and it is a great keeper.
Matures in 90 days.
A fast growing heirloom pumpkin which originated
in Cheyenne, Wyoming back in 1943. It produces high yields of 6 to 8 pound, uniform fruit with fine grained, golden
yellow flesh that is ideal for pies. The plant grows in a compact bush habit which is especially useful
for small gardens.
Matures in only 80 days.
A Japanese heirloom pumpkin, introduced to North America in 1927.
The small 5 pound fruit is ribbed and orange- cinnamon in colour. The flesh is thick, sweet, spicey and tender
making it ideal for baking and roasting.
in 90 days.
As was Lady Godiva in the story, so are the seeds naked in this attractive
Austrian pumpkin. The gorgeous green seeds, which need no hulling, make a great snack when roasted.
The oblong pumpkin is bright yellow with green stripes and makes an attractive fall decoration.
Matures in 95 days.
Rouge Vif d'Etampes
A French heirloom from the early 1800's. This is the famous pumpkin used as a coach in the fairy tale Cinderella.
A large, somewhat flat shape, with a well ribbed surface, and a scarlet skin, make it the classic decorative pumpkin. As well,
the sweet orange flesh makes it good for cooking.
Matures in 110 days.