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SQUASH

Heirloom Squash Seeds
          Squash is indigenous to North and South America where it has been grown by native people for thousands of years.  Two basic types of squash were created through the millennia, summer thin skinned squash and winter thick skinned squash. Winter squash was introduced to Europe earlier in the exploration of the Americas then summer squash, which was relatively unknown until the late 1700's.
         The summer varieties usually grow in a bush form and are generally eaten when still immature at 8 to 12 inches long. They can be stir fried, sauteed, stuffed, barbequed or enjoyed raw.
            Winter squash generally grow on vines and are left on the plant until mature.  They  have a storage capacity of 3 or more months.  Winter squash are delicious baked, steamed, mashed or made into soup or pies.
        All squash are a rich source of nutrients, notably the antioxidants beta carotene, folic acid, and vitamins C and E.  As well the minerals calcium, magnesium, phosphate, copper, iron and zince are found in good supply.  Research has recently discovered other substances in squash which can prevent activation of viruses and carcinogens in the digestive tract.

Acorn Table Queen
             This heirloom originated with the Arikara tribe in the United States.  It was first offered to the general public in Des Moines, Iowa in 1913.  The small,1 pound acorn squash is dark green with high quality, sweet, orange flesh that is excellent for baking. 
 This winter squash matures in 85 days.
 

Black Beauty Zucchini
         Zucchini type summer squash were developed in Italy in the 1800's. This heirllom is one of the best open pollinated varieties. It has long, cylindrical dark greenish black skinned fruit with white, great tasting flesh.  The plant is very productive and starts bearing fruit early in the season. The squash blossoms are delicious too when picked for stir fries or when stuffed and baked. We enjoy eating it raw.
Summer squash that can be harvested in 50 days.
 
Boston Marrow
                    A  native American original, whose seeds were first passed on by the Iroquois of upper New York state to settlers.  It eventually reached Boston , where by 1831 it had build up a reputation as the finest winter squash or marrow.  It has excellent table quality with thick, flaky flesh thats free from fiber.  The 10 to 15 pound fruit also makes for an attactive fall display with its striking red-orange skin.
Winter squash that matures in 90 days.  
  
Burgess Buttercup
              A heirloom squash that first made an appearance in 1931 in Bloomington, Illinois.  Through the years, it earned a reputaion for being the finest of the small winter squash.  The flattened, dark green turban weighs about 4 pounds and has a distinctive button on the blossom end.  The brilliant orange flesh is super sweet, giving it a very fine eating quality.
Winter squash that matures in 90 days.    
                      
Crookneck
       An American from the 1820's that has clubbed shaped fruit with golden skin.  The flesh has a creamy texture with a nutty, sweet flavour, that can be eaten raw with dips, steamed or grilled.  The fruit from this attractive bush is at its best when harvested at 6 inches.  This is another vegetable that not only can be grown in a large container, but also looks good while doing so.
Summer squash that bear fruit in 55 days.
 

Golden Zucchini
                  This open-pollinated squash was first introduced in Philadelphia by W. Atles Burpes of the famous Burpee Seed Company.  A vivid yellow zucchini with crisp, mild flesh that grows prolifically on bushy plants.  Its compact size makes it ideal for growing in small gardens and in containers. 
Summer squash that matures in just 50 days.
 
Pattison Panahe-Verte et Blanc
             A white, disk-shaped, small squash with scalloped edges, first grown in France 300 years ago.  The fruit has a creamy texture and a nutty flavour.  The fast growing squash is best picked when it is 3 to 4 inches across. to become tender, it needs only a short cooking time.  Try it steamed, stir-fried, or enjoy it stuffed and baked,  It grows in a bush form, thus taking up less space.  
Summer squash that matures in 55 days. 
 
Thelma Sanders Sweet Potato
             A family heirloom from Thelma Sanders in Adair County, Missouri.  It is a wonderful small, cream-coloured sweet potato squash with sweet chesnut flavour.  It is considered a favourite two-serving baking squash that is enormously productive.
Winter squash that matures in 85 days.  
 
Turks Turban
         A distinctive heirloom that has been grown by the French settlers in North America since the late 18th century.  The turban-shaped fruit grows up to 12 inches in diameter. It has beautiful bright orange skin with light and dark olive green streaks.  Its flesh is mild and sweet and it makes a great decorative squash for fall displays.
 Winter squash that matures in 90 days.
 
Waltham Butternut
                 This open pollinated squash has been grown and refined for many decades by a family in Waltham, Massachusetts.  It is a wonderful example of dedication to preserving the genetic characteristics of an important food plant.  The pear shaped 10 inch, tan coloured fruit has deep orange, delicious, nutty flavoured flesh.  The vines are high yielding and the fruit are excellent keepers.
Winter squash that matures in 90 days. 
 
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OKRA- Burgandy
          Okra originated in north Africa and came to the Americas in the 16th century.  Burgandy okra is an attractive plant with red pods, red plant stems , red veined leaves, and beautiful peach coloured flowers.  Okra grows best in fertile soil in a sunny warm location, in a container or garden.  It can reach 4 feet tall with 8  inch pods.  The pods remain tender when cooked and retain their red colour.  Okra is great cut up in soup or cooked whole with onions, tomatoes and spices.
55 days to maturity.