Long Island Cheese - Winter Squash Seed
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Heirloom Winter Squash - Heirloom,Organically Produced Seed Fresh seed for 2015 season ready now!!
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Long Island Cheese (Cucurbita moschata) 105 Days
Heirloom, Open Pollinated, Introduced in 1807 by Bernard McMahon of Philadelphia
This is a very old heirloom variety of pumpkin, it's name reflects its resemblance to a wheel of cheese when ripe, as they are flat and lightly ribbed. Here in my garden they weight between 5 to 10 lbs. I usually get 3-4 pumpkins per vine.
They have traditionally been used for pies. I love to roast them (cut into chunks, with peelings left on) in the oven with a little bit of garlic and olive oil.
While Long Island Cheese are good keepers, I like to dehydrate mine for use in soups and stews in the winter...makes a very tasty, stick to your ribs, healthy addition!
For short season areas: start your Long Island Cheese 3-4 weeks indoors or in a greenhouse. Transplant only when all danger of frost has passed, in an area which receives full sun (at least 6 hours sun) in well amended, well drained soil. For longer season areas: They can be started indoors and transplanted as above, or sown directly in your garden, in hills (2-3 seeds per hill) with your hills spaced 2 feet apart.
Harvest your LI Cheese when the pumpkins have turned a a creamy orange (see the photo which accompanies this listing), and the pumpkin sounds hollow when thumped with your finger. Scoop out the seed and allow to dry, plant in next year's garden.
One pack contains a minimum of 25 fresh, naturally raised seed, produced for the 2015 growing season
NO pesticides, herbicides or unnatural chemical fertilizers have been used in the production of any product offered in my online store here at LocalHarvest.org
My seeds are harvested and cleaned by hand, and are fresh for the season specified. I never sell old seed. As a result of hand cleaning, there may be some small amount of natural material (chafe) included with your seeds, especially the tiny ones. Just plant it with your seeds!
All seeds & plants are produced using natural methods.
Herbs are harvested by hand and cleaned and dried naturally
Tubers are dug as weather permits, and are generally shipped on Saturdays
All seed and dried herb orders are currently being shipped on Mondays.