Small Sugar Pumpkins are the piemakers 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)
INSTRUCTIONS
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′)
SUGGESTIONS
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.
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