Squash
Black Beauty Zucchini
The classic dark-green summer squash that has made modern zucchini of this type popular. Introduced into the U.S. markets in the 1920s, and seed companies started listing it in the 1930s. Delicious fried or baked; best picked young.
Plant description from Baker Creek seeds.
Long White of Palermo Zucchini
The famed treasure of Sicilian cooking! A gourmet traditional heirloom from Palermo, Sicily, that is highly regarded across Italian cuisine. Fruit average 12-15 inches and are a unique sage green color with faint speckles. This buttery textured variety is instrumental in a number of dishes from zucchini parmesan to salads and pastas. We love to create tasty dishes of all kinds, playing on the nutty sweet flavor and tender texture.
Plant description from Baker Creek seeds.
Georgia Candy Roaster
Here is a smaller strain of Candy Roaster from northern Georgia. This type of squash is famous among the people of the Southeast. Pink, banana-shaped fruit has a blue tip and weighs around 10 lbs. Delicious, smooth orange flesh is perfect baked or fried. Hard to find and quite beautiful.
Plant description from Baker Creek seeds.
Zapallito De Tronco
This Argentinian heirloom squash has a creamy, butterly soft flesh and an edible rind. It is also called avocado squash, due to the low moisture content of the flesh, making it creamy in consistency.
Plant description from Baker Creek seeds.
Honey Boat Delicata
One of the sweetest squash varieties in existence. Oblong, Delicata-shaped squash has tan skin with green stripes. Excellent quality and produces early. Developed by Dr. James Baggett, Oregon State University. So delicious and flavorful!
Plant description from Baker Creek seeds.
Boston Marrow
Lovely 15 lb fruit is hubbard-shaped and a brilliant red-orange in color. This variety was first documented back to 1831 by Fearing Burr, the author of Field & Garden Vegetables of America. This variety was first mentioned being grown by Mr. J.M. Ives of Salem, Mass. Mr. Ives had received seeds from a friend in Northampton, Mass, who had obtained his seeds from a friend in Buffalo, NY. This variety came to be grown in the Buffalo area after a tribe of Native Americans traveled through the area and distributed seed. From this historic introduction, Boston Marrow soon became one of the most important commercial squashes for 150 years. As the 21st century approached, nearly every seed company had dropped this unique treasure. In 1881 D.M. Ferry’s catalog said, “Very dry, fine-grained, and for sweetness and excellence, unsurpassed; a very popular variety in the Boston market”. It has rich, orange flesh that won it a place in Slow Foods’ “Ark of Taste” for having superior flavor and taste!
Plant description from Baker Creek seeds.
Sweet Dumpling
Sweet dumpling squash is a small winter squash with a hard, cream-colored and mottled green skin. Its sweet flavor, which pairs well with maple syrup and other sweet glazes, makes it a flavorful treat that is equally suited for sweet and savory preparations.
Lower Salmon River Squash
Lower Salmon River squash is on the short list of heritage Pacific Northwest winter squash varieties. Grown in the Lower Salmon River region of Idaho, possibly for generations, it is uniquely adapted to our bioregion. Deep orange, sweet flesh is flakier and drier than Sweet Meat. Delicious for pies and soup or even served sliced as a side dish with butter. The salmon pink colored skin is very thick with light mottling. Almost woody rind helps the fruit store for up to one year under ideal conditions and discourages nibbling by mice and deer. During squash tasting events held by the Culinary Breeding Network, Lower Salmon River was a big flavor winner: “The texture was on point in each cooking method [raw, steamed, roasted]….will perform well in a variety of processes including a quick and mild pickle, sweet and sour, simple preparations such as roasted, skin on slices or cubed and cooked with hearty herbs and spices. Great squash for home and restaurant alike.” Wow! Original seed sourced from Nicki Maxwell, a friend of The Seed Ambassadors Project who has worked to preserve Pacific Northwest heritage varieties through the Eugene chapter of Slow Food and the Ark of Taste project.
Plant description from Adaptive seeds.