pumpkin days are here
Cucurbita pepo & Cucurbita maxima
the fruits of summer become the harvest of autumn…some of our favorite heirloom & gourmet varieties we know & grow at wilson’s are inspiration for both your fall doorstep & culinary creations.
sugar pumpkin
an 1800s heirloom, classic for pies & canning, their dark orange color & ribbed rind sets them apart. the flesh is sweet, thick, yellow, and almost stringless for kitchen convenience with a fine grain ideal for cooking.
jarrahdale
an australian heirloom with a dramatic dusty grey to greenish-blue color, this pumpkin is a treasure for fall displays. the real treat is the thick, sweet, golden-orange flesh used to create autumn inspired soups, stews, & desserts.
baby boo
ghostly white beauties known for long & distinct green stems, perfect for holiday tabletops & serving-up soups.
cinderella
vivid in color with a flat & round shape, the cinderella squash is a foundational “stacker” for the fall front porch & the moderately sweet orange flesh is a feature for pies.
jack-be-little
as adorable as the name, these edible palm-size minis make their mark for table settings & small space fall flair
peanut pumpkins
pink-skinned with “warts” that make them all the more interesting, these are delicious, mild & fluffy when baked.
lakota
in the brightest & deepest shade of orange, these pear-shaped pumpkins have tasty crimson flesh that livens up soups & slaws when grated fresh.
one-too-many
creamy in color with delicate orange lacing resembling a bloodshot eye gives this it’s unusual name. more ornamental than culinary, but worth it just for the conversation.
long island cheese
buff colored with a fairly flat shape (for stacking) & ribs that make it resemble a wheel of cheese, this classic pumpkin has a sweet taste and is a good keeper for cooking well into winter.
pumpkins & gourds provide plenty of fall flair while on display and in the kitchen. the biggest decision is which heirloom varieties will you choose?
