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On Jul 30, 2006, pajaritomt from Los Alamos, NM (Zone 5a) wrote:
This is one of my family favorites. I grow more every year and never have enough. I learned that it is better to leave them on the vine until the vine dies, then store a couple weeks more in a cook but frost free area so they will ripen. Deborah Madison says in one of her books that it is the best American squash.
On Dec 8, 2005, aswope from San Antonio, TX wrote:
Harvest before first frost or when ready. Leave 1-2 inches of stem attached.
Excellent for storing, and is great baked, steamed, broiled, mashed and in pies or custards. Store in a cool (45-55 degrees F.), dry place to prevent shrivel, lose weight, and to postpone spoilage as long as possible.
Excellent resistance to vine borers.
Plant late in the Spring when soil is warm and all danger of frost is gone. Cover when a threat of 40 degrees or cooler is present during Spring.
On Aug 21, 2001, dave from Jacksonville, TX (Zone 8a) wrote:
This is a winter squash noted for its longevity in storage, as well as it's unique buttery flavor.
Sow after all threat of frost is passed. Most varieties take 90 days to mature.
Regional...
This plant has been said to grow in the following regions:
Fayetteville, Arkansas Benton, Kentucky Bellaire, Michigan Blue Mountain, Mississippi Clovis, New Mexico Los Alamos, New Mexico Santa Fe, New Mexico Binghamton, New York Vinton, Ohio Selma, Oregon Hatfield, Pennsylvania Lenoir City, Tennessee Katy, Texas San Antonio, Texas Jensen, Utah Harpers Ferry, West Virginia Volga, West Virginia
2 vendors have this plant for sale.
