Cucurbita pepo## HOW TO GROW PUMPKIN Start 1–2 indoors weeks before last frost and transplant after first true leaves appears. Start 2 seeds in 4” pulp pots that can be planted directly in the ground, thin to 1-2 plants. Direct sow after last frost or soil 70˚F, seeds will rot in cool wet soil, 5-6 seeds to a hill. Sow pumpkins to mature in September for fall market. Can transplant end of last frost with row cover. Pinch new blossoms midsummer to encourage larger set fruit size. Hard frost damaged fruit will not store well. Harvest before frost or after 1–2 nights of light frost. Clip stems close to vine. Harvest white pumpkins once foliage starts to die back, and place under cover. Direct sunlight causes skin to turn yellow. Soil pH 5.8-7.0. Hardiness zones 4-11. Annual.Days from maturity calculated from the date of seeding. Average 176-300 seeds per ounce. Average 14.5M seeds per acre. Federal germination standard: 75%. Usual seed life: 6 years. Isolation distance for seed saving: 1/2 mile.Planting Depth 1/2-1”Soil Temp. Germ. 70-85˚FDays to Germ. 3-10Plant Spacing 36”Row Spacing 6’Days To Maturity 90-105Full Sun, Moist Well Drained Styrian Hull-less Seed Count 1 Ounce ≈ 138 seeds##The people of Styria (borders Slovenia in Southeast Austria) used these pumpkins for their seeds for centuries to create a rich oil. These huge, 10-15 lb, orange and green streaked pumpkins are grown for their hull-less green seeds. When pressed, the rich, green oil can be used like olive oil. The dried seeds, also known as “pepitas”, are an incredible snack food. Dry roast them on a skillet with spices, or add them to salads. Harvest the seeds soon after harvesting the pumpkins so that they do not sprout inside. The pumpkins themselves are best used as nourishing and abundant animal feed, as their flesh is watery and not too sweet. Tags: Harvest: Late, Color: orange, Size: Large, Shape: Round, Season: Summer.##Feral Farm##Certified Organic by CCOF##Seed grower since 2015##//cdn.shopify.com/s/files/1/0129/8922/files/Feral-Farm-Photo-small.jpg?3##I started growing seed commercially as an apprentice at the Organic Farm School in the Puget Sound in Washington. I already loved growing vegetables, but taking a plant all the way through its life cycle felt like a special kind of honor, and I quickly saw the value in sustaining organic, important, and rare plant varieties and participating in sustainable food systems in this way. I moved to Oregon in 2015 and have been growing my organic seed farming business over the last four seasons by renting land from existing farms and slowly taking on higher volumes and more varieties. I’m currently growing 1.6 acres of certified organic seed crops and heirloom garlic.
