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Connecticut Field Pumpkin Seeds

cucurbita pepo

3.00 (1 reviews)
  • HOW TO GROW
  • FAST FACTS
  • REVIEWS

HOW TO GROW

Sowing: Gardeners with short growing seasons may want to start their pumpkin seeds indoors a month before the last expected frost. Since pumpkins do not take well to transplanting, peat pots are the best option. Plant two seeds per pot, later clipping off the weaker seedling. Harden the seedlings by exposing them to the weather for several hours at a time during the week before transplanting. About a week after the last frost or when the soil temperature reaches an average of 60 degrees F, plant the seedlings in very rich soil 8-10' apart in rows 10-12' apart. Another option is to plant the seedlings in hills of two, 8-10' apart. To direct sow, plant the seeds a week after frost 1/2" deep, 3-4' apart and thin to 8-10' apart. For companion planting benefits, plant pumpkins along with corn but avoid planting them with potatoes.

Growing: Since pumpkin seedlings do not tolerate frost, provide protective coverings if cold weather threatens. Keep the soil moist at all times, but avoid getting the leaves wet as this can cause diseases such as rot or mildew. When the vines begin to develop, a layer of mulch will help conserve moisture and control weeds; mulch also will keep the pumpkins clean and protect them from too much soil contact. By midsummer, pinch off all the blooms to concentrate the plant's energy on the developing pumpkins.

Harvesting: Pumpkins can be harvested as soon as the stem begins to dry and the skin becomes too hard to pierce with a fingernail. Because cold weather can damage pumpkins, they should be harvested before the first frost. Cut the stem with a sharp knife, leaving a 2-3" length." Do not carry the pumpkin by the stem; if the stem breaks off, use it as soon as possible, since this causes the pumpkin to deteriorate quickly. Cure the pumpkins in the sun or a dry location until the stem shrivels; do not wash pumpkins you intend to store. If kept in a 45-50 degrees F location with moderate humidity, most pumpkins will last for up to 5 months.

Seed Saving: By the time the pumpkin has been cured, the seeds are mature. Cut the pumpkin open, remove the pulp and seeds, and rinse off the pulp. Put the mixture in a bowl of water to remove the remaining pulp; the good seeds will sink. Remove the good seeds and spread them out to dry for 2-3 weeks, stirring them at times to make sure they dry completely. Store the seeds in a cool, dry place for up to 4 years.

FAST FACTS

Latin Name: cucurbita pepo

Type: Open Pollinated, Heirloom, Warm Season

USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 180

Planting Method: Direct Sow

Height: 20 Inches

3.00
Global Rating: 3.00 from 1 reviews
Connecticut Field Pumpkin Seeds 3.0

Review By Marvin's Garden and Orchard

NOT A PIE PUMPKIN

This is a strong and prolific pumpkin. And it is a storied heirloom. BUT...the flesh of this pumpkin is MUCH too moist for desirable pie-making. It does make good decoration and my pigs love to eat it. I would prefer another pumpkin of size for canning pie puree, and hope you will consider the Dickinson pumpkin. Libby cans the Dickinson for a good reason.

Add your review of this product
Size Price Quantity
XL Mylar Packet (~20 Seeds) $2.50 -+
1 Oz Mylar (28.4g) $4.80 -+
1/4 Lb Mylar (113g) $6.00 -+
1 Lb Mylar (454g) $13.20 -+
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DESCRIPTION

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With smooth, light orange rinds and flat bottoms, these big pumpkins are perfect for carving or baking. Ranging from 12-30 pounds, they can get nice and big. These heirloom pumpkins were grown by the first settlers in New England!
The Connecticut Field Pumpkin, dating to the early 1700s, is one of the oldest Native American heirloom pumpkins. Since this variety was originally developed for producing edible seeds, not sweet flesh, field pumpkins make a good choice for carving and decorative use. Their flattened base and uniform shape make them a popular and well known variety at fall markets across the United States.

HOW TO GROW

Sowing: Gardeners with short growing seasons may want to start their pumpkin seeds indoors a month before the last expected frost. Since pumpkins do not take well to transplanting, peat pots are the best option. Plant two seeds per pot, later clipping off the weaker seedling. Harden the seedlings by exposing them to the weather for several hours at a time during the week before transplanting. About a week after the last frost or when the soil temperature reaches an average of 60 degrees F, plant the seedlings in very rich soil 8-10' apart in rows 10-12' apart. Another option is to plant the seedlings in hills of two, 8-10' apart. To direct sow, plant the seeds a week after frost 1/2" deep, 3-4' apart and thin to 8-10' apart. For companion planting benefits, plant pumpkins along with corn but avoid planting them with potatoes.

Growing: Since pumpkin seedlings do not tolerate frost, provide protective coverings if cold weather threatens. Keep the soil moist at all times, but avoid getting the leaves wet as this can cause diseases such as rot or mildew. When the vines begin to develop, a layer of mulch will help conserve moisture and control weeds; mulch also will keep the pumpkins clean and protect them from too much soil contact. By midsummer, pinch off all the blooms to concentrate the plant's energy on the developing pumpkins.

Harvesting: Pumpkins can be harvested as soon as the stem begins to dry and the skin becomes too hard to pierce with a fingernail. Because cold weather can damage pumpkins, they should be harvested before the first frost. Cut the stem with a sharp knife, leaving a 2-3" length." Do not carry the pumpkin by the stem; if the stem breaks off, use it as soon as possible, since this causes the pumpkin to deteriorate quickly. Cure the pumpkins in the sun or a dry location until the stem shrivels; do not wash pumpkins you intend to store. If kept in a 45-50 degrees F location with moderate humidity, most pumpkins will last for up to 5 months.

Seed Saving: By the time the pumpkin has been cured, the seeds are mature. Cut the pumpkin open, remove the pulp and seeds, and rinse off the pulp. Put the mixture in a bowl of water to remove the remaining pulp; the good seeds will sink. Remove the good seeds and spread them out to dry for 2-3 weeks, stirring them at times to make sure they dry completely. Store the seeds in a cool, dry place for up to 4 years.

FAST FACTS

Latin Name: cucurbita pepo

Type: Open Pollinated, Heirloom, Warm Season

USDA Zones: 3, 4, 5, 6, 7, 8, 9, 10, 11, 12

Seeds per Ounce: 180

Planting Method: Direct Sow

Height: 20 Inches

Reviews

3.00
Global Rating: 3.00 from 1 reviews
Connecticut Field Pumpkin Seeds 3.0

Review By Marvin's Garden and Orchard

NOT A PIE PUMPKIN

This is a strong and prolific pumpkin. And it is a storied heirloom. BUT...the flesh of this pumpkin is MUCH too moist for desirable pie-making. It does make good decoration and my pigs love to eat it. I would prefer another pumpkin of size for canning pie puree, and hope you will consider the Dickinson pumpkin. Libby cans the Dickinson for a good reason.

Add your review of this product