The fruit does tend to have an apple shape, but some of mine came out rounded. None topped 25 lbs., but this may not be a bad thing. As...Read More noted on some catalog sites, the flesh is thick. Cutting through a large specimen should be done carefully. A very strong and sharp knife is a must, but a meat cleaver might be a better option. One squash will give you a lot of meat to work with. I found the cooked meat to be a little more "squashy" in flavor and aroma (along the lines of an acorn squash) than I would have expected from a large squash. This will be the mainstay of my squash/pumpkin pie crop from now on.
A large ( up to 75 lb.) light yellow-orange pumpkin. Tend to have a pointy end making them heart shaped. Supposedly an Amish heirloom dis...Read Morecovered in Maryland. Several vendors list it as C. pepo, but SSE and Baker Creek list it as C. maxima.
The fruit does tend to have an apple shape, but some of mine came out rounded. None topped 25 lbs., but this may not be a bad thing. As...Read More
Given to James Robinson by an Amish gardener in Maryland.
A large ( up to 75 lb.) light yellow-orange pumpkin. Tend to have a pointy end making them heart shaped. Supposedly an Amish heirloom dis...Read More