Connecticut Field Pumpkin
This classic, heirloom pumpkin is delicious for pies and great for carving. It has sprawling vines yielding many fruits and is traditionally grown in corn fields. In 2017, we grew them successfully in the Sehsapsing Corn patch. Fruits weigh from 10-20 lbs and are typically tall with flat ends, though there is some variation in size and shape. This pre-1700 variety has reportedly changed very little from pre-Columbian Native American varieties, and is the mother to the New England Pie pumpkin.
Days to Maturity: 100
Seeds per pack: 32
Planting / harvesting notes
Direct sow in warm soil after the last frost, or seed indoors 2-3 weeks beforehand and transplant. Plant 3 seeds per hill spaced several feet apart, or seed in rows, one plant every 2-3 feet. Vines grow at least 6' if not much longer, so allow them space to sprawl. If grown in corn, you may need to train them so they won't pull it down! Avoid downy mildew by watering only at the base of the plant (not on the leaves!). Harvest when the stem begins to turn brown and woody and the fruit becomes hard, leaving a couple/few inches of stem. Cure in a dry or sunny place for a week, and then store in a cool (45-50 degrees) room for up to 5 months (however, keep an eye on it and use it at earliest sign of softening if not before).
Seed keeping notes
Pumpkins are insect pollinated and require about 1/2 a mile of isolation from other varieties of the same species, which in this case is C. pepo. The seeds will be fully mature on any squash when the stem of the fruit has turned brown and woody, so when you eat your pumpkin, the seeds should also be ready for harvest. Separate the seeds from the flesh, rinse them, and dry them on a screen or paper product away from direct sunlight in a ventilated place. The plumpest and hardest seeds will be most viable.