•Heirloom
•Non-GMO
•American grown seeds
•Open Pollinated
•USDA Zones 3-12
Description:
This variety produces blocky, dark green fruits that weigh from 3 to 5 pounds. The flesh is deep orange in color and fiberless. Dry and sweet, its taste is much like that of a sweet potato. This open pollinated squash matures in about 100 days. Winter squash such as Buttercup Burgess comes from the Native Americans, developed and cultivated in their gardens long before the arrival of the explorers and settlers. Traditionally, squash was grown alongside beans and corn as part of the “three sisters” group; these three vegetables greatly benefit each others’ growth. This variety of squash has a turban-like cap that is a good indicator of age: When the squash is mature and ready to be harvested, the cap is firm.
Growing Instructions:
Gardeners with short growing seasons may want to start their squash seeds indoors a month before the last expected frost. Since squashes do not take well to transplanting, peat pots are the best option. Plant 2 seeds per pot, later clipping off the weaker seedling. Harden the seedlings by exposing them to weather for several hours a day for a week before transplanting them after the last frost once soil temps average above 60°F. Plant in very rich soil, 8-10 inches apart.
To direct sow, plant the seeds a week or so after the last frost ½” deep, 3-4” apart and thin to 8-10” apart. Avoid planting them with potatoes. Keep moist, but avoid soaking the leaves as this can lead to rot or mildew. When vines develop, adding a layer of much can be very beneficial. By midsummer, pinch off all the blooms to concentrate the plant’s energy on the developing squashes. Seedlings don’t tolerate frost well, so provide protective covering if cold weather threatens.
