Black Futsu: Rare, black Japanese squash, the fruit is flattened, round and has heavy ribbing. Very unique and beautiful. The black fruit will turn a rich chestnut color in storage. Flesh is golden color and has the rich taste of hazelnuts. Fruits are 3-8 pounds each. If steamed, the skin and all can be consumed.

Blue Ballet: A sweet, scaled-down Blue Hubbard. A much smaller and more marketable Blue Hubbard. Smooth-skinned, blue-gray fruits are medium size, av. 4-6 lb., with sweeter, bright orange, fiberless flesh. Stores well.

Butternut (Early): This AAS winner is one of the earliest strains of butternut squash ever developed. Up to 10 days earlier! The tan colored squash are medium size, with fine textured creamy orange flesh and a delicious sweet taste.

Butternut (Waltham): The uniform selection is prized by home gardeners for its rich, dry, yellow-orange flesh and distinctive nutty flavor. The smooth light-tan fruit range from 3-6 pounds and are exceptional keepers for winter pleasure.

Carnival: Multicolor Sweet Dumpling. About 11/2 times the size of Sweet Dumpling, with colorful patches and flecks of dark green, light green, orange, and yellow. Popular specialty market variety for décor. The flesh is drier and not as sweet as Sweet Dumpling. Warmer weather promotes more green tones and less yellow/orange.

Delicata: High sugar content. Fruits are 1-3 lbs. each, 7-9 " long with, skin is rust-white with green stripes. Delicate sweet flavor. This old heirloom variety was introduced in 1894.

Galeux D'Eysines**: Possibly our most beautiful heirloom squash. This flattened, round, 10-12 lb. fruit has gorgeous, salmon/peach-colored skin covered with large warts! The sweet orange flesh is used in France for soups and also can be baked. This is one of the best tasting squash. The flesh is extremely smooth, flavorful and deep orange.

Hooligan F1 Hybrid**: A new development in "Microwaveable Mini Pumpkins".
Attractive brightly colored small (3"diameterby 2"deep) fruits. Simply slice off the top, scoop out the seeds, replace the top and microwave for 4 minutes to enjoy its delicious sweet flavor.

Kabocha (Sunshine): All-America Selections winner with stunning scarlet fruit. Tender flesh is smooth, sweet and bright orange for baking, mashing, and pies. Beautifully colored, deep scarlet fruits are slightly flat-round, avg. 3-5 lbs.

Kakai**: Striped fruits and delicious 'hull-less pumpkin nuts'. Eye-catching, medium-small avg. 5-8 lb., black-striped pumpkins. After displaying the pumpkins, you can scoop out the large, dark green, completely hull-less seed, when roasted are delicious. Kakai is a variety of the Austrian type that yields the valuable green pumpkinseed oil that some European studies show promotes prostate health.

Long Island Cheese: Long Island heirloom. Medium-large flattened, medium-ribbed, suggesting a wheel of cheese. Smooth, tan skin, slender woody stem. Deep orange, moderately sweet flesh for pie. Long storage. A beautiful fall decorative piece.

Long Pie Pumpkin: Introduced to Smoke Tree Farms by our Master Gardener friend, Kathy Morse, this old New England favorite pumpkin is considered by many to make the single best-tasting, smoothest textured pie. We grew them several years ago and, back by popular demand, we want to again share this wonderful pumpkin with our customers. Once known as the Nantucket Pumpkin because it was brought to Nantucket on a whaling ship in 1832, supposedly from the Isle of St. George in the Azores. Resembles an overgrown zucchini in shape, and is ready for harvest as long as there is an orange spot where the fruit touches the ground. Turns a brilliant orange in storage.

Marina Di Chioggia**: The heirloom sea pumpkin of Chioggia, on the coast of Italy.
The large turban-shaped fruit are deep blue-green. It is one of the most beautiful and unique of all squash. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. The fruit weigh about 10 lbs. This variety is grown from pure Italian seed.

Potimarron**: Very popular in French cooking. The fruit are small, teardrop-shaped and have a brilliant red skin with very aromatic flesh that has a chestnut-like flavor. So yummy baked or fried and pretty too.

Red Kuri**: A red-orange Japanese winter squash. Fruit are 5-10 lbs. each and teardrop-shaped. The golden flesh is smooth, dry, sweet and rich; a great keeping variety.

Rouge Vif D'Etampes: More commonly known as the 'Cinderella Pumpkin', this large variety is a gorgeous deep red-orange, flattened, and ribbed. A very Old French Heirloom, this was the most common pumpkin in the Central Market in Paris back in the 1880's. The flesh is tasty in pies or baked. This one can also be picked small like summer squash and fried.

Sweet Dumpling: One of the sweetest, 1 lb. fruit has white skin with green stripes. The sweet, tender, orange flesh makes this variety the favorite of many of our market customers.

Sweet Meat: One of the heirloom treasures of the Northwest, Sweet Meat is still virtually unknown in the rest of the US. This 10-15 lb., slate gray, round squash is renowned for it superb keeping quality and unsurpassed rich, sweet flavor. Many of our area farmers tell us that this is by far their favorite squash! YUM!

Turks Cap or Turban: A beautiful squash striped in red, orange, green and white. A very old variety from France (pre-1820): fine, think orange flesh, and good-sized fruit. Great for fall decorating and eating. Many of our customers stuff and bake it with sausage or vegetables/cheese.

Triamble or Shamrock**: A very rare and unique variety that was imported from Australia in 1932, from seed secured from Arthur Yates and Co. of Sydney. This squash is lobed like a three-leaf clover, making this light-sea-green squash unusual looking. They weigh about 10 lbs. each and have sweet, orange, fine-grained flesh. A fine variety for decoration or the table.

Vegetable Spaghetti Hasta la Pasta F1 Hbd**: A major improvement on the original 'Spaghetti Squash' having a more appealing, deeper orange inner flesh with a sweeter flavor. Cut in half, microwave for 5-7 minutes and the inside comes away just like spaghetti. Excellent used in stir-fries and salads. High in beta-carotene.

Vegetable Spaghetti (Traditional Variety): The 5-8 inch fruit are harvested when they are tan or yellow. Bake or microwave like any other squash and use a fork to flake out the noodley-looking flesh that easily separates into delicious spaghetti-like strands. Kids love it topped with butter and Parmesan cheese. Dieters love it in place of traditional calorie-laden white pasta.