Long Island Cheese Pumpkin

Long Island Cheese Pumpkin

$4.95

Disponible Ahora!

100%

Non-GMO

Free

Shipping

Service
Guaranteed

Long Island Cheese Pumpkin looks just like a wheel of cheese! Weighing at 6-12 pounds, this charming heirloom variety features smooth, buff-colored ribbed skin and a distinctive flattened shape. This pumpkin has been cultivated in the United States since the 1800s and was a staple in early American kitchens for its excellent storage qualities and rich flavor. Long Island Cheese Pumpkins have sweet, dense, and bright orange flesh, making them perfect for pies, soups, and roasting. Feature these beautiful buckskin pumpkins for your Fall display!

Squash is one of the plants grown in the traditional Native American vegetable growing technique called the Three Sisters. The other two plants in the Three Sisters are beans and corn. Each plant had its role in this companion planting tradition. Corn served as a structure for the vining beans to grow up. Squash served as a ground cover to prevent weeds from growing. Beans provided natural fertilizer for all.

Also Known As: Cheese Pumpkin, Long Island Cheese Squash, Cheese Wheel Pumpkin, Tan Cheese Pumpkin, Wheel Cheese Pumpkin, Long Island Squash, American Cheese Pumpkin, Brown Cinderella Pumpkin, Heirloom Cheese Pumpkin.

We ship in 1 business day. Shipped with USPS First Class Mail.
 

Plant Name:
 Pumpkin, Long Island Cheese
Latin Name:
 Curcubita moschata
Days to Germinate: 7-14
Days to Harvest: 100
Germination Rate: 99%
Test Date: 1/24
Growth Habit: Vining
USDA Zones: 3-9
Lifespan: Annual
Brand: TomorrowSeeds
Sunlight: Full Sun, Partial Shade
GMO: No
Pollination:
 Heirloom, Open-Pollinated
Fungicide-Treated Seeds:*: No
Seeds Packed For**: 2025

*Fungicide-treated seeds protect the seedlings from diseases until they are up and growing. Do not eat treated seeds.
**Seeds are freshly packed for the growing season of the year listed. Seeds are still viable beyond pack date. Store in a cool and dry location such as the refrigerator or basement to best preserve germination rates.


Planting Instructions:

 

Soil Preparation:

Squash grows best in sandy, fertile soils with a pH between 6.0 and 6.5. To prepare soil, remove weeds, large rocks, and litter from the planting area. Leave small weeds and dead grass, they will enrich the soil when turned under. Spade the soil 8-12 inches deep and turn each shovel of soil over completely to cover the plant materials with soil. You may add fertilizer (see "Fertilizing" below) or 2-3 inches of organic material such as compost, leaves, or rotted hay over the planting area at this point. Till to mix this organic material into the top 8-10 inches of soil. For squash, make rows of soil beds 4-6 inches high and at least 3 feet apart. This formation of ridges will help with drainage.
 

Planting:

Since squash does not grow well in cool weather, plant in the spring after all danger of frost has passed and the soil begins to warm. For a good fall crop, plant early so squash will mature before the first killing frost. To plant, make 1 inch deep holes spaced 4 feet apart in raised beds down the rows, then plant 5-6 seeds in each hole. Cover thinly with soil and water after planting. After the seeds come up and plants are 3-4 inches tall, thin to 3 squash plants per hill.


Planting Depth: 1 inch
Within-Row Spacing:
 4 feet
Between-Row Spacing:
 8 feet

 

Care During the Season:

Watering: Water the plants enough to keep them from wilting. If the weather is really dry, squash plants should be watered at least once a week. Sandy soils need to be watered more often than heavy clay soils.

Weeding: Keep squash plants as weed-free as possible. When plowing or hoeing do not dig deeper than 1 inch to prevent from cutting the feeder rooters which may slow the plant's growth.

Fertilizing: You may optionally add scatter 2-3 pounds of a complete fertilizer for each 100 square feet of garden area. Work into the soil and leave the surface smooth. For small gardens, use 2-3 tablespoons of fertilizer for each hill. Scatter the fertilizer evenly over a 2 foot by 2 foot area. work it into the top 2-3 inches of soil. When blooms first appear, you may optionally apply 2 tablespoons of fertilizer around each hill. Do not let fertilizer touch the plants. Water the plants after fertilizing.

Insecticides: Insecticides may be used to protect plants. Bt-based insecticides and sulfur are organic options that can be used for prevention. Sulfur also has fungicidal properties and helps in controlling many diseases. Before using a pesticide, read the label and always follow cautions, warnings and directions.

Diseases: Squash can get many diseases, especially when harvesting begins. Check the plants daily and if spots or mold appear, treat the plant with an approved fungicide. Neem oil, sulfur, and other fungicides may be used. Please always follow label directions.
 

Harvesting:

Harvest pumpkins when they are full sized, the skin is hard, and the bottom of the fruit is lightened in color. A light frost will not damage pumpkins. Harvest by cutting at least 2 inches of stem above the pumpkin. Pumpkins can be stored for several months. Old squash vines can be composted or worked in the soil well before the Spring planting season.

 

Nutrition Facts:
Calories 40
% Daily Value*
Total Fat 0.2 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 5 mg 0%
Potassium 406 mg 11%
Total Carbohydrate 10 g 3%
Dietary fiber 1.7 g 6%
Sugar 2.6 g
Protein 1.1 g 2%
Vitamin A 31% Vitamin C 23%
Calcium 3% Iron 3%
Vitamin D 0% Vitamin B-6 10%
Cobalamin 0% Magnesium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.