Item Tag: 15 LB-Pound

“”GALEUSE D’EYSINES” or “GALEUX D’EYSINES” FRENCH HEIRLOOM WINTER SQUASH” 10-15 LBS EACH & 12-16” ACROSS ORGANICALLY GROWN- FREE SHIPPING SALE! Perfect for decorating – as an unusual center piece – and in baking pumpkin for pies and soups. The flesh is DEEP ORANGE and very sweet moist and smooth – fine grained. The reason it is called winter squash is that it develops a thick skin that allows it to keep for months into the winter (in a cool place). This particular unusual pumpkin has a salmon-orange color and a warty skin. The warts are formed from sugar building on the skin. You can continue to enjoy this extremely sweet nutritious squash from your garden for months after the last harvest. This vine gives you enormous 10-15 pound delicious orange fleshed squash. All winter squash provide complex carbohydrates, fiber, iron, potassium & niacin. The orange flesh is high in beta carotene (vitamin A) & vitamin C. The darker the orange color, the more beta carotene it has. A 4 ounce serving has about 29 – 43 calories. EASY PLANTING DIRECTIONS: Plant seeds 1″ inch deep in the garden in the spring when there is no danger of frost & it is warm in your planting zone. Plant 6-8 seeds in a small hill or mound of soil & space them 3-4′ feet apart. If you started them outdoors, thin the hill to the 3 healthiest plants. *You can start seeds indoors in individual peat pots indoors 2 to 3 weeks before the last frost. Just cover the seeds with 1/2 – 3/4″ inch soil. Transplant them outdoors when there is no chance of frost. GERMINATION: You should begin to see the seeds sprouting in anywhere from 1-2 weeks depending on the weather, soil temperature and amount of sun that they get. Keep the soil moist, but not soggy, since all seeds will rot if they get too much water. Winter squash love rich, well drained soil & lots of SUN!! Water well, but DON’T OVERWATER or use much high nitrogen fertilizer. Maturity: About 105 Days *HARVEST: Before frost when the skin is salmon colored with warts and hard. ** CUT THE STEM** (DON’T SNAP IT OFF) LEAVING AS MUCH STEM AS POSSIBLE ATTACHED so it will store longer in winter. KEEP the harvested winter squash for about a week in a warm, dry spot in the sun to cure & harden the skin it so it will store well into the winter. IDEALLY Store & ripen for 2 weeks at about 75°F, then in a place where the temperature is from 45°- 55 ° F. The flavor reaches its peak in about 1.5-3 months after harvest.