An early bush cocozelle that was a 1949 AAS winner. This spiny semi­ open cut leaf plant can set 30 cylindrical slightly tapered fruits. This variety has a thin light-green skin with dark-green stripes and a firm creamy-white flesh, making it perfect for baking.

For well over 100 years, gardeners have been enjoying the super-tender, delectable flavor of this Italian heirloom, and we are delighted to bring the seed to you in certified organic form. An open-pollinated summer squash that may be picked young or allowed to mature to full size, this zucchini is everyone's favorite for rich, satisfying flavor.

Perfect for small-space gardens, this bush-form plant takes off early and begins setting fruit abundantly. Dark green with lighter green stripes, the little zukes look as good as they taste.

This new squash hybrid has a different look that catches the eye. The flesh is smooth with a sweet mild taste. The compact plant produces fruit two weeks earlier than other squash in this class. Bossa Nova is more 

disease and virus resistant than

 many other squash. 

A Korean summer squash hybrid nicknamed avocado squash because of its appearance. A vigorous vine that producing 

oval fruit with thin, glossy, light green skin, and flesh that is similar to zucchini. Harvest as soon as 8 days after flowering. Ripe fruits measure about 4" in diameter, are 5-6" in length, and weigh about 14 oz. 

This Japanese strain open-pollinate variety has spaghetti-like flesh after it is boiled or baked. Harvest when fruit reaches 6"- 8" in diameter. For a low-calorie "pasta" meal, bake or boil, then fork out the yellow flesh and serve with spaghetti sauce.

This squash variety is often referred to as “White Patty Pan”. It is an extremely old squash variety that predates the commercial seed trade, dating back to the early 1700’s. The plant has bush style growth producing pan shaped, scalloped, green fruits that turn white as they ripen. Fruit are typically 6 to 8 inches across.

Summer squash with glossy deep green skin, light yellow flesh, and a wonderful, sweet flavor. Often called avocado squash because of its shape. It has moderate plant vigor, it is easy to grow and has good fruit set due to short internode spacing and a narrow stem. Ripe fruits measure about 4" in diameter and about 6" in length.

This tiny, cute pumpkin weighs just 8 ounces; flat and ribbed. These are a highly popular fall crop. The flesh is good to eat, and the skin is bright orange.

A longtime favorite on Long Island, very popular for pies. Flat, lightly ribbed fruit looks like wheels of cheese, with buff-colored skin. A very good keeper, of excellent quality, 6-10 lbs each; a beautiful heirloom variety.

One of the most beautiful and hardy varieties of Patty Pan squash. Saucer-shaped fruits with scalloped edges and pale-green, fine-textured flesh of good flavor. Harvest when small. 

Italian heirloom favored for flavor. Fruits remain tender even at 18 inches, although best picked at 12 inches. Heavily ribbed fruits are striped with alternating light and dark green shades. Hardy vines grow larger than other summer squash. 

ntroduced in 1893, often called Livingston’s Pie Squash. 

Fruits average 6 pounds. The orange rind is covered in delicate netting; flesh is smooth, sweet, and fiber-free. It's not the best keeper, so enjoy it by Thanksgiving. 

The heirloom pumpkin of the New England settlers and Native Americans, several hundred years old. Hefty orange-gold fruit weighs 15-20 lbs each, have a flattened bottom to keep them from tipping – making them good for carving at Halloween. This is a truly old variety; can be used for pies; the traditional American pumpkin. Noted for dependable yields.

An “Australian Blue” squash directly imported into the United States in 1932 from Arthur Yates and Company of Sydney. Dark blue-green ribbed rind with flesh that is meaty, sugary, brilliant orange, and abundant. Striking gray foliage. Late to mature, long shelf life.

Matures in 110-120 days

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Also known as Bright Red Etampes or Cinderella

Beautiful French pumpkin introduced in the United States by W. Atlee Burpee in 1883; documented by Vilmorin the same year. Very flattened red-orange fruit with wide ribs, weighs up to 20 pounds. Favored by French chefs for rich soup stock.

Matures in 95 days