RARE Heirloom Organic Musquee De Provence Pumpkin Seeds (5 seeds) (AKA Fairytale Pumpkins, Cinderella Pumpkin)
Favorite pumpkin of chefs. Musquee de Provence (Cucurbita moschata) was hybridized in southern France where it was often sold by the slice in the marketplaces. It made its way back to North America in 1899 where it is also known as the Fairytale pumpkin. It is similar to the Long Island Cheese pumpkin. Both are flat like a wheel of cheese.
A beautiful heirloom from the south of France with large 20 lb. flattened fruits that are heavily ribbed. Green when immature, they turn a lovely deep brown when fully ripe. The deep orange flesh is a particular favorite of chefs for its fine flavor.This old favorite of France will become your new favorite choice for soups and pies. A gorgeous, 8-20 lb. heirloom pumpkin, also known as 'Fairytale', it will be a conversation piece among your fall harvest display with its rich, terra-cotta color, and heavily lobed and ribbed skin. 'Musquée de Provence' is dense and meaty, with few seeds, mildly sweet, and exceptionally flavorful and smooth. More heat tolerant and more resistant to squash vine borers than other squash. A sure fire way to make the neighbors envy your holiday decor.
Botanical Name: Cucurbita moschata
Days to Maturity: 120 days
Native: Southern United States and Mexico
Hardiness: Frost-sensitive annual
Plant Dimensions: 12' sprawling vines
Variety Information: 8–20 pound, ribbed, flattened green fruit that ripens to a rich terra-cotta color, with deep orange, thick, sweet flesh.
Attributes: Heat Tolerant, Squash Vine Borer Resitant
When to Sow Outside: RECOMMENDED. 2 to 4 weeks after your average last frost date, and when soil temperature is 70°–90°F.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before your average last frost date. Sow in biodegradable pots that can be planted directly in the ground. Transplant after your average last frost date, when weather is warm and settled.
Days to Emerge: 7–14 days
Seed Depth: 1"
Seed Spacing: 2–3 seeds per mound
Row Spacing: 4'–6' apart
Thinning: When several leaves, thin to 1 –2 per mound
Harvesting: Harvest pumpkins before the first fall frost, and when foliage has begun to dry out. Cut stem with a knife, leaving 3"–4" of stem on the pumpkin. Do not hold the pumpkin by the stem; if stem attachment gets broken, or any part of the pumpkin bruises, the pumpkin may rot. Brush off any dirt or leaves. Ideally, cure at 80°-85°F and 80–85% humidity or a warm, sunny spot with good air circulation for 1 to 2 weeks before eating or storage. Do not allow harvested fruit to get wet.