Rouge vif is French for “vivid red” and describes the glowing red-orange color of this famous pumpkin. Found in the Paris Market for centuries, it is what the artist who drew Cinderella’s coach used as a model. This Heirloom variety was introduced in the US in 1883. Since then, this slightly flattened, heavily ribbed pumpkin has been popular for fall displays, and its tasty, moderately sweet orange flesh is popular for use in pies. Long vines produce 3-4 beautiful pumpkins, some as large as 15″ across and up to 30 pounds.
Full of flavor and a good source for Potassium and Vitamin C. Delicious in pies, sauces and jams. Harvest stems when they are plump and bright red, and when the leaves are at a mature size. The leaves of rhubarb are NOT Edible and should not be consumed.
If you aren’t a spinach lover, fresh-from-the-garden spinach will change your mind! Use it in salads, make Eggs Florentine or creamed spinach. Cooked or raw, the dark green leaves of spinach are a super source of vitamins, minerals and cancer-fighting compounds.
A somewhat oval-shaped winter squash with a ribbed, dark green skin and orange flesh. Acorn Squash is a favorite fall vegetable that is delicious and easy to prepare. The autumn color of the flesh adds a festive touch when served with my Thanksgiving dinner. Prepare the squash by cutting them in half, removing the seeds and baking until the flesh is soft. Served with butter and brown sugar, it’s a fall feast! Squash vines can reach 5′ across, so leave them plenty of room to spread. Harvest before the first frost. Stores well in a cool, well-ventilated spot.
The green, turban-shaped fruits are striped with gray and have firm, golden-yellow, smooth flesh that’s sweet and delicious, with a buttery flavor. It’s also good roasted, boiled and steamed. Buttercup Winter Squash is a vining squash that bears 3-5 lb. fruits that store well. The fruits are so pretty and weird, you can use them for fall decorations!
This popular winter squash is 8-10″ long with creamy-tan skin and a sweet, nutty flavor. Uniform fruits with heavy yields store well. Use in soups, puree for pies and side dishes, or cube and add to stews. Water well in dry weather and fertilize with liquid or slow-release plant food for best results.
Waltham Butternut squash has delicious, finely textured dark orange flesh. The uniform fruits have smooth, tan skin that is easily peeled with a potato peeler. Excellent keeper if cured properly.
This is a favorite summer squash, bearing many lemon-yellow, 6″ fruit, with slightly bent necks. Harvest all summer long, while skins are soft. Plants are prolific–if you keep them picked, they’ll keep producing.
For something a little different in your garden this year, try this unusual winter squash! 8-10″ oblong fruit turns yellow when ripe. The spaghetti-like strands of flesh scoop right out of the shell after cooking. Holds up well for several months in storage.
Vibrant, colored stalks and leaves make this an interesting accent plant in the vegetable garden, or mix with annuals or perennials to create a new look in your plantings. Colors include pink, cream, yellow, red and white. Can be used as a garnish or for flavoring cooked dishes. Chard is the most tender and best for eating when picked young.
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