40 Plus Sweet Dumpling Winter Squash Seeds-Non GMO seeds-Open Pollinated

Description: Buy 2 or more packets of mix and match seeds and get a free packet of seeds. Sweet, single-serving size. Small, 4" diameter, teacup-shaped fruits average 3/4-1 lb. It has the ivory color and dark green stripes of a Delicata, but in a round, flat-topped shape and dainty, single-serving size. Very sweet, tender orange flesh. Suitable for stuffing. Medium length vines. Avg. yield: 8-10 fruits/plant. Avg. When you need a smaller alternative to a big winter squash, sweet dumpling squash is the answer. About the size of an extra large apple, this single-serving squash usually weighs under one pound apiece and is shaped like a miniature pumpkin due to the scalloped lobes that form the rind. The skin is often white with mottled yellow, orange, and/or green markings. Inside, the flesh is smooth, tender, and sweet, with a bright orange color. Like all winter squash, it's a great source of vitamins A and C, beta-carotene, and fiber. Pumpkins may attract much attention as an official sign of cooler weather, but they are just one of dozens of seasonal squash varieties in the Cucurbitaceae (gourd) family. “Winter” squashes are uniquely beautiful with ribbed or bumpy skins, irregular shapes, and vibrant colors ranging from yellow to orange to dark green or even multi-toned. Sometimes displayed as seasonal table decorations, they are best appreciated when featured as a star ingredient in a wide range of recipes. Compared to their summertime cousins, winter squashes have a denser texture and flavor with firm flesh that holds up well in hearty soups, stews, casseroles, breads, and desserts. For the quickest enjoyment, the flesh may be scooped and eaten straight from its shell after cooking. Their seeds are also edible and nutritious. The most common varieties found in supermarkets include butternut, delicata, spaghetti, kabocha, hubbard, acorn, sweet dumpling, and sugar pumpkins (these are firmer, sweeter, and less stringy than the larger carving pumpkins).Rich In:Carotenoids: beta carotene (a precursor to vitamin A), lutein, zeaxanthinProteinVitamin CVitamin B6FiberMagnesiumPotassium *Winter Squash and Health Generally, a diet rich in vegetables and fruits can lower blood pressure, reduce risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar which can help keep appetite in check. And while several nutrients in squash like the carotenoids, vitamin C, polysaccharide fibers, and minerals such as potassium and magnesium have been researched individually for their role in health and chronic disease prevention, there is a lack of epidemiological studies or controlled trials looking at specific health benefits of winter squash. Historically, winter squash has been used in some cultures as a medicinal plant to treat diabetes, high blood pressure, cancer, high cholesterol, and inflammation. Diabetes: Squash is a dense, filling food despite being fairly low in calories (45-90 calories per cup cooked, depending on type) with a low glycemic index and load. Butternut squash, for example, has almost half the amount of carbohydrate of asweet potato. Squash also contains polysaccharides, a type of indigestible fiber that can prevent blood sugar from rising after eating, as shown in animal studies. The protein and unsaturated oils from the seeds may also have a moderating effect on blood sugar. Cancer: Certain compounds in squash like beta-carotene and lutein are classified as flavonoids that may help to protect human cells from the damaging effects of oxygen. Flavonoids have been researched extensively for their possible role in affecting or inhibiting cancer cell growth. Heart health: Winter squash is rich in potassium (about 500 mg in 1 cup of cooked butternut or acorn squash), which can help to counteract the deleterious effects ofsodium on blood pressure. Decreased cholesterol was observed when giving pumpkin polysaccharides to healthy and diabetic mice. *Did You Know? Squash seeds make a delicious snack. Wash and dry the seeds with a paper towel. Don’t worry about removing all the stringy material as these will shrivel when roasted. Spread in a single layer on a baking sheet lined with parchment paper and drizzle with oil; mix the oil into the seeds with your hands to coat well. Sprinkle a pinch of salt or any other herbs or seasonings desired (if you prefer sweeter, try cinnamon, pumpkin pie spice, or nutmeg). Roast at 275-300 degrees F for 20-25 minutes or until seeds start to brown. It is preferred to cook seeds at a lower temperature in order to prevent the breakdown of the unsaturated fats. Which squash skins can you eat? All winter squash skin is technically edible but the thinner the skin, the more pleasant the texture is, such as with delicata, acorn, and sweet dumpling. Thicker skins are usually too tough to chew and enjoy, so they might be saved instead to make a vegetable stock. Winter squash is technically classified as a fruit, but for culinary purposes is treated like a vegetable. GROWING INFORMATION SCIENTIFIC NAME:Cucurbita pepo CULTURE:Fertile, well-drained soil with a pH of 5.8–6.8 is best. Plastic mulch and fabric row covers (AG-19 grade) can aide plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower. Poor fruit development may indicate insufficient pollination. TRANSPLANTING:Sow 2-3 seeds per 2" container or plug flat about 3 weeks prior to transplanting. Thin to 1 plant/container or cell with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out according to the spacing recommendations for each variety Handle seedlings carefully; minimal root disturbance is best. DIRECT SEEDING:Sow 2 seeds at the appropriate spacing interval for the variety's vine length, 1/2-1" deep. Thin to 1 plant per spacing interval after seedlings are established. PLANT SPACING:Bush to short-vine habits generally require 6' between-row spacing, while long-vine habits require 12' between-row spacing. In-row spacing depends on fruit size and is generally: small, 18-24"; medium, 24-36"; large, 36-48". DISEASES:Common cucurbit diseases include powdery mildew, downy mildew, bacterial wilt, and phytophthora. Avoid problems with adequate soil drainage, good air flow, insect pest control, and crop rotation. If necessary, check with your local Cooperative Extension Service agent for specific control options. INSECT PESTS:Cucumber beetles, squash bugs, and vine borers are all common pests for cucurbits. Protect young plants with floating row cover. Squash bug eggs found on the undersides of leaves may be crushed by hand. For vine borers, cut out of vines and hill soil over the wound. Keep field borders mowed and remove plant refuse in the fall; spring plow to bury pupae. Pyrethrin sprays may offer some control. HARVEST:Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85°F/27-29°C with good air ventilation. Will be shipped from a greenhouse and florist called "Flower Shop Inc." Situated in Manhasset, New York. In business for 18 years and counting.

Price: 2 USD

Location: Manhasset, New York

End Time: 2024-08-01T15:48:10.000Z

Shipping Cost: 0 USD