Squash - Sweet Dumpling
SKU:
CA$3.25
CA$3.25 - CA$8.05
Approximately 12-15 seeds per gram.
Cucurbita maxima
Lot# SQ34107
Sweet Dumpling are a unique looking squash with their squat compact shape and green & ivory colors. They are a very sweet, golden fleshed squash that average 10 cm (4”) in diameter and each weigh about 250-340 g (½-¾ lb.). The vines are very productive and can grow 30-70 cm (12-28”) high with a trailing vine habit that can reach 1.5-1.8 m (5-6’) long. Use directly from the vine, no curing is required for this squash.
Cucurbita maxima
Lot# SQ34107
Sweet Dumpling are a unique looking squash with their squat compact shape and green & ivory colors. They are a very sweet, golden fleshed squash that average 10 cm (4”) in diameter and each weigh about 250-340 g (½-¾ lb.). The vines are very productive and can grow 30-70 cm (12-28”) high with a trailing vine habit that can reach 1.5-1.8 m (5-6’) long. Use directly from the vine, no curing is required for this squash.
Planting Instructions
Additional Information
Average yield per plant is about 8-10 fruits. Sweet Dumpling Squash will keep for up to about 4 months if stored in a cool dry (but not too dry) place. When stored the cream background sometimes yellows and the green stripes turn orange. Sweet Dumpling Squash is ready to harvest when a finger nail cannot puncture the outside. It can stay on the vine for several weeks even after it is ripe. To harvest, cut squash from the vine but leave a 5 cm (2”) stem on the squash to help preserve moisture. By the time it is harvested there is usually little reason to worry about damaging the vine, as it will soon succumb to elements.Cooked squash can be refrigerated for about four days. Once cooked, it may also be frozen for extended periods.
- Squash seedlings do not really transplant that well, but it can be done if you are careful. Start transplants at least 3-4 weeks before last spring frost. Sow 2 or 3 seeds 12 mm- 2.5 cm (½-1”) deep in pots. When the seedlings are 5-7 cm (2-3”) tall, select the strongest seedling and thin to 1 plant per pot using scissors. Harden off seedlings gradually by cutting back on water and expose them to sunlight daily. Seedlings should have more than 2 to 3 true leaves prior to transplanting outside. Transplant once the soil is warm, up to at least 15-21˚C (60-70˚F). Plant 2-3 transplants per hill. Space hills 1.8-2.4 m (6-8’) apart. If planting in rows space seedlings at 61-91 cm (24-36”) apart. Space rows 1.8-2.4 m (6-8’) apart.
- Direct sow seeds into garden from late May to mid-June. Sow 4 or 6 seeds 12 mm- 2.5 cm (½-1”) deep into hills that are 1.8-2.4 m (6-8’) apart. Thin seedlings down to 3 per hill.
- Soil Conditions: Well worked rich, loose well-drained soil. Ideal pH: 5.5-7.0
- Planting Depth: Sow seeds 12 mm- 2.5 cm (½-1”) deep.
- Germination: 7-10 days.
- Height at Maturity: Plants reach 30-70 cm (12-28”) tall. Vines can easily reach 1.5-1.8 m (5-6’) long
- Days to Maturity: 95-110 days.
- Watering: Sweet Dumpling Squash has a long tap root like many other squash varieties. They are heavy feeders and require about 2.5 cm (1") of water per week. Allow it to completely soak the soil 15-20 cm (6-8”) deep. This will ensure good growth, whether vegetables are grown in single hills or wide rows. The amount of rain that falls during the week will help supplement how much you should water your garden. Soil should remain mildly moist. Do not water shallowly. Avoid getting water on the leaves to help control diseases. Water in the morning if possible to allow leaves to dry if they do get wet. This will help in preventing leaf diseases. Decrease watering later in the season to encourage fruit to mature.
- Sun/Shade: Full Sun
- Spacing after Thinning: Space transplants 3 plants per hill at 1.8-2.4 m (6-8’) apart.
Additional Information
Average yield per plant is about 8-10 fruits. Sweet Dumpling Squash will keep for up to about 4 months if stored in a cool dry (but not too dry) place. When stored the cream background sometimes yellows and the green stripes turn orange. Sweet Dumpling Squash is ready to harvest when a finger nail cannot puncture the outside. It can stay on the vine for several weeks even after it is ripe. To harvest, cut squash from the vine but leave a 5 cm (2”) stem on the squash to help preserve moisture. By the time it is harvested there is usually little reason to worry about damaging the vine, as it will soon succumb to elements.Cooked squash can be refrigerated for about four days. Once cooked, it may also be frozen for extended periods.
