• Valenciano Pumpkin- Open Pollinated Seed
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Cucurbita maxima

Valenciano Pumpkin- Open Pollinated Seed

Valenciano pumpkins are a variety that can be used ornamentally or eaten.

The fruit is white to blueish grey and flatter in shape, fruit is often 8-10lbs.

The flesh is bright yellow and very dense, perfect for making pies and other delicious recipes.

Days to Maturity 110 Days

Packet Contains 10 seeds

$3.99 CAD
$3.99 CAD
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Growing Pumpkins - Benefits and Instructions

Benefits of Growing Pumpkins

  • Superfood - The edible seeds of pumpkins are full of healthy fats, protein, zinc, iron, magnesium and many more nutrients which make them very beneficial to your health in a variety of ways.
  • Nutritional Profile -One of the most nutrient dense fruits you can eat! Packed with Vitamin A and C, folate, potassium and fibre.
  • Use in: Soups, Stews, Curries, Baked goods
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Growing Instructions

Culture:

Sun Exposure: Choose a full sun location. 
Soil:  A soil pH of 5.5-6.5 is best.  Pumpkins are moderate feeders; prefer a rich loamy soil of good fertility and moisture retention. Mix plenty of organic matter into soil. Pumpkins love lots of nitrogen!
Moisture: Even and sufficient soil moisture is essential.
Planting: Plant after all danger of frost has past and when the soil has warmed to 21 degrees C. Can be started indoors 3-4 weeks ahead of last frost date. Sow 1 seed into jiffy pots, and transplant out after all risk of frost has passed. Plant vining types at the edge of the garden to prevent the plants from overtaking the entire site.
Spacing:   Plant 1 Pumpkin per square foot of growing space using Square Foot Gardening Method.  Or plant in rows 48-72 inches apart.
Sow seeds 1 inch deep, 6 inches apart.  

 

Harvesting:

Harvest before a killing frost or when pumpkins are deep orange in colour. Simply cut from the vine leaving 4-6 inches of stem attached to the fruit. Store in a cool, dry area.

Storage/Preparation:

Clean harvested pumpkins with soapy water to remove soil and kill pathogens on the surface of the fruit. Next, cure pumpkins by setting them in a warm place– 26-29°C and 80 to 85 percent relative humidity—for 10 days to two weeks. Keep Cool and dry, without fruit touching each other. Cured pumpkins will keep for 2 to 3 month

Companions:

Celery, corn, onion, radish.

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