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Connecticut Field Pumpkin Seeds

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Market price: $4.50
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Connecticut Field (110 days)

Introduced prior to 1700

The pumpkin is one of the oldest field pumpkins in existence.  Thought to have been grown by the North American Indians prior to European settlement.  Connecticut Field produces nice yields of 15 to 25 lb. globe shaped deep orange yellow pumpkins.  Flesh is yellow, thick, coarse and stringy. 

Connecticut Field pumpkin must have been the original pumpkin for Halloween in America.  The perfect shape and flat bottom come in hand for making a jack o'lantern.  Connecticut Field Pumpkin also makes an excellent animal feed.  Our chickens love pumpkin and so do the goats. This is an easy way to store nutritious feed through the winter for our critters. 

On a well manured field Connecticut field pumpkin is said to produce between 16-20 tons per acre.

Need help cooking winter squash?  Try this book for only $3.95

1940 Oscar H. Will Pure Seed Book says about Connecticut Field pumpkin...
"A solid, oblong, orange Pumpkin more planted with corn than any other variety and a heavy yielder."


1956 Meyer Seed Co. Catalog says about Connecticut Field pumpkin...
"(120 days) Fruits deep globe shape, dark orange in color; surface smooth, somewhat ribbed.  Thick orange-yellow flesh.  Weight 15 to 20 pounds.  Excellent for canning and stock feeding."

Recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region .  CA, FL, IL, NY, OH, OR, TX

Seed Planting Depth

Seeds per ounce

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

1-1½" 100-120 75-90° 3-10 36" 48" 100 lb. Full

Planting Tips for Heirloom Pumpkins:

Most pumpkins, even the smaller heirloom pumpkins like Small Sugar, need a lot of room to grow.  Plant in hills to allow for the most space once the soil warms to 65-70°.  Plant 3-6 heirloom seeds per hill and later thin them back to the strongest 3 seedlings. 

Pumpkins, especially some of these heirloom pumpkins like the Atlantic Giant, can get really big with a lot of manure.  If you want to grow a giant don't hold back.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

Pumpkin Pie

Ingredients:

2 cups pumpkin (canned or puree)
3 eggs
1 1/4 cups half and half
1 teaspoon pure vanilla extract
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
9 inch pie crust round

Directions:

1. Preheat oven to 350 degrees F.

2. Place pie crust dough round into a 9-inch pie plate. Trim edges to extend about a 1/2-inch over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.

3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.

4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.

5. Place pumpkin in a large bowl.

6. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.

7. Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30-40 minutes until the filling is firm.

8. Cool completely on wire racks and serve with whipped cream.

 

Simple Roast Pumpkin

Note that not all pumpkins are good for roasting, some recommendations are Fairytale, Jarrahdale, Sugar and Pie Pumpkins.

Preheat oven to 350 degrees F. 

Cut pumpkin in half with a large knife.

Scoop out the seeds and the stringy insides.

Cut pumpkin into 4 wedges.

Drizzle with olive oil, salt and pepper.

Roast about 45- 60 minutes or until flesh is easily pierced with a fork.

Let cool and scoop out inside.  This can be stored about 5 days in the fridge or 3 months in the freezer.

 

Roast Pumpkin and Lentil Soup

 

Ingredients

4-5 carrots-diced

½ onion-diced

1 cup lentils

3 cups water

1 small roast pumpkin, pureed (see above)

salt and pepper to taste

 

Directions

  1. To begin, sauté carrots and onion in 2 tbsp olive oil until soft and fragrant. Set aside.
  2. Heat oil in a stock pot or dutch oven. Add lentils and stir to coat.
  3. Add water and cook until the lentils are soft, 10-15 minutes.
  4. Add carrots, onion and pumpkin puree.
  5. Add salt and pepper to taste.
  6. Heat through.

Serve with feta or home-made croutons.

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