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Germ 7-10 days
It’s fall, you’re reading the paper and suddenly your eye is drawn to a picture of this giant orange thing about the size of a pickup truck with a guy half its size standing next to it grinning like a lunatic. “Boy, I’d like to grow me one of those,” you think. Let’s not quibble over whether this is a squash or a pumpkin; if it’s going to take up half your backyard, it can have a name of its own. The point is, it’s big. We sell only the true cultivar developed by Howard Dill of Windsor, Nova Scotia—not someone else’s imitation. 8 seeds


Indoors- Individual biodegradable peat/cowpots 1/2”-1” deep, 3-4 weeks before last frost with soil temperature 70 degrees. Transplant 36” apart after last frost without disturbing the roots

Outdoors- 1/2”-1” deep after last frost, in warm soil at least 70 degrees. Sow a few seeds per space/hill with 24-36” between, providing the furthest spacing for the larger varieties

Harvest- When skin turns color and rinds are hard, leaving a few inches of the stem on for best storage potential.

Tips- Plant in fertile soil amended with compost or well rotted manure and keep well watered. They benefit from growing on black plastic and by using row covers for weed, insect control, and more rapid growth. Fertilize on a regular basis by watering with compost tea. Turn pumpkins carefully to keep a uniform shape.

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