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6–12 lbs. These large, tan, flattened pumpkins look remarkably like wheels of cheese. Little Farm has been growing this variety in the Swannanoa floodplain since 2017, and it matures reliably even when other varieties fail. The plants are easy to manage with direct seeding, light hoeing, and mowing between rows before the vines begin to spread. They offer a very long storage life; fruits have been known to keep for 18 months while maintaining good quality.
While the texture is average, the flesh is sweet and flavorful enough to be included in the Slow Food USA Ark of Taste. Mary recommends baking them stuffed with cheese, sausage, herbs, and cubed bread. They are also excellent for soups, pies, and muffins. Little Farm donates hundreds of pounds of this beautiful, no-fuss, workhorse squash every year. Mary originally sourced her seed from the Hudson Valley Seed Co.
Mary Bulan, Little Farm, Black Mountain, NC
Mary Bulan and her partner, Kiera Bulan, run a small herb, flower, and vegetable farm in Western NC. They have saved their own seed for years, some seed from the Long Island Cheese squash.They have begun growing more Chinese medicinal herbs and would like to produce more seed for that, and Mary also has an interest in saving rice and buckwheat varieties as well as other grains.
