Long Island Cheese Squash.png
Long Island Cheese Squash.png

Winter Squash Seeds, Long Island Cheese

$4.50
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Long Island Cheese (Cucurbita moschata): Named for its provenance (the Northeast) and its doppelganger (a wheel of cheese), this squash would prefer to be known for its wonderful pie-making. 6-10 lb fruits with a fine buff-colored rind and light ribbing. Exceptional flavor.

Germination Rate: 93%

Weight (avg. seeds): 28 g (112)

Grower: 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.

USA Shipping Only | $5 Flat Rate or FREE Shipping on Orders over $45 | Our collective members pack and ship the seeds together. First Ship Date, Feb 15, 2025.

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Long Island Cheese (Cucurbita moschata): Named for its provenance (the Northeast) and its doppelganger (a wheel of cheese), this squash would prefer to be known for its wonderful pie-making. 6-10 lb fruits with a fine buff-colored rind and light ribbing. Exceptional flavor.

Germination Rate: 93%

Weight (avg. seeds): 28 g (112)

Grower: 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.

USA Shipping Only | $5 Flat Rate or FREE Shipping on Orders over $45 | Our collective members pack and ship the seeds together. First Ship Date, Feb 15, 2025.

C. moschata. 6-12 lb. These large tan flattened pumpkins look somewhat like a wheel of cheese. We’ve been growing this variety in the Swannanoa floodplain since 2017 and it matures reliably when others don’t. Easy to manage by direct seeding, light hoeing, and mowing between rows before the vines get going. Very long storage; we’ve kept fruits for 18 months with good quality.

The texture is average, but the flesh is sweet and flavorful enough for the Slow Foods US Ark of Taste. We bake it stuffed with cheese, sausage, herbs and cubed bread. Also great for soup, pies and muffins. Our farm donates hundreds of pounds of this beautiful, no-fuss, workhorse squash every year. We got our original seed from Hudson Valley Seed Co.

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