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Non-GMO
Easy to Grow
Heirloom

Connecticut Field Pumpkin

Quick Facts:

  • Heirloom variety predating 1700s
  • Somewhat flattened, orange pumpkins
  • Averages 12-20 pounds
  • Traditionally grown in cornfields
  • Good for eating, decorations, livestock

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We ship to all areas of North America including the United States, its territories and outlying islands, and Canada. International orders may incur an additional charge to cover the handling of customs paperwork. Returns are accepted within 30 days of receipt. Full warranty information can be found here.

Connecticut Field Pumpkin

More about Connecticut Field

Cucurbita pepo

The Connecticut Field Pumpkin is a very old heirloom variety of pumpkin reportedly grown by the Native Americans prior to settlement by Europeans. Plants produce excellent yields of somewhat flattened, bright orange pumpkins averaging 15 to 20 pounds each.  Although typically grown for decorations and carving into Jack-O-Lanterns, Connecticut Field Pumpkin has a thick, sweet flesh that is great for baking, cooking, and frying.  It also makes a great feed for chickens, pigs, and other livestock.

In the old days, growing field pumpkins in cornfields was a common practice, especially in the south.  Often planted at the same time as the corn, the vines were allowed to r... More

Less

Cucurbita pepo

The Connecticut Field Pumpkin is a very old heirloom variety of pumpkin reportedly grown by the Native Americans prior to settlement by Europeans. Plants produce excellent yields of somewhat flattened, bright orange pumpkins averaging 15 to 20 pounds each.  Although typically grown for decorations and carving into Jack-O-Lanterns, Connecticut Field Pumpkin has a thick, sweet flesh that is great for baking, cooking, and frying.  It also makes a great feed for chickens, pigs, and other livestock.

In the old days, growing field pumpkins in cornfields was a common practice, especially in the south.  Often planted at the same time as the corn, the vines were allowed to ramble amongst the towering corn plants, which provided shade during the heat of summer. Come fall, the pumpkins would be harvested and stored in the shuck pen, buried beneath the shucks to prevent them from freezing. 

The field pumpkin gets a mention in the 4th book of the Foxfire series, with the following lighthearted story from Ms. Florence Brooks. "We had an old mule that got scared of a pumpkin vine one time, an' tore down 'bout half a field of corn! We raised some great big'uns, an' we ate'em in pies, and cooked and fried in grease."  No doubt, field pumpkins were an important staple for many generations of Americans.  We're glad this important heirloom remains so well-loved today.  110 days to maturity.  Each packet contains a minimum of 25 seeds.

Cucurbita pepo

The Connecticut Field Pumpkin is a very old heirloom variety of pumpkin reportedly grown by the Native Americans prior to settlement by Europeans. Plants produce excellent yields of somewhat flattened, bright orange pumpkins averaging 15 to 20 pounds each.  Although typically grown for decorations and carving into Jack-O-Lanterns, Connecticut Field Pumpkin has a thick, sweet flesh that is great for baking, cooking, and frying.  It also makes a great feed for ... read more

read less

Cucurbita pepo

The Connecticut Field Pumpkin is a very old heirloom variety of pumpkin reportedly grown by the Native Americans prior to settlement by Europeans. Plants produce excellent yields of somewhat flattened, bright orange pumpkins averaging 15 to 20 pounds each.  Although typically grown for decorations and carving into Jack-O-Lanterns, Connecticut Field Pumpkin has a thick, sweet flesh that is great for baking, cooking, and frying.  It also makes a great feed for chickens, pigs, and other livestock.

In the old days, growing field pumpkins in cornfields was a common practice, especially in the south.  Often planted at the same time as the corn, the vines were allowed to ramble amongst the towering corn plants, which provided shade during the heat of summer. Come fall, the pumpkins would be harvested and stored in the shuck pen, buried beneath the shucks to prevent them from freezing. 

The field pumpkin gets a mention in the 4th book of the Foxfire series, with the following lighthearted story from Ms. Florence Brooks. "We had an old mule that got scared of a pumpkin vine one time, an' tore down 'bout half a field of corn! We raised some great big'uns, an' we ate'em in pies, and cooked and fried in grease."  No doubt, field pumpkins were an important staple for many generations of Americans.  We're glad this important heirloom remains so well-loved today.  110 days to maturity.  Each packet contains a minimum of 25 seeds.

Gardener holding seedlings
person holding seedlings

How to Grow Pumpkins

Pumpkins thrive in well-draining, fertile soil with a pH between 6.0 and 7.0. The ideal soil temperature for planting is between 70-95°F (21-35°C), and a soil temperature of at least 60°F (16°C) is needed for seeds to germinate. Pumpkins requires full sun exposure, which means at least six to eight hours of direct sunlight per day. To maximize fruit set and yield, it's important to provide consistent moisture to the plant throughout the growing season. Fertilizing early on with a balanced fertilizer and at flowering with a fertilizer higher in phosphorus and potassium will produce larger pumpkins.

After danger of frost has passed, sow seeds in hills with 4-5 seeds per hill and hills spaced 6ft in all directions.  Germination will occur in 7-14 days.  Once seeds have germinated thin to 3 seedlings per hill.

Not recommended

Insect Pests

Pumpkins can be affected by several insect pests, including squash bugs and cucumber beetles. To prevent infestations, it's important to rotate crops and remove and destroy all plant residue at the end of season.

Diseases & Other Problems

Pumpkins can be affected by several diseases, including powdery mildew, downy mildew, and bacterial wilt. Other problems that can affect summer squash include blossom end rot, which is caused by calcium deficiency and/or drought, and fruit rot, which is caused by fungal infections. To avoid problems, water deeply but infrequently (once per week), ideally from a drip hose. If watering overhead, water in the morning so that the leaves can dry more quickly. Finally, to ensure proper pollination, grow at least three plants of the same species (see product description to confirm the species of your pumpkins). Male and female flowers of a single vine will often not "nick" with one another.

Pumpkins can be harvested when the fruit is fully mature and the vines have begun to dry down. Cut the pumpkin from the vine, leaving a few inches of stem attached, and avoid twisting or pulling the fruit. After harvesting, pumpkins to be stored for later consumption should be cured by storing it in a warm, dry location for several weeks to help harden the skin and improve flavor. Once cured, pumpkins can be stored in a cool, dry location with good ventilation, such as a basement or pantry. Be sure to check the squash regularly for signs of spoilage and use any damaged or soft fruit immediately. Properly stored, winter squash can keep for several weeks.

CONSIDERATIONS:

Pumpkin, technically a squash, is an outbreeding plant with male and female flowers being borne separately, but on the same plant. Pollination occurs primarily by insects. The different species of squash (C. pepo, C. maxima, C. mixta, C. moshata, C. ficifolia, and C. foetidissima) are generally regarded to be incompatible, although some debate exists about whether hybridization between species can occur. For the average gardener, it is probably safe to produce one variety of each species in a given year, even in close proximity. Multiple varieties of the same species need to be isolated by at least half a mile. Hand-pollination is relatively easy, however care must be taken to utilize as many plants as possible to ensure that inbreeding depression does not occur.

HARVESTING SEED:

To harvest pumpkin seed, wait until the pumpkin reach full maturity. Allowing a post-harvest curing period may help improve germination but is not necessary. Cut open the pumpkin and scoop out the seeds. Seeds may be washed to remove any pump that remains and dried on a paper towel. Alternatively, our preferred method is to put the seeds and pulp in a bucket and add just enough water to submerge the seeds. Place a plate and weight on top to keep the seeds from floating on top of the water. Allow to ferment for 1-2 days. Stir vigorously or mix with a drill fitted with a paint mixer, add water and allow the seeds to sink to the bottom. Pour off water, pulp, and non-viable (floating) seeds. Repeat until water runs clean.

SEED LONGETIVITY:

Pumpkin seeds remain viable for six years when stored under ideal conditions.

Squash plant

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