RARE Organic Heirloom Jarrahdale Pumpkin Seeds
RARE Organic Heirloom Jarrahdale Pumpkin Seeds
RARE Organic Heirloom Jarrahdale Pumpkin Seeds
RARE Organic Heirloom Jarrahdale Pumpkin Seeds
RARE Organic Heirloom Jarrahdale Pumpkin Seeds
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RARE Organic Heirloom Jarrahdale Pumpkin Seeds

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RARE Organic Heirloom Jarrahdale Pumpkin Seeds (5)

Stunning and likely the absolutely most captivating pumpkin you're likely to ever seem, this heirloom pumpkin hails from New Zealand and has truly one of a kind blue-green skin that is just as delicious as it is intriguing and commanding of attention. This is hands down the most beautiful and unique pumpkin you'll definitely want to grow.

Full Description

Lovely and decorative, this pumpkin with stunning blue-green skin comes to us from the town of Jarrahdale in New Zealand. Weighing in the 8-10 lb. range and 10" tall, the flattened, firm-ribbed fruits have mild, slightly sweet, almost fruity, golden-yellow flesh that's highly aromatic, to boot.Medium to large, avg. 12-18 lb., drum-shaped fruit with heavy, rounded ribs and slate-gray skin. Sweet, thick, orange flesh. Long storage. An attractive squash for fall displays and great eating, too. Avg. yield: 2-3 fruits/plant. Cucurbita maxima "Jarrahdale" is a winter pumpkin with an unusual blue-gray colored skin and a heavy ribbed drum shape. This sweet-tasting member of the squash family thrives in U.S. Department of Agriculture plant hardiness zones 2 through 11 as an annual, although collected seeds will propagate new crops the following year. The easy-to-grow Jarrahdale makes flavorful pumpkin pies, attractive centerpieces and dramatic Jack-o-Lanterns.

Jarrahdale Pumpkins
The Jarrahdale pumpkin is native to Australia and a cross between Blue Hubbard and the Cinderella pumpkin. The skin of the Jarrahdale is what makes it so distinctive, with the hard grayish rind contrasted against the thick orange inner flesh. Jarrahdales can grow from 6 to 120 pounds and will need a lot of room due to the plant's vines that extend up to 30 feet long and 18 inches tall. Like other pumpkin species, it's a fast-growing plant and can take over your yard, if not thinned out.

Planting
Plant the Jarrahdale seeds in a rich, well-drained soil two to four weeks after the last frost when soil temperatures are above 65 degrees Fahrenheit. Sow three seeds per mound approximately 1 inch deep, with 3 to 6 feet between mounds. It's generally recommended you sow Jarrahdale seeds outside rather than indoors, but you can start seeds inside and plant the pulp pots directly into the ground.

Cultivation
Jarrahdale pumpkins thrive best in a well-drained loamy soil with a pH range between 6 and 7.5. You can mediate an acidic soil by adding dolomite or lime at least six weeks before sowing seed. Also before planting, plow the soil several inches deep to help the pumpkin's roots take hold, and incorporate compost and a complete fertilizer into the plowed soil.

Harvesting
The typical growing period for Jarrahdale pumpkins is 18 to 20 weeks, but harvest the pumpkins before the first fall frost, after the foliage dries out. Cut the stem with a knife, being careful to leave 3 to 4 inches of stem on the pumpkin, and brush off dirt or debris. Don't allow harvested Jarrahdales to get wet, and cure them in a sunny indoor or protected location at 75 to 80 degrees Fahrenheit for up to two weeks before eating or storing. Jarrahdale pumpkins will store in conditions of 50 to 55 degrees Fahrenheit and 50 to 70 percent relative humidity for up to 90 days.

Pests and Diseases
Jarrahdale pumpkins may show signs of infestations including: bacterial diseases such as bacterial wilt; fungal diseases like mildews and fusarium wilt; viral diseases including the mosaic strains; and may also be threatened by insects such as aphids, cutworms, mites and squash vine borers. White powdery mildew is the most common problem, which you can cont

Chicken and Pumpkin with Dumplings

Ingredients
2 tablespoons olive oil
1 small fryer chicken (2 1/2 to 3 1/2 pounds), cut into 8 pieces
1/4 cup unbleached all-purpose flour
3 shallots, peeled and thinly sliced
1 1-inch piece peeled fresh ginger, thinly sliced

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