Our Variety

From enduring heirlooms to seasoned cultivars, we're growing several varieties of each crop, each with it's own unique story and history.
Fruit
Melon
Sivan F1 Hybrid Melon

Small round melons with smooth, heavily netted skin. Fruits average 1.5-2 lbs. Charentais melons are known for their deep orange, fine-grained flesh and superior sugary flavor.

Herbs
Basil
Sweet Basil

Out of the more than 60 varieties of basil, sweet basil is the one most commonly used in Italian food. It is the star ingredient of pesto and an ideal flavoring for tomato sauces.

 

Chives
Chives

Chives are the smallest of the onion family and have the mildest flavor. They grow together in clumps, which is why they are always referred to in the plural, and have grass-like stalks with delicate lavendar flowers. Because they are so mild in flavor and have such lovely color, they are a perfect addition to spreads, herb butters and dips, or for a flavoring in vinegars. Even their flowers can be used as a slightly spicy garnish on soups and salads. Like many other herbs, chives are best used fresh, but also works well fozen or dried.

 

 

 

Cilantro/Coriander
Santo Cilantro

Both seed (coriander) and leaves (cilantro) are used in numerous cuisines from around the world. Often associated with Mexican dishes, this strong scented herb grows out with flat, toothed leaves for chopping into salsas and other preparations. The seeds are reputed to help reduce stress.

Dill
Dill Bouquet

Beyond just a seasoning for pickles, dill has been used for its culinary and medicinal properties for centuries. Its history is illustrated by mentions in the Bible and ancient Egyptian writings, as well as records of Greek and Roman cultures favoring it as a sign of wealth. Dill has wispy, fern-like leaves that are soft and sweet. Its seeds, having their own unique taste, are also prized for their seasoning abilities. They are similar in taste to caraway, with an aromatic flavor that is sweet and citrusy, but also slightly bitter. Amazing in fish dishes and cool cucumber dips!

 

 

Oregano
Greek Oregano

Found growing wild on the mountainsides of Greece and throughout the Mediterranean, Oregano was the herb of choice for centuries in that region. It did not make it's way to the U.S., however, until the soldiers who served in Italy came home from WWII with a taste for it. This aromatic herb, whose name literally means "joy of the mountains" in Greek, is amazing when added to tomato, egg and cheese based dishes. Paired with basil, it is the definition of what so many think of as Italian cuisine. As well as being rich in flavor, research has also shown it to be beneficial as an aid to digestion and an anti fungal. You can add it to your recipes fresh or cut the stems and hang them in bundles. Once dried, the leaves can be easily stripped off for future use.

 

Parsley
Flat Leaf Italian Parsley

Classic flat leaf variety for use either fresh or dried as a garnish or seasoning. Flat and glossy leaves are toothed on the edges. Stems hold leaves upright for easy bunching. A very nutritious and tasty addition to meat or vegetable dishes, soups or even salads.

Rosemary
Rosemary

Throughout history, Rosemary has been known as the herb of remembrance. It's silvery needle like foliage and delicate flowers were first found in the Mediterranean region where it received its name, meaning "dew of the sea". From the coastline, it would make its way on to Greek students heads during exams and amongst mourners at funerals. Brides also would give their grooms a ribboned bouquet the morning of their wedding to remind the groom to be faithful. This strongly fragrant herb at some point made it's way to the table and now figures prominently in Italian, Mediterranean and French cuisines. It is extremely high in iron, calcium, and Vitamin B6 and scientists are now finding that its association with remembrance may be more than a myth!

Sage
Common Sage

This classic culinary herb has green blue leaves that are used to flavor meats, cheeses and soups, among other things. It stands up very well to long cooking times, so it is a natural in stews and braised dishes. Also great for laying down on the grill to flavor meat with it's smoke. Can be left to dry in a cool, airy place for longer storage, but you can't beat the flavor when used fresh!

 

 

Savory
Summer Savory

An heirloom variety known to be the most subtle and delicate of all the savories, both in taste and in character. Slender, light green leaves grow on reddish, square stems. The artful aroma of summer savory is a well-composed duet of both thyme and mint and is most commonly used to flavor beans or in place of rosemary.

Thyme
German Thyme

Delicate & silvery, thyme is one of the oldest cultivated herbs and belongs to that core group of spices that every cook must have in their pantry. A source of Vitamin K & Iron, it has found it's way around the world from the time of the ancient Egyptians until the present into all the major cuisines we know today. With it's strong aromatic flavor, it is an excellent choice for flavoring meats, soups and stews, and has a particular affinity to lamb, tomatoes & eggs. It is also a welcome flavor in salads, sauces, breads and vegetables, and even jellies and desserts!

 

 

Vegetables
Asian Greens
Shanghai Green Baby Pac Choy

Green choy with great shape and uniformity. Dark green leaves are spoon shaped with wide, light-green midribs. Shanghai forms densely packed, vase-like heads averaging 5-6” tall. Plants can be spaced closely for ‘baby’ choy, which is in demand with top Asian chefs for its tenderness and mild flavor.

Beet
Kestrel F1 Hybrid Beet

High sugars and great flavor! Farmers are saying this is one the best varieties they've tasted in over 20 years! An excellent choice for baby beets as well as main season production.

Broccoli
De Cicco Broccoli

De Cicco Broccoli is an Italian heirloom that was introduced into the United States in 1890. It's known for being an all purpose variety with long tender stalks and mild flavor. The entire plant is full of vitamins and can be used in it's entirety in the home cook's kitchen. Young leaves can be cooked like collard greens, the stalks can be grated into a slaw or added to a soup and the heads can be steamed or broiled according to your favorite recipe's directions. Wonderful fresh, it's also an excellent choice for freezing as it holds very well through the process.

 

Waltham Broccoli

Waltham is a standard for open-pollinated broccoli with a good size main dome and lots of side shoots that keep coming during it's growing season. At maturity it produces 5-6” dark blue-green heads with medium to large beads and long stalks, a feature hard to find with modern hybrids.

Brussels Sprouts
Nautic F1 Hybrid Brussels Sprouts

A unique species of the cabbage family, this biennial produces numerous tiny cabbage head formations. Each sprout is tightly wrapped averaging 1” in diameter.Sweetest after a frost, brussels sprouts are highly nutritious and can be eaten cooked or raw.

 


Cabbage
Famosa Savoy Cabbage

This mild flavored cabbage is as good to eat as it is beautiful to behold. Packed with folic acid and beta-carotene, it can be used in any recipe calling for cabbage.

Farao F1 Hybrid

A sweet and tender cabbage with thin and juicy leaves. Perfect for your favorite stir fry or eggrolls!

Red Express Cabbage

High in Vitamin C, folate and antioxidant, this early season cabbage is very flavorl and just the right size for those wanting smaller portions.

Carrot
Dragon Carrot

This sweet, almost spicey carrot has a beautiful reddish-purple exterior that provides an amazing contrast with the yellowish-orange interior when peeled or sliced. Rich in antioxidants and vitamins, it contains the same amount of lycophene as tomatoes! Wonderful eaten fresh and raw, perfect for juicing and beautiful shredded in a summer salad or in any dish calling for carrots. 

Napoli Carrot

Considered a "candy" or "sugar" carrot and rated by many as one of the best tasting! This carrot comes in extra early and has amazing crispness!

Paris Market Carrot

Small and very sweet, these carrots are a favorite among chefs and home cooks alike!

Cauliflower
Goodman Cauliflower

Goodman produces very well-protected heads with deep curds and tender florets. Ivory domes are well rounded and average 10” across.

Celeriac
Mars Celeriac

With an outer skin resembling the cratered surface of Mars, rooted celery has a dense, smooth interior and distinct celery flavor. Its excellent storage ability makes celeriac a popular vegetable at winter markets. Delicious mashed, as a roasted vegetable, in soups, or raw in salads. Mild, crisp celery flavor adds depth and character to ordinary dishes.

Celery
Celery Tango
Referred to as "ribs", sleek celery stalks are refreshingly crisp and crunchy. Medium to light green, celery's fresh edible leaves can be used like an herb. Tango is similar to Conquistador, but the flavor is better and the stalks are more tender and less fibrous. The plant is also a few inches taller.
Cucumber
Boothby Blonde

This heirloom was maintained for five generations by the Boothby family of Livermore, Maine. These unique cukes are stubby, plump, and oval with a yellow-creamy skin and small black spines. We love its sweet, delicate flavor and oddly endearing appearance. It was recently recognized by the Slow Food “Ark of Taste” as a historic variety in need of preservation and we are so pleased to be bringing it to you this season.

Green Finger Cucumber

 Thin skinned, exceptional flavor, with a small seed cavity.Green fingers are similar to European slicers but shorter, averaging 8-10”.

Eggplant
Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Rosa Bianca Eggplant

A lovely Sicilian variety with light pink-lavender fruits streaked with colors of creamy white and violet. Mild, creamy taste with no bitterness and very low number of seeds. It is considered highly in the world of gourmet cooking.

 

 

Green Beans
Bronco Bean

This variety is a dark green snap bean. They are glossy and round, averaging 5.5” long with straight slender pods. An excellent choice for canning.

 

 

Dragon Tongue Beans

An heirloom variety also known as Dragon's Tongue. It has unique purple streaked pods that are 6-8” long and flat, like a Romano bean. Commonly eaten fresh as a snap bean with superb flavor and crispness – it was a clear winner in High Mowing Seed's 2008 taste tests. Streaks fade when cooked. Can also be shelled when beans fill pods for tender, creamy shell beans, or used as a dry bean.

Kentucky Wonder Pole Beans

Introduced in Kentucky before 1864, this heirloom is a brown-seeded strain that produces large, silvery-green, fleshy pods with a distinctive flavor. This classic variety has proved its excellence for productivity, consistency, and flavor. Gives rise to 7-10” stringless, solid, meaty pods that vary from oval to flat and have a distinctive flavor all their own.

Greens: Arugula
Arugula's leaves taste peppery. They may be oak-leaf shaped or straight. The edible white flowers make an attractive garnish and also add flavor.
Kale
Lacinato Kale

Lacinato is a dark green heirloom kale from Tuscany. Sometimes called "dinosaur kale," Italians call it, "cavolo lacinato", or curly kale. This unique variety has the darkest blue-green color of any kale and is sweet and delicious! It's so hardy it can be harvested under a foot of snow.

Red Russian Kale

Red Russian Kale has been around since 1885! No wonder! It is sweet, tender and mild! A favorite because of its excellent flavor and attractive green-red frilly leaves. Tender, sweet leaves are highly nutritious. Tasty steamed, stir-fried or in salads.

Leek
Bandit Leeks

This sturdy winter harvest leek originally comes from Holland and has dark blue-green leaves that are distinctive in the winter garden. Bandit leeks are sweet and mild, wonderful in soups on a cold winter's day! You can also chop and fry these sweet leeks like onions all winter long.

 

King Richard Leeks

These leeks are a very early variety with a pleasant mild flavor. They have extra long, slim stems which are very simple to clean and are ideal for slicing.

Lettuce
Emerald Oak Lettuce

Bred for flavor, Emerald Oak has a crisp, buttery-heart with sweet flavor! This unique cultivar forms a beautiful, compact rosette of oak-shaped leaves with sweet, succulent midribs. Its leaf texture is between the standard oak leaf (crispy) and a butterhead (soft, buttery). With it's beautiful dark green spinach color and leaves that are just the right size for a plate or sandwich, it will make any dish you use it in vibrant and delicious!

Gourmet Lettuce Mix

A solid blend for your salad mix without the spice of our mesculin mix. Its base includes favorites such as Black Seeded Simpson, Parris Island, Rouge d’Hiver, Red and Green Salad Bowl, and Lolla Rossa.

Jericho Lettuce

A summer romaine that produces a head with a creamy texture and sweet flavor all season long.It has lime-green leaves that form large, slightly loose, uniform heads. It is a hands-down winner of Highmowing's taste trials every year.

Nevada Lettuce

Nevada is a large, loose, leafy lettuce that produces heads of glossy, thick green leaves with beautiful ruffles. It has a satisfying combination of crunchy texture and buttery smoothness with a nice nutty flavor.

 

Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Salad Bowl Lettuce

Bright green color with soft oakleaf edges and tender texture. Most commonly used for baby leaf production, favored for its shape, color and rapid growth rate. Full size habit is loose and open. Very attractive and always tender and sweet. AAS winner in 1952, and has remained a favorite for many years.

Sylvesta Lettuce

A butter-type lettuce with delicate, medium-green outer leaves surrounding a large, tightly packed blanched heart.

Tin Tin Lettuce

Tin Tin has a distinctive buff green color with a savoyed texture that is crisp and sweet, even after frost and snow due to its superior breeding of the non-bitter gene. Hearts are tender, solid and larger than average lettuces.

Mesclun Mix
Mesculun Mix

A blend of lettuce and mustard greens. The diversity of this mix will give you a medley of flavor and color.

Okra
Clemson Okra

Clemson is best known for its lack of spines, which can be irritating to the skin, and for its beautiful emerald pods. Blossoms are also edible and can be handled like squash blossoms and stuffed with your favorite cheesy filling

Onion
Ambition F1 Hybrid Shallot

A Dutch shallot with incredible storage life. It is very similar to the traditional French shallot with a pink hue and a teardrop shape. Bulbs are 2-3" long with warm reddish brown skin and white flesh. Its high sugars are great for caramelized onions.

Evergreen Hardy Bunching

A hardy non-bulbing scallion-like bunching onion.

Mini Purplette Onion

Mini Purplette Onion

Mustang F1 Hybrid Onion

A yellow storage onion that produces round, uniform bulbs with great storage capacity.

Parade Onion

A bunching onion that has such nice straight little stalks they look like little soldiers all in a row. Parade has dark green leaves with a nice mild flavor.

Red Baron Onion

Red Baron has a deep red outer skin and beautiful inner rings of royal purple that hold color into the center of the onion. It is large and round in shape with good storage capacity. When grown for bunching onions the upper leaves remain a rich green while the lower shaft has deep purple outer leaves. It is typicaly harvested at 12-15” tall just before the bulb begins to swell. Shafts are tender and sweet.

Walla Walla Onion

This open pollinated yellow onion is the pride of the Northwest and the sweetest of all the long-day varieties. A retired French soldier introduced the seed to Washington State in the late 1800s from Corsica.

Pepper: Bell or Sweet
California Wonder Pepper

Large, blocky, thick-walled stuffing pepper introduced by Burpee’s in 1928. Upright, everbearing habit keeps fruit high on 24-30” plants. Forms glossy, six oz. green fruit that turns red quickly under a range of conditions.

Corno di Toro-Horn of the Bull

Very sweet pepper with thin skin and thick walls. Brilliant red when ripe and ideal for frying or grilling.

Jupiter Peppers

Jumbo peppers have thick walls, four lobes and measure 4-5” long. Peppers turn from vivid green to bright red when ripe. Suitable for stuffing and freezing.

Pepper: Hot
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
Jalapeño
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Potato
All Blue Potato

Available 2011  A stunning potato with deep blue skin and blue flesh. Once a novelty but now a mainstay. Has a soft, moist texture excellent for steaming and au gratin potatoes. Prepare with All Red and a white variety for a genuine red, white, and blue potato salad!

Dark Red Norland
Dark Red Norland has dark red skin and white flesh. Norland has long been the standard early red, delicious for those first tubers of the year. Excellent for boiling and good for baking.
Russian Banana Fingerling

Available 2011

From the Baltic Region of Europe/Asia, this heirloom is a superstar of the fingerlings! Yellow skinned, finger-sized tubers set the standard for fingerling flavor. Yellow flesh is fine-grained and suitable for boiling, roasting and baking. Tubers are crescent shaped with tapered ends. First grown by early Russian settlers. Stores very well.

Pumpkin
Cinderella Pumpkin

This French heirloom is both beautiful and delicious and a favorite variety in France for soups. Weighing bewteen 15-20 lbs, it has deeply ridged, flattened fruits with a vivid red hue on the outside and a deep orange colored flesh inside. It's sweet and thick with a moist, custard like texture. After harvesting the flesh for your favorite soup, adorn your Fall table with the remaining shell as a beautiful soup tureen.

 

Long Island Cheese Pumpkin

Hailed as the baker's choice, this heirloom variety has a shape that calls to mind a wheel of cheese. It has buff colored skin, like the hue of a butternut squash and deep orange flesh that is both sweet and smoothe. It has soared in popularity in recent years not only because of renewed interest in heirlooms, but especially because its flesh is stringless, making it possible to bake pies that are as smooth as New York style cheescakes.

 

Radish
Cherry Belle Radish

An 1949 All-American Winner selection, Cherry Belle produces bright scarlet red fruits that are round or globe shaped. The flesh inside is white, and the taste is crisp and mild.


French Breakfast Radish

An elongated red-skinned spring radish with a white splash at the root end. It has a crisp texture and a mild to delicately sweet flavor.

 

Snow Peas
Oregon Sugar Pod II Snow Pea

These snow peas mature to about 4 inches and are as versatile to use in dishes as snap peas. The thin, stringless pods are sweet and crispy eaten fresh, thrown into a garden salad or cooked in your favorite stir-fry. They are also an excellent candidate for freezing with no loss of color or flavor throughout the entire process.

 

 

Spinach
Renegade F1 Hybrid Spinach

An excellent all season spinach with smooth, round leaves. It is rich in iron, as well as vitamins A and C, thiamin, potassium and folic acid.


Sugar Snap Peas
Sugar Ann Snap Peas

A taste of spring! These petite and flavorful snap peas are wonderful to eat fresh or to freeze.

Sugar Daddy Snap Peas

Sweet, crispy, and stringless, these dark green pods are great for eating fresh or freezing. All of the flavor you expect from a sweet snap with little of the labor!

Summer Squash
Dark Green Zucchini

An early vigorous bush zucchini with straight, smooth, 6-8" dark-green mottled fruits. Zucchinis are an excellent source of vitamin C. Dark green zucchini also have some beta carotene and all types provide small quantities of minerals. Skin colours range from almost black, dark green, pale green, pale green with grey, and yellow. The darker the squash, the more the nutrients.

Ronde de Nice Squash

An heirloom zucchini from the south of France that is a favorite at French farmer's markets. It's round in shape with a delicate green color and a whisper of white speckling. Saute with a pinch of savory or stuff with your favorite filling. 

 

 

Success Straightneck Yellow Squash

Delicious, 4 to 7 inch smooth, yellow straight neck fruit.

Yellow Crookneck Squash
Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.
Sweet Corn
Lucious Sweet Corn

Luscious is a bi-color corn with buttery-sweet flavor and melt-in-your-mouth tenderness. Ears average 8” and are blocky in shape, with 16-18 rows of kernels.

Swiss Chard
Rainbow Mix Swiss Chard

This variety of Swiss Card has a mix of red, pink, white, yellow, orange and striped colors with thin stems and savoyed leaves. Lovely to look at, this gem of a vegetable is a beautiful addition to a salad or a fritata while at the same time, it is one of the heaviest hitters in the vegetables kingdom with it's amazing nutritional qualities. That is precisely why it has made its way on to Dr Oz's "Anti-Cancer Diet". It's bright colors point to its vast phytochemical, plant pigment and nutritional content which encompass significant amounts of antioxidant, Vitamin C and E, carotenes and minerals, particularly iron, calcium, selenium, zinc, potassium, magnesium and manganese. You can prepare the leaves much the same way you would prepare spinach and it's stalks like asparagus, with the added benefit of knowing your doing something lovely for your tastebuds and your health!

Tomatillo
Toma Verde Tomatillo

Despite their looks, tomatillos are not green tomatoes. They have a distant relation to the tomato but are actually more closely related to a North American fruit known as cape gooseberries. One taste will confirm the fact. They have a citrusy, tart and tangy flavor all their own that has been a key ingredient in Latin cooking for ages. Tomatillos made their way from Mexico and Guatamala into the American palate in the 1970's when Mexican cooking gained popularity. They are an excellent choice for Latin style sauces as they hold up very well to strong spices and chiles and are rich in potassium, vitamin C, vitamin K and niacin.

 

Tomato
Brandywine Tomato

This big and beautiful heirloom is the variety that was first to bring recognition to the heirloom label. This classic is known for its perfect balance of sugars and flavor. It has dark pinkish-red flesh that is smooth and juicy, so make sure to have a napkin handy! Fruits are very large, weighing 1 lb or more.

Cherokee Purple

Medium-large, flattened globe fruits. Color is dusky pink with dark shoulders. Multilocular interior ranges from purple to brown to green.

Matt's Wild Cherry Tomatoes

These little cherry tomatoes were first introduced to the public through Johnny Seed's catalog, but they have their roots in Mexico. They were brought to the U.S. by Teresa Arellanos de Mena, a friend of former Univ. of Maine AG faculty members Drs. Laura Merrick and Matt Liebman. Teresa brought seeds to Maine from her family's home state of Hidalgo in Eastern Mexico, a region noted for its domestication of tomatoes, and where these grow wild. Matt gave Johnny Seeds the seeds, hence their name. Matt's Wild Cherry produce clusters of  5/8- 3/4", deep red, round fruits that have a tender, smooth texture, and loads of sweet, full flavor. High sugar content (11º Brix).

 

 
Roma Tomatoes

Heavy yielding plum tomatoes. They are picture-perfect, thick-walled fruit with deep red color and mild flavor. Fruits average 4-6 oz. Determinate.

Rose de Berne

This heirloom variety has a dark, rose-pink hue along with a well-loved heirloom flavor that is not too tart, nor too sweet. Consistently a taste test winner, its round fruits are 4-8 oz with meaty flesh perfect for slicing. Rose de Berne is soft-skinned, but not overly fragile and holds up well against cracking.

Sweetie Cherry Tomato

The name says it all: super-sweet red cherry tomato with high sugar content that just begs to be eaten right off the vine. Sweetie sets masses of 1-1 1/2” round cherries on long clusters that keep coming all summer long. They have a firm texture similar to grape tomatoes. Ideal for eating fresh or canning, in salads or relishes.

Turnip
Golden Globe Turnip

A specialty turnip with beautiful golden color and delicate flavor. Our strain of Golden Globe is more tapered than globe shaped and has more of a carrot texture on the exterior skin. The quality and tenderness is best when harvested at 3”.

Winter Squash
Burgess Buttercup Squash

When it comes to flavor, looks can be incredibly deceiving, as is the case for burgess buttercup. Although not the typical beauty prize winner, it is argueably the best tasting and most well liked of all the winter squashes. Our family certainly loves it! We served it for the first time hidden in a vegetable lasagna and found the flavor to be such a pleasing stand out, it would not hide! Rave reviews poured in from around the table! Typically the squash forms into the shape of a turban, and has very sweet, stringless, golden orange flesh encased in a dark green skin, weighing between 3-5 lbs. It is wonderful simply baked on its own with a bit of brown sugar. It will melt in your mouth like candy! Also excellent for winter storage and freezing.

 

Delicata Squash

Delicata is an heirloom variety that was popular through the 1920's but fell into obscurity because it's tender skin did not transport over long distances well. It has recently reemerged on the culinary scene, after making its first appearance on the market in 75 years as a novelty squash. It has a creamy inner flesh that has a sweet, nutty flavor that some say shares a similarity to a sweet potato. It can be baked or steamed and eaten with the skin on., if you like!

 


 

Honey Nut Mini-Butternut

A specialty butternut that is just the right size to serve as an individual sized portion. Bred at Cornell University's Vegetable Breeding Institute, it is just 4-5” long and has a dark, healthy orange-buff color. Simply cut it in half and bake!

Spaghetti Squash

Fork out the squash pasta! I was mystified for some time as to where the spaghetti was when finally, someone told me it had to be baked or boiled before the fibers separated into long noodles, resembling spaghetti. A fun treat for the family with kid-friendly vegetable appeal. Oblong, medium-sized light yellow fruits have very sweet flesh.

Sweet REBA Acorn Squash

Dark green on the outside, with long distinctive ridges, golden yellow on the inside. Sweet REBA was bred by Cornell University to be sweet and very disease resistant during its growing season. Weighing in between 1.5-2 lbs, its fruits are just the right size to serve a small family without too much left over. Enjoy its buttery taste with sweet or savory ingredients. Also very nice pureed in soups or mashed as a side dish. Any way you choose, you will enjoy its velvety texture and sweet taste, as well as its health benefits. Acorn squashes are a good source of vitamin C, iron, fiber, and thiamin.

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