Description
105 days.Attractive, very flat, pure white pumpkins that are unique and tasty. Very sweet orange flesh is perfect for pies and baking. A wonderful decorating and eating variety that was historically popular in South Africa and was named for the Dutch Boers who were once the colonial power. We are glad to finally have seeds for this rare treasure. Fruits can grow to 30 lbs. Winter squash is typically ready for harvest in 90-115 days. Harvest winter squash in fall before frost, when the rind is a consistent deep color and very firm. If in doubt, open one before harvesting others. For some varieties, flavor will improve with storage.Skin is pure white, interior flesh is sweet and orange. Good storage strain from South Africa. There is a great variety in shapes, colors and types of squash, making them fun to grow. Growing pumpkins can be a great project for kids. The vines need plenty of room to sprawl, although some can be supported on a trellis. Summer or winter squash or pumpkins should be sown indoors in flats in short season areas, 3-4 weeks before the night soil temperatures have warmed up. After harvest they should be ripened for 30 days in a cool location.Transplant bush varieties 18″ apart, vining varieties 30″ apart. Tender, not frost hardy. Heavy nitrogen feeders. Excessive heat and/or drought can prevent blossom set, reduce yields. Winter squash can take one or two light frosts on the vine. To improve flavor and storage, field cure for at least 10 days after harvest, covering if hard frost threatens. Store under proper conditions, at least 50° and 60–70% relative humidity in a place with good air circulation. Do not pile up squash. Inspect periodically and be sure to use damaged, stemless or small fruit first. Acorns have the shortest storage time before getting stringy, followed by delicatas, buttercup/kabochas. Fruits are typically ready about 50-55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5-7 days or cure indoors by keeping squash at 80-85°F/27-29°C with good air ventilation.
