We raised 50 varieties of pumpkins, winter squash and gourds in West Tisbury this year. Some are strictly for their fancy looks, and some we grow just for eating.
And then there are the pumpkins and squashes that do double duty. These are both ornamental and delicious, so you can display them before they get turned into tasty pies and pastas.
Fairytale: The “Cinderella’s coach” pumpkin with deep ribs is great for baking and lasts about three months.
Galeux D’Eysines: An heirloom from France, this stunning winter squash is covered with tan-colored “blisters” formed out of the sugars in the pink-orange shell.
Green Striped Cushaw: This Native American heirloom squash, a relative of the crookneck, has sweet flesh for pies inside its handsome striped skin.
Jarrahdale: With its handsome slate-grey skin and thick, sweet flesh, Jarrahdale is a long-holding pumpkin you’ll want to keep around.
Long Island Cheese: This American heirloom got its name from its shape — round and flattened, like a wheel of cheese — and is one of the best pumpkins for pie.
Marina Di Chioggia: Another blister-skinned heirloom, this one’s originally from the Italian coast and is particularly good in gnocchi and ravioli.
North Georgia Candy Roaster: Long cultivated by the Cherokees, this oblong squash has smooth, sweet flesh that grows sweeter with time.
Porcelain Doll: This pink-shelled beauty has sweet flesh to use in pies, soups and pastas.
Red Warty Thing: Originally named Victor, this intensely red-orange, bumpy-skinned fruit was developed by crossing a regular pumpkin with a red Hubbard squash.
Rouge Vif d’Etampes: The vivid scarlet shell of this French heirloom makes it a great display pumpkin; deep orange, medium-sweet flesh inside makes it good for pie.
Tandy: Off-white, upright and oval, Tandy offers color contrast in pumpkin displays and is good for pies and canning.
Winter Luxury: With its delicately netted skin enclosing sweet pumpkin flesh, this pretty variety is ideal for pies.
Come by the farmstand soon and take a look at all our pumpkin and gourd varieties while they are still plentiful.