Long Island Cheese Squash, 1806 Heirloom, Organic options available

The Long Island Cheese Squash (Cucurbita moschata) carries a prestigious lineage:

• Regional Legend: This variety was a staple in the markets of New York and New Jersey throughout the 1800s. It was the primary squash used for pumpkin pies across the Northeast for generations.
• The "Ark of Taste": It is featured in the Slow Food Ark of Taste, a catalog of heritage foods in danger of extinction. By growing this variety, you are helping preserve a vital piece of American agricultural history.
• A Saved Treasure: In the 1970s, this squash had nearly vanished from the earth. We owe its existence today to Ken Ettlinger and a small group of Long Island farmers who refused to let their local heritage die. By planting these seeds, you are becoming part of a rescue mission that began over 40 years ago on the backroads of New York. 

• Striking Appearance: Produces flattened, heavily ribbed fruits with a smooth, buff-colored skin. They truly look like large, antique wheels of cheese sitting in your garden.
• Naturally Pest Resistant: Because it belongs to the C. moschata species (like the Butternut), it has a solid, dense stem that is highly resistant to the Squash Vine Borer—the #1 enemy of most pumpkin growers.
• Incredible Storage: These are "hard" winter squash with a long shelf life. If kept in a cool, dry place, they can easily last 6 to 9 months after harvest.
• Productive Vines: Vigorous, sprawling vines produce multiple large fruits, typically weighing between 6 to 10 pounds.

While many pumpkins are "stringy" or watery, the Long Island Cheese is prized for its culinary quality.

This is the "Chef’s Choice" for any recipe calling for pumpkin or winter squash:

1. The Ultimate Pumpkin Pie: Its smooth texture means you don't have to strain the purée. It creates a silky, custard-like pie filling that canned pumpkin can't touch.
2. Savory Soups: Roast the flesh and blend it with ginger and coconut milk for a rich, velvety autumn soup.
3. Roasted Wedges: Slice into "smiles," toss with maple syrup and cinnamon, and roast until the edges are caramelized.
4. Stuffed Squash: Its flattened shape makes it a perfect vessel for savory grain and sausage stuffings.

• Days to Maturity: 100–105 days.
• Planting Habit: Sprawling vines (needs 50–100 sq. ft. or can be trellised with support).
• Sun Requirements: Full Sun.
• Harvest Tip: Harvest before the first hard frost once the stems have turned woody and the skin is a deep, uniform buff color.