Squash, Anna Swartz Hubbard

Given to Seed Savers Exchange by Anna Swartz of Pennsylvania who originally received it 40 years earlier in the 1950s. Introduced commercially by SSE in 1999. Anna loved this variety because of its extremely hard shell and excellent storage ability. High quality flesh is the color of a sweet potato with similar flavor. Fruits weigh 5-8 pounds.

• 90-100 days
• Organic
• High quality flesh is similar in flavor and color to a sweet potato
• Fruits weigh 5-8 pounds
• Extremely hard shell and excellent storage ability

This variety works for:

• Steaming
• Baking
• Roasting
• Soups
• Pie
• Storage

To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.
Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.
Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.

Instructions - Since squash take a long time to mature, try starting your plants indoors 3-4 weeks before planting them outside. Plant your seeds 1 inch deep in soil trays or pots and when you plant them in the garden you can use rows 4-6 feet apart instead of hills. If you choose to directly sow your seeds in the garden, start by building up a hill of loose soil 12 inches across and plant 6-8 seeds at the top. As your plants grow, thin them to 3-4 plants per hill. These squash should be mature in about 90-100 days.