Locally gathered from our Southeast Texas garden, these Carnival Squash seeds produce colorful acorn-style squash with rich, nutty flavor and firm texture. Perfect for roasting, soups, and autumn harvest dishes.
Botanical Name: Cucurbita pepo
Flowering: Yes, produces yellow, fruiting flowers.
Locally grown by Kristen Page · Hand-harvested fruit and seeds from home garden · Texas-adapted
What your order includes: 1 packet with 15 hand-cleaned and air-dried seeds for spring or fall planting.
Growing Tips for USDA Zone 9b: Water frequently from sowing to harvesting. Enjoys full sun.
About the mother fruit: Yellow and white striped fruit with green blossom end when ripe. Mother plant grown from purchased transplants, and grown in a large container. Benefited will from moderate to cooler temperatures, regular Neem oil spray schedule, and regular foliage fertilizer spray every 2 weeks during season through harvest. Produced well when watered frequently.
Harvesting: Harvest when fingernail cannot penetrate outer skin and only leaves a slight indent or none at all.
Our cooking method: Sautéed in a drizzle of olive oil until tender. Served with a dash of salt.
Locally gathered from our Southeast Texas garden, these Carnival Squash seeds produce colorful acorn-style squash with rich, nutty flavor and firm texture. Perfect for roasting, soups, and autumn harvest dishes.
Botanical Name: Cucurbita pepo
Flowering: Yes, produces yellow, fruiting flowers.
Locally grown by Kristen Page · Hand-harvested fruit and seeds from home garden · Texas-adapted
What your order includes: 1 packet with 15 hand-cleaned and air-dried seeds for spring or fall planting.
Growing Tips for USDA Zone 9b: Water frequently from sowing to harvesting. Enjoys full sun.
About the mother fruit: Yellow and white striped fruit with green blossom end when ripe. Mother plant grown from purchased transplants, and grown in a large container. Benefited will from moderate to cooler temperatures, regular Neem oil spray schedule, and regular foliage fertilizer spray every 2 weeks during season through harvest. Produced well when watered frequently.
Harvesting: Harvest when fingernail cannot penetrate outer skin and only leaves a slight indent or none at all.
Our cooking method: Sautéed in a drizzle of olive oil until tender. Served with a dash of salt.
