I can’t remember why we ended up with a packet of Musquee de Provence pumpkin seeds at this point. It couldn’t have been with Halloween in mind, as it looks nothing like a traditional jack-o-lantern. With its deep ribs, this heirloom variety is often referred to as the Fairy Tale pumpkin since its appearance congers up memories of the coach in Cinderella. Instead, I can tell you why we keep growing it… it is great for cooking.

Compared to modern field pumpkins, Musquee de Provence pumpkins have been grown for years for cooking and not carving and aren’t nearly as stringy when cooked in puree. It also isn’t quit as easy to grow. Needing a full 120+ days to produce mature pumpkins, I normally need to start seeds inside and then transplant outdoors early with some type of protection from cool nights. The pumpkins start out a deep green and they slowly turn a rich brown color as they ripen.

Another great aspect is that this pumpkin will keep for extended periods through the fall and into the winter, slowly growing sweeter. And while I’ll be the last person to claim to be a “pumpkin taste expert”. (Is that even a thing?) All I know is that the deep orange flesh is often claimed to be a particular favorite of chefs for its fine flavor. Personally, I don’t care what the chefs think, I’m more concerned with what the critics around here think – and these critics think we need to grow more next year.