The long island cheese pumpkin was something that was first introduced to me by my Aunt who lives on Long Island. She likes to use this pumpkin for soup. She makes a soup, pours it into the pumpkin, and bakes it all together. When it is served, you scoop out bits of the pumpkin flesh. It is mind-blowing. I'll have to get the recipe.
This pumpkin is actually just a squash that got its name based on the fact that it looks like a cheese wheel, and is grown mostly along the easter seaboard. Fear not, it can grow in other areas too. It turns out it is one of the oldest squash varieties to grow in America. Its sweet stringless interior is often used in baked goods, and pies. Ditch the canned pumpkin this year, and you'll realize what you've been missing all along.
SEED COUNT: 20 SEEDS
Planting Instructions: Direct seed after the danger of frost has passed or seed inside (or in a greenhouse) 3 weeks before frost. They grow quickly at this young age so earlier planting is not recommended. Sow seeds 1" deep in fertile soil 3' apart. Harvest when the fruit completely ripens to its blush color. Cut the stems as close to the vine as possible. Try not to break the stems off. Cure outside for a week after cutting from the vine. Cured pumpkins can last all winter.
Sun: Full Sun Germination (days till sprouts appear): 5-10 Days Life Cycle: Annual Days to maturity: 100 Spacing: 3'