North Georgia Candy Roaster Seeds

North Georgia Candy Roaster were originally grown by the native Cherokee tribes residing in present day North Carolina, eastern Tennessee and northern Georgia, and were an important food source to these tribes, making them an excellent variety for the deep south.

They are heavy squash with a weight range of 10-250 pounds (according to Slow Foods USA) though most fruit from the vines we grew ranged between 8-15 pounds. A pale orange color with greenish blue tips and some green striations and patches, they come in both tear drop and banana shapes. We found that most of the squash produced later in the season tended to be more banana shaped, and have more green coloration than fruit produced earlier in the season.

These store well and taste excellent cooked in any manner imaginable. They also make a great substitute for pumpkin pie around the holidays.

Ideal for three sisters planting, their large leaves help keep moisture in the ground and the weeds at bay, these massive vines can reach lengths of at least 25 feet. (There’s no telling how long they could get if you coax them along.) Twelve plants produced well over 200 pounds of squash throughout the summer with minimal watering once vines were established.

Excellent cooked in a variety of ways, these squash store well in a cool dark room, and make a wonderful substitute for pumpkin in pies during the holiday season.

North Georgia Candy Roaster is of some concern as it is an open pollinated plant with separate male and female flowers that require a third party for pollination. Because of this necessity, it is important to make sure there are no other Cucubrita maxima varieties within a mile, or hand pollination must be performed to ensure seed purity.

North Georgia Candy Roaster
Cucubrita maxima
Long sprawling vines, with numerous 10-15 pound fruits.
20 seeds, $3.00 plus shipping and handling.
Email us to purchase some.

You can read more about how we came to pick this variety, purchase some, or watch as I use the North Georgia Candy Roaster as a subject demonstrating hand pollination of the Cucurbitacae family.

A Winter Squash for the South

Growing up in New England, winter squash were a staple in the garden – they were sweet by nature, but the cold falls brought the sugars out to perfection; their thick rind allowed them to sit in the root cellar all winter waiting to be used, sweetening as the days passed; their flowers are showy and easy to hand pollinate, and there is an endless variety to choose from ranging in flavor, shape, color, texture, size and plant habitat. I would often find myself perusing farmers’ markets looking for odd shaped and unique varieties to save seed from in the hope that something might come back true to form the following years.

When we moved to Georgia, the farmers’ markets were all but devoid of winter squash. The local nurseries could not suggest any specific varieties that would weather the heat, the squash borers, and, in the end, produce something remotely palatable. Initially, I went with a couple of my favorites: Delicata and Sweet Dumpling. Unfortunately, they did not work so well. By the time the weather started to cool, the fruit had been harvested and the vines long dead. Squash vine borers feasted, and the little squash we actually harvested was anything but sweet.

Not willing to miss out on one of my favorite garden delicacies, I went to the internet to search for some answers. I always learned that squash was a staple of Native Americans, and the Cherokee inhabited this land until they were driven to Oklahoma, so I started there and somehow ended up at Baker Creek Heirloom Seeds in search of something called the North Georgia Candy Roaster.

Unlike my favorites – which are all varieties of Cucubrita pepo – the Candy Roaster is a Cucubrita maxima, which means it’s big: the vines are big, the leaves are big, and the squash is big, but it’s over sized leaves, lengthy vines, and ability to root at will from nodes along the vine make it an ideal candidate for three sisters planting, keeping weeds down and moisture in, a plus when it comes to gardening in the deep south. According to Slow Foods USA, the Candy Roaster was cultivated among the Cherokee tribes in what is today western North Carolina, north Georgia, and east Tennessee. We are in Middle Georgia, so our winters are incredibly mild, and our summers are hot, but based on the plants historical habitat, we had to give it a shot, and by mid-summer, we were not disappointed.

These squash did excellent in the garden, almost too well. By summer’s end we were inundated with squash. Throughout the summer we continually moved vines to grow back into the corn, but eventually just began trimming the ends of the vines that became too long and unruly. By the end of summer we had a couple of wheel barrows full of the orange squash either tear drop or banana shaped, all with a green tip and some with greenish blue striations. They were a marvel to look at, they tasted just as good, and to top if off, they produced all summer, though the second crop was much skinnier and smaller, they were just as tasty.

Just a small batch of our second harvest.

This squash was certainly a winner and one we will continue to plant for seasons to come. SlowFoodsUSA lists seed availability as concern, but fortunately, we have some seeds of this variety available. You can find these seeds here.

Using the North Georgia Candy Roaster as a subject, I made a how-to video demonstrating hand pollination of the Cucurbitacae family. You can watch it here.

Homestead Hack #4: Van Dried Tomatoes!

There is a point in the growing season, that it almost feels as if the tomatoes will never ripen. The plants sit, loaded down with green globes, waiting for something, of what you’re not sure. You check every day, peering into each bush hoping to find the red gems inside, but to no avail. Then finally, they start and before you know it, you are inundated with tomatoes. This is a good thing. Tomatoes are one of the most versatile vegetables in the garden: they can go on sandwiches, in salads, canned whole, chopped or crushed, cooked down into sauce, juiced, frozen, processed into an endless array of condiments, the list goes on. And for each culinary use, there is a specific tomato that breeders and gardeners have selected for over the years.

At my house, we eat what we can fresh, and turn the rest into chopped tomatoes or sauce for pizzas and soups later in the year, and likewise, we always grow a couple of varieties of tomatoes: big hearty ones with few seeds that are great for slicing and chopping that break down well in sauce, and smaller cherry varieties ideal for snacking and salads. Unfortunately, this year, due in part to a very wet spring, our cherry tomatoes did not fare well, luckily we had planted a number of Black Vernissage as a test crop, and while not a cherry tomato per se, they are on the smaller side with most fruits smaller than a golf ball and for all intents and purposes, they eat just like a cherry.

spiced.jpgMaking sauce, while enjoyable the first seven quarts, can become something of a burden, especially when it’s 95°F outside, and you are filling the already hot kitchen with more heat and steam. And let us be serious, no one is really salivating when it comes time to crack open a jar of sauce; it is an excellent addition to a dish, but you can not snack on it by itself. Of course, we add some of our cherry-types to sauce for additional flavor, but we also like to turn many of our cherry tomatoes into a healthy garden snack that can last well beyond a tomatoes natural shelf life: sun-dried tomatoes. It may be up for debate as to whether or not these actually qualify as sun-dried tomatoes, but that is neither here nor there, the fact of the matter is they are a delicious snack and exceptionally easy to make.

This year we used our Black Vernissage, but because of their larger size, we had to cut them up into quarters or even sixths; when using typical marble size cherry tomatoes, we only cut them in half. Once cut up we toss them in a bowl with some spices. Sometimes we will stick to traditional Italian flavorings, and other times we attempt more exotic flavors – a personal favorite is salt, cocoa powder, cayenne and olive oil – but whatever flavorings you choose, make sure to use salt and olive oil as these ingredients help speed the drying process and mitigate potential mold growth. Once the tomatoes are thoroughly coated, they are laid out – so as not to touch each other – on old dehydrator trays, or cookie sheets, or whatever is easily movable and available. Sometimes with juicier tomatoes, it is better to start them on solid trays so the juice does not drip to the surface below. Once everything is laid out, I put them in my van.

tom-car.jpgYes, you read that right. In the summer, my van works as the ideal solar oven. I put the trays on the dashboard and let the sun do the work. If you have vents (like I do in my man-van) you can crack them, or you can just crack the windows a little, but some air flow is vital. After the first day, when most of the dripping juice has evaporated, I will move the tomatoes onto some aluminum screen that I have set aside just for this purpose, or you can use the screen inserts from a dehydrator if they are not in use elsewhere. Do not stack your trays and make sure they are laid out in the full sun. The olive oil and salt help keep mold at bay, but so do the heat, sun and air flow. I have also found that turning the tomatoes over so the skin side is facing the sun after the first day helps to speed drying. The whole process takes two to three days, depending on the weather, but it is important to check them often; believe it or not, they can go too long and then they not only become too hard to chew, but they can actually burn.

sun dried tom handsOnce cured, we try to get them in jars with rubber gaskets before the kids eat them all. They make great additions to salads and pastas or simply as individual snacks, and they make your car smell garden fresh!

Homestead Hack #3: Paint Your Tools!
Homestead Hack #2: Steam Your Eggs!
Homestead Hack #1: Label Your Eggs!