Pumpkin Harvest Season

About thirteen years ago, Branstrator Farm began to raise and market pumpkins, winter squash, and gourds. The production started with the motive to make enough money to pay a neighbor to harvest the farm’s grain crops. In the beginning, seven acres was dedicated to pumpkin production and now we raise twenty-five acres because of our success.

The no-till method we use to raise our pumpkins came from a field day at Fulton Farms near Troy, OH. We start by planting rye grain in the fall and then in late May, we compress the rye and plant the pumpkins with a no-till planter. This method produces an excellent yield of high quality and clean pumpkins. Branstrator Farm now raises more than eighty-five varieties of pumpkins, winter squash, and gourds using no-till and cover crops, two sustainable agriculture practices. A four-year rotation is employed to discourage insects, weeds, and disease from affecting our harvest. On the farm, we encourage habitat formation for squash bees that pollinate our plants, as well as parasitoid wasps that prey on cucumber beetles that negatively affect the plants.

For this upcoming season, we are constructing a climate controlled wash/sort/packing/storage room in the old barn to allow expansion of winter squash and tomato production. This facility will ensure that produce was cleaned and packaged in a sanitary environment and it will help us meet and exceed new Good Agricultural Practices (GAP) regulations.

Pumpkin plants growing on rye

Squash Overview

North American Squash is loosely grouped into 'summer' or 'winter' squash. Summer squash are harvested immaturely and winter squash are harvested as mature vegetables. Winter squash comes in various sizes such as scalloped and pear-shaped with flesh that ranges from golden-yellow to a brilliant orange. They take longer to mature than summer squash (3 months or more) and are best to harvest once the cool weather sets in. They are stored best in a cool environment, which attributes to the name 'winter' squash.  Squash is very versatile and works well in curries, soufflés, rice, and couscous dishes. Branstrator farm will have squash and pumpkins available from mid-September to November.

Several Unique Varieties that we Grow

Musquee De Provence Pumpkin

This heirloom pumpkin is from southern France and is used by chefs aroundthe world. It has orange flesh that is very sweet and flavorful with hints of tangerine and pistachio. When the flesh is cooked, it turns into strands like the spaghetti squash and is very juicy.  This variety keeps well throughout winter.

Australian Butter Squash

This Australian heirloom has thick, dry orange flesh and is excellent for baking. Hard-shelled fruits weigh 12-15 pounds and have excellent storage qualities.

Fortna White Pumpkin

This unique pear-shaped pumpkin has lovely white skin and is very rare and unusual. The vines give good yields of 10 pound fruit. It has creamy yellow flesh that is great for making pies. It is an heirloom that has been grown by the Fortna Family of Pennsylvania for more than 50 years.

Tequila Black

This Mexican heirloom ornamental squash can grow up to 12 pounds and possesses a bell-shaped fruit in two different color combinations: solid black or white with green stripes. Seeds are delicious!

Bush Baby Squash

Busy baby originates from Australia and is on average, 10 pounds with a light blue color. Flesh is yellow-orange and thick.

Mayo Blusher Squash

This squash is usually 7 to 10 pounds in weight. It is pale blue or white in color with a pattern of very slight indentations. The Mayo (or Yoreme) are a Native American people of western Mexico who have given their name to a number of vegetable varieties.