Pumpkin Small Sugar

A classic heirloom small pumpkin rated as having the best flavour and sweetness since the 1800s. The vigorous vines will develop 4-6 round, orange, slightly ribbed 2kg fruit. Very smooth textured bright-orange flesh is excellent for roasting, soups and of course, the dessert treat, pumpkin pie.

Sowing Pumpkin Small Sugar
Early in the season the transplant method is best for starting young pumpkin seedlings. Sow seeds in trays with free-draining soil and place in a warm area or on top of a heat mat to provide warm conditions for germination. Maintain moisture during germination while avoiding waterlogged conditions. Once seedlings are well-established and have two sets of true leaves, transfer them into their final growing position in the garden. Once all frost risk has passed and soil temperatures are sufficiently warm, pumpkin can be direct seeded into the garden.

Caring for Pumpkin Small Sugar
Pumpkin vines are vigorous and can grow very long, so providing adequate space to allow them to run is important. Regular watering is also essential to support fruiting during the summer months. Pinching back growth can help to manage plant size and encourage fruit development. The bottom of the pumpkin can be susceptible to rot where the fruit sits on the ground. It can be beneficial to place something under the fruit for protection such as a piece of cardboard, lid or wool mulch mats are great for this.

Harvesting Pumpkin Small Sugar
Pumpkins can be harvested approx 120 days from transplant, when the skin is hard and the stem is drying off. The stem is also known as the wick. The wick drying off is an indication of maturity. When the wick dries off there is no more moisture going to the fruit, so the fruit will not continue to grow. The foliage will also be dying off and you should be able to see your crop. Another tip is to use the thumbnail test - it is ready when it resists puncture by a thumbnail. Remove the pumpkin from the vine with a sharp knife or pair of secateurs, leaving a good wick on. This aids the curing process, and treating the wick with care will help to increase the storage life of your pumpkin. Picking your pumpkin up by the wick is not a good idea as it may damage the skin, allowing rot to set in.

Handling Pumpkin Small Sugar
When harvesting pumpkin, it is important to handle the fruit with care to avoid bruising or cutting the skin. Despite its tough appearance fruit is easily damaged, allowing entry points for decay organisms. Pressure bruises can reduce storage life, so avoid rough handling, tight packing or piling fruit too high.

Curing Pumpkin Small Sugar
Wiping fruit with a cloth soaked in apple cider vinegar or diluted bleach to disinfect the skin of the fruit once harvested can assist with storability. This should kill any spoilage-causing bacteria or fungi that may be present on the skin of the fruit. All pumpkins will improve immensely in flavour and sweetness when left for around 2 weeks to cure after harvesting. The curing process also allows the skin to harden, harvest wounds to heal and immature fruit to ripen further, thereby enhancing storage times. Place pumpkins in a warm, dry area with good air circulation.

Uses of Pumpkin Small Sugar
A classic American-style orange pumpkin, Small Sugar can be used for decorative purposes in the Autumn (or if you can store it as long as Halloween!). The flesh is great for baking, roasting and making the tasty American dessert, Pumpkin Pie.