The difference is in the taste…<\/p>\r\n\r\n\r\n\r\n
We have grown Winter Squash now for 25 years , and sometimes, inspiration strikes when you least expect it. 6 years ago, while traveling, we tasted a squash that was truly exceptional. It turned out to be a properly cured Heirloom Maxima squash; it was a revelation!<\/b><\/p>\r\n
We immediately began researching the subject (which became quite exhaustive) and quickly discovered that Heirloom squash offered, by far, a better taste profile.\u00a0<\/p>\r\n
We then started experimenting with Heirloom seeds. Our goal was to produce a more\u00a0flavourful<\/b>\u00a0fruit. 3 factors became rather important from the onset; technically precise selection of seeds, optimal harvesting based on our climate and fine-tuning our curing methodology.<\/p>\r\n
\u00a0<\/span>Our results were rather conclusive! And thus, decided to put taste before yield!<\/b><\/p>\r\n Here is, in short, the result of our discoveries: the Heirloom fruit has a range of flavours simply not found in Hybrid fruit and, in the case of Maximas, if properly cured, well, Boom! The revelation<\/strong>\u2026<\/p>\r\n So, diversity in 3 families; the Pepos, who are the first to be harvested in mid-September, all ready to eat immediately. Next, harvested in October, the Moschatas followed by the Maximas, who, if cured, become pronouncedly better.<\/p>\r\n\r\n\r\n\r\n
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