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Cry me a river... of broth... There was an abundance of onions in the pantry needing used up. Bestie had made a batch of Onion Broth before and it was wonderful; hmmm..... Bookface had a wealth of posts about Caramelized Onions awhile back; hmmm.... I decided to combine the 2 and turn Superbowl Sunday into Superbroth Sunday. (ba dum ching) Most of the videos and recipes for Caramelized Onions show a slow cooker going basically all night. I wanted to start and finish this project in 1 day. Paperwork beckons on Monday. Since I use the Instant Pot to speed up all kinds of cooking; I thought maybe this was something that could be accomplished using that appliance. Turns out that it works really well. While this isn't a 1 pot venture, it was a reasonably speedy one in comparison to the majority of recipes I could find. As usual, I adapted a few ideas from different recipes to create this one and it's a winner in my book. Most recipes called for the onions to be sliced and I thought a half inch dice would work nicely instead. It would make for tender pieces but not messy stringy ones. Since I also wanted to make Onion Broth, I washed the onions and set aside the trimmings. The only parts discarded were bad spots or soft layers of onion. I then set to dicing 15 pounds of the oldest onions using my handy dandy little food chopper**. I filled both Instant Pots and set them to cooking. They only run for 5 min at high pressure and the onions are perfectly softened but not disintegrated. Since the Instant Pots were only going to par-cook the onions, they still needed to be caramelized. I found the big stock pot and a few scoops at a time, set to sauteing the onions to give them a golden color and develop the sweet flavors. The onions wanted to stick a little bit and that led me to add a bit of olive oil with each batch to keep them from sticking to the pan. After getting the onions sauteed; the leftover liquid they created while in the Instant Pots needed to be reduced. I simmered that down to about half volume and it was basically a loose gravy consistency. I also used some of the liquid to deglaze the stockpot of the browned bits of onions left in the bottom. I dug out the wide mouth pint jars and packed the onions in semi-loosely and layered onions with sauce to get to 1 inch headspace. I debubbled (I heard that gasp Margaret), wiped the rims and set them aside to start the onion broth. You wouldn't think broth made from straight onions would be good. I'm telling you the flavor it adds to whatever you use it for is fantastic. I don't think it will last long. I use it when making gravies, braising meats and one lady said she used it to cook her rice in for fried rice. I had enough onion trimmings to fill both Instant Pots. Then I added a little garlic I needed to use up and some salt because I never add enough salt when I'm making this kind of stuff. I filled the Instant Pots up to the max line and set them both to high pressure for 40 min. I strained the broth and set it aside. The onions made the prettiest dark brown broth! I like to get as much good out of the scraps as I can so I added both batches of scraps back into 1 of the Instant Pots, added more salt and garlic, filled with water, and set it to go again. This 3rd batch wasn't as dark but is still flavorful. 15 pounds of onions yields about 10 pints of caramelized onions and 15 quarts and 1 pint of onion broth! I think that's pretty good for veggies that were starting to go blah. Now it was time to get to pressure canning! The caramelized onions are processed for 40 min for pints. The broth processed for 25 min in quarts. I had made chicken broth (9 quarts) earlier in the week to can so I added that to round out batches in the canners. For the last batch, only 1 pressure canner was needed so I re-canned (waterbathed) some commercial salsa (6 pints) that came in plastic containers to start with. 3 loads of dishes and 1 load of kitchen towels later.... there's still dishes to be done. I've worn myself out. How did ya'll spend your Sunday? **I have signed up with the Amazon Associates Program. You can click this link to purchase the item that’s suggested. I may earn a small commission, which helps support this website.

It's another gray-spitting-freezing-rain day in February.... Blah! Time to raid the pantry for lunch! Thank goodness for all that canning. I don't travel unless I have to when there is weather. I've been hankering for chicken noodle soup. I've got all the fixin's canned for it. Mirepoix, turkey, broth and I've got some egg noodles on hand! Shouldn't be too difficult. Yep, gonna make up some yummy soup for lunch. That will also give me more jars to re-fill and lids to re-use! Yay! Then I will head to the farm to get the animals prepared for a cold night, supposed to get down to 15 degrees Fahrenheit. Thank goodness it's only supposed to be for 1 night. The weekend is supposed to be sunny and 45 which is fine by me for February. What are you cooking on this cold day?

"Farm Fresh Butt Nuggets" is what the label says for the cartons I prep for my customers. It took some time to come up with the customers and the chickens had already been laying like crazy; this left me with several dozen "old" eggs needing used up. Since it was time to make some food to have on hand again; I decided yesterday was the day to get that done. I sorted the eggs using the float test and set those aside for fertilizer for the garden this spring. (Float Test: putting eggs in water and whichever eggs float are considered bad/too old to use.) Then I washed them all up and, a dozen at a time, cooked them using the Instant Pot. I had to dig for the rack for the Instant Pot and placed it in the bottom of the insert pan. I added the washed eggs ontop of the rack and poured in a measured cup of water. Then I set the Instant Pot to high pressure, the vent to pressurize, and the timer to 5 min. I did a quick release of the steam when it was done and then placed the eggs into cold water. (A soup ladle is very effective at getting the hot eggs out of the pot.) When making boiled eggs, it really helps to use older eggs; atleast a couple weeks old. Otherwise, they peel like crap. These peeled so nicely! I used my egg slicer and sliced up all the cooled, peeled, boiled eggs and then thought; what in the world am I gonna make with all these? I hurried up and put together some Egg Salad for a quick supper. It's pretty yummy. It's basically deviled eggs but without the work of stuffing the empty whites and all that fuss. Then I went hunting for more ideas.... I came across the frozen split chicken breasts that we were given in the Christmas basket. The first time I baked them, I thought they were boneless skinless (duh, CJL, read the package first) and we were shocked to find bones in them when we went to eat them. Aunt taught me to never refrigerate meat with the bone still on; it discolors and gives the meat a funky taste. I hadn't cooked anymore of the package just because I didn't want to fight with the bones. I thought they would make great chicken salad though! So I ran those through the Instant Pot for 45 min. I added extra water to get start on broth. Then I cooled and deboned the meat. Today, I've been running batches of broth through the Instant Pot to can up later. Chicken Salad, it turns out, is rather subjective. My favorite chicken salad that we get at the grocery store is made with leftover fried chicken; they want almost $8 a pound for it now. I was going for a similar taste to theirs but I can't duplicate it with pressure cooked chicken versus fried chicken flavors. I cobbled this recipe together from memory and suggestions online. ALOT of folks add fruit to chicken salad and that is not the flavor profile I personally enjoy. This recipe is tasty, it IS missing something and neither Handsome, nor I, can figure out what. But now there's food to eat off of for a few days and our (mine mostly) bellies will be full. What have you made with an excess of eggs that was tasty?

Happy Valentine's Day from One Butt Kitchen! What are you cooking up for your date?!

One more off topic... Technically it's food for the pollinators and that in turn pollinates our food in the garden... Anyway! Several years ago, I dug up the center section of the yard for a wildflower patch and actually scattered wildflower mixture seed all over it. There have been some flowers throughout, but it never was as showy as I wanted. The whole point of it is to have a resting spot for the pollinators that have to fly over acres and acres of row crops to get to a good food source. Last year, instead of just broadcasting seed, I started treating the area as a flower bed and set up paths, trellises and separate stone rimmed beds to plant into. While I'm happy with the result of that, I ran out of oomph to complete the area after breaking my finger last summer. It's basically a weedy mass at this point. I have seeds saved and seeds I purchased last year to plant in there. BUT... I found all kinds of new to me and pretty varieties of flowers, some annual and some perennial, to plant in the Bee and Butterfly Garden. (That is not what I was calling it last year when I wasn't able to complete it like I wanted; something like F'd Up Flower Bed or something like that.) There were plans for a bench and a solar fountain and all kinds of wonderful things for the bees and butterflies. It just didn't get finished. Cross your paws for better weather and circumstances this year! My favorite flowers to grow over anything else are Zinnias. I have quite a bit of zinnia seed on hand already and I tend to do the mix up jar situation with them as well. Then I save buckets and bags of the seed hybrids that the bugs created for me. This year from Pinetree I'm adding: Profusion Double Deep Salmon Zinnia which looks just like the name sounds; Giant Wine Zinnia, with big deep wine colored blooms; and Giant Lime Zinnia, with big lime green blooms. From Baker Creek I added; Pink Senorita Zinnia which is a medium salmon color, a double bloom but with a pronounced center of yellow. Cosmos are a close second in the flower world for me. The breeze nods the flower heads so prettily. I'm adding Yellow Cosmos from Pinetree; a light yellow version of the flower pictured above, with a white ring around the center. From Baker Creek, I'm planting Apricotta, which is a light salmon pink with ruffled petals. Marigolds are not one of my usual favorites, but they are immensely useful in the garden for repelling pests of various kinds. Pinetree had Orange Gem Marigolds, a single flower, 5 petals with a deep orange center with lighter orange tips. So pretty! Rudbeckia are a daisy-style plant with sturdy stems and leaves. There are both perennial and annual varieties. They come in a variety of colors and single/double blooms. Territorial Seed Co had Cappuccino Rudbeckia; deep maroon in the center and the outside tips of the petals are gold, single blooms. Pinetree was prolific with Sahara; a mixture of muted mauve and salmon with double blooms. Prairie Sun; bright orange with green centers and yellow tipped single blooms. Cherry Brandy; deep red almost black with cherry red petal tips, single blooms. Echinacea (Coneflower) are beneficial in the garden for use even on yourself for various ailments but especially immune system support. They are also beautiful and come in an array of colors and flower styles as well. I'm not sure if the colorful ones are as powerful to use as an herb as the original purple coneflowers are. Pinetree had Mellow Yellow, which is a light lemon color with a single layer of petals with a dark center. Seeds N Such had Green Twister seeds. I've wanted this coneflower for years; it has the regular tall chocolate brown cone in the center and the petals are a single layer, purple around the center and each petal has a tip of lime green! Poppies intrigue me. I am not good at growing them. I was given some seed from another jar lady last year and didn't get them planted. According to her (she is in Wisconsin), they reseed readily. I think that will add alot to the flower beds. Poppies have several different types AND also come in annual and perennial varieties within each type. Then I found some more to try while I was shopping for other flower seeds.... Territorial had 2 mixes to try; Jimi's Flag which all have the traditional Danish flag markings but come in a variety of colors, burgundy, purple, red, white and pink. The Thai silk mix is shorter with a mixture of bright colors, yellow, orange, red, and some of the blooms have more than one color in them. Baker Creek had several to try: Lauren's Grape; while I'm not a big purple fan, it's a pretty lilac color with a royal purple flag inside the bloom. Black Swan; a frizzy double bloom in deep red. Amazing Grey; which is exactly as it sounds a lavender gray color, some blooms double, some single and with some white edging and/or centers. There's always a few stragglers to try of various flower types: Territorial had Grace Shell Pink Clarkia, which is supposed to smell heavenly and last a long time in the vase, the blooms are cream with apricot edges. Baker Creek had Oriental Lanterns Snapdragons that will just be a foot tall; they are yellow with a red beard. Incredible Sea Shells Mix Coreopsis also came from Baker Creek and it's an array of rolled petal flowers of every color and color combination you can think of for a coreopsis. I saw a youtuber planting Catmint last year and decided to try Pink Panther from Baker Creek; it makes a nice mound of a plant that doesn't take over and will be great tucked in corners. I've tried Agastache before and it took over the flower bed where I was living at the time. I'm trying Raspberry Daiquiri from Baker Creek this year and we will see how the fragrant raspberry colored flowers behave. I also picked up Mullein from Baker Creek to keep from having to harvest it at the farm and worrying about it having gotten sprayed with chemicals. Milkweed is something I've planted every year in the wildflower garden and will continue to do so for the butterflies. I purchased every variety I could find. Pinetree had Common Milkweed, which I assume is what I'm used to seeing on the roadsides. Baker Creek had Ice Ballet (white blooms), Hello Yellow (bright yellow orange blooms), and Soulmate (pinky purple blooms). Territorial had Swamp Milkweed which I'm guessing is also similar to roadside milkweed, Butterfly Milkweed which has orange blooms, and Showy Milkweed which has fringed foliage and rose pink star shaped blooms. Let's hope all these help keep the butterfly population up! I plant pansies/violas every spring in the planters out front. I love their little "faces"! Sometimes the starts I buy are labeled as Viola and sometimes Pansy. I believe they are of the same family and some varieties are perennial and some are annuals. I treat most all as annuals and always enjoy surprise plants each spring from what survived or reseeded. There are more and more color combinations all the time. Pinetree had Honeybee, which is bright yellow with a dark tan to maroon "face". Baker Creek had Laeta Fire, which is light yellow with a maroon face and purple edging on the petals. They also had Miniola Heart Aqua with a bright yellow face, black whiskers, lime green on the base petals that fade to sky blue at the top. Quite striking! There's a large old maple tree next to the front door of the house and I built a round raised bed around it. I was planning on some impatiens around there but Baker Creek had 2 fancy Coleus that I've got to try; Colocha Rose and Colocha Sunset. Both have ruffled leaves with deep cut lobes. The Rose has magenta leaf centers and lime green edges. The Sunset has salmon centers fading to light orange and the leaves are edged in spring green. Whew! That covers the seed haul this year. I set a budget and stuck within it. I can't wait to see how well I do starting seeds this year. What flowers are your favorites to grow?

Here's where I start to go a little truly off topic for the blog; Sunflowers. These could be considered food if you would like to season, roast and shell your own seeds. I grow them to enjoy them and for the bees and butterflies to pollinate and the wild birds to eat. What's a garden without flowers?! You never know where you're going to get a volunteer sunflower the next year and I love that. Last year I had 3 plants come up almost exactly in line with the tomato trellis and it worked out beautifully. They were all multi-headed sunflowers and put on a show for months. I did save seeds from those volunteers. There are new sunflower varieties coming out ALL the time. I keep a jar of just the sunflower seeds that I purchase each year. They all go into the mix and get planted here and there. It's so much fun to see what you get; and how tall they are! Here's the new arrivals for the jar for 2023: Strawberry Blonde, from Pinetree and Seeds N Such. Start with light yellow near the center, a light red through the petal and fading to white at the tips. Jolly Joker, from Pinetree. A fine line of yellow around the center and double deep red petals with cream tips. Fantasia Mixture, from Pinetree. Single rows and double rows of petals, solid colors ranging from cream to pink to orange to deep burgundy, some flowers with petals tipped in cream or yellow. Florenza, from Pinetree. A mixture of dark red and burgundy petals with cream to yellow edges. Velvet Queen, from Pinetree. That sunflower yellow but overlaid with deep orange towards the center of the flower. Earthwalker, from Pinetree. Deep orange, all the way through the petals. Floristan, from Pinetree. Deep red petals start with yellow near the center and fade to cream outer edges. Italian White, from Seeds N Such. A small flower, creamy white, single row of petals with a narrow band of yellow at the center. Ice Cream, from Baker Creek. Light lemon yellow single small size flowers. Astra Gold, from Baker Creek. Sunflower yellow, double (triple?) rows of frizzy petals. Like a bad hair day for the sun. Lemon Cutie, from Hoss Tools. A short little sunflower, only 1-2 feet high. Frizzy heads of a lemon yellow with narrow petals. This one is not going into the mix jar. I want to keep this one planted in the front of the flower bed! What sunflowers are you planting this year? Any cool colors? I can't wait to see the show these put on!

We are located in a big agriculture area. That means GMO crops and lots of chemicals sprayed around us (onto us) every year and several times a year. Before GMO Corn and Soybeans existed, it was common to see volunteer corn in a soybean field and when it showed up really badly, Dad would yell, SUCCOTASH! as we drove by. You don't see it very often anymore unless some sprayer has messed up what chemical was supposed to be sprayed where. If I do see it, I still do it; just for Dad. Last fall, when "they" were predicting a seed shortage for this spring; I put in a basics order to several of the seed companies that I've also purchased from so far this year. I made sure to stock up on some sweet corn and bean seed to have on hand in the freezer. This year, I came across one variety that's new to me; it's a stabilized (meaning will come back true if seed is saved) super sweet corn variety called Damaun from Territorial Seed Co. Hopefully I can plant it at the right time to avoid cross pollination with the corn fields around the house. I don't have a large enough space for popcorn or flint corn yet, but I can't wait to try to grow some one day. As for beans, I already have quite a bit of green bean seed on hand to plant for canning. Christmas Lima Pole Beans make legendary ham and beans and I was able to find those at the local seed shop to plant for Dad. I don't remember who talked about how gorgeous their runner beans were last year in the garden but I found the Black Night variety from Baker Creek and can't wait to see how showy and tasty they are. They also had the iconic 1500 Year Old Cave Beans that I have to try this year. From what I've read, beans don't cross pollinate readily so the trellises I already have up can be used for each of these pole varieties. I also found some Cranberry Beans at the local Mennonite store and purchased 3 pounds of those to eat and to plant. One thing I learned from Dad years ago is to ALWAYS inoculate peas and beans before planting. You just dampen the seeds (we use full sugar soda so it's sticky) and sprinkle the inoculant into them and mixed with our hands. Then plant as usual. They are easy to find and order from the various seed companies. Inoculants are safe for us to touch. They are little tiny bacteria that attack nasties in the soil and allow the beans/peas (legumes) to fix nitrogen into their roots. Then that nitrogen is ready for whatever you plant in that spot the following year. I'm going to highly encourage it for your garden as well. What kinds of corn and beans are you planting this year?

Not for the rabbits! For us hoomans! Since the grocery store is getting more and more expensive and neither Handsome nor I are getting any younger; salads are going to have to start being a regular dinner occurrence. I love salad. I hate buying salad. My brain forgets about things once they are "put away" and that means that as soon as that baggie of salad goes into the fridge; POOF! Gone! And then I've spent money for food that's wasted. I haven't tried to grow lettuce since I was a kid. I have a raised bed garden that laid fallow last year, it's right next to the house and I'm planting that garden area to salad greens. Hopefully by walking past it all the time, I will pay attention to it and get greens harvested and onto our plates. If I don't, then the critters and compost pile have food too. I won't feel so badly about having purchased food that was shipped all the way from wherever and having it go bad in the fridge because I couldn't remember it was there. Pinetree had a wealth of greens to try growing. Lettuce: I'm trying their Wild Garden Lettuce Mix and Speckled Amish Butterhead. Spinach: I'm trying their Pinetree Mix and Seaside. Then in a bookface post, somebody recommended the Chinese Pink Celery so I'm gonna try that. Baker Creek sends free seeds with every order above a certain amount. They send Merlot Lettuce and Hedou Tiny Bok Choy this year. I've got just the spots for them! What are ya'll planting to keep your bellies full and vitamins up?

"What?!" said Bestie. Bestie is quite talented at growing melons, cucumbers and zucchini at her house. One day I was looking at her little abundant garden and telling her she is great at growing curcurbits. Then I explained that curcurbita is the genus of the cucumber, melon, summer squash and winter squash family. (She is the cool friend, the extrovert. I am the nerdy introvert.) I'm kinda envious of her skill at growing these. I've already covered the Winter Squash haul in an eariier post. Here goes for the other side of the family: Zucchini doesn't make it long around here. I mean that the plants come up, produce some fruit and I hope to get some harvested before the squash bugs move in and kill them off. Thank goodness zucchini is a fast grower and I can sow another batch in late summer for a fall crop. I'm obsessed with the different colors available now. From Territorial, I ordered Chiffon which is a hybrid with what they are calling a light yellow skin. From Baker's, I ordered Long White of Palermo; a light gray-green variety. I'm not a big melon person. A couple years ago, I got ahold of a mess of smaller watermelons and was able to make a batch of Watermelon Rind Preserves like Grandma used to. I also made some really neat jams from the flesh. I do enjoy eating fresh watermelon. I have some of those small watermelon seeds saved and some other varieties on hand to plant. Handsome does NOT like watermelon; he's almost as vehement about that as he is about hot spicy food. However, Handsome really enjoys Honeydew and Cantaloupe (or Muskmelon as it's known around here). Bestie raised some really nice cantaloupes last year and we both saved seeds from them. From Territorial, I ordered a hybrid variety; Orange Silverwave, which is a Honeydew type. I'm still learning to pickle. I've got the corner on relishes and have waaaaay too much canned already. One of these days, I will cover the "Hand Grenades" story from Dad. In honor of him, I was able to find West India Gherkin seeds from Pinetree. These are a small egg shaped and sized cucumber with spikes that extend out from the body. I've seen a couple Youtubers talk about white cucumbers and found the variety, Miniature White, to try from Territorial. Then I spent some big bucks - Johnny's had a new type of small cucumber hybrid called Quirk. It was almost $15 for the packet of 10 seeds. That's $1.50 a pop! What's the catch? They are half green and half white, divided right across their middles like little minions. My most expensive seed purchase this year. I can't wait to see how they turn out and what the pickles will look like! What are you splurging on in your garden this year?

We are not hot pepper people. I have seeds saved from some nice Jalepeno's and Poblano's I got from the farmer's market a couple years ago. Whatever those turn out to be will be enough hot peppers for us. Seeds N Such sent a free packet of Fire and Ice Pepper seed and I'm tempted.... I've been toying with the idea of growing and making alot more of the seasonings I use. I ordered Alma Paprika Pepper seeds from Territorial Seed Co. I still haven't gotten to play with the smoker Handsome got for me.... Sweet Banana peppers are a thing. I love to eat them and use them when I'm cooking. There's also an idea in my head to pickle some and I would need to grow an army of them for that. I find the original Sweet Banana variety to be a little thin walled and the fruits want to curl instead of growing straight. I ordered 2 hybrid varieties to try. From Territorial, I got Lola and from Johnny's I got Goddess. For regular sweet peppers to try, I ordered Aruba from Seeds N Such; a cubanelle type with thicker walls and not pointy like the banana peppers. From Baker's I ordered Yellow Monster; just like the name sounds, a huge bell pepper that's supposed to be 4" by 8"! I still have quite a few pepper seeds I've saved here and there. I just don't grow as many peppers as I do tomatoes but you still need peppers for cooking. Is your house a spicy pepper house?

Growing potatoes and onions from sets each spring are skills I have mastered. Keeping enough compost on the potatoes and weeds out of the onions are my biggest challenges. When I was a kid, I would grow radishes for Dad. At the time, I really didn't enjoy the "hot" flavor they had to them. Now that I've seen folks roast them in the oven, I'm intrigued and looking to maybe try a few this year. I'll just pick up some seeds for them at the local hardware store when I'm out and about. Mom LOVES pickled beets. To the point she ate so many one time, her pee turned purple! I've not been successful the past two years to grow enough to make a batch of pickled beets for her, but I sure would like to. Detroit Dark Red was the beet of choice back in the day. I ordered Vulture from Hoss Tools, they are oblong and oval and I thought they would work nicely for pickled beets. I love carrots and have never been successful at growing them. With the raised beds ready to go and having been settled for a few years now, I thought it was time to give them a try again. I tried to opt for shorter stockier roots instead of trying to grow long carrots that I would have to use the potato fork to harvest. From Hoss', I ordered Hercules which is orange, 7 inches long and about 1.5 inches around. From Pinetree, I ordered Dragon which is dark purple on the outside and orange inside; also 7 inches long. And Amarillo which is a light yellow variety with 8 inch roots. From Baker's, I got Koral, which is an 8-9 inch orange carrot that is supposed to be resistant to splitting. I also ordered Uzbek Golden which is a short, stocky, yellow carrot that bulbs out a bit at the end of the root. And Jaune Obtuse Du Doubs (French heirloom), another yellow carrot that is supposed to store well. How are you going to be rooting around in your garden?

I haven't grown a Winter Squash in years. So of course I purchased 7 different kinds! This is in addition to all the different types of seeds I saved over the winter. I pressure can shredded winter squash each year but have just been buying them to process instead of growing them. I'm hoping for pies, muffins and bread in the future. Each year I see beautiful displays of winter squash and pumpkins that folks put out in their yards and always want to do the same thing. I'm not in a position to spend that much money to do this and I'm hoping by growing a variety, there will be enough to make a nice display. There's a section of the yard that is rough and hangs wet. The plan is to place old tires several feet apart and fill the tires with compost. Then the squash can grow and vine to their hearts content. With the area being kinda wet, I was hoping they would have better access to water during the drier July/August time frame. This set up won't be sufficient for saving isolated seeds but it's the best I've got! From Johnny's, I wanted to try the hybrid Honeynut squash. It's a smaller size Butternut type and is supposed to be very good flavor. The shape is a bit more squat than a usual Butternut and it's darker in color. Honeynut is a 110 day squash. 3 types came from Hoss Tools. The Amish Pie which is a fairly large, 60 to 80 pounds, but easy to grow Heirloom finishing at 100 days. Cherokee Tan Pumpkins have been highly recommended on a couple Youtube channels I watch. They are a round, tan, small, pie pumpkin with a long 110 day growing season but store well. They also had Seminole Pumpkin and from the photo appears to be the same thing but with a 90 day growing season instead. Baker Creek also had a Seminole Squash. It is shaped exactly like Jimmy Gourd in Veggie Tales and if they start dancing in the garden, I might be a little freaked out.... It's a light tan with a bulbous bottom but narrower neck. Not as long of a neck as a Butternut or Cushaw. 120 day growing season so if I get it planted early, we should be able to make it to fall. I'm curious how the Seminole Squash from Baker's will do versus the Cherokee Tan and Seminole Pumpkins from Hoss. From Seeds N Such, I ordered Musquee de Provence. It is considered a pumpkin. It's a flattened type with deep ribs; almost a smokey tan color. 98 days should get us to 20 pounds so we shall see! I had bought a Rouge Vif d'Etampes (Cinderella) pumpkin last year and saved seeds. That sent me looking for more French Heirlooms. Finally, from Pinetree I wanted to try Autumn Frost. These look like a squat Butternut squash or short field pumpkin; but the colors.... A light almost pink tan with green streaking and then overlay that with a glaze of white chalk paint. That is what they look like. 103 days til they are ready! Which Winter Squash varieties are you looking to plant this year?