Jarrahdale
Slate blue-grey
Anchor and mid-tier pieces; exceptional against warm stone
100–110 days days to maturity
12–18 lbs
Prefers full sun and consistent early irrigation; cures beautifully
Seeds + Growing
Grow what we grow.
The varieties in our installations were selected over years of Idaho trials — chosen for color depth, rib structure, skin durability and how they hold through a long dry autumn.
The varieties
Silver Moon
Bright white
Clean white forms for neutral and sage palettes
95 days days to maturity
8–12 lbs
Shade fruit late in the season to hold white color
Cinderella (Rouge Vif d'Étampes)
Deep burnt orange
Low wide anchors at stair bases
105 days days to maturity
15–25 lbs
Needs space; harvest before the first hard frost
Long Island Cheese
Warm buff tan
Bridges warm and neutral palettes
105 days days to maturity
10–15 lbs
Excellent keeper; stores for months when cured
P3 Selection No. 1
Muted rust with grey blush
Developed for designer palettes
In development days to maturity
10–14 lbs
Selectively bred in Idaho; limited trial seed
Seed collections
P3 Heirloom Seed Collection
A curated set of the varieties we install most often.
$0
Seed ordering opens ahead of the spring planting window — join the notice list to be told first.
P3 Selection No. 1 Seed
Limited trial seed from our Idaho breeding rows.
$0
Seed ordering opens ahead of the spring planting window — join the notice list to be told first.
Spring Pumpkin Starters
Established starter plants, ready for Treasure Valley planting.
$0
Seed ordering opens ahead of the spring planting window — join the notice list to be told first.
Specialty Gourd Starters
Ornamental gourd starts for designers and small growers.
$0
Seed ordering opens ahead of the spring planting window — join the notice list to be told first.
Growing in the Treasure Valley
Direct sow after soil temperatures hold above 65°F, typically late May in the valley. Heirloom varieties need a longer runway than commercial jack-o’-lanterns, so start the longest-maturity types first.
Water deeply and infrequently, and keep foliage dry to limit mildew in our late-summer heat. Once fruit sets color, slip a board or straw beneath it to prevent ground rot.
Cure harvested fruit in a warm, dry, shaded space for ten to fourteen days. Cured heirlooms hold their color and structure far longer than field-fresh fruit — this step is the difference between a two-week display and a two-month one.