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This is a milk pumpkin covered with all kinds of weird growths,  but probably still quite good to eat.

This is a milk pumpkin covered with all kinds of weird growths, but probably still quite good to eat.

11 - (QTY Avail: 4) Marina di Chioggia Squash. (C. maxima) 95 Days The heirloom sea pumpkin of Chioggia on the coast of Italy. The large turban shaped fruit are deep blue-green. It is one of the most beautiful and unique of all squash. A perfect variety for market gardeners. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. The fruit weigh about 10 lbs. each and are produced on vigorous vines.

11 - (QTY Avail: 4) Marina di Chioggia Squash. (C. maxima) 95 Days The heirloom sea pumpkin of Chioggia on the coast of Italy. The large turban shaped fruit are deep blue-green. It is one of the most beautiful and unique of all squash. A perfect variety for market gardeners. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. The fruit weigh about 10 lbs. each and are produced on vigorous vines.

Thai Rai Kaw Tok Pumpkin:  "(C. moschata) Green 8-lb fruit have tan spots on the rind. Flesh is yellow-orange, sweet and flavorful with a smooth texture; a great eating variety that performs very well in our Missouri summers, and stands up well to pests and disease. Attractive for decoration and superb for the table; a rock-hard rind makes this a great keeper. A Thai market variety that is sure to become popular here."

Thai Rai Kaw Tok Pumpkin: "(C. moschata) Green 8-lb fruit have tan spots on the rind. Flesh is yellow-orange, sweet and flavorful with a smooth texture; a great eating variety that performs very well in our Missouri summers, and stands up well to pests and disease. Attractive for decoration and superb for the table; a rock-hard rind makes this a great keeper. A Thai market variety that is sure to become popular here."

Think I can get these to grow in Colorado? Didn't think so.

Kalamansi Lime or Calamondin Orange Drink Recipe

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