About Lower Salmon River Squash
Lower Salmon River Squash is a robust and reliable winter squash variety, perfectly suited to the growing conditions of the Pacific Northwest. Producing 3–6 lb fruit with thick, protective rinds, it stores exceptionally well—providing a long-lasting harvest well into the winter months. The deep orange flesh is sweet, dense, and versatile, excellent when steamed, roasted, or even eaten raw in salads and slaws. Its resilience and flavour make it a favourite for gardeners looking for high performance in a cool climate.

Where Can You Grow Lower Salmon River Squash?
Best suited for Zones 3-9, this variety thrives in full sun and fertile, well-drained soil. Give it plenty of room to sprawl or grow it vertically on a sturdy trellis. Ideal for gardens with warm summers and mild autumns for curing and storage.

History and Historical Uses
Originally developed in Idaho, the Lower Salmon River Squash was bred for reliable production in shorter-season, cooler northern climates. Its excellent storage capabilities and nutritional density made it a valuable winter staple, offering a dependable source of food well into the colder months. This variety continues to be a favourite among small-scale farmers and home gardeners alike.

Canadian Zone Information
Zones 8-9: Direct sow outdoors in late May; harvest from September to October.
Zones 5-7: Start indoors in April and transplant after last frost; harvest before heavy frost.
Zones 3-4: Start indoors in early spring; provide row cover or greenhouse protection for optimal yield.

How to Grow and Harvest Lower Salmon River Squash

Planting: Sow seeds 2.5cm (1in) deep, spaced 90–120cm (3–4ft) apart.
Watering: Maintain consistent moisture, especially during fruit development.
Harvesting: Pick fruit when the rind is hard and stems begin to dry; cure in a warm, dry place.
Maintenance: Provide rich soil with compost or organic matter; avoid waterlogging.

Seed Saving Tips for Future Supply

Choose the Best Fruit: Select healthy, mature squash and allow them to cure for 4–6 weeks.
Harvest Seeds: Scoop seeds from ripe fruit, rinse clean of pulp, and spread to dry.
Dry and Store: Ensure seeds are fully dry; store in airtight containers in a cool, dark place.
Viability: Properly stored seeds will remain viable for 4–6 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)