This tasty, slate-grey heirloom variety produces 12- to 15-pound fruits with a slightly flattened round shape. This variety was maintained by an Oregon family for 100 years before being released on the market.
Sweet Meat is a beloved western specialty variety that enjoys great popularity for its dry, sweet, nutty flavor that improves in storage.
Sow seeds in the garden one week after the last frost, leaving 3–4 feet between plants. Thin to 8–10 feet apart once true leaves emerge.
Squash seedlings do not tolerate frost and must be protected from cold weather. Keep the soil moist, but avoid getting the leaves wet. When vines begin to develop, a layer of mulch will help conserve moisture and control weeds. By midsummer, pinch off blooms to concentrate the plant's energy on the developing squashes.
The best way to harvest winter squash is with a sharp (and clean) pair of hand pruners or a sharp knife. Trying to twist the fruits off the vine can damage the plant and make the squash unfit for storage. Use your chosen tool to cut each squash off with a good 3–4 inches of stem attached.
Harvest a squash from the vine and store it indoors, allowing it to sit for at least three to six weeks, up to several months. Slice open the squash and use a spoon to scoop out the seeds. Wash to remove any flesh and strings. Cure the seeds by laying them out in a single layer on a paper towel to dry. Store them this way in a place that is dry and out of direct sunlight for up to six years.