Lower Salmon River squash is a robust and reliable winter squash variety, perfectly suited to the growing conditions of the Pacific Northwest. It produces 3 to 6 lb fruits with thick, protective skin, allowing it to store exceptionally well—providing a long-lasting harvest into winter. The dark orange flesh is sweet, dense, and versatile, excellent steamed, roasted, or even eaten raw in salads and grated crudités. Its hardiness and flavor make it a favorite among gardeners seeking good performance in cool climates.

Where can Lower Salmon River squash be grown?

This variety grows well in zones 3 to 9, in full sun and fertile, well-drained soil. It needs plenty of space to spread or can be grown vertically with strong support. It is ideal for gardens with warm summers and mild autumns that allow for ripening and storage.

History and traditional uses

Originating in Idaho, Lower Salmon River squash was selected for reliable production in short-season northern climates. Its storage capacity and nutritional density made it an important winter food, providing a reliable source of sustenance during the cold season. Today, it remains highly valued by small-scale producers and home gardeners.

Zone Information for Canada

Zones 8–9: Direct sow outdoors in late May; harvest from September to October.
Zones 5–7: Start indoors in April, then transplant after the last frost; harvest before hard frosts.
Zones 3–4: Start indoors in early spring; use protection (row cover or greenhouse) to optimize production.

How to grow and harvest Lower Salmon River squash

Planting: Sow seeds 2.5 cm (1 inch) deep, spacing them 90 to 120 cm (3 to 4 ft) apart.
Watering: Maintain consistent moisture, especially during fruit development.
Harvesting: Pick fruits when the skin is hard and the stems begin to dry; then cure them in a warm, dry place.
Care: Use rich soil with compost or organic matter; avoid overwatering.

Seed saving tips for future supply

Choose the best fruits: Select healthy, well-ripened squash, then let them cure for 4 to 6 weeks.
Harvesting seeds: Remove seeds from mature fruits, rinse to remove pulp, and spread them out to dry.
Drying and storing: Ensure seeds are completely dry; store in airtight containers in a cool, dark place.
Viability: When stored properly, seeds remain viable for 4 to 6 years.

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