RARE KANATHA IROQUOIS CROOKNECK SQUASH

Kanatha Iroquois Crookneck Squash is the indigenous ancestor of today's butternut squash. They were offered first commercially available in 1834, although they originated from the Iroquois nations of Kanatha.

Kanatha Iroquois Crookneck squash, beans and corn are called the “three sisters.” The Haudenosaunee Iroquois plant this trio because they thrive together, much like three inseparable sisters. plant trio supported by the Kanatha First Nations both physically and spiritually.

By the time European settlers arrived in America in the early 1600s, the Iroquois had been cultivating the "three sisters" for over 3 centuries. (you saw correctly, more than 3 centuries) and they shared the seeds with the Wabanakis who were their neighbors at the time.

In legend, plants came from the creator, always grown together, eaten together, and celebrated together.

Each sister brings something to the plantation. Together, the sisters provide a balanced diet from a single plantation.

As older sisters often do, corn provides the beans with the support they need. Beans, the donor sister, draw nitrogen from the air and brings it to the ground for the benefit of all three. 

As the beans grow through the tangle of squash vines and up on the corn stalks in the sunlight, they hold the sisters close to each other.

The large leaves of the sprawling squash protect the trio by creating a living mulch that shades the ground, keeping it cool and moist and preventing unwanted weeds. Prickly gourd leaves also keep raccoons away who don't like to walk on them. Together, the three sisters ensure both sustainable soil fertility and healthy nutrition.

Niawen'kó:wa, thank you very much pour nations of the Haudenosaunee Confederacy who have remained true to their cultures and traditions. Thank you for to introduce us to this ancestral variety from here. I will give back and share the seeds in 2024 to one of the communities following: Akwesasne, Kahnawake or Kanesatake in Quebec, in an upcoming traditional ceremony that I will present to an elder who rwill pass on to the future generation who will cultivate this ancestral variety of their ancestors.

Kanatha Iroquois Crookneck squash, like other squash varieties, has several medicinal and health-promoting properties. Here are some of its characteristics:

• Medicinal Properties
  Nutrient Rich: Contains vitamins (A, C, E) and minerals (potassium, magnesium) beneficial for the immune system and overall health.
• Antioxidants: The antioxidants present help fight oxidative stress and may reduce the risk of chronic diseases.
• Dietary Fiber: Promotes digestion and helps maintain good intestinal health, contributing to the regulation of intestinal transit.
• Anti-inflammatory Properties: May help reduce inflammation in the body, beneficial for people suffering from inflammatory conditions.
• Eye Health Support: The presence of beta-carotene promotes eye health and may help prevent macular degeneration.
• Weight Control: Low in calories and high in fiber, it can be an excellent food for weight management diets.
• Traditional Uses
  Traditional Medicine: Used by some cultures to treat digestive disorders and as a general tonic.
• Conclusion

Kanatha Iroquois Crookneck squash is not only delicious, but it also offers many health benefits, making it a great addition to a balanced diet.

If you really think about it, you could eat squash for every meal of the day.

Why not?! There are plenty of pumpkin desserts, of course, but also pumpkin waffles, pumpkin soup, and pumpkin alfredo for whenever you're craving the earthy sweetness of pumpkin everything.

Get your tasty squash fix by stuffing a squash.

Here are some ways to cook Kanatha Iroquois Crookneck squash:

• 1. Roast in the oven
  Preparation: Preheat the oven to 200°C. Cut the squash in half, remove the seeds and cut into pieces.
  Seasoning: Drizzle with olive oil, salt, pepper and add herbs (thyme, rosemary).
  Cooking: Roast for 30-40 minutes until tender.
• 2. Stir-fry

Preparation: Cut the squash into cubes.
Cooking: In a hot pan with a little oil, sauté the squash with onions, garlic and other vegetables.
Seasoning: Add spices like cumin or paprika for extra flavor.

• 3. Soup
  Preparation: Peel and cut the squash into pieces.
  Cooking: Cook with onions, vegetable broth and spices until squash is tender.
  Blending: Blend until smooth and creamy.
• 4. Puree
  Preparation: Steam or boil the squash until tender.
  Mixing: Mash or blend with a little butter, salt and pepper.
• 5. Gratin
  Preparation: Slice the squash and alternate with layers of cheese and cream in a dish.
  Cooking: Bake until top is golden brown and crispy.
  Advice
  Accompaniment: Squash pairs well with meats, grains or salads.
  Storage: Store in the refrigerator in a cool, dry place.
• 6. Pumpkin Stew
  Ingredients: Squash, potatoes, carrots, onions, vegetable broth, herbs (thyme, bay leaf).
  Preparation: Brown the onions, add the chopped vegetables and the broth. Let simmer until everything is tender.
• 7. Stuffed Squash
  Ingredients: Squash, rice, ground meat (or lentils), onions, spices.
  Preparation: Cut the squash in half and empty it. Cook the rice and mix it with the meat and onions. Fill the squash halves and bake.
• 8. Pumpkin Pie
  Ingredients: Pumpkin puree, eggs, sugar, spices (cinnamon, nutmeg), pie crust.
  Preparation: Mix the ingredients, pour into the batter and bake in the oven until the top is golden brown.
• 9. Creamy Squash
  Ingredients: Squash, crème fraîche, garlic, nutmeg, grated cheese.
  Preparation: Steam the squash, mash it and mix with the cream, garlic and nutmeg. Arrange in a dish and add cheese before browning in the oven.
• 10. Pumpkin Meatballs
  Ingredients: Pumpkin puree, flour, eggs, spices.
  Preparation: Mix all ingredients, form into balls and fry or bake until golden brown.
  These recipes showcase the flavor and texture of Kanatha Iroquois Crookneck squash while drawing inspiration from a variety of culinary traditions.

We believe breakfast is the most important meal of the day, and it's even more important when it comes to eating squash.

Our dream squash breakfast?

Start your day off right with a pumpkin spice latte (naturally) and a slice of pumpkin bread, a stack of pumpkin pancakes, or freshly baked pumpkin cinnamon rolls.

We bet your kids will be pro-squash too with one bite of our Squash Bacon Mac and Cheese.

Please take care of them because they are rare and only in small quantities! You can keep this squash inside for 1 year if it has no breakage, in the dark. Example: under your bed if you do not have space on a cardboard box.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

• Species: Cucurbita moschcata
• Sowing: Early April (under cover, outdoor greenhouse) or early May indoors or in open ground at the end of the frosts in your area
• Seeds: 2 seeds per pot, beginning of May and put the plants in the ground at the end of May, beginning of June
• The pots will be ready to put in the ground at the beginning of June.
• Sowing depth: 1-2cm
• Germination time: 7-16 days
• Soil: Slightly acidic, humus-rich, loose, fresh and well-drained
• Location: Requires very hot cultivation and plenty of sun
• Spacing between plants: 60-95cm
• Height at maturity: 180-200 cm
• Maturity: 100-110 days | Productive
• Seed per envelope: +/- 12

Our seeds are guaranteed for the year of purchase.