July. Sow this now and October gives you a full Italian autumn table.
These five varieties are the ones that make an Italian kitchen in autumn: pumpkin for risotto, fennel for salad, carrots that store through winter.
What you get
- Delica F1 Squash — dark green kabocha type pumpkin, sweet flesh, roasts in 40 minutes
- Uchiki Kuri Squash — Japanese red kuri, chestnut flavour, one squash feeds a family of four
- Zucchetta Tromba d’Albenga — Ligurian heirloom climbing squash, grows up not out, good for small gardens
- Carrot Flakkee Gigante — bred for late season, pulls in October and stores for months
- Fennel Mantovano — heritage bulbing fennel, the base of half of Northern Italy’s autumn cooking
Save 16% vs buying individually.
From your wellies to your belly. Grow it, cook it, eat it.
