Racer
🌱 90d to harvest
Vine
Racer brings a bold, lantern-ready presence to the garden—thick-walled, smooth-skinned pumpkins with a rich, saturated orange glo…
Crop Dates
| Milestone | Date |
|---|---|
| Start Indoors | Mar 27th |
| Last Frost | Apr 10th |
| Transplant / Sow Outdoors | Apr 10th |
| Harvest Begins | Jul 9th |
| Harvest Ends | Oct 28th |
Crop Details
| Trait | Value |
|---|---|
| Days to Maturity | 90 |
| Sun Requirements | Full Sun |
| Growth Habit | Vine |
| Support Needed | Trellis |
| Planting Depth | Normal |
| Germination Temp (°F) | 75 |
| Min Soil Temp (°F) | 65 |
| Min Night Temp (°F) | 55 |
| Harden Off (days) | 10 |
Recommended Companions
Frequently Asked Questions
Racer (Cucurbita pepo) — what should I do if I see powdery white patches on the leaves?
Powdery mildew is common on Cucurbita pepo, showing as white, powdery spots on older leaves that spread quickly. Remove and discard the most affected leaves early, then improve airflow by spacing plants and training vines so foliage doesn’t stay wet. If it’s spreading, apply a labeled sulfur-based fungicide or horticultural fungicide, following the product directions closely and repeating as directed.
How often should I water Racer during its main growing phase (after vines start running)?
During active vine and fruit growth, keep the soil consistently moist but not waterlogged—aim for about 1 inch (2.5 cm) of water per week, adjusting for heat and rainfall. Water deeply at the base in the morning so roots get moisture while leaves dry quickly; this helps Cucurbita pepo avoid stress-related blossom end issues and disease pressure. Check soil 1–2 inches down—if it’s dry at that depth, water; if it’s still moist, wait.
When is Racer (Cucurbita pepo) ready to harvest, and how can I tell?
Harvest at about 90 days or when the rind is fully colored, the skin is hard enough that you can’t easily puncture it with a fingernail, and the vines begin to die back. The stem should look dry and corky, and the fruit should feel heavy for its size. Cut with a sharp knife, leaving 2–4 inches of stem to improve storage quality.