Get 'In Search of the Perfect Peach' now, our Founder Franco Fubini’s debut book

Nine years of Oscar's Delica Pumpkins

21·11·23

2 min read

Growers

Natoora Delica pumpkins in a crate
oscar cutting open a pumpkin on the ground

This is our ninth year of Oscar’s Delica Pumpkins. Year on year, Oscar continues to astound us with the quality of his Delica – a pumpkin with the densest, most sugar-forward flesh we’ve tried.

Back in late August heat waves followed by hail storms in northern Italy made for a difficult season for any grower. In Mantua, Oscar had it all — this province of Lombardy suffered some of the worst crop damage in Italy. Fortunately, his losses were mitigated: in planting 30 per cent more Delica Pumpkins than usual, the extreme weather only took him back to average yields.

mineral-rich soils, build complexity

Oscar’s land lies on the old reservoir of the river Po, where the clay soils are rich in minerals and organic matter — the key to nutrient-dense pumpkins.

withHold irrigation, intensify flavour

However, clay soils retain water which pumpkins will absorb if given the chance, diluting their flavour. A skilled grower must limit water intake while still meeting the plant’s essential needs.

Oscar elevates his beds and uses sheeting to protect them from rainwater. Expertly monitoring irrigation, he ensures his pumpkins gradually absorb nutrients from the rich clay soil but not too much water — a rare feat.

30 DAY CURE, BRIX HITS 16

The traditional process of ageing and drying pumpkins is fast disappearing due to the time, space and management it requires. It is also an additional gamble: if the cure goes wrong, the grower risks losing the whole crop.

Oscar is committed to leaving his fruits to cure in a woodstove-heated barn for up to 30 days, removing 30% of the moisture content and concentrating the sugars in the dense flesh. This year, their Brix hit 16, reaching as high as 22 Brix in the past.

GO #OFFTHEPASS

See all

We exist to fix the food system.

People are more cut off from the origins of their food than ever. This makes flavour, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

Footer icon

Go beyond four seasons

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.

WHAT’S IN SEASON?

location pin icon

Know where your food comes from

We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).

MEET THE GROWERS

flower type shape vector image

Make your diet diverse

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.

PEAK SEASON BOX