Benning’s Green Tint Squash is a tender scallop squash whose ancestry can be traced back to the ancient Native American tribes of the East Coast. With its nutty flavor and buttery soft texture, Benning’s Green Tint remains a top choice for market and home gardeners more than 100 years since its official introduction.
The squash family is incredibly diverse, with fruits that range in size and shape and grow in all kinds of climates. Atlantic coast tribes cultivated many squash varieties, and the pepo squash group can be traced back to them. But the scallop-shaped squash — or Cucurbita pepo, subvariety “ovifera” — was the choice for picking young and eating raw because of its mellow taste and soft texture. The word “squash” is derived from the Narragansett word “askutasquash,” which means “eaten raw or uncooked.”
Along the East Coast, scallop-type squash became a popular crop in the Colonial era. They were introduced to Europe in the 1600s, and Thomas Jefferson was known to grow them as well.
In 1909, F.W Bolgiano Seed Company of Baltimore, Maryland unveiled Farr’s White Bush Squash. The listing describes a soft green patty pan squash with impressive early maturation. Bolgiano’s explained that Charles N. Farr and his family had worked for many years to perfect this squash variety, and that it was the earliest-maturing squash known.
The Farr’s White Squash was later renamed Benning’s Green Tint squash. Aside from the name change, this variety has retained its signature early maturity and handsome tea-green hue. The nutty flavor and supple texture have kept it a top choice for market and home gardeners alike.