What are heirloom pumpkin seeds?

Heirloom pumpkin seeds are open-pollinated varieties that have been passed down through generations. Unlike hybrids, you can save seeds from heirloom pumpkins and grow the same variety year after year. All our seeds are non-GMO and open-pollinated.

What growing zone are your seeds tested in?

All our seeds are grown and tested on our Zone 6b homestead in Newton, Kansas. Most of our varieties also perform well in Zones 5-9. Each product listing includes specific growing zone recommendations.

Do you offer free shipping?

Yes! We offer free shipping on orders of $25 or more. Orders under $25 pay USPS calculated shipping. Seeds ship via USPS First Class, and coffee ships fresh within 48 hours of roasting.

What makes your coffee different?

Our Prairie coffee is small-batch roasted right here on the Kansas prairie. We roast weekly to ensure freshness. Available in Prairie Sunrise (light roast) and Prairie Blaze (medium roast), both in ground or whole bean.

Are your pumpkin seeds vine borer resistant?

Many of our Cucurbita moschata varieties are naturally resistant to squash vine borers, including Seminole Pumpkin, Long Island Cheese, Tromboncino, and Mrs. Amersons. We highlight vine borer resistance on each product page.

March 25, 2026

Wan Fu F1 Pumpkin: Growing the Chinese Kabocha Hybrid in Kansas

By Autumn Prairie Pumpkins

Wan Fu F1 is a Chinese kabocha-type hybrid, a compact, dense, deeply sweet pumpkin bred for the kind of intense flavor and dry, starchy texture that Asian cuisine demands. In Chinese markets, kabocha-style squash are prized for their chestnut-like sweetness and firm flesh that holds up in stir-fries, steaming, and braising. Wan Fu delivers that quality with the added bonus of Cucurbita moschata vine borer resistance.

For Kansas gardeners, Wan Fu fills a unique niche: it gives you kabocha-quality squash with moschata practicality. Most true kabocha varieties are Cucurbita maxima, which offers zero vine borer resistance. Wan Fu is moschata, so it survives Kansas summers while producing the dense, sweet flesh that kabocha lovers want.

Why Wan Fu Suits Kansas Gardens

The moschata genetics are the foundation, vine borer resistance, heat tolerance, and reliable performance in hot Midwest conditions. The hybrid vigor adds fast maturity (85–95 days), good powdery mildew resistance, and consistent fruit quality. Fruits are compact (3–6 lbs), round to slightly flattened, with dark green skin.

If you've tried growing kabocha in Kansas and lost them to vine borers, Wan Fu is your solution. Same cooking quality, different (and far more practical) genetics.

K-State's squash vine borer guide (MF3309) covers Kansas growing practices for moschata varieties.

How to Grow Wan Fu in Kansas (Zone 6b)

Starting Seeds

Direct sow mid-May, 1 inch deep, 2–3 per hill. Fast maturity means direct sowing works great. Germinates in 7–10 days. Indoor starts 2–3 weeks early for earlier harvest.

Spacing

4–5 feet between plants, rows 6 feet apart. Compact vines, one of the more space-efficient varieties in our collection. Works well in medium and smaller gardens.

Soil and Fertility

Well-drained, compost-amended soil. pH 6.0–6.8. Moderate feeder. Don't over-fertilize, excess nitrogen produces watery flesh, which defeats the purpose of growing a kabocha-type for its dense, dry texture.

Watering

1–1.5 inches per week. Drip irrigation preferred. Reduce watering as fruits mature to help concentrate sugars and produce the dry, starchy texture kabocha is known for.

Harvest and Storage

Harvest when the skin is very hard and the stem is dry and corky. The dark green skin may develop some tan patches at maturity. Cut with 2–3 inches of stem. Cure 2–3 weeks in warm, dry conditions, this is important for kabocha types, as the curing process dramatically improves sweetness. Stores 4–6 months. The flavor peaks 3–6 weeks after harvest.

Wan Fu in the Kitchen

Kabocha-style cooking is all about the texture: dense, dry, starchy, and intensely sweet. In Chinese cuisine, Wan Fu is used steamed with ginger and soy, stir-fried with garlic, added to congee, and braised in sweet soy sauce. Japanese preparations include nimono (simmered in dashi), tempura, and served as a simple side with salt.

For Western cooking, treat it like the best roasting squash you've ever had. Cube and roast at 400°F until caramelized, the natural sugars produce incredible browning. The flesh is dry enough that you don't get soggy roasted squash; you get crispy, caramelized edges and creamy centers. Also excellent in soup, curry, and grain bowls.