Our family has been farming Ebey’s Prairie on Whidbey Island for over 130 years. After Uncle Dale and Aunt Liz Sherman retired in 2022, we became the next generation proud to carry on the tradition of growing Sugar Hubbard Squash at the farm. It is a one-of-a-kind heirloom variety of winter squash developed by Grandpa Ed Sherman in partnership with Washington State University in the 1940s. It's tailored to our unique island ecosystem, so we store our squash to last from October - May, allowing us to offer the best squash in the world to grocery stores, food hubs, restaurants, food banks, schools, hospitals and on and on...for eight months out of the year! Read more about Sugar Hubbard's roots at Slow Food USA.

Grandpa Ed and Grandma Jean. Coupeville's Squash King and Queen in the 1980's.

Corrie, 5th generation Sherman, on Grandpa Ed's old Ford bringing squash into the production room for cubing.

Cubed Hubbard Squash, ready to cook and eat!

A big one!