How do I get Seeds?--In search of magic seeds

PRETTY MUCH ANYONE ON THIS LIST HAS SEEDS THAT THEY WILL SHARE.  All you
have to do is to send a SASE to them (after asking) and they'll send you
seeds.  I, for example, would be glad to share seeds from my 572 pounder
this year.  What you'll want to do, if you start getting into this, is
to check out the Cucurbytes page and start researching the pedigree
lines of these babies.  It is incredibly fun and, admittedly, quite
addictive (hopefully your significant other is very understanding of
obsessive hobbies.  The local newspaper here in Salt Lake City, for
example, accused me of spending more time with my pumpkins than with my
wife!).
So, back to pedigrees.  My 572, for example, was grown from a Kirk
Mombert 940 from last year.  That pumpkin was grown from a Kirk Mombert
866, which in turn was grown from the Kirk Mombert 567.5 (the
uncontested best seed of all time).  By the common man's perspective, my
seeds could pretty much be guaranteed to grow a "monster" (300-400
easily).  But that's not really a monster.  You have to be in the
800-1000 pound range these days to be a truly world-class monster.  Now,
whether or not a seed from my 572 could grow a pumpkin that could
possibly win Topsfield, well, that is a complete unknown since no one
has ever grown it (even though its pedigree is very promising).  We
don't even really know about the 940 Mombert since my 572 is its only
known offspring. Most of the big-time growers would never give a seed a
second thought until they knew of a few 700-900 pounders that it had
produced.  The seeds that you'd REALLY want would be the 866 or 567.5.
They are almost impossible to get, however.  And, for whatever it's
worth, twleve 567.5 Momberts have been grown in the state of Utah in the
past three years, and my pumpkin almost beat them all (the state record
here is 620#).  So . . . if you're interested in a seed from a measely
little 572 pounder, get back to me.  And I hope you do decide to jump
into the most exciting hobbie around!!
--Matthew Isom, Salt Lake City Utah

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