Winter Squash, Blue Kuri (Organic)
Cucurbita maxima. 90 days.
Japanese Kabocha type, blue-grey squash with a flattened globe shape. Sweet with the characteristic dry flesh of a Kabocha or Hokkaido. If stored for a few months, it will become a little more moist. Great rich flavor, but different than Sweet Meat, which is also C. maxima with a similar color and shape. Smaller fruit (2-3 lbs) are good size for market sales and in the kitchen as a meal for two. They keep very well, much longer than Buttercups and other Kabochas. Our seed was originally sourced from Wim Brus, a seed grower for Bingenheimer Saatgut in Germany. He has spent many years selecting it for quality on his farm in the mountains outside Bologna, Italy.
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Sow indoors in 2-4” pots with good potting soil May through mid-June. Transplant into the garden 1-2 weeks after sprouting to 2-3’ centers and 6′ wide rows. May also be direct sown when soil is warm. Young plants are sensitive, we recommend row cover to protect from frost and insects.
Seed Saving
To save seed, scoop out seeds when you eat the fruit. Rinse off and dry. Isolate from other squash of the same species by at least ½ mile.
Jordan –
Where did you grow this variety? Canada
Grew in coastal Vancouver island, British columbia.
Wow, what an impressive plant. It grew very large and was a very strong plant! I have about 20 squash from the three plants.
The largest was 6 pounds and the smallest was 3 pounds.
I did not water them very much and started them from direct seeds, under a 5 gallon drinking water jug with the bottom cut off.
They had some goat bedding mulch. And i would give them human pee and epsom salts
The photo is them curing upstairs in our bedroom.
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