Winter Squash, Green Hokkaido Kabocha (Organic)
Cucurbita maxima. 90 days.
Japanese winter squash with dark green skin and bright orange flesh. Sweet, rich, nutty flavor and dense, flaky texture is good enough to eat plain. In Japan, Green Hokkaido Kabocha is commonly steamed or used in tempura. While the go-to method for cooking kabocha in North America is oven roasted, it makes a great stand-in for sweet potato fries and also shines in curries. A highly anticipated autumn delicacy at farmers markets for a reason. It’s quickly become a favorite winter squash of the Adaptive Seeds crew. Fruit is fairly uniform in size with an average weight of 2 – 3 lbs. Late season irrigation may cause fruit to split so be sure to harvest promptly. When harvested and stored properly, fruit keeps well into January. Our strain of this heritage variety came to us originally via Biodynamic plant breeders in Germany and we are excited to further select it for our own growing conditions.
| Geographical Origin |
|---|
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.
What others are saying
There are no contributions yet.