Winter Squash, Black Futsu (Organic)
Cucurbita moschata. 100 days.
We decided to grow Black Futsu because it’s so pretty and it quickly became a favorite winter squash in the kitchen. Squat pumpkin-shaped, bumpy, deeply ribbed fruit start out dark green and mature to a deep tawny orange with a captivating grey blush. Fruit average 2½ lbs, making them a great size to cook up for a meal. We love to slice them along the ribs, roast in the oven at high heat with a little salt and olive oil, and store in the fridge as a quick snack. Skin is thin and adds a delicious texture to squash oven fries. Fruit that are harvested underripe with some exterior green color will continue to ripen in storage. Our friend, chef Tim Wastell, adds very thin uncooked slices of Black Futsu to salads. It is delicious prepared this way especially paired with chicory and pecorino cheese. Not a long storing type. Originally from Japan. Aka, Black Futtsu.
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.
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.