Winter Squash, Black Futsu (Organic)

Cucurbita moschata. 100 days.

We decided to grow Black Futsu because it’s so pretty and it quickly became one of our 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 2 1⁄2 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, slices Black Futsu very thin and adds them raw 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.

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Sow indoors in 2” pots with good potting soil May to June. Transplant into the garden 1-2 weeks after sprouting to 2-3’ centers and 6 ft wide rows. Be careful not to disturb the tap roots When transplanting. Also can be direct sown in May when soil is warm. Squash plants are frost-sensitive and benefit from row cover to protect them from insects and frost while plants are young.

Seed Saving

To save seed, scoop out seeds when you eat the ripe fruit. Rinse off and dry. Isolate from other squash of the same species by at least ½ mile.

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