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” 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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