EXCLUSIVE We think that our Kurin Kabocha is the most scrumptious of all long-keeping winter squash. Kurins intensely orange flesh has a moist, fluffy texture and truly outstanding nutty-sweet, buttery flavor. Besides being absolutely delicious, kabochas are chock full of natural vitamin A, antioxidants and phytonutrients. These beauties are a breeze to grow; you can even easily train them up a trellis. Once harvested, the squashes will keep for months.
Seed Count: Approx. 20 / Weight: 3 g
|
Cold Winters |
Mild Winters |
Sun/Shade |
Space Seeds |
Days To Germinate |
Days To Harvest |
|---|---|---|---|---|---|
|
May June |
April June |
Full sun |
Rows: 4 ft. |
7 10 days |
95 days |
Long keeping winter squash needs full sun, rich fertile soil and warm temperatures. Wait to plant until nights are comfortably above 50F (10C) both day and night. Sow groups of 2 to 3 seeds 2 ft. apart and 1 in. deep in rows 4 ft. apart. Thin to 1 strong seedling per group to give vines room to ramble or climb. Or make slightly mounded hills 2 to 3 ft. across and 6 ft. apart and plant 4 to 5 seeds in each hill. When seedlings have several sets of leaves, thin to the strongest 3 seedlings per hill.
Protect young seedlings from marauding birds by covering with plastic berry baskets at sowing time, removing before plants get crowded. To save space,vines can be trained up fences, trellises or tepees.
Winter squashes need to mature properly, so dont harvest until vines have died back and squashes exterior rinds are fully dark green and tough enough to resist piercing with a fingernail. Then cut squashes from vines, leaving a good stem handle. Cure in the sun for about 10 days, before storing in a cool dry place where they will keep for months. To prepare, cut squash in half and bake until tender. Flesh is tender, nutty, sweet and totally delicious.
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