Plant produces high yields of 3 lb dark green globe shaped squash with pale green stripes. The orange-yellow flesh has a sweet and nutty flavor. Kabocha squash is an important vegetable in Japan. An excellent storage variety. A winter squash variety also know as Naguri Squash. Disease Resistant. Harvest when skin feels tough and can resist being punctured with a fingernail. 81 days to mature from time of planting.
Plant in full sun in soil that is amended with compost and a good vegetable fertilizer. Use about ½ cup of dry fertilizer per plant thoroughly mixed into the soil at planting time. Plants can be easily trained to climb up a tall trellis or can be let to just ramble along the ground. Plants can grow to more than 6 feet tall.
Hard-skinned squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Other ways to prepare them is to blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Cut in half and fill with cooked rice, quinoa or other grains.
Plant in full sun in soil that is amended with compost and a good vegetable fertilizer. Use about ½ cup of dry fertilizer per plant thoroughly mixed into the soil at planting time. Plants can be easily trained to climb up a tall trellis or can be let to just ramble along the ground. Plants can grow to more than 6 feet tall.
Hard-skinned squash can be difficult to peel and are most easily cooked in their skin. Split squash in half, scoop out seeds and roast, cut-side down until tender. Other ways to prepare them is to blend cooked squash flesh into soup with fennel, onions, root vegetables, curry or fall spices. Grate flesh and bake into gratins or casseroles with cream and cheese. Cut in half and fill with cooked rice, quinoa or other grains.
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