Squash

81 days. Cucurbita maxima. (F1) Kabocha Squash. The plant produces high yields of 4 to 5 lb dark green globe-shaped squash with pale green stripes. It is known as one of the all-time best squashes for eating. The orange-yellow flesh has a sweet and nutty flavor. Kabocha squash is an important vegetable in Japan and is very popular in the Oriental supermarkets on the West Coast. Perfect for making pumpkin curries and bread. An excellent storage variety from 2 to 5 months after harvest, keeps well, and improves with storage. Also known as Naguri Squash. An excellent choice for home gardens, Farmer's Markets, market growers, and open field production. A variety from the USA. A winter squash variety.

90 days. Cucurbita maxima. Open Pollinated. Red Kuri Squash. The plant produces high yields of large 3 to 4 lb bright orange teardrop shaped squash. This Japanese squash is used as a vegetable side dish for winter meals and for making pies. Excellent for making soups, desserts, vegetable tarts, cakes, blinis, pancakes, lasagna, risotto, vegetable stews, and gratins. Also known as Uchiki Kuri, Baby Red Hubbard, and Orange Hokkaido. Excellent choice for home gardens. A variety from Japan. A winter squash variety.

100 days. Cucurbita pepo. Open Pollinated. Vegetable Spaghetti Squash. The plant produces good yields of 3 to 5 lb of oblong, cylindrical-shaped spaghetti squash. The creamy-colored squash is filled with spaghetti-like strands of buttery, light-yellow flesh. Bake for 40 to 50 minutes, then cut open and scrape out the strands, and top with spaghetti sauce and cheese to make low-carb pasta. It can be stored for 6 months in a cool, dry place. An excellent choice for home gardens, Farmer's Markets, and market growers. United States Department of Agriculture, PI 381323. An heirloom variety from Japan. A winter squash variety.