Japanese Red Kuri Squash Seeds, Orange Hokkaido Non-GMO, Organic, Heirloom B10 Cucurbita maxima. (90 days) Also known as "Uchiki Kuri", "Baby Red Hubbard" or "Orange Hokkaido". Japanese Red Kuri is bright red teardrop-shaped squash that averages 5-8 pounds. The flesh is dry and sweet with a delicate nutty flavor. Makes excellent soups, desserts, vegetable tarts, cakes, blinis, pancakes, lasagna, risotto, vegetable stews, and gratins. Very prolific and early. Highly sought after by chefs and in markets. A sell-out every time. Perfect for the home gardener due to its small size, but big flavor.
A red-orange Japanese winter squash, fruit is 5-8 lbs each and teardrop-shaped. The golden flesh is smooth, dry, sweet, and rich; a great yielding and keeping variety. This style of squash has been traditionally farmed in the Kanazawa, Japan area. It is said that Saichiro Matsumoto of Kanazawa brought this squash back from Fukushima in northern Japan, in 1933. It is one of the Kaga (old name of Kanazawa) traditional vegetables.
Flashy and tear-drop shaped. Organic Hubbard Squash
Baby red hubbard with appealing color and shape. Flesh is smooth in texture and great for pies and purées because specks of skin (being red) will not show
Count: 10
Matures in 92 days
Full Sun Sprouts in 5-10 Days Ideal Temperature: 70-95 Degrees F Seed Depth: 1/2-1 inch Plant Spacing: 18-36" Frost Hardy: No Cucurbita maxima
CULTURE: Fertile, well-drained soil with a pH of 6.0–6.8 is best. Plastic mulch and fabric row covers (AG-19 grade) can aid plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower. Poor fruit development may indicate insufficient pollination. TRANSPLANTING: Sow 2–3 seeds per 2" container or plug flat about 3 weeks prior to transplanting. Thin to 1 plant/container or cell with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant it out according to the spacing recommendations for each variety. Handle seedlings carefully; minimal root disturbance is best. DIRECT SEEDING: Sow 2 seeds at the appropriate spacing interval for the variety's vine length, 1/2–1" deep. Thin to 1 plant per spacing interval after seedlings are established. PLANT SPACING: Bush to short-vine habits generally requires 6' between-row spacing, while long-vine habits require 12' between-row spacing. In-row spacing depends on fruit size and is generally: small, 18–24"; medium, 24–36"; large, 36–48". DISEASES: Common cucurbit diseases include powdery mildew, downy mildew, bacterial wilt, and phytophthora. Avoid problems with adequate soil drainage, good air flow, insect pest control, and crop rotation. If necessary, check with your local Cooperative Extension Service agent for specific control options. INSECT PESTS: Cucumber beetles, squash bugs, and vine borers are all common pests for cucurbits. Protect young plants with floating row cover. Squash bug eggs found on the undersides of leaves may be crushed by hand. For vine borers, cut out of vines and hill soil over the wound. Keep field borders mowed and remove plant refuse in the fall; spring plow to bury pupae. Pyrethrin sprays may offer some control. HARVEST: Fruits are typically ready about 50–55 days after the fruit set and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5–7 days or cure indoors by keeping squash at 80–85°F/27–29°C with good air ventilation. STORAGE: Store at 50–60°F/10–15°C, 50–70% relative humidity, and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage. Hubbards are better after a few weeks in storage and will keep up to 6 months. Red Kuri is the exception in that it is delicious right out of the field, but will only last a maximum of 3 months. DAYS TO MATURITY: From direct seeding; subtract about 14 days if transplanting.
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