Description
Squash – Uchiki Kuri
This is a teardrop shaped Japanese ‘Hubbard’ type squash growing to approx. 1.5kg in size. With a wonderful sweet and nutty flavour, it is traditionally eaten braised in stock as a winter vegetable.
Sow indoors, from March to May for surest results, 1.5cm deep, on edge, in small pots of compost. Water well and place in a warm position. A temperature of 15-20°C is ideal. Keep moist. Seedlings usually appear in 7-14 days. Gradually accustom plants to outside conditions, before planting out, May-June, 90cm apart, into well-drained, fertile soil, when frosts are over. Or, sow outdoors, during May for ease, where they are to crop, 1.5cm deep, directly into finely-prepared, well-drained, fertile soil, which has already been watered. Allow 90cm between sowing positions. Sow two seeds on edge per position. Early sowings benefit from cloche protection. Thin to leave the stronger plant. Water well until plants are established. Harvest from September to November.
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