The Japanese Red Kuri is also known as Orange Hokkaido, Baby Red Hubbard & Uchiki Kuri.
This is a very prolific and early squash. This is a sought after delicacy by chefs and markets.
The flesh is smooth and dry with a sweet and delicate nutty flavor. This squash makes excellent stews, gratins, soups, veggie tarts, desserts, cakes, pancakes, risottos & lasagna. Its absolutely perfect for the home gardener due to it's small size, but big flavor.
Seed Count: 10
Sowing: Sow seeds indoors 4 weeks before the last spring frost, or direct sow outdoors when soil temperatures are above 65°F.
Light Preference: Full sun, well-drained fertile soil.
Seed Space: 2–3 seeds per mound, 4–6 feet apart. Thin to 1–2 plants per mound when the leaves are 3 inches.
Watering: Water consistently, especially during flowering and fruiting. Water at the base of the plant to avoid wetting the leaves.
Fertilizing: Fertilize before planting and during the growing season. If leaves turn yellow, you can fertilize the seedlings with fish emulsion.
Tips: Plant pollinator-attracting flowers nearby, such as cosmos, coneflowers, sunflowers, or borage.
Harvesting: Harvest when the rind is hard and the stem is about 2 inches long, usually 80–95 days after planting. Cut the squash from the vine with a sharp knife, leaving 2–3 inches of the stem attached.
Storing: Cure the squash in the sun for about 10 days before storing.
