Uchiki Kuri Squash (Curcubita maxima) Japanese Squash - Organic, Non-GMO
Uchiki Kuri Squash, also known as Potimarron, Japanese Squash, Orange Hokkaido, Red Kuri Squash and Onion Squash (because of its shape). This variety is a Japanese type Hubbard (red kuri) squash bearing dark red/orange flavorful and firm skin and cream colored flesh. Very popular in Japanese and Thai dishes.
Fruits average 1.5 kg (just over 3 lbs) each. This is a very early maturing squash. May sown plants are finished by September 1st, with three or more fruits per plant. Matures in 100 days.
Height: 8 – 16 in (20-40 cm)
Sun: Full sun
Soil: requires rich well-draining soil
Indoors: start seeds in a light soil mix in March three weeks before the last frost. Insert 2-3 seeds sideways into pots; 3 weeks after seeds have sprouted, they can be transplanted in to the garden bed after risk of frost has passed.
Direct sow seeds in May when risk of frost has passed as Kuri is frost sensitive. The first seedlings can be started in the month of April in areas with milder climates. Kuri requires heat to germinate properly and the richer your soil, the more abundant your harvest will be as Kuri are heavy feeders. Add compost and manure upon planting. Place 2 or 3 seeds in each seed hole, placing them 8 feet (2.5 m) apart on all sides. Thin after 2 to 3 weeks and keep only the most vigorous seedling.
Harvest: September to November.
Seed count: 10