UCHIKI KURI F1 - SQUASH (Cucurbita pepo) |
Teardrop-shaped, "baby red Hubbard"-style fruits weigh about 4-7 lb. and have smooth-textured flesh. Red Kuri is good for pies and purées because specks of skin (being red) will not show. Also known as Orange Hokkaido. Avg. yield: 2-3 fruits/plant. Full-flavored and sweet, red kuri squash is often cooked with butter and herbs. It is an ingredient in a variety of soups, stews and casseroles. It can be made into cakes, quick breads, muffins, cookies, jams and pies with its nutty-tasting flesh. It can be baked, boiled, microwaved, steamed, sautéed or fried. This squash adds sweet flavor and texture to stir-fries. Its seed cavity is ideal for stuffing Red kuri squash is a good source of fiber. It also provides vitamin A and vitamin C, some of the B vitamins, calcium, potassium, iron, riboflavin and thiamine. Low in calories and sodium, this deep-colored squash also contains beta-carotene Indoors: Fill 7.5cm (3in) pots with compost and firm gently. Sow seed on its side, not flat to ensure reliable germination. Sow 12mm (½in) deep and cover. (You may choose to sow two seeds per pot, and remove the weaker seedling later; the strongest plants are kept.)After germination the young plants will grow very quickly and will need repotting almost at once. When roots begin to show through the bottom of the pot, transplant to a 12.5cm (5in) container. Hardened off before planting outside, around late May/early June and all danger of frost has passed. Plant out with 120cm (48in) between plants, providing good air circulation to avoid mildew. Protect seedlings from slugs Outdoors: Sow in late spring after frost danger when soil is warm, minimum 62°F (17°C) for treated seeds and 70°F (21°C) for untreated seeds — seeds will rot in cool soil, especially cool, wet soil. Sow 2 seeds every 18–36" (depending on variety), ½-1" deep and thin to 1 plant per spot. Rows 6' apart, 12' apart for larger fruit. |
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