Hidden inside the strong, deep green skin of Green Hokkaido is the sweet flavoured dense golden-orange flesh. The firm texture makes it possible bake, roast, braise, puree, stuff and steam…indeed I have made everything from cake to soup from these. This kabocha type grows well even in poorer British summers!
This variety is part of our naturally nurtured range, the seed comes from an organic source
Sow & Grow: from late April to end of May, start 1 seed per pot or module at 20-25mm deep. Keep moist but not waterlogged. Harden off and plant out after all danger of frost has passed. In cooler areas you can protect young plants with cloches until they have settled in. Your squashes should reach 20-30cm in diameter and 1-2.5kg in weight. After harvest leave outdoors for about 14 days to harden the skin for storing (protect from frost) or ripen in a greenhouse.
Eat & Enjoy: the firm texture makes it possible to bake, roast, braise, puree, stuff, or steam …indeed I have made everything from cake to soup from these. Stores well
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