Dare I say this? Even if you never intend to eat a squash you should grow Turks Turban just for the fun of it... and when this multicoloured and curiously shaped fruit has taken shape you just might be tempted to see what it is like when you cook it! At this point you will discover a hidden gem with a great flavour tending towards hazelnut, delicious and perfect for stuffing or cooking whole.
Sow: between late April to end of May, start 1 seed per pot or module (seed depth 20-25mm)
Grow: 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. This variety can produce large fruits in good conditions! After harvest leave them outdoors for about 14 days to harden the skin for storing (protect from frost) or ripen in a greenhouse.
Enjoy: bake, roast or stir fry, use in soups or sweet pies – Turks Turban is perfect for stuffing or cooking whole.
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