(C. moschata) This small, bumpy, heavily ribbed Japanese squash is gaining in popularity, showing up at more and more farmers markets and produce departments, and for good reason. Fairly early for a moschata family squash, it has a very smooth, fine-grained flesh and a fruity flavor at harvest that lends itself to thinly sliced raw or pickled preparations. The fruitiness takes on a nutty depth in storage and is excellent roasted in wedges or battered and fried as tempura. With its very edible, thin skin, it doesn’t require peeling. Productive vines have a medium sprawl and very heavy fruit set. The dark green fruits ripen to a remarkable buff, tawny blushed bluish color and develop a thin white film known as “bloom” on the surface. Highly recommended. 100 days. UO
Sow indoors 3-4 weeks before your last frost date. Keep soil moist, but not soaking, before emergence, growing at 70F. A growing medium that is too wet and cold will cause the seeds to rot.
Transplant out 1-3 weeks after your last frost date when the soil has sufficiently warmed.
Direct sow 2-3 weeks after the last frost when soil is 70F+.
Note: Even deep watering keeps these plants thriving.
PLANTING DEPTH:
1/2"-1"
SPACING:
18-24" at 5' between rows.
EMERGENCE:
3-7 days @ soil temp 65-85F
LIGHT:
Full sun
FERTILITY:
Moderate. Prefers well-drained, evenly moist, and well-balanced fertile soil with a pH of 6.0-7.
ADDITIONAL NOTES:
Be gentle while transplanting to keep the root system undisturbed.
Row cover may be used to provide extra warmth, possible earlier fruit set, and prevent insect damage. Remove as plants begin to flower and require pollinator visits!
Good airflow and well-drained soil can help prevent disease.
Handle gently during harvest and sun cure with good ventilation.
Good ventilation and temperatures between 50-60F and relative humidity between 50-70% are the best for storage.
