RED KURI – "JAPANESE SQUASH" WINTER SQUASH SEEDS - ORGANICALLY GROWN
This winter squash is known by many names including "RED KURI" or "JAPANESE PUMPKIN." The reason it is called winter squash is that it develops a thick skin that allows it to keep for months into the winter (in a cool place). You can continue to enjoy this extremely sweet nutritious squash from your garden for months after the last harvest. It has a taste that is sweeter than butternut, somewhere between pumpkin & sweet potato.
This vine gives you numerous 3-7 pound delicious very dark yellow-fleshed squash. It has a hard deep red-orange skin and is shaped like a teardrop. Winter squash provides complex carbohydrates, fiber, iron, potassium & niacin. The orange flesh is high in beta carotene (vitamin A) & vitamin C.
The darker the orange color, the more beta carotene it has. A 4-ounce serving has about 29 - 43 calories.
Maturity: About 90 Days
EASY PLANTING DIRECTIONS: Plant seeds 1" inch deep in the garden in the spring when there is no danger of frost & it is warm in your planting zone. Plant 6-8 seeds in a small hill or mound of soil & space them 3-4' feet apart. If you started them outdoors, thin the hill to the 3 healthiest plants.
*You can start seeds indoors in individual peat pots indoors 2 to 3 weeks before the last frost. Just cover the seeds with 1/2 - 3/4" inch soil. Transplant them outdoors when there is no chance of frost.
GERMINATION: You should begin to see the seeds sprouting in anywhere from 1-2 weeks depending on the weather, soil temperature, and amount of sun that they get. Keep the soil moist, but not soggy, since all seeds will rot if they get too much water.
Squash love rich, well-drained soil & lots of SUN!!
Water well, but DON'T OVERWATER or use much high nitrogen fertilizer
HARVEST: Before frost when the skin is dark orange and hard. ** CUT THE STEM** (DON'T SNAP IT OFF) LEAVING AS many stems AS POSSIBLE ATTACHED so it will store longer in winter
KEEP the harvested squash for about a week in a warm, dry spot in the sun to cure & harden the skin so it will store well into the winter
IDEALLY Store & ripen for 2 weeks at about 75°F, then in a place where the temperature is from 45°- 55 ° F. The flavor reaches its peak about 1.5-3 months after harvest.
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