Heirloom Vegetable. Large, grey-green bumpy turbans weigh 4.5 kg (10 lb) on average. Very tasty, dry-type, orange-yellow flesh. Delicious baked, in soup, “gnocchis Ã la parisienne”, or in pies. If properly cured, it is said these squash will store for two to three years. Also known as the “sea pumpkin.”
How to Grow
10-12 seed/gram Squash are a hot weather crop. They need full sun and deep, rich, well drained, organic soil with a pH of 5.5 to 6.5. Before planting, work in lots of compost. Directly plant seed outdoors from late May to mid June 2.5 cm (1″) deep in hills 2.4 m (8′) apart with 4-6 seeds per hill. After germination, thin to 3 plants per hill. Seed can be started indoors 3 weeks before the plant out date. Squash do not transplant well–use paper or fibre pots that can be set directly in the soil. Protect mature squash from frost and cold temperatures.