I’m getting a little over-excited about the winter squash, Uchiki Kuri, it’s jumping the gun slightly because I haven’t grown it before, nor have I tasted it, but I am reliably informed that it is the most delicious of all the squashes.
It’s very easy to grow from seed, and although it’s a rambling plant, it can be grown up a wig-wam of canes as I’ve done at my allotment, so it’s welcome in small gardens.
How to grow Uchiki Kuri squash:
- sow the seeds, pointed side down, in pots of compost in April/May and keep them in the greenhouse or on a sunny windowsill
- plant outside from the end of May when all risk of frost has gone
- they need a sunny site to bask in that’s had loads of compost or well rotted horse manure dug in
- tie them to the canes with soft string to encourage them to climb and keep them watered in dry spells
- leave them on the plant to mature for as long as possible
- store them with the stems facing downwards and plenty of air circulation
- eat them from November onwards when they’ve had time to develop their famous nutty, rich flavour.
Use them in soup or as roasted vegetables.
I’ll let you know how it goes.
all images: Jill Anderson