Squash , Japanese Green Kiri Kabocha (New to us)

Cucurbita maxima, (Green Kobacha type) - Also known as Japanese Winter squash, (or Korean pumpkin (danhobak - which translates to sweet pumpkin in Korean.) Its believed it was brought to Hokkaido, Japan circa the 1860s-70s from South America. Usually small to medium in size, averaging 1-8 pounds & 8 to 12-inch diameter. Its shape is round, squat & flat. The firm, textured, the coarse rind is a dull, deep green mottled with light green spots, pale uneven stripes, with a short, corky, light brown stem & may have a yellow spot where it ripened. The thick dense yellow-orange is spongy & firm with a sweet taste that reminds you of sweet potatoes or the sort of sugar pumpkins you bake into pumpkin pie., Seed Count Approx - 8 avg

 SOWING - Squash will not germinate in cold soil & needs a warm spot, well-drained & fertile soil with plenty of composted organic matter to conserve moisture; Planting should be delayed until the soil has warmed (can be started in a greenhouse from mid-March onward, plant out the end of Mayish),  Sow directly insitu after the threat of frost has passed. Sow one inch deep in hills or rows spaced 24 to 36 in apart, Harvest just before frosts when the stems dry & turn brown.