possum said:


The local grocery advertised kabocha squash, an Asian
variety. This has got to be the best squash I've ever
had. Mild & sweet. It looks like a little green pumpkin.
Add some to soups & stews to help make a good rich broth.

Kabocha = squash in Japanese

Kabocha are excellent: dry-fleshed, sweet and almost reminiscent of
chestnuts.

My favorite kabocha variety is a cross-species hybrid variety called
'Tetsukabuto' (translates to Iron Helmet). Very beautiful squash,
green with silver flecks and 'bloom' on the rind, sometimes washed
with orange. The C. moschata parent gives it resistance to squash
vine borers plus productivity and the C. maxima parent the superb
flavor and texture. (Available from Pinetree Garden Seeds)

--
Pat in Plymouth MI

"Yes, swooping is bad."

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