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About this product
Hardened off and ready to transplant as soon as it warms up - these are seedlings.
Hokkaido Red Kuri is my personal favourite for pies and soups. The dark orange skin can also be eaten, adding intense colour to your soup or pie filling. This one purées a bit easier than most kabocha.
All of these seedlings are from locally adapted seeds produced by myself. They currently spend their days outside on my deck and nights in the house. They can be transplanted after frost.
Hokkaido Red Kuri is my personal favourite for pies and soups. The dark orange skin can also be eaten, adding intense colour to your soup or pie filling. This one purées a bit easier than most kabocha.
All of these seedlings are from locally adapted seeds produced by myself. They currently spend their days outside on my deck and nights in the house. They can be transplanted after frost.
Ayano's Urban Garden
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