Until my retirement in the summer of 2021, I had never grown anything but weeds, which evidently, I’m pretty good at. However, growing anything else was hit and miss, mostly miss. During my working life my wife and I spent a lot of time in Asia. One of the commonly used vegetables often sliced thin, breaded, and deep fried on tempura platters is kabocha squash, also called Japanese pumpkin. Kabocha is a winter squash with a creamy texture. It’s used in many Asian cuisines.
We could not bring home seeds but here we found that we could purchase them online or at some garden shops. To our surprise, we found that it was easy to grow. My family home is less than a hundred miles from Yellowstone National Park. With the relatively short growing season in this area there are many food plants that are difficult to grow. So, we really had not expected the results that we got. This is our second year of planting the squash-like pumpkin.
Both years the seeds were sprouted in our laundry room in April and then planted just before the first of May when the forecast gave little danger of frost. I did water both plants at least once a day, sometimes twice per day when it got hot. We had to leave for a week in early June, to my surprise they were still alive when we returned. However, they definitely needed watering.Continue reading“Growing Kabocha Squash, by Rookie Gardener”





