Matures in 95 days
Companion planting: Dill, Swiss chard, Borage, Beet, Chamomile, Celery, Shallot, Endive, Bean, Lettuce, Marjoram, Mint, Onion, Oregano, Potato, Rosemary, Arugula, Thyme, Sage, ...
Bad neighbors: Garlic, Ground cherry, Chives, Pumpkin, Squash, Fennel, Strawberry, Savory, Tomato, ...
This squash has a dark, shiny green color and a distinctive turban shape. Its fiber-free flesh has a rich flavor reminiscent of sweet potatoes and can weigh between 4 to 6 pounds.
Start your squash seeds indoors four weeks before the last expected ground frost. Squashes do not like to be transplanted, so opt for a large peat pot. Sow 2 seeds per pot and select the stronger one when the time comes. About a week before the last frost, start acclimating your plants to outdoor life. When the soil temperature is around 18°C (65°F), transplant them into a very rich and well-drained soil, 8 to 10 feet apart. You can also sow your seeds directly in the garden; wait until the soil reaches a temperature of 21°C (70°F) and sow them at 1/2 inch deep.
Ensure the soil remains consistently moist, and feel free to use mulch to retain moisture and control weeds, as well as to keep your squash clean. During watering, avoid wetting the leaves, as mold and fungi can develop. Cover your plants if the temperature drops to the freezing point.
Squash can be harvested as soon as the stem begins to dry, and the skin becomes too tough to pierce with a fingernail. Because cold weather can damage squash, they should be harvested before the first frost. Cut the stem with a sharp knife, leaving a length of 2-3 inches. Do not carry the squash by the stem; if the stem breaks, it causes rapid deterioration of the squash. Use it as soon as possible. Cure the squash in the sun or in a dry place until the stem dries; do not wash those you intend to store.