(Cucurbita maxima ‘Red Hokkaido’)
Classic pumpkin that originated in Europe but has become a popular part of Japanese cuisine. There are several forms of Hokkaido and this one has a deep red skin with rich flavour.
Pumpkins have a sweet flavour that partners well with softer herbs like parsley, lemon thyme, chervil and celery leaf. Red Hokkaido (like all in this group) are one of the most versatile of all veggies.
A nutty pumpkin with orange/ flesh that can be cooked in a multitude of ways; baked, steamed, boiled, mashed, stuffed sauteed or fried. Will hold for two or so months post harvest if stored in dry airy position. Harvest at about 500gm – or when first frosts occur. Stuff and bake whole in a kettle BBQ.
lant in moist well drained soil in full sun position. Vigorous vine growing to 1.5m.
Deep water as needed. Applt Seasol and Powerfeed regularly. No other care needed.
|Position||FULL SUN, LIGHT FROST.|