Zuccurì・ズックリ

• Suitable temperature for germination: 75-85℉
• Suitable temperature for growing: around 70℉
• Soil pH: 6.0-7.5
• Days to maturity: 110 days

Germination

• Direct sowing: sow 1-2 seeds 1/2" deep with 18" between plants (in rows) and 36" between rows. Cover and tamp down soil gently.
• Transplanting: sow 1-2 seeds per cell, 1/2" deep into a 50- or 72- cell tray. Once established, thin to one plant per cell.
• Maintain moisture through germination without overwatering (do not soak).
• Keep 75-85℉ to encourage the germination.

Transplanting

• Check for readiness 21-24 days after germination by gently pulling on the base of the stem to see if the soil block stays together.
• Transplant to 18" spacing, with 40" between rows.

Maintenance

• Cultivate soil to prevent weed competition and sitting water, which can harbor mildew.
• Use of light row cover can maintain heat and prevent pest damage. Remove at flowering.
• Remove early fruits if leaf size is less than 12".

Harvest

• Harvest when stems turn from green to woody by cutting the fruit stem away from the vine.
• Cure for ripeness by leaving fruits in a protected area away from sunlight. Curing time: Zuccuri 7: 14 days, Zuccuri 9: 30 days

Enjoy Zuccuri simmered, sautéed, dipped in tempura batter and fried, or roasted for a saccharine, melt-in-your-mouth sensory experience. This sweet kabocha squash pairs well with warming spices like nutmeg, clove and sage, as well as pears, cilantro, spinach, and parsley.

Zuccuri holds its form well when cooked and can be added in cubes to soups, stews, curries and casseroles. For a very simple and fast preparation, try microwaving one-fourth of the Zuccuri (500g approx.) for six minutes.