Comments on: JAPAN AND IT’S TRADITIONAL SQUASH – KYOYASAI, SHISHIGATANI AND KABOCHA https://gardern.co.za/2014/10/japan-and-its-traditional-squash/ Horticulturist Matt Mattus shares gardening expertise, research and science from his home garden and greenhouse. Thu, 13 Aug 2020 21:47:12 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Anonymous https://gardern.co.za/2014/10/japan-and-its-traditional-squash/#comment-1541 Sat, 15 Nov 2014 11:26:19 +0000 #comment-1541 The Easiest Vegetables for Beginner Gardeners to Grow, Looking to grow some veggies in your garden? You don’t need years of experience (or any experience for that matter!) to put fresh, homegrown food on the table. Here are some of the easiest vegetables to grow in your backyard: bit.ly/1y0a5fM

]]> By: Emily https://gardern.co.za/2014/10/japan-and-its-traditional-squash/#comment-1540 Mon, 10 Nov 2014 15:18:41 +0000 #comment-1540 Wonderful Post, I highly appreciate those people who share some good information, because I like those people who actually share :).

]]> By: Annette https://gardern.co.za/2014/10/japan-and-its-traditional-squash/#comment-1539 Mon, 10 Nov 2014 08:58:07 +0000 #comment-1539 What an interesting looking squash with an equally interesting history. I love growing unusual or heirloom vegetables in my garden so I might just have to give these a go. Brown sugar is wonderful when baked on squash as it caramelizes and adds a lovely sweetness to it. I generally chop up the squash into smaller pieces, put small knobs of butter on the pieces and sprinkle with brown sugar before baking. Might have to try it your way Anna and save myself the chopping!

]]> By: Jeff Morgan https://gardern.co.za/2014/10/japan-and-its-traditional-squash/#comment-1538 Tue, 04 Nov 2014 15:02:51 +0000 #comment-1538 In reply to Unknown.

Anna, you nailed it! Scoop it out and add butter, although I have never thought about brown sugar before, this must be due to the lack of natural sweetness you find with summer squashes?

Jeff Morgan – Community Manager @ Moonworks

]]> By: Unknown https://gardern.co.za/2014/10/japan-and-its-traditional-squash/#comment-1537 Thu, 30 Oct 2014 23:17:25 +0000 #comment-1537 Beautiful variety! I love the simple traditional Japanese preparation idea, much like how I eat most winter squash. Cut in half, scoop out the seeds, and bake with butter and brown sugar in the well in the middle. I love the bumpy skin on some of these. I really love the idea of letting them turn brown and using them like you would a gourd. They'd make great all purpose craft vessels, as decor of course but also as little birdhouses, feeders, and even adorable toad houses around the garden. I was thinking of making a butterfly house like this one, and I wonder if using the dried gourds like this could be fashioned into a functioning house the same? (Butterfly house idea: greenwoodnursery.com/page.cfm/317)

I get the Kitazawa Seed Co mailer but I have yet to order anything from them yet for some odd reason- but for sure I'll be giving this variety a go next spring in my garden. Sounds like an overall winner, and growing Shishigatani would be an honor given it's history.

Wonderful article, I learned a lot. Beautiful photos too. Thank you, was a treat to read today!

-Anna

]]> By: Unknown https://gardern.co.za/2014/10/japan-and-its-traditional-squash/#comment-1536 Thu, 30 Oct 2014 19:06:14 +0000 #comment-1536 Interesting article!

]]> By: Nic https://gardern.co.za/2014/10/japan-and-its-traditional-squash/#comment-1535 Thu, 30 Oct 2014 05:21:02 +0000 #comment-1535 I was already planning to get the Koshihikari rice from Kitazawa, now maybe I will have to add a historic squash variety.

]]> By: Daniel Wachenheim https://gardern.co.za/2014/10/japan-and-its-traditional-squash/#comment-1534 Wed, 29 Oct 2014 08:38:10 +0000 #comment-1534 Those are great looking squash! More varieties for next year, cool!

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