An open-pollinated evolution on the beloved Koginut squash. The same signature deep flavor and velvety texture in a delicious, more compact squash. Squash on the vine turn from green to bronze when ripe, ensuring that each squash is picked at peak flavor and nutrition.

Plant Details:

• 12 seeds per packet
  
• Produced in Oregon
• 8'+ vines produce a high yield of softball-sized fruit.
• Bronze, ribbed squash are approximately 4” in diameter and weigh .5 lbs. 
• Maturity: 110 days from seeding
• Organic

Field Notes:

Direct Seeding

• Direct sow 1⁄2" deep when soil temperatures reach 70 ̊F.
• Sow 1-2 seeds every 24”; thin to one plant every 24”.

Transplanting

• Start seeds indoors 2-3 weeks before last frost. Sow seeds ½” deep. Optimal soil temperature for germination: 80-90°F. 6-12 days to emergence.
• Move transplants outdoors to harden off gradually for 3-5 days, protecting seedlings from wind, strong sun, hard rain and cold.
• Transplant outdoors after last frost, when soil temperatures reach at least 70°F. Do not disturb roots when transplanting.

Harvest

• Fruit turn from green to bronze on the vine, just like the Koginut; ready to pick when green is nearly gone.
• Harvest twice as fruit ripen for optimal yield and quality. If in danger of frost, harvest all at least 50% colored up fruit. Curing will enable fruits to ripen further.
• Keep stems intact. Handle fruit gently to prevent damage.

Storage

• Cure at least 1 week, ideally at 70-85 ̊F. Store at 55-70 ̊F with at least 50% humidity and good airflow. High humidity, up to 70%, can extend storage.
• Stores up to 3 months. Monitor storage for quality.

Pest + Disease Info

• Insect Pests: Cucumber beetles, squash bugs and aphids. Pyrethrin, spinosad, soaps, row cover or Blue Hubbard trap crops help prevent damage. Check undersides of leaves for eggs. Use best management practices such as crop rotation and removal of crop debris post-harvest to deter insect population growth.
• Diseases: Powdery mildew, downy mildew, fruit rots (anthracnose, scab, fusarium), bacterial wilt and viruses such a cucumber mosaic virus. Maintain good air circulation and schedule watering to allow plants to fully dry.