![]() Originally the people there fished and hunted small game, harvested sea salt, grew fruit and eventually vegetables. The network of lagoons south of Venice has been inhabited since the 5th century. This dark orange and sweet fleshed fruit was introduced to Venice in the late 1600s and quickly became a beloved addition to the culinary culture. Originally from South America, this warty winter squash made its way back to Spain and found its popularity in Italy. The fruit weighs about 10 lbs each and is produced on vigorous vines. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. It is one of the most beautiful and unique of all squash. The large turban-shaped fruit is deep blue-green. The heirloom sea pumpkin of Chioggia, a fishing village on the coast of Italy, south of Venice. Harvest when rinds become very hard.ĩ5 days. Don’t let transplants become rootbound don't disturb roots while transplanting. ![]() Growing Tips: Direct seed or set out transplants after last frost date. What we do know is that the Japanese have been growing this squash for over a hundred years, and people on both sides of the world have been enjoying it for at least that long! Much of the paperwork before the war was lost in the Great Yokohama Air Raid, and there are no documents remaining to definitively answer where their squash originated. was founded in Yokohama in 1913, and there are records showing they were importing spaghetti squash to North America prior to 1921. The book Sosai Engei Zuhen (1951 by Jyouji Togashi & Suteki Shinohara) states that the spaghetti squash originated in China, some say in the 19th century. In Japan, spaghetti squash is most commonly called ‘Somen Kabocha’ or ‘Kinshi Uri.’ Somen means skinny noodles and Kinshi means golden thread, and it is very popular to eat the ‘noodles’ cold during the hot summer. It is said that Burpee picked up this seed and began selling it as Vegetable Spaghetti in 1936. developed an improved strain of a Chinese spaghetti-type squash. According to some sources, Sakata Seed Co. It produces wheat-free, low-carb noodles in abundance on productive vines. We are excited to offer the true Japanese strain of this incredible squash introduced by Sakata Seed Company of Yokohama, Japan. We thank Roger Smith for bringing this squash to our attention. Gete Okosomin also proves to be delicious-sweet, with hints of melon, and possessing a wonderful smooth texture. The surface is mildly bumpy the overall appearance is amazingly beautiful. The color is a rich, bright orange, with lighter orange striping running the length of the banana-shaped fruit. The magnificent fruit runs about 2-3 feet long and weighs up to 18 pounds. This extra large, thin-skinned squash is top notch for a range of recipes. In reality the seeds for this delicious, sweet-fleshed squash were lovingly saved and passed down within the Miami Nation of Indiana. The history of the origin of the seeds had been miscommunicated. ![]() Its name translates to “cool old squash” in the Anishinaabe language. ![]() In fact, this banana type Native American variety has been stewarded by the people of the Miami Nation for countless generations. Gete Okosomin earned fame as the “800 year-old squash,” with a story that the seeds had been found in a buried clay ball in Wisconsin. Harvest when rinds become very hard.ġ05-115 days. Growing Tips: Direct seed, or set out transplants after last frost date. It has rich, orange flesh that won it a place in Slow Foods’ “Ark of Taste” for having superior flavor and taste! Ferry’s catalog said, “Very dry, fine-grained, and for sweetness and excellence, unsurpassed a very popular variety in the Boston market”. As the 21st century approached, nearly every seed company had dropped this unique treasure. From this historic introduction, Boston Marrow soon became one of the most important commercial squashes for 150 years. This variety came to be grown in the Buffalo area after a tribe of Native Americans traveled through the area and distributed seed. Ives had received seeds from a friend in Northampton, Mass, who had obtained his seeds from a friend in Buffalo, NY. This variety was first mentioned being grown by Mr. This variety was first documented back to 1831 by Fearing Burr, the author of Field & Garden Vegetables of America. Lovely 15 lb fruit is hubbard-shaped and a brilliant red-orange in color.
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