Black Futsu Squash
In the high desert, growing squash is always a gamble. Our home, Delta County, used to be one of the biggest squash-growing areas of the United States, known for exporting Japanese varieties like kabocha squashes to discerning markets in Japan. We have faced increased pest pressure from squash bugs, recently, which both weaken the vines and carry diseases that can kill whole plants, and our region is now faced with very challenging growing conditions for Cucurbita-lovers like ourselves. This year, with a generous dose of luck, new growing techniques, and a tenacious team of squash bug killers, we were able to pull off an abundant harvest of winter squash.
Part of our success is growing the species Curcubita moschata (butternut and cheese squashes) rather than some of our favorites from the species Curcubita maxima (like hubbard squashes, kabochas, and candy roasters). Black Futsu is an heirloom Curcubita moschata Japanese winter squash that is known for its bumpy, topographical skin. This variety that starts forest green or black in the field, hence the name, cures and ripens into a rusty orange pumpkin with vibrant, bright flesh. The flavor also shifts over time, with the final ripening highlighting notes of acorn, pumpkin, and maple. This is an adaptable, thin-skinned culinary delight that can be roasted whole, fried like tempura, or pureed into soups or pies. Black Futsu squashes, like all Japanese squashes, originated in the Ameridcas and were brought to East Asia by Portuguese traders in the 1600’s. They have been cultivated and bred by Japan’s expert plant breeders for centuries.
With the help of our friends at UpRoot, a food security gleaning program, we were able to share our harvest with those in need. In early December, a team of volunteers cut the squash, scooped the seeds, and packaged squash for food bank delivery. We were left with buckets full of seed for High Desert Seed and Vibrant Earth Seeds. After the seeds were out, we donated over 400 pounds of fresh, organic squash to people in need all over Colorado’s western slope. We love good food system synergy!