Stella Blue Squash
(Cucurbita maxima); Hokkaido/Kabocha type; Hand-pollinated; Dry farmed; Minimum 20 seeds
Simply put - Wow! Stella Blue's flavor, yield and ease of growing makes it a definite "will grow again" variety!
Its deep orange, dense and flaky flesh is sumptuously sweet, rich with flavors and a texture reminiscent of roasted chestnut (which is good since Potimarron, my other squash trialed due to its reference to chestnuts, was totally decimated by an elusive groundhog!)
Developed by Bill Reynolds who dry farmed it on the Eel River in California's Hulmboldt County, moderately sprawling plants produce an average of 5 fruits per plant. Dry farming is the growth of crops without irrigation. Common in areas that experience a cool, wet spring followed by a warm, dry season, shifts in weather patterns suggest dry farming is a practice becoming more suitable for Michigan - especially given July 2018's total rainfall of a mere 0.6 inches!
I direct seeded in hills then mulched the field heavily; Stella Blue absolutely thrived without irrigation.
Selected for a relatively small "button" on its blossom end, Stella Blue stores well when properly cured.
Enjoy Stella Blue roasted, stuffed then baked or even in tempura.