Marina di Chioggia Squash

Beautiful Italian winter squash named for the fishing port near Venice. Large grey-green bumpy turbans average 10-12 pounds. Sweet dry flesh, excellent in soups and pastas. Good keeper, flavor improves with storage. Consistently a heavy producer.

• 95-100 days
• Conventional
• Sweet, dry flesh
• Winter squash
• Bumpy, turban shaped fruits grow to 10-12 pounds
• Highly productive and good keeper
• Flavor improves in storage

This variety works for:

• Baking
• Roasting
• Soups
• Pie
• Storage

To prepare your squash, rinse the exterior and then cut in half and remove the seeds before baking, roasting, etc.

Winter squash can be pureed and sweetened as an addition to breads, muffins, cakes and pies. Diced and roasted squash can be tossed in warm salads of grains and nuts or with sautéed kale.

Summer squash are best eaten when they are small and the seeds are immature. Sliced thinly, summer squash are used in gratins and savory pies or sautéed or breaded and fried.

Instructions - Sow seeds outdoors in 12" diameter hills after danger of frost has passed. Hills should be spaced 6' apart in all directions. Can also be started indoors 3 weeks before transplanting out.

• Direct Seed: 1" Deep
• Seeds to Hill: 6-8 Seeds
• Thin: To 3-4 Plants
• Light: Full Sun