- Heirloom Vegetable Seeds
- >
- Squash
- >
- Squash - Ebony Acorn
Squash - Ebony Acorn
SKU:
SQ34121A
CA$3.90
CA$3.90
Unavailable
per item
Approximately 12 seeds per gram.
Cucurbita maxima
Lot# SQ34121
Ebony Acorn Squash produces a striking slightly ribbed dark green to black acorn type squash that is 15 cm by 12 cm (5” by 6”) and weighs about 1 kg (2 lbs). The solid squash has thick walls and a small seed cavity. The flesh is a deep-orange yellow and is fine-textured, tender, dry and sweet. An early prolific producer that grows 45-61 cm (18-24”) tall. Trailing vines can reach 2.4-3 m (8’-10’) long and support about 12 or more squash. Ebony Acorn are more productive and larger-fruited than the Table Queen squash. A very good keeper.
Cucurbita maxima
Lot# SQ34121
Ebony Acorn Squash produces a striking slightly ribbed dark green to black acorn type squash that is 15 cm by 12 cm (5” by 6”) and weighs about 1 kg (2 lbs). The solid squash has thick walls and a small seed cavity. The flesh is a deep-orange yellow and is fine-textured, tender, dry and sweet. An early prolific producer that grows 45-61 cm (18-24”) tall. Trailing vines can reach 2.4-3 m (8’-10’) long and support about 12 or more squash. Ebony Acorn are more productive and larger-fruited than the Table Queen squash. A very good keeper.
Planting Instructions:
|
Additional Information
Ebony Acorn Squash is ready to harvest when a finger nail cannot puncture the outside. It can stay on the vine for several weeks even after it is ripe. Though the vine may not survive the first frost, the fruits can still be harvested. To harvest, cut squash from the vine but leave a 5 cm (2”) stem on the squash to help preserve moisture. By the time it is harvested there is usually little reason to worry about damaging the vine, as it will soon succumb to winter. Ebony Acorn will last several months if stored in a cool dry (but not too dry) place. Cooked squash can be refrigerated for about four days. Once cooked, it may also be frozen for extended periods. One of our recipes for Acorn squash is to simply cut each squash in half, remove the seeds, rinse and place squash in a baking dish. Fill each cavity with the desired amount of maple syrup, a bit of brown sugar and a pat of butter and a dash of nutmeg or cinnamon. Add a half cup of water to the bottom of the baking dish, cover and bake until tender at 350°F for about 40-50 minutes. |