Any clue as when kabocha squash is ready?
 

I'm growing Kurinishiki and this year looks promising. I've often heard to keep squash on the vine until the first light frost, but that's months away from now. What are things to look for that will indicate that a kabocha is ready.


[IMG]https://i.imgur.com/bSIHkLS.jpg[/IMG]

Kabocha are maxima squash with the big fleshy stem.When that stem has a LOT of cracking and corkiness, it's ripe and can be eaten, tho they will be better if left to age a while.

Carol

The stem, thank you again Carol!

If you're going to have some for long term storage, leave several inches of stem. The blemish free ones should be store for the longest term, others used first. And, DO NOT do the fingernail test for ripeness (if you've heard about it).

I read these don’t keep very long, so thanks for heads up and leaving plenty of stem, I’m sure it will help. And no one is sticking their fingernail into my squash, thank you very much. :)