Origin Japan. You won't be able to resist a Kabocha squash Japanese winter pumpkin, not only because of their cute size immediately you'll want to make little soup bowls out of their rinds, but also because they are tasty and good for you, rich in beta carotene, with a decent amount of vitamin C and iron to boot. The flesh near the rind is avocado green, giving way to a bright yellow orange. You could roast them before you scoop out the flesh for a soup or they are delicious stuffed a multi purpose sweet and savoury squash, and our favourite this year! A similar texture and flavour to a pumpkin and sweet potato combined!
These unusual looking sprouts taste divine an outstanding sweet flavour, combining the complex taste of a sprout with the mild, sweet nutty taste of kale. Extremely winter hardy. Harvest October March.
This superb mix will provide you with masses of long, tender, fleshy pods of purple, green and yellow, throughout the entire summer. Theyre all stringless and boast an exceptionally fine flavour!
