カボチャ 'ブルーバレエ' (有機)

I planted these in early spring and by mid-summer had a beautiful harvest of those blue-grey fruits. Each pumpkin was perfectly sized for roasting, and the orange flesh cooked up tender with no stringiness at all. They stored well into November without any rot.

The flesh was so smooth and practically fiber-free when I cooked it—made a perfect silky soup. Stored in my cool basement for almost three months and it was still firm and delicious.

I planted four of these in my small garden, and each one produced enough pumpkins for a month of soups and roasting. The blue-grey skin looks stunning on the counter, and the flesh really is fiberless and sweet.