Abóbora 'Potimarron'

The 1m spacing really let me pack more plants into my raised bed than I expected. Just harvested my first one at exactly 13 weeks and the chestnut flavor is incredible—even the skin was tender and tasty when roasted. Already planning to double my order for next season.

The edible skin was the game changer for me—no peeling needed, just chop and roast. Harvested exactly 13 weeks later and got over 6 kilos from just two plants. The chestnut flavour is subtle but definitely there, makes a velvety soup with minimal effort.

My first batch of Potimarron came in right at 13 weeks and the flavor really does have that nutty chestnut note. I’m thrilled I can eat the skin too, it saves so much prep time. Each plant gave me well over the 7 kilos promised.