A small, open pollinated squash from Japan. Delicious and small with edible skin. It has a fruity fine-grained flesh that makes it great raw, in a salad or slaw. Black Futsu turns from a dark green to tan as it ripens. 105 days. A “Chefs’ Favorite” from Culinary Breeding Network (CBN).
The background story: Due to difficulties farmers have been experiencing with storing winter squash, Oregon State University and Culinary Breeding Network have been investigating less commonly grown winter squashes known to store well in a project called “Squash Party.” In many cases, these are larger, drier squashes with superior flavor and texture but are less familiar to consumers. In order to assist growers with the marketing of alternate squash, consulting chef Timothy Wastell tastes them all and advises on the best culinary application for each type. Black Futsu is Tim’s top choice for a “salad squash,” meaning it can be eaten raw in a salad or slaw. Check out some of his recipes in the Eat Winter Squash link below.
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