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This Blue Hokkaido pumpkin, also known as Blue Kuri, comes directly from Michi Bauer in Austria. It features deliciously aromatic flesh and an edible skin, so peeling is completely optional. Perfect for creamy soups, roasted dishes, raw salads, or even sweet desserts, this versatile squash keeps well for a long time and arrives fresh from the farm.
Country of origin
Description
A unique representative of the large pumpkin family is the blue Hokkaido, also known as Blue Kuri. After removing its hard shell, the aromatic pulp can be used in many ways - for example for soups, vegetable dishes, purees, gratins, salads or even for desserts such as cakes, muffins and ice cream. Although the shell is quite firm, you do not necessarily have to peel the pumpkin, as it is also edible.
Origin
The Hokkaido belongs to the family of pumpkin plants. The Hokkaido was brought to Japan by the Portuguese and spread there.
Tips
Pumpkins can be stored for several months if stored in a cool and dry place.
Preparation
The fully ripe fruits are suitable for all kinds of preparation and can be stored for several months. The fruits cut into wedges are suitable for grilling, baking and for soups. Even sweet desserts can be made from it. The pulp is also very tasty in raw salads.
CULTIVATION - Origin
Rust is located in the Tullnerfeld, just a few kilometers from the Danube. A small place but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.
Also on the farm of Michael Bauer.
The wind blows over the leaves of the cabbage vegetables, a specialty of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colors, courgettes in green and yellow, various turnips, leeks and green beans ..... and all imaginable types of cabbage vegetables.
The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.
A natural cycle is created and forms the basis for near-natural agriculture.
We live with and from nature, every day.
Storage recommendation
Pumpkins should not be stored too cool, as this increases the risk of rapid spoilage. If storage at an ideal 12–16° C is not possible, it is better to store them warmer than colder.