Item Tag: Zones 3-10

Buy 2 packets of mix and match packets of seeds and get 1 packet free. As a member of the winter squash family, hubbard squash is technically a fruit and not a vegetable, however it’s treated more like a veggie. It’s a warm-season annual crop that grows on vines and trails along the ground or climbs up structures. It’s typically harvested in the autumn and can remain fresh and edible for many months through the fall and winter even without refrigeration. Hubbards are thought to be native to Central and South America. Today they are often used ornamentally during the fall for Halloween and Thanksgiving decorating. While it’s similar to butternut squash in terms of nutrition content and uses, butternut squash is another species of winter squash with different characteristics. You can basically substitute one for the other in most recipes or use them in place of cooked pumpkin or sweet potatoes. Hubbard squash nutrition benefits include its high supply of vitamins A (beta-carotene), B6, C and E, as well as magnesium, potassium and manganese. It’s also low in both calories and fat, yet provides natural carbohydrates, fiber and some sugars. One cup (about 205 grams) of baked hubbard squash contains approximately: 102 calories 22.2 grams carbohydrates 5.1 grams protein 1.3 grams fat 10 grams fiber 12,374 international units vitamin A (247 percent DV) 10.5 milligrams vitamin C (32 percent DV) 734 milligrams potassium (21 percent DV) 0.4 milligrams vitamin B6 (18 percent DV) 0.3 milligrams manganese (17 percent DV) 45.1 milligrams magnesium (11 percent DV) 0.2 milligrams thiamine (10 percent DV) 0.9 milligrams pantothenic acid (9 percent DV) 32.8 micrograms folate (8 percent DV) 0.1 milligrams riboflavin (6 percent DV) 1.1 milligrams niacin (6 percent DV) 1 milligram iron (5 percent DV) 47.2 milligrams phosphorus (5 percent DV) 0.1 milligrams copper (5 percent DV) Benefits 1. Great Source of Antioxidant Vitamin A/Beta-Carotene One of the greatest benefits of hubbard squash nutrition is its supply of carotenoid antioxidants. Studies show that as a high-antioxidant food it can help fight oxidative stress and free radical damage, which contribute to signs and aging and chronic disease development. Vitamin A may even have some anti-obesity effects and be able to defend against metabolic syndrome. Beta-carotene is found in high amounts in many types of winter squash, including hubbard, pumpkin, butternut squash, etc. Along with other carotenoids, consumption of beta-carotene is linked to a reduction in inflammation, enhanced vision and skin health, support for cardiovascular health, and prevention of certain types of cancer. 2. Supports Strong Immune System With Vitamin C Antioxidants within winter squashes, such as vitamin A and vitamin C, promote healthy immune responses and can help you fight illnesses, infections and diseases related to oxidative stress. Vitamin C within hubbards has many benefits, including lowering the risk for some types of cancers, such as ovarian, lung and skin cancer (melanoma), as well as helping prevent the common cold and other respiratory infections. Additionally, vitamin C supports synthesis of collagen protein within the body. This helps form connective tissues that make up the skin, joints, ligaments, tendons and gut lining. 3. Good Source of Heart-Healthy Potassium Hubbards are a rich source of the electrolyte mineral known as potassium, which plays an important role in regulating blood pressure levels and helping prevent hypertension. Additionally, it’s required for the function of several organs, including the heart, kidneys, brain and muscular tissues. Diets higher in potassium can potentially reduce the risk for stroke, abnormal heart rates, poor circulation and muscle cramping. People eating a “standard Western diet” often lack potassium-rich foods in their diets, and they consume too much sodium, which counteracts some of the effects of potassium. This is why it’s important to eat electrolyte-rich fruits and veggies often, including squash. 4. Helps Promote Bone/Skeletal Health Certain nutrients within hubbards, such as potassium and manganese, assist in maintaining strong bones and helping prevent loss of bone density, which puts adults at a higher risk of developing osteoporosis. Another potential benefit of foods that contain both manganese and potassium is their ability to help reduce obesity due to how these nutrients support general metabolic health. Growing information CULTURE: Fertile, well-drained soil with a pH of 6.0–6.8 is best. Plastic mulch and fabric row covers (AG-19 grade) can aide plant establishment and exclude insect pests during the seedling stage. Row covers should be removed when plants begin to flower. Poor fruit development may indicate insufficient pollination. TRANSPLANTING: Sow 2–3 seeds per 2″ container or plug flat about 3 weeks prior to transplanting. Thin to 1 plant/container or cell with scissors. Harden plants 4–7 days prior to transplanting. After danger of frost has passed, transplant out according to the spacing recommendations for each variety. Handle seedlings carefully; minimal root disturbance is best. DIRECT SEEDING: Sow 2 seeds at the appropriate spacing interval for the variety's vine length, 1/2–1″ deep. Thin to 1 plant per spacing interval after seedlings are established. PLANT SPACING: Bush to short-vine habits generally require 6' between-row spacing, while long-vine habits require 12' between-row spacing. In-row spacing depends on fruit size and is generally: small, 18–24″; medium, 24–36″; large, 36–48″. DISEASES: Common cucurbit diseases include powdery mildew, downy mildew, bacterial wilt, and Phytophthora. Avoid problems with adequate soil drainage, good air flow, insect pest control, and crop rotation. If necessary, check with your local Cooperative Extension Service agent for specific control options. INSECT PESTS: Cucumber beetles, squash bugs, and vine borers are all common pests for cucurbits. Protect young plants with floating row cover. Squash bug eggs found on the undersides of leaves may be crushed by hand. For vine borers, cut out of vines and hill soil over the wound. Keep field borders mowed and remove plant refuse in the fall; spring plow to bury pupae. Pyrethrin sprays may offer some control. HARVEST: Fruits are typically ready about 50–55 days after fruit set, and should be harvested before any hard frosts. Cut fruits from vines and handle carefully. Sun cure by exposing fruits for 5–7 days or cure indoors by keeping squash at 80–85°F/27–29°C with good air ventilation. STORAGE: Store at 50–60°F/10–15°C, 50–70% relative humidity and good ventilation. Repeated exposure to temperatures below 50°F/10°C may cause chilling damage. Hubbards are better after a few weeks in storage and will keep up to 6 months. Red Kuri is the exception in that it is delicious right out of the field, but will only last a maximum of 3 months. DAYS TO MATURITY: From direct seeding; subtract about 14 days if transplanting. Will be shipped from a florist and greenhouse called Flower Shop Inc. situated in Long Island, New York. In business for 24 years and counting.