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100.0% would recommend this item to a friend.
5 out of 5 people found the following review helpful:
What are the pros? butiful fine taste
What are the cons? none
it yealded a staggering 10 from 1 seed (plz tell me how that happend)and the tasted magnifecent
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10 out of 11 people found the following review helpful:
What are the pros?
What are the cons?
These grew very well during a ridiculously (and record breaking) hot and dry summer in the Sierra Nevada Foothills in Northern California. Reasonable sized fruits (3-5 lbs) were not as blue or shiny as the picture, but well worth the space. I harvested some early, when the plants were still green but the shells were hard, and they are storing well, so far, and the vines set a second crop. These plants were less bothered by the aphids than the butternuts and kabochas. The best feature is the flavor - you can't beat it. Dense flesh and very few seeds compared to many others. The seeds are a bit too fibrous to make good eating, though.
5 out of 6 people found the following review helpful:
In my zone 9 So. Cal garden, I usually plant winter squashes in May--so that's when I sowed Queensland Blue last spring. QB was very vigorous and productive in the early summer , but by July when the temps were in the 80s it was wilting all day and perking up again at night. By the end of that month the temps got into the 90s and several of my developing squashes aborted. No amount of watering could save them. Only two survived out of about 14 on 3 vines. But those two were delicious, excellent keepers-one is still storing on my kitchen cabinet in the following May.If I try QB again, I will sow the seeds around April 1st so that more of the squashes have a chance to make it to harvest time.
8 out of 8 people found the following review helpful:
I grew QB for the first time in 2008. It was a vigorous vine, so needs lots of space to run. I love the look of the squash and the contrast between the blue skin and the brilliant orange flesh is gorgeous. I used it for pumpkin bread. I sent seeds to a piebaking friend who was impressed with it in 2009.
Leave the skin on and slice it into big chunks and bake in the oven and it is just wonderful!