Yokohama Squash

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Saving Yokohama Squash Seeds

The delicious ‘Yokohama’ squash is very rare. As best we can determine, the only commercial mail-order company you can order seeds from is Baker Creek Heirloom Seeds. Only one member of Seed Savers Exchange (SSE), Decorah, Iowa, offers it in the 2004 SSE Yearbook, which lists hundreds of heirloom vegetable varieties offered by members.

If you want to save ‘Yokohama’ seeds for yourself and to pass them on to other gardeners, you should not have other members of the same species (Cucurbita moschata) growing in your garden or even nearby. To insure that you have the very best germination rates, let the squash ripen on the vine to the point that the stem is dry. Select only the best looking or most typical specimens for seeds. Then set aside the seed squash in a pantry and let them age for a month or so (the skin may turn orange), then remove the seeds and use the squash flesh in your favorite squash recipe.

Wash the seeds in a strainer or colander to remove all of the placenta (the membrane in which the seeds form). Spread the seeds on a screen to dry in a cool, airy room away from direct sunlight. Let the seeds dry until they snap when broken in half, then store them in an airtight jar in a dark, dry closet. The seeds will remain good for four to six years. You also can freeze the seed in an airtight jar. This will prolong viability for as much as 15 to 20 years, but it is better to renew your seed supply every six years.

STEAMED SQUASH DUMPLINGS

This makes a nice starter course, but it can become a full meal if you decide to make a large batch of the dumplings.epending on the size of your steamer, you may need to make the dumplings in two batches, but that is OK, because you can cover and set the cooked ones aside without harming the texture. Just reheat in a microwave for about 1 minute. And don’t forget to have the duck stock ready. It should be boiling while you are making the dumplings; or microwave it if you made it ahead and want to reheat it right before serving.

Yield: 16 to 18 dumplings (serves 4 to 6)
1 pound pared, seeded squash
1 tablespoon reduced-sodium
soy sauce
1 tablespoon grated ginger root
1 teaspoon dark sesame oil
6 tablespoons plain bread crumbs
1 whole egg, well-beaten
4 tablespoons rice flour (or use cornstarch)
1 tablespoon sesame seeds
3 quarts duck stock
chopped spring onions

Steam the squash in a vegetable steamer for 20 minutes, or until soft. Remove and purée. Add the soy sauce, ginger, sesame oil, bread crumbs and beaten egg. Thicken the batter with the rice flour and add the sesame seeds. Set aside to recover for about 25 minutes so that the batter stiffens slightly.

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