CERTIFIED ORGANIC (OPEN POLLINATED)
Breeder: Michael Mazourek
An open-pollinated evolution of our beloved Koginut squash. The same signature deep flavor and velvety texture in a delicious, more compact squash. Fruit turn from green to bronze on the vine when ripe and ready to pick. 110 days to maturity.
Our Lodi squash seeds were produced in North Dakota. Each seed sold supports public plant breeding research at Cornell University. The creation of this variety was funded in part by a USDA-NIFA grant.
All products are certified NOP but not US-COR (Canadian Organic) Compliant.
If you are interested in bulk seed quantities, please contact firstname.lastname@example.org.
Meet the newest addition to the Robin’s Koginut family tree. Since creating the Koginut, breeder Michael Mazourek has continued to innovate, selecting new breeding lines from the original hybrid. This little squash consistently stood out from the pack, delivering the same signature depth of flavor and velvety texture of its predecessor. In fact, Lodi packs in even more concentrated sweetness, making this single-serving squash a new favorite. Like the Koginut, Lodi has a built-in ripeness indicator. Squash on the vine turn from green to bronze when ripe, ensuring that each squash is picked at peak flavor and nutrition.
This squash takes its name from Lodi, NY, where Robin Ostfeld first worked with the Koginut. Michael acknowledges the contributions of many graduate students who supported the project, including Maryann Fink-Brodnicki, Sara Shapleigh and Emily Rodekohr.
Days to Harvest
110 days from seeding
— 8'+ vines produce a high yield of softball-sized fruit.
— Bronze, ribbed squash are approximately 4” in diameter and weigh .5 lbs.
Spacing After Thinning/Transplanting
24” between plants; 7’ between rows
— Direct sow 1⁄2" deep when soil temperatures reach 70 ̊F.
— Sow 1-2 seeds every 24”; thin to one plant every 24”.
— Start seeds indoors 2-3 weeks before last frost. Sow seeds ½” deep. Optimal soil temperature for germination: 80-90°F. 6-12 days to emergence.
— Move transplants outdoors to harden off gradually for 3-5 days, protecting seedlings from wind, strong sun, hard rain and cold.
— Transplant outdoors after last frost, when soil temperatures reach at least 70°F. Do not disturb roots when transplanting.
Pest + Disease Info
— Insect Pests: Cucumber beetles, squash bugs and aphids. Pyrethrin, spinosad, soaps, row cover or Blue Hubbard trap crops help prevent damage. Check undersides of leaves for eggs. Use best management practices such as crop rotation and removal of crop debris post-harvest to deter insect population growth.
— Diseases: Powdery mildew, downy mildew, fruit rots (anthracnose, scab, fusarium), bacterial wilt and viruses such a cucumber mosaic virus. Maintain good air circulation and schedule watering to allow plants to fully dry.
— Fruit turn from green to bronze on the vine, just like the Koginut; ready to pick when green is nearly gone.
— Harvest twice as fruit ripen for optimal yield and quality. If in danger of frost, harvest all at least 50% colored up fruit. Curing will enable fruits to ripen further.
— Keep stems intact. Handle fruit gently to prevent damage.
— Cure at least 1 week, ideally at 70-85 ̊F. Store at 55-70 ̊F with at least 50% humidity and good airflow. High humidity, up to 70%, can extend storage.
— Stores up to 3 months. Monitor storage for quality.
Slice in half lengthwise. Drizzle with olive oil and salt generously. Roast at 400°F, face down, for 15-20 minutes. Flip and continue roasting until soft and caramelized.