Marrow it's a cucurbit !

A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber, squash and courgette. The marrow is actually a courgette that has been left on the plant to grow a little longer; likewise, if you pick a marrow when small it is classed as a courgette. Marrow has a creamy flesh, edible skin and seeds and a mild flavour. 

Availability

In season in August and September.

Choose the best
Size matters - a huge marrow is best reserved for a horticultural competition. Hunt out the smallest marrow you can find - it should be no bigger than your forearm. Large marrows will taste bitter and have a watery consistency. 

Prepare it
You can steam, bake, boil, fry or roast marrow. The stripy skin is edible, but if you are roasting or frying you might want to remove the seeds and stringy middles so you can just enjoy the flesh. 

Store it
Keep refrigerated in a vegetable bag if you have one and use within three days.

Cook it
Marrow is a blank canvas so works well with strong flavours - pile on citrus, chilli, garlic, bacon, spices and robust herbs like rosemary and thyme. Stuff them and cover with cheese, mash into savoury dishes or grate into cakes. You can also turn marrow into chutney to serve alongside cheeseboards, ham or curry. 

Alternatives
Try courgette or squash.

Above words and picture from here

Looking for a marrow recipe? Why not consider trying this!

Stuffed Marrow Bake

... it makes the most of marrow in a budget friendly family supper ...

Ingredients

Serves up to 6

1 tbsp olive oil

1 onion, chopped

1 garlic clove, crushed

1 tbsp dried mixed herbs

500g turkey mince

2 x 400g cans chopped tomatoes

1 marrow, cut into 4cm thick slices

4 tbsp breadcrumbs

3 tbsp grated Parmesan

Method:
1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and cook the onion, garlic and 2 tsp of the herbs for 3 mins until starting to soften. Add the turkey and brown all over, then tip in the tomatoes and cook for 5 mins more.
2. Scoop out the middle of the marrow and discard (or fry, then freeze for another time – try it mashed with potato). Arrange the slices in a baking dish. Spoon the mince into the middle of each marrow slice, then spoon the rest over the top. Cover with foil and bake for 30 mins.
3. Meanwhile, mix remaining herbs with the breadcrumbs and Parmesan. Remove the marrow from the oven, uncover, and sprinkle over the crumbs. Return to the oven for 10 mins more until crumbs are golden and crisp and marrow is tender.

Original recipe idea from here

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All the best Jan