Squash vs squash & Courgette vs Marrow

badjak said:
Dad grew them sometimes
We would half them lengthwise, scoop out the flesh, then fill with ground beef, marrow flesh, tomato and lots of spices and bake in the oven.
I loved it :)
Click to expand...
I do that here! I usually pick before they're big enough to stuff easily but a nice sized stuffed one with cheese on top is a change up from casserole, or boiled, or fried.
 
I like homegrown marrows. We often slice them, soak in tamari and put them in the dehydrator the same as we do with courgettes.

We sometimes stuff marrows as well, with a similar stuffing to the one we use with aubergines. That's a great use for them for us.

And we have been known to sub them into our rosemary rice courgette cake. Grated marrows isn't that different from grated courgettes.
 
The thing about marrows is that the flavour is very subtle, so providing you know how to enhance that subtle flavour, then they're good.
1960's school dinners marrow... well I have no need to elaborate!!!
 
SatNavSaysStraightOn said:
I'm on hot ribena (blackcurrant cordial). For some reason I only ever like it when I'm ill and I only like it with hot water, not cold. Go figure
Click to expand...
Shrinath Ayurved’s Rose & Khus Sharbat combines the natural goodness of rose petals and khus (vetiver) roots, creating a refreshing and soothing beverage. This Ayurvedic drink is known for its cooling and hydrating properties, making it perfect for hot weather. Rose Sharbat provides a floral, sweet taste, while Khus Sharbat adds an earthy, aromatic depth. Together, they offer a delightful and healthful way to beat the heat, crafted with traditional Ayurvedic wisdom for optimal refreshment and balance.
 
You must log in or register to reply here.
Back
Top Bottom