[Storeman]

I have a number of various size marrows. 2 questions.

1/ when do  I harvest?

2/ Best way to cook as I have never done so before.

Thanks

[Annie]

Try the archives for this I think there was quite a bit last year or someone may have something new to add.

[David.]

when do  I harvest?

They are generally pale & shiny when immature and start fading/turning yellowish when over-ripe.

I treat underipe marrows as giant courgettes when I have a courgette shortage (like last year when they were all lost to powdery mildew in the heatwave).

Ripe marrows with thick, hard skins picked in October and kept in my shed last until March.

Savoury Marrow Rings:

1 Medium Sized Marrow
85g (3oz) Cheese
25g (1oz) Walnuts
2 Hard Boiled Eggs
3 tbsp Breadcrumbs
1 egg
1 tbsp Milk
Nutmeg
Salt and Pepper
Pre-heat oven to 190°C: 375°F: Gas 5.
Peel the marrow and cut into rings about 4cms (1½ inches) thick, remove the centre portion containing the seeds
Grate the cheese, finely chop the nuts and chop the eggs.
Place the breadcrumbs in a bowl with the milk and allow to soak for a few minutes.
Add the cheese, nuts and eggs, season well and grated nutmeg.
Arrange the marrow rings in a lightly oiled ovenproof dish.
Press a portion of the mixture into the centre of each of the rings, sprinkle any remaining over the top.
Bake for 20-25 minutes.
Serves: 4

[WG.]

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