Why I let my marrows grow BIG!

Most people like to harvest baby marrows - in fact a friend of mine whose Dad supplies the retailers with baby marrows, has to pick through the night sometimes because a true "baby marrow" is under a certain size.

I feel that once the flower is pollinated (often I do it by hand when I don't see bees) then it makes sense to allow it to grow full size for my hungry family. I check the skin when it gets to about my forearm length and if my nail can lightly scratch the skin, then its time to pick.

This was one of last years ones, this year I will let them get a bit bigger.

We get about 4 a week of full size, and yes Cath, this is when we have to come up with 101 ways to eat marrow! Here are my 3 most favourite ways:

Marrow, butternut and potato bake:

1 Large or 2 medium butternuts
An equal amount of potatoes
1 large marrows
3 Slices of feta cheese with herbs
3 Tbsp sunflower seeds
Fresh or dried chives and parsley (1/2 cup)
1 Tbsp mustard
Juice of one lemon
Olive oil
Method:
Preheat oven at 180 degrees C
Peel and cut butternut in cubes
Place in large oven tray on 3 tbsp oil
Sprinkle herbal or garlic salt lavishly all over
Put in oven
Peel and cur potatoes in cubes and cook
Prepare baby marrows, cut in 2 mm slices
Sprinkle baby marrows on butternut and add some more salt
Bake together for 10 to 15 min
Put sunflower seeds in shallow bowl or lid of glass bowl and put on one corner of oven tray with butternut and baby marrows, leave in oven till golden brown
In large bowl mix:
3 Tbsp olive oil
1 Tbsp mustard
Chopped chives and parsley
Crumbled feta cheese
Juice of one lemon
Add slightly cooled sunflower seeds
Stir and leave to stand
Add baked butternut and cooked potatoes and stir

Zucchini Fritters
Made with flour, egg, seasonings and grated marrow. Served with sweet chilli sauce and coriander.

Battered marrow rings:
Slice the marrow into thickish rings. Dip in beaten egg and season flour and fry gently in olive oil.
And toward the end of the season when we feel we just can't eat any more, I grate them and freeze them in bags to use in stews, soups and pasta sauces (or fritters) over winter.