| Archive for Downsizer For an ethical approach to consumption |
| gil |
Marrows (or big courgettes) - a glutOK, so what to do with these ? Treat like courgettes, or any different suggestions ?I should point out that I personally do not have a glut of curcurbits - my one healthy-looking courgette plant is so far struggling to produce a single one. However, someone who had let their courgettes/marrows run out of control very kindly gave me a few (like, 6) before going off on holiday. I suspect they are mainly very large courgettes. So would they keep as well as marrows ? |
| marigold |
http://forum.downsizer.net/viewtopic.php?t=34703
Don't know about keeping qualities. I confess that I just sling overgrown courgettes in the compost bin  . I've got so many of the things that I can't be bothered with trying to consume every morsel!
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| Mrs Fiddlesticks |
get quite a few of them so make vats of soup in the preserving pan and then freeze in useable quantities. that and bread makes a good winter meal.
If they're very big I'd make marrow and bacon soup ( using part milk and part stock to make more of a chowder type soup) or a tomato based soup is also nice which you could add smoked paprika or chilli too. I've no particular recipe just chop up the marrow in to cubes discarding the woolly seed bits (and the skin if it feels tough) and cook with onions and prefered stock/tomato or flavouring and then blitz smooth and freeze. Could be very useful for you Gil |
| Belinda |
Another vote for soup, which is what I've done with the ones that hid in the foliage until they were marrows. Flavours that worked well for me :
- courgette, lentil and garlic. One very big courgette to one onion, a couple of garlic cloves, and about 10oz/250g of red lentils. Chop onion and garlic, soften in oil and a little butter, add chopped courgette, add a few pints of stock, or water and marigold bouillon powder. Bring gently to boil then simmer for about 45 minutes, and puree in blender. Freeze in useable portions. - courgette, tomato and whatever. One very big courgette to a tin of tomatoes, an onion, and whatever you have which in this case was celery leaves (which might otherwise have been composted but they are perfectly edible and tasty). Cook as above but needs simmering for only about 30 mins. Blend and freeze as above. Our standard winter lunch, with bread, or with addition of cheese, croutons and baby pasta, and maybe fruit to follow, it's a complete meal. |