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Tony Grist

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Marrow And Squash [Jul. 30th, 2017|04:05 pm]
Tony Grist
I remember having to eat stuffed marrow- and now nasty it was- watery and greasy and tasting of nothing very much apart from salt and pepper. I don't know quite when this was but certainly a long time ago. These days if marrow comes our way we roast it. We had one for lunch today. Roasted marrow is still fairly tasteless but the texture is much nicer. We also had roasted squash and roasted tomatoes. The truth about vegetables- which I didn't learn until late middle-age- is that almost every variety of it is much better roasted. 

Talking about squash, Ailz showed me a news story about a very ancient pot that had been dug up somewhere n the American South West. It contained seeds. The archaeologists planted the seeds on the off chance that they'd do something and they produced a variety of squash that was believed to be extinct but now isn't anymore. I love it when the past gives something back.

[User Picture]From: poliphilo
2017-07-31 07:56 am (UTC)
My understanding is that a marrow is what you get if you don't pick your courgette or zucchini early but allow it to grow and grow. The one we had yesterday must have been about a foot in length but they can get very much bigger.

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[User Picture]From: pondhopper
2017-07-31 12:34 pm (UTC)
That's interesting. I can see why you hated the marrows, then, because the bigger a courgette gets, the nastier the texture and the more insipid it becomes. The best kind is the small, young ones.
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