jmcquown > wrote:

> Okay, I'm in the U.S. What is "vegetable marrow"?

<http://www.thegardenhelper.com/ubb/ultimatebb.php/topic/16/1286.html>

and

<http://worthgardens.homestead.com/fi.../WGS_2002_S5-5
4_Heaviest_marrow.jpg>

Zucchini on steroids ;-)

Deb

--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

Debbie Wilson wrote:
> jmcquown > wrote:
>
>> Okay, I'm in the U.S. What is "vegetable marrow"?
>
> <http://www.thegardenhelper.com/ubb/ultimatebb.php/topic/16/1286.html>
>
> and
>
> <http://worthgardens.homestead.com/fi.../WGS_2002_S5-5
> 4_Heaviest_marrow.jpg>
>
> Zucchini on steroids ;-)
>
> Deb

LOL, so it's a courgette? Why didn't he just say so?! They are a great
addition to soup (assuming you've steamed most of the moisture out first)

Jill

jmcquown > wrote:

> LOL, so it's a courgette? Why didn't he just say so?! They are a great
> addition to soup (assuming you've steamed most of the moisture out first)

Heh, I don't know the exact point at which a courgette becomes a marrow,
but they are certainly different! I would never add marrow to soup, as
you could only use it in chunks with the hard skin cut off and it would
be very fibrous and/or squooshy (technical term there), but I often add
thin slices of courgette to a 'Provencal' type soup, with herbs, tomato,
garlic and onion, thin vermicelli, and melted gruyere on top, delicious!

A marrow is more like a big green stripy squash in terms of cooking, I
guess.

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

Debbie Wilson wrote:
> jmcquown > wrote:
>
>> LOL, so it's a courgette? Why didn't he just say so?! They are a
>> great addition to soup (assuming you've steamed most of the moisture
>> out first)
>
> Heh, I don't know the exact point at which a courgette becomes a
> marrow, but they are certainly different! I would never add marrow to
> soup, as
> you could only use it in chunks with the hard skin cut off and it
> would
> be very fibrous and/or squooshy (technical term there), but I often
> add thin slices of courgette to a 'Provencal' type soup, with herbs,
> tomato, garlic and onion, thin vermicelli, and melted gruyere on top,
> delicious!
>
> A marrow is more like a big green stripy squash in terms of cooking, I
> guess.
>
> Deb.

Courgettes work perfectly well if added in the last minutes of cooking to a
soup such as Minestrone Cut them into cubes and toss them in the broth
at the end of cooking and voila! I am not convinced what this guy calls
"marrow" is zucchini/courgettes. I've never seen them be really fibrous or
tough. Mostly just watery when you cook them.

Jill