Hi, I usually make my oversized courgettes into a mock apple pie filling and freeze it but I didn't have time to do some when I picked them 2 or 3 weeks ago and I have noticed just a couple of them are getting very hard skins and turning orange ( some have gone soft and are useless) I have never done it but am pondering the possibility of treating a couple as marrows or winter squash and seeing what happens.
I use my under mature winter squash as summer squash at years end so why not the other way round
??? Just wondering ???
XX Jeannine
As you say if the skin hardens properly they will keep, I've had some in the kitchen until February... just on the unit top... :wave:
but what do they taste like ??
Do they taste of anything? Presume you have to add the taste. Perhaps cinnamon or nutmeg.
I grow Tromba d'albenga for the winter - delicious but ordinary ones go on the compost. Perhaps it depends on the variety.
Quote from: Jeannine on October 03, 2013, 00:21:22
but what do they taste like ??
Depends on the variety. Something like Early Crookneck or Early straightneck behaves like a gourd. They dry out on the inside and the seeds rattle. Useless for eating ...........
Most others behave like an acorn squash or like Delicata etc. They can get more fibrous when they are fully mature and will store until after Christmas. Not the same storing time as a winter squash, but they will store for several months. I regularly have mature summer squash storing in order to ripen seeds and with the exception of the two above, the flesh can always be used in something like a stew.
Your zucchini is in that category. A classic traditional recipe is what MIL calls Marrow Boats - Halve overgrown zucchini, scoop seeds, fill with minced beef/egg/herbs/spices (meatloaf mixture) and stick in the oven. Perhaps top with grated cheese. This adds plenty of flavour to otherwise blah squash flesh.
I have 3 in the garage, kept for the next lot of mustard pickle :happy7:
Jeannine I tried this with a summer squash that I mistook for winter and in fact it was just foul. has no taste and goes very floury.
So I guess treat it like marrow, which I suppose it almost is really. I never really liked it when my Mum did it with mince etc but I ate it but I don't think I would bother cooking it.Funnily enough I was going to grow a Lebanese marrow this year for a friend, I grewa Cousa type for her which is a summer squash but she wanted the big ones too, it makes me think maybe the"big ones" her mother served as marrow were just the Cousa that had got too big,same colour and shape.
I have dried out crooknecks in the past but picked them small.
Maybe it is not too late to turn them into mock apple pie filling if I do it quick.
Thanks for the pickle idea, it sounds great but we don't seem to eat as much pickles and chutneys as we used to. I used to do onions, piccalilli , green beans etc but nowadays I seem to only do the green tomato or mango chutneys, it is even two or three years since I made ketchup.
XX Jeannine
I grow cousa style courgettes, I finally managed to source some of my beloved Clarita which are the best for taste. Magda taste good as well but the slugs like them too much. My daughter says they are too watery when small, so I would expect them to be far too watery later on. Marrow are particular varieties grown for the job, but I personally also do not like stuffed marrow.
I fell in love with yellow zucchini in California long before courgettes became popular here. When they arrived they were small and green and over the years have been getting bigger. But I have never liked the big ones. The seeds can be quite nice roasted.
We used to have a large hog who lived next to my plot and he simply adored large courgettes. Unfortunately no more pigs now as they are not profitable. I need to find myself a pig I have load of oversized courgettes.
Marrows are the gods of the squash family - not your namby pamby continental courgettes or a big, brash American pumpkin or some sort of patsy patty pan, but a down to earth yeoman English vegetable. Stuffed marrow has a peppery, spicy flavour (particularly if you drizzle the flesh with pepper and chilli oil) that sets off the filling. Spag bol without the spag.
(This reply is sponsored by the marrow marketing board)
OK not everyone likes marrows, but I do!
:tongue3:
Well I am growing them this coming year for a friend and as the last one I ate was post war with rationing maybe I owe it another chance, so bowing to the marrow marketing board rep, I hereby make my pledge.... watch this space for next year.
XX Jeannine