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the current glut…

September 3, 2013

asparagus-peas,-cucamelon-aThe beloved has excelled himself with this year’s vegetable harvest and we have lots of interesting things to eat. The asparagus peas are still going strong – all you have to do is throw them in with whatever else you’re cooking and they’re fine. The squash have been very successful, and fortunately they cook down to almost nothing, have a pleasing texture and taste and will take on all kinds of flavours. The tomatoes ( not pictured in case you were wondering) are  fantastic – as long as they don’t get blight and we haven’t had enough rain for that (I hardly dare mention the word for fear of what might happen).

The things I’m not completely convinced by are the cucamelons. They’re small, crunchy, taste like a lemony cucumber and look like a mini watermelon. I think I’m not convinced because there are so many of them! They grow very prettily though on a vine with tendrils and little yellow flowers.

“They’re quite nice dear but the skins are a bit tough” said Grannie, “What are you going to do with them?” What indeed.

When everyone’s eaten their fill, I’ll see if they can be pickled.  However, as they are more beautiful than tasty, as Katrine would say, I think I’d better paint them.

marrow

Still, things could be worse.  We could have a marrow glut like my friend Ruth.

 

 

 

 

I decided to make marrow curry. The recipe works for squash too – in fact it’s better with squash (probably because squash is better than marrow).

marrow-2

Prepare your marrow by peeling it, removing the seeds and chopping it into small pieces. (Already a large, unwieldy vegetable has been reduced to something much more manageable and is altogether far less threatening).

 

Put the marrow pieces into a bowl and add a teaspoon of smoked paprika and and mix well with your hands. Oil a baking tray and spread the marrow on to it and bake in a hot oven for about 15 minutes until it’s softish. Put to one side.marrow-curry-2

 

 

In a frying pan put a little oil and two heaped teaspoons of curry paste – I used a madras paste and it had salt already added. Stir and cook (still stirring) for a few minutes. marrow-curry-3Add two heaped tablespoons of Greek yogurt and stir in.

Heat through and then add the cooked marrow. Serve immediately.

 

marrow-curryKnocks stuffed marrow into a cocked hat.

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6 Comments leave one →
  1. September 23, 2013 8:43 pm

    mmmmm lush

  2. Heidi permalink
    September 28, 2013 8:47 pm

    really enjoyed reading, made me want to do some cooking. are you going to post the lovely looking apple cake that you made last week? x

  3. September 28, 2013 9:55 pm

    I’ve never heard of cucamelons! They look an ideal size for pickling though.

    • September 28, 2013 9:58 pm

      They’re also called mouse melons I believe, and they do look like something a mouse might carry away!

      • September 28, 2013 10:03 pm

        Aw, cute! I’m going to look them up in my Jane Grigson vegetable book..l.

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