HomeblogThe last marrow of summer A surprise taste of summer in March from a stored marrow. I stored a marrow on my windowsill and forgot about it. It was a hefty one. And when I remembered it, it was March. It came in handy for feeding some hungry vegetarian friends for a quick summer supper this weekend. Here’s what I did: I scrubbed the skin and cut the beast in half. Then I scored the flesh and drizzled olive oil over it and roasted it in the oven for 20 minutes. Then I added cous cous mixed with caramelised red onions, rosemary, olives and roasted green peppers and crumbled feta over the top. That went back in the oven for 15 minutes until the feta had gone golden on top. And there it is, the beast of a marrow that stored all winter and gave a family a bit of summer. I think the reason this monster stored so well was that I cured it along with all the other pumpkins so that its skin thickened. I also didn’t entirely forget it: I checked it with all the other squashes for blemishes so that I didn’t miss a chance to cook it when it was good. I also think I caught it just in time: six months is a very long time to store a marrow. Share this:Share Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Object in the image Notify me of follow-up comments by email. Notify me of new posts by email.
