Marrows have fallen out of favour in recent decades and we here at Over Farm Market believe that’s a real tragedy. This versatile vegetable is viewed by some as being too big to handle which is why courgettes have gained the lead in the summer squash popularity race, however, with a little know how marrow can be an exciting addition to your culinary repertoire.
The biggest challenge with a marrow is deciding what to do with it once you have one in your kitchen. Many chefs and foodies will recommend stuffing it as it’s thick skin makes it perfect for holding any number of delicious meaty ragus or veg packed cheesy sauces. We love this method obviously but our favourite ways to use this impressive vegetable are as follows:
Why not try turning your marrow into a tempting curry and yes we recommend making it as spicy as you dare.
- 1 marrow, peeled and cubed
- 2 tbsp sunflower oil
- 1 tsp Cumin seeds
- 2 tsp black mustard seeds
- 1 large onion, sliced thinly
- 2 crushed garlic cloves
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tbs ground coriander
- ½ lemon, juiced
- small bunch of coriander, chopped
- Start by heating a pot of salted water on the stove before adding your cubed marrow. Shimmer for around 6 minutes or until soft and pop into a colander to get rid of the cooking water. Next heat the oil in a pan before gently frying off the cumin and mustard seeds, they should start to crackle. Add the onion, crushed garlic and the remaining spices and let shimmer down for at least 10 minutes until soft, brown and translucent. Add the boiled marrow and continue to cook until any liquid has disappeared and everything is nice and tender.
- Smash the marrow up a little and season to your liking with lemon juice and the coriander before serving.
The proof is in the pudding when it comes to putting vegetables in cakes and bakes, it just works. Everyone has had carrot cake and the popularity of courgette and beetroot brownies is soaring. The same principle applies to marrow, grated into cake batter its ensures a moist outcome every time.
- 225g of marrow, grated
- 3 eggs
- 3 tsp baking powder
- 400g caster sugar
- 2tsp ground cinnamon
- 2tsp ground nutmeg
- 375g plain flour
- 2tsp vanilla extract
- 250ml vegetable oil
- Begin by pre-heating the oven to 170 c and greasing a cake tin approximately 20cm x 30cm.
- Grab a large bowl and start beating the eggs until they’re fluffy, next add the sugar, vanilla extract and oil and stir. Once combined gradually introduce the flour, baking powder, cinnamon and nutmeg. Fold in the grated marrow and carefully pour everything into the pre-prepared tin.
- Bake in the oven for 45 minutes or until an inserted skewer comes out clean.
We hope these recipes have ignited a newfound love for the humble marrow. It’s so gratifying to try out new things with unfamiliar ingredients. We can’t wait to get in the kitchen.
Stay safe everyone.
Farm Shop Manager, Over Farm