Ve g e t a b l e ma r r o w, c i t r o n o f t e n a b s e n t f r o m ma r k e t s

Two vegetables/fruits that aren’t often found on grocery store shelves or at the farmers’ markets are the long, yellow vegetable marrows and the round, variegated green-coloured citron.

In the past, days requests have been made for recipes for these items, both of which were frequently cooked in the family home while I was growing up. I could not find the family recipe for stuffed vegetable marrow but came up with one from a Manitoba cookbook. The citron recipe is from the family recipe box and is one of my favourites. ••• Heat oven to 350 degrees F. Peel marrow and cut in half lengthwise. Scoop out middle, preserving seeds if desired for planting next year. Put halves cut side up in a large roasting pan and season.

Heat oil in saucepan, add onion and sauté on low for 10 minutes until soft. Add spices and herbs and cook 5-10 minutes then add tomatoes and peppers. Reduce heat and cook 10 minutes.

Spoon tomato mixture into marrow halves. Cover and wrap sides in foil. Bake for 30 minutes. Remove foil, sprinkle with crumbs and cheese and cook another 10 minutes until crumbs are golden and crisp and cheese begins to melt.

Note: marrow may also be filled with a mixture of hamburger, similar to what is used in cabbage rolls. Longer cooking time would be required. Use skewers to bind halves together. When cooked, slice and serve.

••• Peel and seed citron. Cut into cubes and slice the lemons.

In a large heavy kettle place the citron, lemons and six cups of sugar. Cover and let stand overnight.

In the morning, add the remaining sugar, water, salt, raisins and pineapple (if using). Cook over a medium heat until citron is clear. Stir frequently to avoid burning.

Fill sterilized jars and seal. Process for five minutes in a hot water bath.

Remove from water, dry jars, cover with towel and let cool completely. Serve as a dessert, possibly with ice cream.

Joyce Walter can be reached at ronjoy@sasktel.net