Ver­Sa­tile mar­row

Landscape (UK) - - In The Kitchen -

Plen­ti­ful in Sep­tem­ber, the mar­row has a creamy flesh, ed­i­ble skin and seeds and a mild flavour. Al­though gi­ant mar­row com­pe­ti­tions are pop­u­lar in Bri­tain, for eat­ing, the rule is to se­lect one that is small but heavy for its size. Larger mar­rows that sound hollow when gen­tly tapped should be avoided, as they will taste bit­ter and have a wa­tery con­sis­tency. Mar­rows should have bright, un­blem­ished peel with­out any bruises, soft spots or cuts. They can be steamed, baked, boiled, fried or roasted. Cut in half, a va­ri­ety of fill­ings can be used to stuff them be­fore bak­ing. They can be stored for three to four days, but the vi­ta­min con­tent will de­grade the longer they are kept be­fore eat­ing. The vi­ta­min C in mar­rows is par­tic­u­larly sus­cep­ti­ble to heat, light and air ex­po­sure. They should be stored in a cool, dark lo­ca­tion and only cut di­rectly be­fore cook­ing and eat­ing.

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