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BTW, wikipedia, is an excellent place to look up Euro-English to American-English translations. My girlfriend is from GB and we use it regularly.
Isn’t it like… zucchini or something?
No, Zucchini are courgette.
Oops, duh. i didn’t see it at the top lol
Cheers, I knew squash but these are green with little yellow like zucchini so have special flavour. I need recipes you see and can’t search web without better word. Unless you guys know any. No meat if poss, cheers in advance.
Is it one of these?
Maybe the spaghetti squash, based on your description?
Not in pic : (
You ever left a zucchini growing about a month or two after it was suppose to be picked?
Going surfing to see if I can find pic of one, good idea Arcturus.
well there’s the url can’t get photo to work, if you wanna try though …
Cultivated in England, this green, oval summer squash can grow to the size of a watermelon. It’s closely related to the ZUCCHINI and can be cooked in any manner suitable for that vegetable. Because of its bland flavor, vegetable marrow (also called marrow squash ) is often stuffed with a meat mixture. It’s available in limited supplies in some specialty produce markets during the summer months. See also SQUASH.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Broccili… I think
God Char you’re thick. Go read a book man. Read Huck Finn, do an excellent book report on it and hand it in early then they might let you read the books for big boys and girls.
I’d search for recipes for English Vegetable Marrows or (cucurbita pepo)
Marrow squash, also known as vegetable marrow, is a very large, green summer squash. They are related to zucchini, and can grow to the size of a watermelon. They have a bland flavor, and are frequently stuffed with a meat stuffing.
You could use any stuffed squash recipe.
BTW you have inspired me to plant some next year… WOW what a big squash. How well do they keep? look at these http://www.geocities.com/sunflower_in…
That big got no taste, upper arm length and width is good but they are easy to grow and you get loads per plant, you need to thin them, but you still get loads. I love my garden, good therapy.
Then here are some recipe links from the same site:
Stuffed Marrow Rings:
I love my garden too. I specialize in medicinal herbs and organic produce and sell at our farmers market. My season is almost over.
_Great!_ I’m organic, I got 9 cucumber today and there is only 2 of us, other than pickling it would be great to have something to do with them. A lot of fruit and tomatoes I made into chutney already but now my tomatoes are dying they might be finished or it might be that they didn’t get watered last week.
My tomatoes are starting to dry up to. Something to do with day length as well as water and heat. Do you eat the green ones? We fry them in olive oil with a little garlic and pepper. Yum. Cucumbers and squash both over produce don’t they! My Grandma served sliced cucumbers with vinegar and sugar at almost every meal.
I was just thinking ‘Fried Green Tomatoes at the Whistle Stop Cafe’, We tend to turn the green ones into chutney although my mum did want to try some when she saw the film, it was probably the wrong time of year then she forgot. Do you pick them green or do it to use up the ones that didn’t turn?
I use up the ones that don’t turn red. They taste best after they are closer to ripe. They are sometimes bitter if they are still very small and hard. In Whistle Stop they were breaded and deep fried. Not healthy but very tasty. I made chutney out of peaches and apples this year. I had too much peach jam already!
Here is a cucumber present. Good night!
Persian Yogurt Salad
• 1 (32 ounce) container plain yogurt
• 2 tablespoons dried dill weed or ½ c fresh (I usually use fresh mint instead)
• 2 cloves garlic, minced (I use 4)
• salt and black pepper to taste
• 1-2 cucumbers - peeled, seeded, and chopped (I use up the ones that have gotten too large)
1. In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.
Serve as a side with rice dishes, spicy foods or as a dip/spread with really good bread.
check your shouts, top of page near profiles, I gotta go, night
yummy, does it keep? you had tubbleah?
Keeps about a week, I love tubbleah. Nightie
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