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Marrows and Squashes

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By Jeremy Round

Published 1988

  • About
British marrows which would win the village show tend to be watery, coarse textured and taste very mild. They are suitable only for stuffing with mince and rice for re-runs of school dinners or boiling up into unpleasant preserves for giving away to enemies. Small, however, is beautiful… small and dense … when they can be cubed and sautéed or steamed, tossed in butter and served as a reasonable vegetable.
British-grown summer squashes are mostly the small, spherical, thin-skinned Tender and True, and the pie-shaped Patty Pan (best eaten small and young).

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