A superior kind of marrow

Press, Volume CXV, Issue 34000, 14 November 1975, Page 17

A superior kind of marrow

A “green banana, quite edible,” so it was explained to me as I gazed at the green, slightly fluted 15cm frankfurter-like object which lay on the plate.

This was my introduction to the courgette as it is known in France and by which name it is now increasingly more commonly [sold as, here in New Zealand, i The Italians cal! it zucchini, but in reality it is but la baby marrow. Courgettes may vary in size from about 7.5 cm long by 2.5 cm in diameter to the largest in the vicinity of 17cm by scm.

The skin is a fresh dark green, quite thin and retainable, both in preparation and consumption. The flesh is a light lettuce green, solid, and containing small soft and easily digestible seeds. The .favour is superior to marrow, in a class in which one would place sprouting broccoli.

Preparation of courgettes range from very simple to somewhat involved special dishes. The most simple is to wash the vegetable under cold water, remove the stalk and place into a minimum of salted, boiling water.

Ten minutes at most should suffice to tenderise the courgettes and they can be served up with melted butter. ’ If sliced they will be J ready in a much shorter ,; time but it becomes even more important to avoid ‘overcooking them as they ■I soon become soggy and lose ! their flavour. Other methods of prepara-. ition include cooking tn but!ter or oil, steamed, fried or J sauteed: The term courgette is used Ito describe any small young .marrow. However. some! ’ varieties are better than, ■ others. Of these, heavy! i cropping hybrids such as| ■ “Black Beauty,” “Blackjack; ■ Hybrid" and "Hybrid' Beauty” seem to be particularly favoured. They can be grown in the; 'open or under glass. Marrows raised tn the: glasshouse create a problem of pollination, and either they must be hand pollinated or bees must be introduced. Apart from this cultural attention is much the same as applied to general marrow growing.