We’ve been very busy recording our album and getting ready for the live show. (If you missed the first preview, we’ve got another one on 20 July at the Canal Cafe, which will be the last chance to see the show before we head up to Edinburgh.)
What with all the excitement, I hadn’t been to my allotment for a week, and I was quite alarmed to find that I’d forgotten to pick my courgettes and they’d grown into yellow marrows.
“Nothing. We don’t eat marrow. Nobody eats marrow. Why have you grown marrows? Nobody knows what marrows are for. Marrows taste like Volvic.”
“Oh. Right. How about we try cooking some marrow and broad bean potato cakes?” I suggested, desperately trying to invent a recipe that used up the available harvest.
Luckily a few moments later Amy found this recipe for marrow soup. The recipe originates from Fossemagne in France. The French word for a courgette that has been left on the plant for too long is “une courge”.
If Jo had grown these marrows, she probably wouldn’t have bothered to cook them, because she owns a copy of “The Garden To Kitchen Expert” by Dr DG Hessayon, which has a chapter on each vegetable explaining how best to eat it raw.