The humble marrow. I haven't seen one at a shop for several years. I liked slicing them into sections, removing the seeds and replacing them with a mix of mince, sausage meat and herbs. Baked slowly in the oven they were a taste sensation!. Next year I must grown my own.

kaiser2 - 2017-05-04 09:53:00

Just put in a zucchini plant and forget about it - you'll have plenty of marrows.

davidt4 - 2017-05-04 10:00:00

kaiser2 we also enjoy marrow but I don't recall when we actually bought one. My DH grows courgettes/zucchinis and sometimes if we're away or for whatever reason don't keep an eye on the plants everyday, before we know it we have marrows so this is how we particularly enjoy using it/them.....

SAVOURY STUFFED MARROW
1 medium-sized vegetable marrow
1 tbsp dripping or oil
1 onion, chopped
340g minced beef
5 tsp flour
150ml beef stock
2 or 3 tomatoes, skinned and chopped
salt and pepper
1 tsp vinegar
50g-60g each of fresh breadcrumbs and grated cheese
Trim off the ends of the marrow, halve it lengthways and scoop out the seeds. If the marrow is too long for your largest saucepan, halve each section across the middle. Put the marrow halves/pieces into boiling salted water and cook them for about 15 minutes until just tender. Drain carefully and as thoroughly as possible – I tip the pieces upside down on to paper towels and allow them to drain that way, then turn them over and fill the hollows with more paper towels.
Meanwhile heat the dripping or oil in a saucepan and fry the onion until it is beginning to brown. Add the minced beef and stir it over the heat until it is browned. Mix in the flour, stock, tomatoes, seasoning and vinegar. Simmer on a very low heat for about 30 minutes, stirring occasionally – it should be a very thick mixture - if necessary, stir in some of the breadcrumbs.
Place the marrow halves/pieces in a baking dish, making sure that they sit upright. Fill the marrow hollows with the mince filling. Mix the breadcrumbs and cheese together and sprinkle this topping over the mince filling. Pour a little water around the marrow halves/pieces, then cover the dish loosely with foil.
Bake at 190°C for 20-30 minutes until heated through – it may be necessary to remove the foil for the last few minutes to allow the breadcrumb/cheese topping to crispen. :-))

245sam - 2017-05-04 10:04:00

davidt4 wrote:

Just put in a zucchini plant and forget about it - you'll have plenty of marrows.

I will be in a position to do just that this next spring.

kaiser2 - 2017-05-04 10:07:00

Stuffed marrow ... one of the many things we grew up with. Parents had very little so the ole fella made sure the marrow and other veges were the mainstay of his garden. Mum was the wizz making everything edible. Six years of war and 14 yrs of rations in the old country certainly made them very good at what they did.

wasgonna - 2017-05-04 10:24:00

Oh the marrow, we to leave couple of zucchini alone to grow bigger. .Big marrow I cut in rings or in half, take out centre stuff with mince rice herbs etc , some grated cheese dash chilli sauce on top last 10 mins of baking, Mr loves it.

fifie - 2017-05-04 11:44:00

Love zucchinis, fat, firm and tasty.
Marrow, soggy, seedy and fit only for the compost bin.

lythande1 - 2017-05-04 12:36:00

Kumi kumi is another forgotten (probably never known about really) vegetable. It is similar to a marrow. They are more buttery than marrow and also a taste sensation to blow your socks off.

buzzy110 - 2017-05-04 13:09:00

lythande1 wrote:

Love zucchinis, fat, firm and tasty.
Marrow, soggy, seedy and fit only for the compost bin.

What a waste of good, nutritional, belly-filling food...

As others have said, stuffed with mince, some tomato base and cheese, it's a great dish, one I grew up on, and fed my family with, too.

Rather than compost such largesse, you've probably got many neighbours who would love to have such a gift - most people have access to the net these days, and could look up a recipe (such as above) to make a cheap and filling meal.....

autumnwinds - 2017-05-04 16:26:00

Salsify & Jerusalem artichokes would probably fall into the 'forgotten vegetable' category, as well.
I grow both, but don't really use them as much as I should, as I have other choices in the garden ...but the time is approaching when there won't be the same choices.

samanya - 2017-05-04 16:29:00

samanya wrote:

Salsify & Jerusalem artichokes would probably fall into the 'forgotten vegetable' category, as well.
I grow both, but don't really use them as much as I should, as I have other choices in the garden ...but the time is approaching when there won't be the same choices.

Thank goodness there's still some available on the roadside, in some more rural localities (as there is here), though one has to be careful about spray use. My son is still willing to stop and dig up a few, and I love their distinctive funky flowers, too.

Such a gorgeous flavour, those Jerusalem Arties (as I called them as a kid). And I have a friend with a bigger herb garden than mine, who still grows salsify, so I get some from her occasionally.

Cape Gooseberry (yes, I know it's a fruit... but one very closely related to tomatoes and potatoes....) is another "forgotten" food item that has a stunning flavour. I love a pot of Cape Gooseberry jam, or a good chutney.

I guess there's heaps more many would never heard of... so they go to waste. Such a shame. I have people dropping me off loads of unusual stuff, and they get jams, pastes and chutneys in return.

autumnwinds - 2017-05-04 16:43:00

autumnwinds wrote:

Such a gorgeous flavour, those Jerusalem Arties (as I called them as a kid).

Arties or (f)arties? ;o)
I love the flavour too, but it's not to everyone's taste.
I usually make artichoke & carrot soup this one
http://www.deliaonline.com/recipes/type-of-dish/soups/carrot
-and-artichoke-soup
It freezes well.
my vege niece doesn't care for it at all ...damn.

samanya - 2017-05-04 16:55:00

samanya wrote:

Arties or (f)arties? ;o)

Absolutely both!
But worth it......

autumnwinds - 2017-05-04 17:08:00

autumnwinds wrote:

Absolutely both!
But worth it......

yep, for sure.

samanya - 2017-05-04 17:26:00

Stuffed with taste, they taste good. Why bother?

amasser - 2017-05-04 20:12:00

davidt4 wrote:

Just put in a zucchini plant and forget about it - you'll have plenty of marrows.

hehe so true..Works for me when you go away for xmas!!LOl

carol113 - 2017-05-05 08:54:00

I bought a kumi kumi off a stall here recently, and tried it for the first time, it was beautiful. I've never eaten artichoke, I was given some once, and accidently threw them out

rainrain1 - 2017-05-05 09:54:00

Sorry to go off topic in your thread, kaiser, but I'm interested in the 'forgotten' aspect of this thread, so I'll give it a bump & hope for more tried & true recipes
for the less popular/unknown vegetables.
Whitloof is another ...I don't grow it & have never tried it, I but have Dutch friends who love the stuff.

samanya - 2017-05-07 18:34:00

I love witloof. When we were in Berlin I cooked it almost every night because it was such a treat to be able to buy it in top condition and at low cost. We tried to grow it a few years ago, using upended flowerpots for the blanching stage, but it didn't form proper chicons and went floppy. Probably because the conditions were too warm.

davidt4 - 2017-05-07 19:07:00

Possibly it is the climate, my friends are in ChCh & I know they used to put it in a wardrobe at some stage, that must have been the blanching thing ...I know it caused much teasing about growing plants 'undercover' etc.

samanya - 2017-05-08 09:31:00

How many still grow jam / pie melons.? I remember stopping to buy one from a stall many years ago, only to find it was a mongrel. That went into the compost. I can remember melon and ginger jam as a child being very popular in our house.

pickles7 - 2017-05-08 11:21:00

How do jam/pie melons differ from eating ones?
I've heard of melon & ginger jam, but never come across it.

samanya - 2017-05-09 10:54:00

245sam wrote:

kaiser2 we also enjoy marrow but I don't recall when we actually bought one. My DH grows courgettes/zucchinis and sometimes if we're away or for whatever reason don't keep an eye on the plants everyday, before we know it we have marrows so this is how we particularly enjoy using it/them.....

SAVOURY STUFFED MARROW
1 medium-sized vegetable marrow
1 tbsp dripping or oil
1 onion, chopped
340g minced beef
5 tsp flour
150ml beef stock
2 or 3 tomatoes, skinned and chopped
salt and pepper
1 tsp vinegar
50g-60g each of fresh breadcrumbs and grated cheese
Trim off the ends of the marrow, halve it lengthways and scoop out the seeds. If the marrow is too long for your largest saucepan, halve each section across the middle. Put the marrow halves/pieces into boiling salted water and cook them for about 15 minutes until just tender. Drain carefully and as thoroughly as possible – I tip the pieces upside down on to paper towels and allow them to drain that way, then turn them over and fill the hollows with more paper towels.
Meanwhile heat the dripping or oil in a saucepan and fry the onion until it is beginning to brown. Add the minced beef and stir it over the heat until it is browned. Mix in the flour, stock, tomatoes, seasoning and vinegar. Simmer on a very low heat for about 30 minutes, stirring occasionally – it should be a very thick mixture - if necessary, stir in some of the breadcrumbs.
Place the marrow halves/pieces in a baking dish, making sure that they sit upright. Fill the marrow hollows with the mince filling. Mix the breadcrumbs and cheese together and sprinkle this topping over the mince filling. Pour a little water around the marrow halves/pieces, then cover the dish loosely with foil.
Bake at 190°C for 20-30 minutes until heated through – it may be necessary to remove the foil for the last few minutes to allow the breadcrumb/cheese topping to crispen. :-))

Stuffed marrow was Deirdre in Coronation St signature dish that the family and dinner guests dreaded.

hidecote01 - 2017-05-09 11:50:00

Jerusalem Artichokes grow in my garden - far from forgotten here - they'll be ready soon now the foliage is dying down - and the long dry stems are perfect broken in pieces for kindling for our fireplace.

Kamokamo also grow well through summer into autumn, to be used young like a courgette, thickly sliced across and placed onto the bbq or in a pan - tasty.

I've made pear, pie melon and ginger jam - delicious.

floralsun - 2017-05-09 19:58:00

samanya wrote:

How do jam/pie melons differ from eating ones?
I've heard of melon & ginger jam, but never come across it.

I think that was the right name 'pie melon', rather than jam melon.
You could not eat the melon raw.

pickles7 - 2017-05-09 21:30:00

pickles7 wrote:

I think that was the right name 'pie melon', rather than jam melon.
You could not eat the melon raw.

Thanks, pickles.

samanya - 2017-05-09 21:51:00

samanya wrote:

Sorry to go off topic in your thread, kaiser, but I'm interested in the 'forgotten' aspect of this thread, so I'll give it a bump & hope for more tried & true recipes
for the less popular/unknown vegetables.
Whitloof is another ...I don't grow it & have never tried it, I but have Dutch friends who love the stuff.

My MIL just chucks it raw in a salad, my mum boils the ... Out of it (as she always did with anything) - I prefer my MIL's style of cooking more than mum's, but I think some things (Whitloof, sauerkraut Spring to mind) are best left off my plate lol

unknowndisorder - 2017-05-09 22:23:00

Forgotten veges - choko must be one of them as well. I love choko soup etc, If they didnt take up so much room in the garden i'd grow a vine myself. They do sometimes appear at the local markets when they are in season, so I still get to eat them occasionally.

dibble35 - 2018-02-10 13:23:00

Mashed young Swedes with butter.....YUM

fruitbat - 2018-02-10 13:47:00

fruitbat wrote:

Mashed young Swedes with butter.....YUM

A good Southland swede after a frost makes delicious soup. I use Alison Holst's recipe & it has bacon in it.

samanya - 2018-02-10 15:00:00

lythande1 wrote:

Love zucchinis, fat, firm and tasty.
Marrow, soggy, seedy and fit only for the compost bin.

You must waste a lot of food, Wild Pork and now marrow...are you a pom?

Edited by rainrain1 at 7:10 pm, Sat 10 Feb

rainrain1 - 2018-02-10 19:06:00

rainrain1 wrote:

You must waste a lot of food, Wild Pork and now marrow...are you a pom?

LOL

dibble35 - 2018-02-10 19:40:00

autumnwinds wrote:

What a waste of good, nutritional, belly-filling food...

As others have said, stuffed with mince, some tomato base and cheese, it's a great dish, one I grew up on, and fed my family with, too.

.

Oh dear god I was fed that as a child and have never forgotten the vileness of it.

norse_westie - 2018-02-10 21:01:00

my choko vine is away again this year cant wait .

ritebuy - 2018-02-10 21:19:00

ALL. vegetables should be forgotten! ???? ???? ????

princessboo2 - 2018-02-10 22:07:00

Marrow - the stuff of childhood nightmares for me.

kaddiew - 2018-02-10 23:02:00

Our world is full of good belly filling food and no-one has to eat what they don't particularly like. No food has a value any greater than what people will enjoy eating and marrow, whilst streets ahead of Brussel sprouts, is still very high on the "Why the hell would you" list. I tried to turn the kids onto spaghetti squash last year, but failed and there are few meals utilising mince that I would eat and sure as hell not one stuffing a crappy marrow.

morticia - 2018-02-10 23:09:00

kaddiew wrote:

Marrow - the stuff of childhood nightmares for me.

Swedes, turnips, leeks - inhumane punishment or child abuse?

amasser - 2018-02-11 15:20:00

amasser wrote:

Swedes, turnips, leeks - inhumane punishment or child abuse?

Mum didnt make us eat any of those you mentioned other than occasionally leeks in white sauce. But we were subject to child abuse as she made us eat Brussell sprouts - disgusting things, blerk!!!

dibble35 - 2018-02-11 16:47:00

amasser wrote:

Swedes, turnips, leeks - inhumane punishment or child abuse?

It was child abuse as far as I was concerned, when I was a kid, I didn't know about 'child abuse' back then, but funnily enough I like them all now.
I'm convinced that it was the way they were cooked that put me right off eating them.

samanya - 2018-02-11 18:56:00

samanya wrote:

It was child abuse as far as I was concerned, when I was a kid, I didn't know about 'child abuse' back then, but funnily enough I like them all now.
I'm convinced that it was the way they were cooked that put me right off eating them.

Still can't make me, so there...

morticia - 2018-02-11 19:03:00

lythande1 wrote:

Love zucchinis, fat, firm and tasty.
Marrow, soggy, seedy and fit only for the compost bin.

Agree... Ken agrees on coro... he always hated Deidre's marrow... and remember Welcome Back Cotter he always hated the tuna casserole ...

karlymouse - 2018-02-11 23:25:00

Marrow is so handy. It takes on other flavours. Handy as a jam extender. Preserved as lemon honey without eggs. There are more recipes

mothergoose_nz - 2018-02-13 12:06:00

morticia wrote:

Still can't make me, so there...

Ya won't get any dessert until you've eaten it!
ps... I wouldn't eat it either ...not even that keen on cooked courgettes either, unless they are grated into a slice with plenty of flavouring, but I do like it raw.

Edited by samanya at 12:49 pm, Tue 13 Feb

samanya - 2018-02-13 12:47:00

OMG!! My darling mum used to do marrow in white sauce!!! Blerk :0p, I hated it as a kid & haven't been able to face it forever!!!! I like the sound of stuffed marrow though. My clients give them to me & I split the & give to my chooks...they love them!!!! Hehe ????

gertie - 2018-02-13 15:33:00

I feed my overgrown courgettes to the pigs if I have too many. Or grate them into a frittata or stew.

uli - 2018-02-19 10:01:00

davidt4 wrote:

I love witloof. When we were in Berlin I cooked it almost every night because it was such a treat to be able to buy it in top condition and at low cost. We tried to grow it a few years ago, using upended flowerpots for the blanching stage, but it didn't form proper chicons and went floppy. Probably because the conditions were too warm.

Yes it is too warm here in summer, but in winter they should produce lovely shoots. When did you try to force them? I haven't done whitloof, as it takes up space all summer, but I grow radiccio and that doesn't need to be forced it does everything by itself right there in the garden.

uli - 2018-02-19 10:04:00

samanya wrote:

A good Southland swede after a frost makes delicious soup. I use Alison Holst's recipe & it has bacon in it.

I've made soup also...I will check out Alison's recipe.

fruitbat - 2018-02-19 10:06:00

I can't remember the time of year, it was several years ago now. I agree, radicchio is easy, and lovely when grilled and dressed with blue cheese, golden raisins and a vinaigrette.

davidt4 - 2018-02-19 10:07:00

Do try it just in a salad davidt4! No cooking required at all.

I know the Dutch cook even endive in a cheese sauce, but it is so much nicer (I think) with just a vinegraitte and lots of garlic raw.

Is the spelling of vinegraitte wrong or is the spellchecker wrong?

uli - 2018-02-23 18:59:00