The fragrant smell of sun warmed tomatoes is the true essence of summer to me. Watering rows of tomatoes and getting a hit of that fresh, clean smell conjures up images of cold salads, hot beaches and long hazy days.
To be honest with you, I’d rather bottle that smell over the tomatoes that would last us through winter. A whiff of summer memories versus tomato sauce…hmmm. Tough choice.
Am I the only person who would buy Eu de Tomato?
Apart from the daily colourful selection of tomatoes,
packets of gooseberries
and the occasional pram-full of onions
We have also have loads of marrows in various stages.
As most veggie gardeners know, the sweet dainty marrows you get at the beginning of the season have a small window that quickly closes and they suddenly turn into uncontrollable monsters overnight with little taste, just waiting to surprise you from under their leaves early in the morning. “Haha!” you hear them cry as you spy new ones everywhere. “We are even bigger today! What will you do with us now?”
You have to get creative. Always get creative, or your family will finally realize they are eating marrows for the fourth week running. After giving away armfuls to neighbours and friends, they eventually start avoiding you, having run out of marrow recipes. Guys, wait – don’t run so fast! There are so many, many recipes for involving marrows into almost all your meals, ranging from marrow bread to marrow chocolate brownies to stuffed marrow flowers. Here is our current favorite:
DOUBLE MARROW PASTA
This is a tasty, light, wheat free recipe. There are no quantities here, only suggestions, and you can add or omit any of the ingredients except the marrows. Obviously.
You can also shape the marrows to any pasta shape of your choice, even cut lasagna sheets out of the larger ones. They hold flavours very well so it works well as a pasta alternative and are great marinated raw.
Ingredients: Marrows, cheese, tomatoes, basil, avo, herbs, lashings of olive oil and crunches of sea salt
Peel the bigger marrows with a potato peeler until the seeds are showing. Top and tail the small ones and keep whole.
In a pot of salted boiling water, pop the small whole marrows in. After 4 mins, add the marrow strips (the “pasta”) and remove from heat. Leave for one or two minutes, drain, toss with olive oil and sea salt and serve with the rest of the ingredients. Excellent with an icy glass of white wine/spring water with lemon/afternoon siesta.
Scrumptious Summertime – Enjoy!