Marrow vegetables are a type of summer squash that belong to the Cucurbitaceae family, which also includes cucumbers, pumpkins, and gourds. They are known for their tender texture and mild, slightly sweet flavor.
These vegetables are elongated in shape and come in various colors, including green, yellow, and white. They have a thin skin that is edible and does not need to be peeled before cooking.
Marrow vegetables can be roasted, grilled, sautéed, or added to soups and stews. They are also commonly used to make dishes like stuffed marrow or marrow fritters.
These vegetables are low in calories and fat, but high in vitamins, minerals, and antioxidants. They are a good source of vitamin C, vitamin A, potassium, and fiber.
Marrow vegetables are easy to grow and can be harvested when they are young and tender. They are typically picked when they are around 6-8 inches in length.
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