I think I found an appropriate American substitute for a Marrow:

I went to the local Hispanic Grocery, JONS, which is much like any other normal Southern California Grocer with the main difference being all the produce and packaged goods are geared towards various Hispanic, Latin-american and Mexican cuisines.

There instead of zuchinni, they had something called "Mexican Squash' which is paler in color, a little shorter than Zuchinni and looks much more like what I recall the Marrows looking like. I shall ask the manager tomorrow if he can get me some information on the species name and see if it really is different than a Zuchinni. I bought some and cooked it up. It is milder in flavor and a little creamier in texture, not as fiberous as a zuchinni. Could this be the best substitute for Marrows?

Now if I can just find some local Aubergines... All we have are the black eggplants - not the same thing.

Tonight I cooked up a pot of carrots to make Steamed Carrot Pudding in the morning. If it turns out, I'll post my recipe.



Liz The Squeak - if you are taking a headcount of people who want to order the cookbook when it is done, please count me in and let me know when and where to pay.