Jon, too cold here yet for there to be much interest in gardens. Indoor starting is underway. Your photo of marrow looks like zucchini, but colors of varieties vary greatly! Seed catalogues offer zucchini with skins varying from pure gold to striped to dark green in color. We used "Goldrush" (golden yellow). Depending on growing conditions, we let some get to about 2 pounds. A favorite way of using them is to halve them, remove seeds, take out some of the pulp and stuff the halves with ground meat, chopped onion, the scooped-out pulp, seasoning, and bake. Ginger and garlic are often added to the seasoning. Very tasty! An English friend here grew marrows (Thompson and Morgan seed, of course) but it seems to me that the skin had more white. I believe the hybridists have them all mixed anyway. There are standards for naming colors (Munsell, etc.) but these systems appear only in academic works.
Names of some colors can be quite old (artists' paints) and are known only to those who paint or have an interest in art. Bismarck brown, Chinese white, etc. The names we see in paint stores are invented by the publicists and last only a few years, causing headaches to those who want to match colors they have used in the past.
Plant names are a real mine field unless the scientific name is used. Popular names vary from area to area, let alone from country to country.
There be thread creep here.