MyKitchen - Issue 36 - October 2017

46 OCTOBER 2017

made in SA

PLANT TO PLATE

The only thing better than watching your little plants grow like champions?

Picking them and cooking up fresh, delicious and nutritious meals!

MK shows you how to grow your veg and eat it too

recipes & styling CHIARA TURILLI photography ANDREAS EISELEN

Quick marinated

baby marrows

SERVES 4

INGREDIENTS

cup olive oil

500 g baby marrows, trimmed

and halved lengthways

1 tbsp red-wine vinegar

1 clove garlic, peeled and

crushed

Handful basil, chopped

METHOD

1. Heat 2 tbsp oil in a pan. Fry
   baby marrows until browned,
   about 3 minutes per side. Place
   in a bowl and sprinkle with salt.


2. Whisk together the vinegar,
   garlic and remaining oil. Season
   with salt and pepper.


3. Pour the liquid over the fried
   baby marrows. Add the basil
   and toss everything together
   gently. Adjust the seasoning,
   if required.


4. Leave the baby marrows to
   marinate at room temperature
   for 1 hour, then serve.

BABY

MARROWS

R5.50*

PER SERVING

Full sun

Late winter

to spring

Plant in well draining,

well composted loam.

CARE

Keep soil moist,

but don’t overwater;

avoid watering at

the base of the

plant; use fertiliser

once a month.

Cut off

marrows

when about

10 cm long.

HARVEST

SOIL

REQUIREMENTS

SOWING TIME

LOCATION

GROW YOUR OWN

Made in SA.indd 46 2017/08/24 2:17 PM