Today I walked through the farmer's market in 모슬포. There were rows of fresh fish and bizarre looking sea creatures, some of them still squirming. My senses were overwhelmed as the smell of the ocean combined with fermented kimchi, fried pork belly, and roasted 고구마 (sweet potato) and 밤 (chestnut). I walked past the pig heads and seaweed to the vegetable and fruit. There were tons of stands each selling the same assortment of tangerines, cabbages, radishes, onions, garlic, sweet potatoes...I didn't know which stand to choose. The 아줌마 (Koreans call middle aged women "aunt") all stared at me probably wondering what brought a 외국인 (foreigner) to this little town. Some frowned and mumbled under there breath while other smiled and said "hello!" There was a beautiful old 할머니 (Koreans call old ladies grandmother) selling mini sweet green pumpkins. I bought a few and she told me they were 맛있어 (delicious). She was certainly right!!
Roasted Mini Pumpkin with Garlic, Olive Oil, and Herbs
I combined 2 Tablespoons of olive oil, 2 teaspoons of herbs (whatever you like, I used basil, thyme, sage, rosemary, parsley), and 2 cloves of fresh garlic (minced) and let it sit while I prepared the pumpkin.
The skin of the mini pumpkin was very thin and easy to cut through. I cut it in half and took out the seeds (saved for roasting later) and cut it into thin slices leaving on the skin. It is not good to heat oil (read Oil Free Cooking) so I placed the slices on a baking sheet lined with parchment paper and sprinkled them with water (to prevent the pumpkin from drying out). Since the pumpkin was small, it roasted very fast. I turned the oven to 190 Celsius (about 375 F) and baked it for about 10 minutes (until the skin was tender).
I drizzled it with the garlic olive oil, herb mixture.
Roasted Mini Pumpkin with Garlic, Olive Oil, and Herbs
I combined 2 Tablespoons of olive oil, 2 teaspoons of herbs (whatever you like, I used basil, thyme, sage, rosemary, parsley), and 2 cloves of fresh garlic (minced) and let it sit while I prepared the pumpkin.
The skin of the mini pumpkin was very thin and easy to cut through. I cut it in half and took out the seeds (saved for roasting later) and cut it into thin slices leaving on the skin. It is not good to heat oil (read Oil Free Cooking) so I placed the slices on a baking sheet lined with parchment paper and sprinkled them with water (to prevent the pumpkin from drying out). Since the pumpkin was small, it roasted very fast. I turned the oven to 190 Celsius (about 375 F) and baked it for about 10 minutes (until the skin was tender).
I drizzled it with the garlic olive oil, herb mixture.
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