Did I mention the tomatoes here are delicious? It's true that fall has almost arrived, and we are nearing the end of tomato season, but as long as they are at the roadside market, I will keep buying them to make bruschetta, sauces and soups.
Two of my favourite things: coffee and Korean tomatoes
Tomatoes on toast are a perfect breakfast. And tomatoes with toast, cheese and wine are perfect anytime. Too bad it's plastic-cheese!
Nate loves the Malbec
We spent Chuseok (Korean Thanksgiving) with an Eglish-speaking group from Seok-sa Church. It was a potluck, and I decided to bring bruschetta and spinach dip. Nate went to the market for tomatoes, but the pickings were slim, and he came back with a bag of unripened ones. We tried to ripen them in a bag with some apples, but on the day of the potluck, they were pale pink. I ran back to the market, and found only one vendor selling any. She was elderly and looked quite poor, so after staring at her tomatoes for about 3 minutes--trying to determine if they were actually ripe or just strategically displayed-- I felt compelled to purchase them. Unfortunately, many of them were split open, mealy and green. Nate did a masterful job dicing the mostly-ripe ones--we threw some sugar into the bruschetta mixture to fix the tartness--but we were left with piles of semi-ripe tomatoes... And this is what became of them....
Manhatten Clam Chowder
The moral of the story is, when life throws you unripe tomatoes, make clam chowder. Perfect for cool, autumn evenings in Korea!
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