You guys! I’m like, totally kind-of not-really-but-a-little-bit famous!
I’ve been lucky enough to hook up with the fabulous people over at Terrain (one of my favorite home/gardening/loveliness stores), and become a contributor to their beautiful blog, the Bulletin! My mission, which I’ve clearly already chosen to accept, is to act as their West Coast farmer’s market envoy, which means I now have every excuse possible to spend the majority of my time at the Ferry Building surrounded by figs. And tomatoes and fresh bread and apples and cheese and squash. Obviously.
To celebrate, zucchini chips! Rounds of pale green zucchini, baked to crispy brown in a hot oven and slathered with cool, creamy pesto. I ate some as such, and then put the rest over a bowl of hot pasta with Parmesan cheese (a move that took everyone by delicious, delicious surprise). I highly recommend it (and I’m an envoy now so, I mean, I would probably know. Just saying).
Zucchini chips and pesto and pasta, oh my! The perfect way to pay homage to summer’s end and usher in some crisp fall weather. Please head over to The Bulletin at Terrain for the recipe!