On the menu this week --- sesame chicken over a bed of spiralized zucchini, with homegrown sweet peppers and Egyptian onion tops for accents.

Dessert came from the park --- wild pawpaws. The groves have been smelling so sweet all week that I felt like I was walking through a perfume factory so I figured I'd give one a try even though pawpaws are among my least favorite fruit.

Mixed with homegrown red raspberries, the flesh was much more appealing than I remembered. I'm looking forward to learning more recipe ideas at the Pawpaw Festival, coming up this time next week.