Week 2... Well, Kinda

So we found out that we actually missed the real week one since we signed up late, so this is really week 3, but our week 2.  Make sense?
Anyhow, we got a half dozen tomatoes from the greenhouse and a good bunch of asparagus.  the asparagus was a little on the droopy side, so I threw it in some water to get it back on the firm side.

It's funny how used to supermarket stuff you get.  Usually when you get stuff from the supermarket, it maintains its texture so far from the farm, but with really fresh, local stuff, it really acts like nature intended.  I.e., it wilts... quickly.  Nothing that a quick dunk in water won't fix, though I do want to investigate a little and see if the osmotic pressure draws solutes (vitamins & minerals) out.  That's a bit more science than I'm up for at this time, but for your edification, osmotic pressure is what allows the plant to draw water up through its roots and into the foliage (what we eat.)
So what to do with this?  I had picked up some fresh mozzarella and our basil plant is really hitting its stride, so a capresse salad is in order.  Charlie really liked the cheese (shocker, I know) and Grace picked at her pieces, but doesn't care for tomatoes.  Well, she loves grape tomatoes, but nothing that's too big to eat in one bite.  We'll have to work on that one.

I also decided that a nice Shirazi cucumber, tomato, & onion salad sounded good (sadly though, I didn't get a picture.)  Basically, it's all those things, with mint, parsley, garlic & lime juice.  I only had lemon juice, so it was a bit too tart, but otherwise, it was really good, and I'd probably do again if I had the limes.  It also helped that I had parsley and 3 kind of mint available.  We've been growing peppermint inherited from my mom & dad (who brought it with them to St. Louis from Kentucky) and got a bit of chocolate mint from a friend.  The third kind was the little left over from week 1, so it was pretty diverse.  The recipe was out of Steven Raichlen's BBQ Bible.
I wanted to do something special with the asparagus, but couldn't quite come up with anything too much, so I just steamed it and pan-fried to get a little caramelization.  Topped with a little lemon juice and grated parmesan, it was really, really good.  Again, neither kid cared for it much, but we are working on them....slowly. 
Next week's haul is supposed to be a bit bigger.  Here's hoping.  ...and hoping I can figure out something to do with all of it.  We'll see.