Week 2 - Pork shoulder, Greens, Celeriac? And Some Week 1 Leftovers.

First of all, I don't need to eat frozen pierogies again for another ten years (if ever). That was Tuesday...between eating out (B Spot!!!), dinner at mom's, more eating out, a party that involved beer pong (officially WAY too old for that) I don't think we cooked again until Sunday. If you can call it that...George wanted the rest of the frozen pierogies, blah. I put together a salad with week 2's lettuce and week 1's sweet peppers. Simple and yum. I picked up our week 2 basket Thursday, washed and prepped the greens and... haven't touched any of it until today.

Week 2 bag

1 pork shoulder roast, 

1 2# bag sauerkraut

1 head jumbo white stem bok choy

1 bunch kale

1 sleeve assorted head lettuce

1 # heirloom carrots (different pastel colors)

1 bunch turnip greens

2 ct acorn squash, 1 green and 1 carnival

1 gallon apple cider

1-2 bulbs celery root (celeriac)

1 # black turtle beans

Monday Leftovers...
 The chicken, broccoli, sweet peppers and beans from week 1, bok choy from week 2. Sauteed in sesame oil, served with rice and peanut sauce.  I DID NOT HAVE TO GO TO THE GROCERY STORE TODAY! (Also, the purple beans turn green when cooked. Cool.)

Voila...

Olivia is now a fan of carrots...I sliced up a few of the heirlooms for school snack today. Passed her muster...miracle of miracles. Also now a fan of lettuce and cucumber. Might she eat a salad one day soon??? I may faint.

I've been rationing the apple cider to braise the pork shoulder. (Will could probably drink a gallon in 2 days). It is REALLY good. My chef brother suggested roasting the the acorn squash in some of the trimmed pork fat and tossing with the turtle beans. I'm also excited about the turnip greens and kale. May need to invite some friends over for dinner - so. much. food!

Sauerkraut, meh. I think George likes it. We'll see.