My partner & I joined a year-round CSA in Portland, OR. We’re just starting to get the hang of it (this is our 5th week), but the routine we’ve used so far is to set aside an hour or so on the night of our delivery (Tuesdays) to do prep.
We open a beer/bottle of wine and get to work washing, choping, & preping all the veggies for the week. That way we’ve got salad greens ready to pack in lunches & vegetables ready to stir fry or throw in the steamer.
So far it’s worked- we’ve found that we’re more likely to use stuff at the end of a long day if we aren’t faced with a massive prep job (otherwise, we reach for the take-out menu).
I’ve been using a really good cookbook to help figure out how to prep unfamiliar vegetables. It’s simply called “Vegetables.”
Enjoy!