Hi Thieggy,
I know you can find lots of recipes on the internet, but these curated guides were just very useful, esp. those first few years. 
I am also planning to make our own pesto and I am currently growing Genovese Basil indoor hydroponically. I got pine nuts from Amazon Fresh.
From which farm are you getting your produce?
It's a local San Diego area farm called Yasukochi Farms in Oceanside. Our delivery comes on Wednesday and it's my favorite day of the week.
I love baby bok choy. You can cut them up and add them to chicken vegetable soups or homemade wonton soup and it only takes a couple of minutes so don't put in too early. If you stir fry, you want to add an inch of ginger and chopped garlic, either with soy sauce or a bit of salt. Do not grill it.
You had a good nibble on the edges of that creation there, @Beachclubmum!
Having a local CSA will totally up your cooking game; it certainly did mine. When we first joined, they also gave us two cookbooks. One, which came from a consortium of CSAs somewhere in the midwest, is great because it also includes basic storage tips and cooking methods for almost every veggie you can think of, in addition to a handful of recipes (so, you kind of know what generally to do with a veggie if you've never seen it before; this year, that veggie for me is sorrell.) And the other one, which had been done by one of our fellow members the previous year, was called "The Simple Series" and had three recipes for each veggie: simple, simpler, and simplest.
This is what my daughter and spouse made tonight (they take the lead on dinner once a week; my daughter is the Exec Chef and my spouse is the sous chef, LOL!) We had puff pasty in the freezer and leftover chorizo from a dinner earlier in the week. A found a recipe for Spicy Chorizo Potato Bourekas and they turned out delish!! With fresh green beans from our CSA.
I'm impressed that you have any to store. We just gobble it up!
Yeah the grilling was definitely a mistake
The best part of the CSA box is the hunt for new recipes to use what you have on hand. We have tried some delicious recipes lately.Having a local CSA will totally up your cooking game; it certainly did mine. When we first joined, they also gave us two cookbooks. One, which came from a consortium of CSAs somewhere in the midwest, is great because it also includes basic storage tips and cooking methods for almost every veggie you can think of, in addition to a handful of recipes (so, you kind of know what generally to do with a veggie if you've never seen it before; this year, that veggie for me is sorrell.) And the other one, which had been done by one of our fellow members the previous year, was called "The Simple Series" and had three recipes for each veggie: simple, simpler, and simplest.
This is what my daughter and spouse made tonight (they take the lead on dinner once a week; my daughter is the Exec Chef and my spouse is the sous chef, LOL!) We had puff pasty in the freezer and leftover chorizo from a dinner earlier in the week. A found a recipe for Spicy Chorizo Potato Bourekas and they turned out delish!! With fresh green beans from our CSA.
Today I found this recipe to use the broccoli, scallions, shitake mushrooms, and bok choy in our box: https://www.loveandlemons.com/bok-choy-stir-fry/I do like the challenge and creativity of “cooking out of the box” of veggies each week. We’re a drop site, so the farmer drops the boxes off here, and members come to our porch to pick up. In previos years, we’ve offered nibbles and bevies and conversation. Now, just a brief conversation from opposite ends of a very long porch...
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