One thing being a CSA* member requires is being adaptable because you end up with lots of vegetables that aren't easy to eat quickly in large amounts and may go bad before you finish them. It helps to have some recipes that preserve them a little longer or use large amounts at once.
Parsley is one of those things most recipes use only sparingly. Cilantro, too. Cilantro chutney and salsa are an option. For parsley, a walnut parsley sauce or parsley pesto. But you may often end up with too much parsley, or parsley and cilantro both at the same time. My favorite easy way to extend their life and mix them together for maximum impact is chimichurri, a leafy salsa from Argentina and Uruguay originally.
Chimichurri
Ingredients
2 cups packed parsley and/or cilantro, minced (you can't go wrong except to personal taste - online recipes are pretty evenly divided between traditional all parsley, 2/3, and 50-50 mixes)
2-3 cloves garlic, peeled and minced or pressed
2 teaspoons oregano (dried, and/or mince some fresh)
1/4 teaspoon red pepper flakes + (adjust to taste - start with less and see)
1/4 cup red wine vinegar (less if you want a less liquid consistency)
1/3 to 1 cup extra virgin olive oil (most recipes use a lot, but this stuffs expensive, so I just a little, adding at the end of food processing just until it gets a creamier texture)
Mince by hand and toss together, or mince the garlic, cut the greens down a bit so they'll process easily, add oregano and red wine vinegar (can start with less abs add as you go to adjust taste) and pulse in a food processor. Once the mix becomes more minced, add the olive oil slowly and pulse to get a texture you like.
Or just throw it all in together and process until you get the texture you want.) More olive oil and time processing will make it smoother and creamier but the original of more of a vinegary/ liquid sauce with minced leavesi in it. I like it less watery so it stays in top of stuff and is less messy.
Variations - alter the mix of parsley and cilantro to all of one or whatever you have on hand. Add a little ground cumin, or fresh basil or mint. Alter the amounts of oregano, red pepper flakes, and vinegar. Recipes vary greatly, even from Argentinians and Uraguyans.
Uses- top arepas, tacos, quesadillas, grilled cheese sandwiches, meat, fish, veggies, potatoes. Toss with fresh chopped tomatoes and use it cold or warmed up to top stuff. Add it to a marinade for chicken or other meat, or mix with more oil and lemon juice for a marinade. Freeze it in cubes in summer to fall, to preserve it longer and be able to add a little green and spicy flavor to sauces or soups in deep winter.
*Community Supported Agriculture, where you subscribe to get a weekly or biweekly to pick up a "farm box" of fresh vegetables and maybe eggs, meat, honey, jam, flours, bread, or other products from a local small or family farm at a local store or other business. Check your local grocery coop - they usually have a list or a spring CSA fair.