The produce I get in weekly CSA box are all quite unique. I get at least 3 different kinds of kale, 4 different kinds of lettuce, and so on. Even with the same kind of lettuce, sometimes it's young and pale and other times it's dark green and hard to eat raw (but it's yummy when sautéed). The carrots in winter are sweeter than carrots in spring. Young onions are vastly different from normal onions.
The vegetables are all in high quality so I want to cook them with the most suited cooking approach (i.e., I don't want to simply substitue vegetables). How can I search recipes that are more tailored to the state of each vegetable? Or how can I teach myself to do that without looking up recipes?