I like to "pre-build" my boxes on Friday night so I can concentrate on the Meat Saturday morning.
To do this I start with fresh green leaf lettuce cut into 1" strips. I pack the bottom of the boxes with these strips to serve as a base for my curly leaf parsley. It's important to get fresh lettuce and parsley and keep them cold as much as possible. They will appear fresher this way. (keeps them really green)
Once you get the "lettuce base" into the box it's time to start placing the curly leaf parsley.
I concentrate on the outer edges sort of like building a picture frame, then work in-ward.