Estimates based on 1/4 cup serving

Raw sticks-only for the school-agers really. Can’t really blanch (about 12 servings per pound)

chopped/shredded (about 12 1/2 servings per pound)

cooked (about 8 1/2 servings per pound)


Chop celery for soups/stews/stir fry.  It adds a lot of flavor.

Celery leaves and hearts contain the most celery flavor.  Use them too.

Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad.  Add canned or frozen vegetables until you have enough for everyone.


Cottage Cheese Dip: If you put cottage cheese in a food processor or blender, it will beak up the lumps, and make it the consistency of a thick sour cream type dip.  Add a flavor packet (like ranch), or seasonings (dill, garlic, onion, etc.) for a dip for fresh veggies.  This is one of the only dip-type items that is CACFP approved as a protein (sour cream is not).