Estimates based on 1/4 cup serving
Cooked: Boiled/Steamed (about 10 servings per pound with the shells)
Raw (about 10 servings per pound with the shells)
The school-agers can help shell the peas, if you aren’t going to serve the shells.
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. You can add peas to a garden salad, or to cooked stews/soups/casseroles.
Any leftovers can be combined into mixed vegetables.
Can be added. to stir fry
Stir Fry: Add any combination of vegetables you have (pre-cooked broccoli, sliced/chopped cabbage, bok choy, eggplant, onions, green beans, snow/snap peas, shredded carrots) to a pan with some garlic, soy sauce, and ground ginger. Add meat of choice (chicken and beef are popular). Bake until warm. Serve with whole wheat “lo mein” noodles (whole wheat spaghetti), or brown rice for your vegetable, whole grain, and protein serving. Great to serve with pineapples (or you can add pineapples to the vegetables as part of the stir fry).
Cottage Cheese Dip: If you put cottage cheese in a food processor or blender, it will break 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).