Vegetable Portion Sizes

[Porthos]

My DW and I are taking over the faire kitchen (see my blog if you're interested in that) and the guild mistress asked me to not serve canned vegetables as has been done in the past. We did, and will continue to, serve fresh carrots, mushrooms and broccoli.

I am planning on adding green beans and zucchini. I'll be feeding 40-60 people. How many oz make up one serving of green beans? How many oz for zucchini? Can you suggest other vegetables I might want to consider (that don't take too much prep work)?

[CFT]

Have you considered frozen veg? Don't know how it compares to fresh costwise. Usually quality is better than fresh unless you source local produce.

Frozen peas and cauliflower are good. Brocolli goes mushy, carrots are a bit rubbery.

[Porthos]

Frozen is definitely a consideration. The fresh stuff I get at Costco does meet my needs.

[KarenDW]

I usually count 3-4 oz. for a serving.

Do you have a foodservice supplier nearby? Perhaps you could purchase the carrots and zucchini pre-cut, and the broccoli in florets.

A case is often 25 lbs... just right for 60 servings

[nickrey]

How about things like baby squash that only take a wash and perhaps cutting in half for preparation? You can steam them and serve.