NOTE: Sorry everyone…this is a re-post! I tried to post this on my way out of town on Friday and it posted before Anne’s Haiti post instead of after. I figured hardly anyone saw it so I thought it would be best to post it again the right way!!
Today’s post is about volume and weight equivalents for vegetables, and it’s 
one of my favorites because I find myself using this information almost every time I cook! It drives me crazy when a recipe indicates “2 tbsp. sliced green onion”, or “1/2 cup celery, chopped”, and I have to guess how many onions or stalks of celery I need! It seems like I always chop too little or too much (usually too much), so then I have to find a way to use up the extra (the thrifty Pennsylvania Dutch girl in me just won’t let me throw it away).
So… I hope you find these equivalents as helpful as I do…they seem to come in handy quite often in my kitchen!
Carrots: 1 pound = 3 cups chopped or sliced; 2 ½ cups shredded
Celery: 1 medium rib = ½ cup chopped
Corn: 2 medium ears = 2/3 to 1 cup kernels
Cucumbers: 1 pound = 3 cups sliced
Green Onions: 1 onion = 2 tbsp. sliced
Lettuce (Iceberg): 1 ½ lbs. (1 medium head) = 10 cups torn
Lettuce (Romaine): 1 lb. (1 medium bunch) = 6 cups torn
Mushrooms (button): 1 lb. = 6 cups sliced (raw); 2 cups sliced (cooked)
Onions: 1 lb. (4 medium) = 2 to 3 cups chopped
Peppers (green or red sweet): 2 large = 2 ½ rings or strips
Potatoes (new): 8 to 10 = 1 lb.
Potatoes (russet): 1 pound (3 medium) = 3 ½ cups chopped; 2 to 3 cups mashed
Spinach (fresh): 1 pound = 12 cups torn; 1 cup cooked
Tomatoes: 1 pound (3 medium) = 1 ½ to 1 ¾ cups chopped