​Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!

Do you remember growing up with ants on a log? Why not get a little more creative and make a whole assortment of bugs instead! Celery is the perfect vessel to make some fun food art. Do you ever try food art at your house? It’s a great way to get kids exposure to new foods without the pressure. They can touch it and explore it and even make it into a little masterpiece.
We love getting crafty in the kitchen and these celery bugs are just as fun to make as they are to eat! The great thing about celery is it can go both sweet or savory. Venture out from the typical peanut butter and fill it with cream cheese or Greek yogurt ranch. Let your kids make their bugs and you might just be surprised by their creativity. From snakes to snails, ladybugs to butterflies, the possibilities are endless. My toddler was super obsessed with the grape snake!

Ingredients

• Celery
• Filling (peanut butter, cream cheese, Greek yogurt ranch, etc.)
• Additional fruits and veggies for decorating

Instructions

1. Cut the celery stalks into different lengths. Spread your filling of choice to fill the middle of the celery.
2. Turn your celery into bugs by adding heads, wings, shells, antennae, or eyes. You can even create your own made up bugs!

Turning crunchy, fresh celery into a warm and creamy soup allows kids to experience celery in a whole new way! Cut the potato and celery into sticks and have your little chef chop the veggies into chunks and carefully add them to the pot. When chopping, don't forget to include the leaves attached to the celery; they add so much celery flavor to the dish. While the soup is simmering, taste-test some raw celery with a dip or make little ants-on-a-log bites with celery, nut butter, and dried cranberries or raisins.

Ingredients

• 2 tablespoons olive oil
• 1/2 large onion, chopped (1 cup) 
• 2 cloves garlic, minced
• 1 medium-sized Russet potato, peeled and diced (about 2 cups)
• 6 to 8 stalks celery (leaves included), trimmed and chopped (about 3 cups)
• 3 cups vegetable or chicken broth
• 1 teaspoon coarse salt
• 1 teaspoon fresh lemon juice, optional

Instructions

1. Add oil to a soup pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes.
2. Add garlic and cook until fragrant but not browned, about 1 minute. Add potato, celery, broth, and salt. Stir together then bring pot to a simmer. Simmer until all the vegetables are very soft, 25 to 30 minutes.
3. Turn off heat and allow to cool slightly. Blend soup with a hand blender or use a traditional blender to make soup smooth and creamy. (Use caution when blending hot soup!).
4. Taste soup and add lemon juice and/or additional salt as needed. Enjoy warm.