On making baby food
After my last post, I got a few questions (and a few snarky emails) about making my own baby food. Here’s the thing. This works for me. I spend all day Sunday cooking *anyway* (thanks, paleo!). So it’s no big deal for me to steam more vegetables, then puree them before making some paleo mayo. It might be a real hassle for someone else, and that’s OK. My making Grace’s baby food isn’t a criticism of those who don’t.
Why do I make my own baby food?
In Freetown, the supply of baby food available to purchase locally was not reliable. Jars were often expired, their provenance was often unclear, and there weren’t any hippy organic brands without sugar and additives.
Here in DC, there are a wealth of baby food options available! Hurray! But after making all of Jasmine’s food in Freetown (often from frozen vegetables), making all of Grace’s here in the States doesn’t seem nearly as scary.
- It’s less expensive. Seriously. 5 lbs of sweet potatoes vs. 20 jars of sweet potatoes? A bag of collard greens vs. 10 jars of spinach? I made 2 months worth of vegetables for less than $15.
- No sugar. No salt. No additives of any kind. I can get my control freak on and make sure that nothing’s going into Grace’s mouth that I don’t want to. Hahaha. Except when Jasmine tries to feed her Cheerios. *sigh*
- Less waste. No jars, no pouches, no nothing that has to be tossed, aside from the occasional ziplock bag that’s too grody to be reused again (yes, I wash and reuse my ziplocks).
It’s a relatively simple process. Buy food, steam or boil food, puree food, freeze into ice cube trays, move into ziplocks when completely frozen.
My baby likes it. My husband likes it. I like it. And that’s really all that matters.