I have decided to make some more posts about the baby food that I am making for Finn because I am learning quite a bit along the way. I have been reading a lot about this again (refreshing my memory, really) and I am starting to get in the groove. I am also on this new kick to try to cook more 'seasonally' since I live in a climate where there are four full seasons and the farmers market actually does change seasonally. I think that having this mindset when making menus and planning our meals will allow is to eat the freshest produce available and eat locally as much as possible (with one BIG exception--avocados. They are a main staple in our house year round).
My main source of recipes right now are from a fantastic book, Super Baby Food by Ruth Yaron. My sister gave me this book a couple of years ago and it is such an awesome resource! The book is organized very well to use as a reference on how to cook vegetables and fruit you may have never prepared, as well as the nutrient content of EVERYTHING and some great recipes for toddler food as well. I don't completely follow her system yet (she prepares a lot of food in advance and freezes it, and I just don't do it that way) but I may try while I'm in Florida visiting my family.
This week I am inspired to introduce parsnips into all of our diets (probably do pureed for Finn, mix with some sweet potato puree) and try some pureed noodle recipes. I always have leftover noodles because that it all Maeve will eat lately. She is becoming a very picky two year old.... I'll let you know how it goes!
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