However, last week as I looked in our vegetable drawer full of more squash, I realized that I could make some organic, fresh baby food. So last night, I started the adventure. I baked the squash as indicated above and then poured it into ice cube trays, since each ice cube is 1 oz. I ended up with 36 oz. of frozen squash in 1 oz. size portions. I also ventured on cooked carrots. I steamed the carrots for 15-20 minutes to ensure that they were extra soft. Then blended them in the blender with a little bit of water for consistency purposes. I put this puree in the ice cube trays and ended up with 14 oz. in 1 oz. portions. After the portions were froze solid, I moved them to baggies and labeled with the appropriate name.
|Here is the frozen squash in the ice cube trays.|
|Last night's final product|
Overall, I would say it was a success and I plan to do it more often over the next couple of weeks – apples, bananas. The apples will be coming from the trees in my parent’s yard and the bananas are ones that are leftover and placed in the freezer for banana bread. I am not sure how the bananas will turn out, but stay tuned for an update. The vegetables I used last night were essentially free, since they were part of our CSA and would have been thrown out because we couldn’t keep up with the squash and carrots. Plus, they are organic, fresh vegetables, so not only did we save a lot of money on baby food, but we are also providing better options for the baby.
Do you have any great ideas for baby food?
Continuing to cut the crust off to get to more economically green options…