When my daughter started eating solids, I sought out the freshest organic vegetables I could find, carefully steamed them, pureed them in a food processor, and then, because she has always had a thing about texture, sent them through a chinois mousseline to get a silky-smooth consistency. The resulting purees, 1/4-cup portions packed with vitamins, minerals, and a mother’s love (not to mention valuable time) were soundly rejected.
The problem wasn’t the vegetables, but rather the freshness. My little one would happily eat jar after jar of commercially prepared baby food. Broccoli and carrots, amaranth and zucchini, and even beets were all met with glee and an open mouth provided they were not made in my kitchen while a locked jaw and disdain met my fresh attempts at her favorite combinations. As someone who cooks for a living, this was discouraging. Read the full story