Way back last summer, before I was pregnant, I somehow foresaw the need for a freezer full of frozen pureed veggies. We had joined a local Community Supported Agriculture (CSA) program called Grow Alabama, and we always had oodles of leftover vegetables at the end of each week. Although I wasn't pregnant at the time, I started making homemade baby food, freezing in little zip-lock bags. (If you're wondering just how many freezers I have in my house for all these casseroles, baby food, etc...the answer is: TWO!).
The good news is, making your own baby food is really super easy. Plus, it's free of additives and preservatives, and organic (if you buy organic ingredients, of course.) Even better news: It lends itself to making big batches that freeze well and can get you through a week or more at a time.
My simple recipe:
1. Cut vegetables (mainly sweet potatoes, carrots, and squash) into bite-sized pieces.
2. Boil in water until soft.
3. Puree in a blender.