Fruits have been my favorite introduction so far. It’s like making jam for my kid. Finally I can be the good cop parent. Not the parent stressing that he has all nine servings of green vegetables a day. Or that his food contain no salt or sugar is completely organic and chemical/unpronounceable word-free all while having less than 4 ingredients. I mean too many components and you will have things like xanthen gum in your jarred food, which is yes, pronounceable, but totally not a word I use on a weekly yearly lifely basis. So why feed it to my kid? Exactly.

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I’m going to take a quick jump here to some dual fruited second stage sauces before plunging through our green vegetable introduction. I’ve got this cherry peach sauce and a jammy strawberry rhubarb sauce (coming next) that I’ve been dying to tell you about, and I just hope that your local farmer’s market or grocer still has or will be getting the last round of this seasons cherries and rhubarb.

In my long list of food combinations I wanted to feed my kid (the very first thing I made after seeing the second line show up on the knocked up stick, ya know, priorities), strawberry rhubarb was always at the top. Luckily for us, he began food right as it was coming in season and I made some, froze it and saved it until we were ready to start introducing the second stage of goo. Cherries, didn’t make the cut. They’re expensive, a lot of work for such little reward, and honestly there are so many better fruits out there. Well, needless to say, me and what my husband refers to as my “besetting sin” (am I the only one who gets suddenly greedy after seeing bright, fresh, wonderful smelling produce at the farmer’s market and get, errr, carried away and bring home far more than any two normal people could possibly eat?) got the better of me and I slew home a bundle of cherries and didn’t use nearly as many as I thought I would need.

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