Hodge Podge

Another of my favorites while growing up was hodge podge. 

Our family always had a garden when I was younger, and the greatest part of that was always the first good harvest of the season when my mother would make Hodge Podge. Fresh, tender vegetables in all their sweet, delicious glory in a rich, cream broth  that lends itself perfectly to being sopped up with fresh, crusty bread. 

This is a dish that is wonderful in its simplicity. No long list of spices here; simply seasoned with butter, and a dash of salt and pepper. Truly a comfort food, Hodge Podge is another iconic Nova Scotian dish that always entices you to go for a second helping…

Hodge Podge

Ingredients:

1 dozen new potatoes

3 cups new carrots

3 cups yellow and green beans

1 cup new peas, shelled

1 ½ cups blend (‘half and half')

1/3 cup butter

Salt & pepper

Directions:

To start, scrub any dirt from the potatoes and carrots. Do not peel them!  Cut the carrots into large chunks, I usually cut mine into thirds. Cut the larger new potatoes in half, leave the small one whole.

Combine the chopped potatoes and carrots in a large pot, cover with water and put on stove to boil.

Meanwhile, rinse the beans and chop them into large pieces. (I usually chop them into halves or thirds) and also rinse the shelled peas.

Allow the carrot and potatoes to boil roughly 10 minutes, until they have begun to soften. At this point, add the green and yellow beans and cook until the vegetables are easily pierced by a fork. Add the shelled beans, and boil a few more minutes until vegetables have reached desired softness. (It’s more a personal preference at this point…)

Once the vegetables are cooked through, drain all but one inch of water from the pot. Return to burner on a medium-low heat, and add the cream, butter and salt and pepper (to taste). Allow to heat through, but do not boil!! 

Drain the water, leaving 1-inch in the bottom of the pot.

Do not boil once the blend has been added!

 (Note: the sauce will be thin, this is normal. Though the starch from the potatoes may thicken it slightly, this is more a broth than a gravy.)

Once the blend has heated through, and the butter has melted… It is time to EAT! This pairs well with fresh bread, rolls or biscuits. (And strawberry shortcake is always a good dessert….)

 ENJOY!