Hodge Podge: Savor the East Coast’s Fresh Veggie Delight
Hodge Podge, is an East Coast (Nova Scotia) meal I grew up with. It utilizes fresh, new vegetables out of the garden in the form of a meatless stew cooked in cream/milk.
Traditionally made in the fall with the harvest, the best time to make in my opinion is when the potatoes are small and new (1″-2″). This usually coincides with the peas/beans being harvested in mid to late July. The Carrots as well, are small and tender at the same time so all combined this makes a very tasty early season/harvest meal. Adding some new tender turnip is an added bonus.
Quick Links
Honey Whole Wheat Bread
Banana pumpkin blueberry muffins
Sweet Raisin Bread
Brown Bread
Sourdough starter
Salting
Corned Beef (Pickled)
General Vacuum Sealing
Freezing
Smoking
Drying
Preserve and store Pumpkins and squash
Ingredients
Fresh, young vegetables including:
Carrots, potatoes, peas, yellow/green beans and turnip
Butter
Cream or milk
Directions on how to put together a hodge podge
Mix beans , carrots, turnip and cover with water – add some butter and pinch salt.
Bring to a boil/reduce heat and cook for 15-20 minutes.
Add potatoes (whole if small, cut into 1″ pieces if larger) and boil for another 20-30 minutes. You can add cream or milk if desired at this point.
Peas go in 10 minutes before the end of the cook time.
You can thicken up the broth if desired by mixing a tablespoon of flour with 1/2 cup of cold water and slowly mixing with the Hodge Podge at the end.
Dish out and serve when potatoes are done.
That’s it…..
Want to plant some Hodge Podge vegetables… read my post on Hodge Podge garden.
Hodge Podge garden.
