Early harvest hodgepodge

Photo By Nova Scotia Farmers’ Markets

Early harvest hodgepodge

Early harvest hodgepodge, Maritime summer supper gold

Hodgepodge has a long yummy Maritime history by Julie Harlow

by

Recipes

If you look up the definition for hodgepodge it refers to “confused mixture” or “jumbled together” and more. In my mind there is no confusing hodgepodge --it has always been summertime supper gold. Since my mom and dad were from the Maritimes, I was weaned on hodgepodge. Small new potatoes and carrots add to the sweetness of a beautiful memory. Then add green and wax beans, fresh peas, butter and cream (my mom used milk) but there is lots of room for variation in hodgepodge – just ask Nova Scotians.   

Nova Scotia Farmers’ Markets conducted a survey on social media to see how their audience enjoys their hodgepodge. What they learned is “that to call Nova Scotians passionate about their hodgepodge would be an understatement.”  

74 per cent of their survey participants liked their hodgepodge classic (see recipe below) while 26 per cent enjoyed it with a twist. “Some choose to add protein like fresh haddock fillets towards the end of cooking, crispy bacon as a garnish, pan fried scallops, or even hot dogs! Some enjoy theirs with a generous handful of herbs such as dill, thyme or chives. Some adapt the recipe to include a variety of vegetables throughout the summer and fall.”

CLASSIC RECIPE  

INGREDIENTS 

  • 2 cups cubed new potatoes (bite sized pieces) 
  • 1 cup cubed carrots (bite sized pieces, or leave small carrots whole if desired) 
  • 2 cups of 1-2 inch pieces of green and/or yellow beans, trimmed 
  • 1 cup shelled fresh peas 
  • ½ cup heavy cream 
  • ¼ cup butter 
  • Salt & pepper 

Instructions 

  1. Add potatoes to a large pot and cover with water. I don't like to drain my water after cooking to preserve as much flavour as possible, so I try to add just enough for the amount of veggies. Season lightly with salt. Turn heat onto high and bring to a boil. 
  2. Continue cooking, stirring occasionally, until the potatoes are about halfway done, about 5 minutes. 
  3. Add carrots and continue cooking, stirring occasionally, until both potatoes and carrots are tender, about 5 more minutes. 
  4. Add the beans and peas and continue cooking until their colour intensifies, about 2-3 minutes. 
  5. Remove from heat and add cream and butter. If you want yours less soupy, you can drain some water before adding cream and butter. Taste to adjust seasoning and add a generous amount of freshly cracked pepper if you know what’s good for you. 
  6. Finish with your favourite fresh herbs or bacon for a garnish.

For more see:  Nova Scotians Dish It On Hodgepodge | Farmers' Markets of Nova Scotia 

Source: Nova Scotia Farmers’ Markets 

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