Nova Scotian Hodge Podge
I love the comforting simplicity of a classic Nova Scotian Hodge Podge. Traditionally made during the summer months when fresh beans, peas, carrots and potatoes are readily available, this dish can be adapted to include local meats like bacon or lamb and any vegetables you have growing in the garden.
Ingredients are added one by one to salted boiling water, depending on the cooking time for each. Once the vegetables are tender, most of the water is drained and the dish is finished by adding butter, cream, salt and pepper. Find a copy of Marie Nightingale’s cookbook “Out of Old Nova Scotia Kitchens” (originally self-published in 1970) to try a more traditional version, or create your own version that celebrating Nova Scotia’s vibrant local produce. Make a large pot and gather around the table with friends. Enjoy!