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!

Post Update! I reached out to my good friend Margaret Hoegg for her yummy East Coast Hodge Podge recipe. Margaret writes about local food, rural life, sustainable living, mental health and wellness at Living Locavore. Connect with her on Instagram @living.locavore.

East Coast Hodge Podge

A traditional Hodge Podge recipe flavoured with fresh garden dill and a bright squeeze of lemon. Hodge Podge is a celebration of the ripe flavours of high summer when the garden is in full swing. Hodge Podge is even better the next day, after the flavours have settled.

Serves 4-6

Ingredients
1 cup green beans, trimmed and halved
1 cup yellow beans, trimmed and halved
1 cup baby carrots, halved lengthwise
1 cup fresh peas, shelled
1 cup small new potatoes, halved
¼ cup of butter
½ cup heavy cream
½ cup whole milk
½ cup water
2 tbs fresh dill
2 tbs lemon juice
Salt & pepper

Directions
Add beans, carrots, peas, milk, and water to a medium sized pot. Season lightly with salt.
Bring to a low boil, then reduce heat to a gentle simmer, stirring often.
Add potatoes, butter, and cream.
Simmer for 30 minutes or until potatoes are cooked through.
Add fresh dill, lemon juice, and season to taste with salt and pepper.
Ladle into bowls and garnish with fresh dill and cracked pepper.