Pictou County Hodge Podge Food

EAST COAST HODGE-PODGE

Steps:

• Start by washing and trimming all the vegetables. Baby Carrots should be washed, have their tops trimmed, and be cut in half. Green and yellow beans should have their 'stem' end trimmed off, and then also be cut in half. Fresh peas should also have their stem end trimmed off, and cut in half. The new potatoes should be cut into quarters or bite-sized pieces, depending on their size. Baby potatoes may be left whole if they are bite-sized.
• Once all the veggies are cleaned and chopped, add the potatoes and carrots to a large pot or deep pan, along with 2 tbsp of butter, a good pinch of salt, and 1 cup of water, and bring the pot to a boil. Turn the heat down to a simmer, and cover the pot. Cook for 10- 12 minutes.
• Once the potatoes and carrots are half cooked (poke with a knife to check), add the cream, 1 tbsp of butter, herbs, and remaining veggies. Cook uncovered for 4-5 minutes until the beans and peas are barely tender and bright in colour.
• Season the hodge-podge with salt, freshly cracked pepper, and more herbs if you so choose. Add the remaining 1 tbsp of butter, and serve hot.

PICTOU COUNTY HODGE PODGE.

Steps:

• Cook vegetables in boiling salted water til tender,starting with those that need the longest cooking time and adding the others so all will be cooked at the same time.
• Drain reserving 1/2 cup cooking liquid
• In a skillet fry salt pork until crisp.
• Remove pork and add onion to the fat in the skillet and saute til tender.
• Add reserve liquid,cream,butter,and salt pork.
• Bring just to boiling and add cooked vegetables.
• Serve piping hot.