How To Make Old-Fashioned Nova Scotia Hodgepodge When your garden or a farmer's market offers the first harvest of potatoes, carrots, beans, and peas, it's time to enjoy a wonderful meal of the new vegetables, enhanced with a bit of heavy cream, butter, pepper and salt. Fresh chives are also a nice addition just before serving. Instead of butter, you may use finely diced salt pork fried to a golden brown to which you add the cream before drizzling over the vegetables. The above veggies were purchased at the Liverpool public market from Valerie Jollimore who is open daily except Sunday from 9 am to 5.30 pm. New small potatoes, halved or quartered Carrots, scrubbed clean and cut into bit size pieces Beans, cut into bite-size pieces Peas, shelled or use snap peas in the pods To a large saucepan, add carrots, potatoes and beans. Add just enough water to cover. Add a pinch of salt. Bring to a boil and cook for 15 minutes or until vegetables are tender. Cook peas in a separate pot or a couple of minutes in the microwave. Drain vegetables; add peas. Add a small amount of heavy cream and a dab of butter. Add pepper and salt to taste. Sprinkle with chives (optional). If using salt pork, add the cream to the fried pork and when heated, pour over the vegetables.
