Traditional Nova Scotia Hodge Podge (Creamy Summer Vegetable Dish)

 

Nova Scotia Hodge Podge is a beloved Maritime classic made with the season’s freshest young vegetables, gently cooked and tossed in a rich, silky sauce of cream, salt pork, and a splash of vegetable cooking liquor. 

It’s colourful, comforting, and deeply rooted in Nova Scotia heritage — the kind of dish families have enjoyed for generations, especially at the height of summer when the garden is overflowing with tender beans, new potatoes, peas, carrots, and more. 

Simple, rustic, and incredibly satisfying, Hodge Podge is the perfect way to celebrate the first harvest and bring a taste of home to your table.

 

Oh, I do so love this time of year when the garden is filled to bursting with fresh young vegetables in their prime, just waiting for us to pick them and eat them. It's quite simply one of my favorite times of the year!

Here in Nova Scotia there is a traditional dish that is very popular this time of year. It is designed to use those early baby vegetables and the vegetables saved from thinning out the garden, so nothing goes to waste. It very well may have it's origins in old English Cookery, but I haven't been able to find a connection just yet.

 It is called Hodge Podge (Hotch Potch) and it is nothing more than a dinner of small new tender vegetables, briefly cooked and then tossed together in a tasty sauce of salt pork (bacon lardons), cream and some of the cooking liquor from the vegetables. Most of the farm stands and farm markets will have baskets ready and available at this time of year loaded with all the vegetables you will need to make your own Hodge Podge.

It is something our mother always loved.  This is quite simply wonderful. Mom always waxed poetic about it.  Her grandparents had a large farm and she spent a lot of time there.  Her childhood was filled with plenty of fresh garden vegetables, eggs, meat, etc.

Serve this simple yet tasty dish in shallow heated bowls, so that you can get all of that beautiful creamy sauce. Lots of buttered crusty bread is also a good go with so that you can sop up all of those rich juices.

Altogether it is a delightfully delicious meal that is a bit of a tradition in my home and I hope will become one in yours! 

 

INGREDIENTS REQUIRED

TO MAKE

NOVA SCOTIA HODGE PODGE

Fresh and tender new vegetables, rich cream.  This is a seasonal treat that everyone always enjoys.

• 10 to 12 whole new baby potatoes, scrubbed well, unpeeled and halved
• 2 cups of baby carrots, cut into bite-sized pieces
• a large handful of fresh garden green beans
• a large handful of yellow wax beans
• 1 cup shelled peas
• 1 small head of cauliflower, broken into florets
• a handful of young asparagus (optional)
• 1 bunch of spring onions (try to get larger sized ones. Cut off and save the tops for another purpose. Use the bulb end (trimmed) and about 2 inches up the light green parts. Cut in half lengthwise)
• (any other fresh vegetables as you have available and in quantities to suit)
• 1 cup diced salt pork (I used 140g of unsmoked bacon lardons as salt pork is not available over here)
• 1 cup of heavy cream or half and half (240ml) (Double or single cream)
• sea salt and freshly ground black pepper fresh thyme (optional)

 

NOTES ON INGREDIENTS

Young Bush Beans

Fresh green or yellow beans (or even sliced runner beans) are ideal. Their tender snap and mild sweetness are exactly what makes Hodge Podge taste like summer.

Carrots

Choose small, young carrots — they cook quickly and stay sweet. If they’re thicker, slice them lengthwise; if tiny, leave them whole for a charming rustic look.

New Baby Potatoes

These are essential. New potatoes hold their shape, have a creamy interior, and absorb the sauce beautifully. They’re the backbone of the dish.

Freshly Podded Peas

English peas add a burst of sweetness. They cook in a flash — often just a quick blanch is enough if you like them fresh and bright. You can also use frozen peas.

Cauliflower Florets

Use small, tender florets so they cook evenly. Their mild flavour pairs beautifully with the cream sauce.

Asparagus

A handful of young asparagus adds colour and a delicate grassy note. Cook it separately so it stays crisp‑tender.

Spring Onions (Scallions)

Choose larger spring onions if you can. You’ll use the bulb and the pale green part (about two inches up), sliced lengthwise. They melt into the sauce and add gentle sweetness.

Salt Pork or Bacon Lardons

Salt pork is traditional, but bacon lardons are a perfect substitute when salt pork isn’t available. They bring savoury depth and those irresistible golden crispy bits.

Heavy Cream

The cream is what transforms simple vegetables into a luxurious, silky dish. It reduces with the cooking liquor to create the signature sauce. Many people use half and half (single cream) instead of heavy cream.

Sea Salt & Freshly Ground Black Pepper

Season simply but generously. These two bring out the natural sweetness of the vegetables and balance the richness of the cream.

Fresh Thyme (Optional)

A pinch of thyme adds a subtle herbal note that complements the cream and vegetables without overpowering them.

Other Fresh Vegetables

Hodge Podge is wonderfully flexible — “anything goes” as long as the vegetables are fresh and tender. Just avoid beetroot unless you want the whole dish to turn pink!

 

HOW TO MAKE

NOVA SCOTIA HODGE PODGE

Its really not rocket science.  Just be sure not to overcook any of your vegetables and you will be in for a real treat!

1. Prepare the new vegetables as required. The beans, carrots and potatoes can all be cooked together in boiling lightly salted water to cover, just until tender. (You can cut the beans and carrots into smaller pieces if they are overly long.)
2. I add the potatoes first, cook for about 8 minutes, then add the carrots and beans and cook for about 5 to 6 minutes longer, until crispy tender. (Don't over cook. You want all but the potatoes to be crispy tender. It may take you slightly longer to cook your potatoes depending on the size of them.)
3. Cook the peas, cauliflower and asparagus separately, just until crispy tender. The peas you may just want to blanch. It depends on how well done you want them. We like them fairly fresh. (I more often than not will use frozen peas as I can't always get fresh garden peas.)
4. Drain all your vegetables well, reserving some of the cooking liquor. Toss them together in a bowl and keep warm. (Serving the cooking liquid is essential. This will form a part of the "sauce.")
5. Fry the salt pork (lardons) to a golden brown. Add the spring onions, and cook until slightly wilted. (Fried salt pork is often referred to as scrunchions.)
6. Stir in the cream and an equal amount of cooking liquor. Bring to the boil and then allow to reduce somewhat. (You want a mixture that will cling to the vegetables and coat then nicely.)
7. Add the cooked vegetables and give them a good stir to coat. Heat for several minutes. Season to taste with some salt and pepper and a bit of thyme if desired. Serve immediately. (You can also add a knob of butter if you are not bothered about the calories!)

 

🌿HANDY HELPS AND TIPS 

FOR PERFECT NOVA SCOTIA HODGE PODGE🌿

Use young, fresh vegetables for the best flavour and texture.

The dish is meant to celebrate new tender vegetables at their peak, which cook quickly and stay sweet and delicate.

Cook sturdy vegetables together, delicate ones separately.

Beans, carrots, and potatoes can share a pot, but peas, cauliflower, and asparagus need their own quick cook so they stay crisp‑tender.

Add vegetables in stages for perfect doneness.

Potatoes need a head start, then carrots and beans follow. This keeps everything evenly cooked without turning mushy.

Reserve some cooking liquor — it’s liquid gold.

A splash of this vegetable broth added to the cream creates the signature silky sauce. Don’t forget to save it before draining.

Brown the salt pork (or lardons) well.

Golden, crispy bits add depth and savoury richness to the sauce. Don’t rush this step.

Let the cream reduce slightly.

A gentle simmer thickens the sauce just enough to cling beautifully to the vegetables.

Season simply but generously.

Freshly ground pepper and a touch of sea salt bring everything together. A pinch of thyme is optional but lovely.

Avoid beetroot unless you want pink Hodge Podge.

Beetroot will tint the whole dish an unappealing colour — best left out.

Serve in warm shallow bowls.

This helps keep the creamy sauce hot and lets you enjoy every last spoonful.

Don’t forget the buttered crusty bread.

Essential for sopping up the rich, creamy juices — a true part of the tradition.

Let the dish be flexible — “anything goes.”

Hodge Podge is meant to be adaptable. Use whatever fresh vegetables you have on hand.

 

FREQUENTLY ASKED QUESTIONS

WHAT EXACTLY IS NOVA SCOTIA HODGE PODGE?

It’s a traditional summertime dish made from fresh young vegetables, briefly cooked until tender and then tossed in a creamy salt‑pork (or bacon lardon) sauce. It’s colourful, simple, and deeply rooted in Nova Scotia heritage. It was often made from the young vegetables pulled when people were thinning out their garden crops for optimum growth. Nothing was wasted.

WHAT VEGETABLES WORK BEST IN HODGE PODGE?

Any new, tender garden vegetables are perfect. Common choices include beans, carrots, baby potatoes, peas, cauliflower, asparagus, and spring onions. You can mix and match depending on what’s fresh and available.

CAN I USE BEETROOT?

It is best to avoid beetroot as they will tint the whole dish a very unappealing color. I do have a delicious recipe here where you can utilize the beet greens and baby beets. 

DO I HAVE TO COOK THE VEGETABLES SEPARATELY?

Not all! Beans, carrots, and potatoes can be cooked together. More delicate vegetables like peas, cauliflower, and asparagus should be cooked separately so they stay crisp‑tender. 

WHAT IF I CAN'T FIND SALT PORK?

Bacon lardons are a great substitute. They fry up beautifully and give the sauce the same savoury richness. I have even seen some people use small bits or scraps of lamb.

HOW CREAMY SHOULD THE SAUCE BE?

The sauce is made by simmering cream and a splash of vegetable cooking liquor with the browned salt pork and spring onions. Reduce it slightly until it’s silky and coats the vegetables well. 

 

A FEW MORE TRADITIONAL NOVA SCOTIA RECIPES TO ENJOY

A few tasty things that this beautiful province is known for.

NOVA SCOTIA FISH CHOWDER - A bowl of true Maritime comfort, this traditional Nova Scotia Fish Chowder celebrates simple ingredients and fresh haddock in the most delicious way. Tender potatoes, sweet onion, crisp salt pork, and warm milk come together to create a chowder that’s over a century old and still beloved today. It’s humble, hearty, and deeply nostalgic—exactly the kind of coastal home cooking that has stood the test of time. Perfect for grey days, homesick moments, or anytime you crave a taste of Nova Scotia’s shores.

NOVA SCOTIA OAT CAKES - A crisp, buttery taste of home, these Nova Scotia Oat Cakes are simple, sweet, and wonderfully moreish. Made from humble pantry staples and baked until golden, they strike that perfect balance between cookie and biscuit — sturdy enough for dunking, yet tender enough to enjoy on their own. Whether paired with a hot cuppa, a slice of good cheddar, or a smear of jam, they’re a true Cape Breton classic that brings comfort in every bite.

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Yield: 4 to 6

Author: Marie Rayner

Nova Scotia Hodge Podge

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

This is a Nova Scotia traditional dish made with early summer vegetables and the thinnings of garden produce.

Ingredients

• 10 to 12 whole new baby potatoes, scrubbed well, unpeeled and halved
• 2 cups of baby carrots, cut into bite-sized pieces
• a large handful of fresh garden green beans
• a large handful of yellow wax beans
• 1 cup shelled peas
• 1 small head of cauliflower, broken into florets
• a handful of young asparagus (optional)
• 1 bunch of spring onions (try to get larger sized ones. Cut off and save the tops for another purpose. Use the bulb end (trimmed) and about 2 inches up the light green parts. Cut in half lengthwise)
• (any other fresh vegetables as you have available and in quantities to suit)
• 1 cup diced salt pork (I used 140g of unsmoked bacon lardons as salt pork is not available over here)
• 1 cup of heavy cream or half and half (240ml) (Double or single cream)
• sea salt and freshly ground black pepper fresh thyme (optional)

Instructions

1. Prepare the new vegetables as required. The beans, carrots and potatoes can all be cooked together in boiling lightly salted water to cover, just until tender.
2. I add the potatoes first, cook for about 8 minutes, then add the carrots and beans and cook for about 5 to 6 minutes longer, until crispy tender.
3. Cook the peas, cauliflower and asparagus separately, just until crispy tender. The peas you may just want to blanch. It depends on how well done you want them. We like them fairly fresh.
4. Drain all your vegetables well, reserving some of the cooking liquor. Toss them together in a bowl and keep warm.
5. Fry the salt pork (lardons) to a golden brown. Add the spring onions, and cook until slightly wilted.
6. Stir in the cream and an equal amount of cooking liquor. Bring to the boil and then allow to reduce somewhat.
7. Add the cooked vegetables and give them a good stir to coat. Heat for several minutes. Season to taste with some salt and pepper and a bit of thyme if desired. Serve immediately.

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