Here's a classic maritime recipe - nothing fancy but oh, so tasty! Around this time of year the Bay of Fundy harvest is wildly abundant. It's tradition to drop a pile of fresh veggies into a stew pot and cook 'em. This is aptly named, hodge podge and, surprisingly, there is actually a recipe for it:
- 1 c fresh green beans, trimmed and snapped
- 1 c fresh yellow beans, trimmed and snapped
- 1 c diced carrot
- 1 c diced turnip
- 2 c cubed new potatoes
- 6 tablespoons butter
- 1/2 c heavy cream or milk
- 1 tablespoon all-purpose flour
- 1/2 cup water
- Place the green beans, wax beans, carrots and turnip into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
- Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.