Preparation time: 15 - 20 mins
Cooking time: 20 - 30 mins
6 servings

6 cups of any combination of fresh vegetables, such as:

1 cup new baby carrots,scrubbed ( cut in 1-inch pieces)
1 - 2 cups small new potatoes
1 cup green beans or wax beans, trimmed (cut into 1-inch pieces)
1 cup broccoli
1 cup snap (snow) peas
1 cup new peas,shelled

1/4 lb, salt pork, diced
1 medium onion, coarsely chopped
1 cup whipping cream or sour cream
2 tbsp. butter
pepper to taste
1 tbsp. fresh parsley,chopped (1tsp. dried)

1.  In a large saucepan, cook vegetables in approximately 2 cups of boiling water until tender. (Start with those requiring the longest cooking time and add the others so all will be tender at the same time. Do not overcook; vegetables should be bright in color)
2.  Drain vegetables, reserving 1/4 cup of the liquid.
3.  In skillet, fry salt pork pieces until crisp. Remove pork (scrunchions) and add onions to fat; sauté until tender and golden. Pour off most of the fat.
4.  Add reserved liquid, cream, butter, and pork scraps. Place vegetables into heated serving dish. Pour cream and salt pork mixture over vegetables and sprinkle with parsley and pepper..

Celebration of the fall harvest has been a family tradition in Nova Scotia since the days of the earliest settlers. And a popular way of serving these tender harvest vegetables was in a dish named hodgepodge....so called because it was prepared with a " hodgepodge"  of fresh garden vegetables at the peak of their flavor.  Served with a fresh fish or beef, this delicate-tasting dish was a pride of the farm.