Home » 07 July » Mid to Late Summer Hodge-Podge

Mid to Late Summer Hodge-Podge

When I looked at all the lovely vegetables we have right now, I couldn’t decide which one to cook, so it was “All of them, Katie!” I’ve made Hodge-Podge before, with a slightly different selection of vegetables. This one will take you later into the summer, once the peas are gone (which, let’s face it, they are).

We ate this as our entire meal so a little grated cheese seemed like a good idea. If I was serving it as a side dish, I wouldn’t add it and I would expect it to go a lot further than just the 2 of us. 

3 to 6 servings
30 minutes prep time

Mid to Late Summer Hodge-Podge

2 cobs of corn
4 to 6 medium new potatoes (about 2 cups when cut)
1 cup cauliflower florets
1 cup diced green beans
1 cup chopped green or Savoy cabbage
1 medium-small zucchini
1 tablespoon finely minced fresh dill, parsley, chives OR basil
1/2 teaspoon salt
2 to 3 tablespoons unsalted butter
1/4 cup sour cream
freshly ground black pepper to taste
a little more salt if needed
grated cheese to top, if liked

Put a large pot of water on to boil. Husk the corn, and when the water boils, cook the corn for 5 to 8 minutes; however long you like to cook your corn. Remove it with tongs to a bowl of cold water to cool once done, but keep the pot of water on the stove.

While the corn cooks, prepare the other vegetables. Scrub the potatoes and cut them into chunks. Break up the cauliflower florets. Top and tail the beans and cut them in pieces. Chop the cabbage. Wash, trim, and cut the zucchini into chunks. Wash, dry, and mince the herb of your choice.

When the corn comes out, add the salt to the boiling water and put in the potatoes to cook for 10 to 12 minutes. When there are 6 or 7 minutes left for them to cook, add the cauliflower, beans, and cabbage. When there are 3 or 4 minutes left, add the zucchini.

Meanwhile, drain the corn well and cut it from the cobs.

When the vegetables are cooked, drain them and return them to the pot on the stove. Add the butter and the corn. Season them generously with pepper, and with a little more salt if you think they need it. When they are well mixed and bubbling again, mix in the minced herb, then the sour cream. Transfer to a serving dish. Serve with a little grated cheese to sprinkle on top, if you like.

Last year at this time I made Naan.

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