Hodgepodge is a bit like taking whatever vegetables you have left from your garden and tossing them into a big, nourishing stew. I learned about it from the East Coast of Canada, but no doubt there are similar recipes wherever people grow food. It’s very rewarding to turn leftover things into delicious things!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($9 for a large pot of stew)
2 tbsp coconut oil – $0.31
1 cup chopped onion – $0.50
1 tsp each oregano, garlic powder, and sage – $0.42
2 cups halved baby potatoes – $0.90
2 cups cooked pinto beans – $0.79
2 cups chopped snap peas – $2.29
2 cups chopped beet greens -$1.99
1 cup frozen corn – $1.00
1 cup unsweetened soy milk – $0.37
1 tbsp apple cider vinegar – $0.27
1. In a large pot, melt the coconut oil over medium high heat, then add the onion, oregano, garlic powder and sage. Cook for 5 minutes until the onion is soft and translucent, then add the potatoes and enough water to just cover them. Bring to a boil, then turn it down to a medium low simmer. Stir in the beans and cook for 20 minutes or until the potatoes are tender to be easily poked with a fork.
2. Add the chopped up snap peas and beet greens, then the frozen corn and soy milk. Mix thoroughly.
3. Cook for a few more minutes to combine all the flavors, then serve warm in individual bowls. Enjoy!
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 2 = decent meal
- Environmental impact: 3 = minimal damage
- Nutritional value: 3 = optimal nutrition
- TOTAL: 17/18
If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!