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Summer Veggie Pot

August 3, 2016

[This is the best way to use vegetables fresh from the garden. I made this twice in one week. Both times, our 13 year old asked for seconds. Possibly thirds. Of vegetables! IT’S THAT GOOD!]

When I was growing up my Nanna & Grandpa had a small acreage outside Brandon, MB where, on a hobby basis, they tried their hands at producing all sorts of different kinds of food. There was a fenced-in area where Grandpa raised two cattle. Further back on the property was a small pond which he stocked with rainbow trout. Every night in summer he would make the lengthy walk to the back of the property to feed them. The fish would begin to jump as soon as Grandpa knocked on the small pier three times with a metal bucket. That was the signal for the fish that dinner was about to be served. What he fed them, I have always been told, was a product called “Purina Trout Chow.” I never saw the bag to confirm this.

veggies ed

And then there was Nanna’s vegetable garden—a sprawling affair that would have had a bit of everything—carrots, peas, potatoes, beans. I remember she planted a plot of watermelon one year for the kids to pick through.

As soon as the first vegetables of the season were ready, Nanna would make up one of these veggie pots. I kind of guesstimated my own version of her recipe. Turns out it’s closer than I thought. The one big difference—Nanna discards her cooking liquid before adding the butter and cream, so hers would definitely be richer.

Use whatever fresh veggies you have on hand. We’re getting our CSA veggie baskets this year from Martens Market who gave us wonderful new potatoes, carrots, beans and some kind of small turnip or something. It all went in, and was all delicious. Peas would also be nice. I didn’t measure how much I was putting in, but it was probably 2-1/2 lbs of potatoes, everything else down from there.

veggie pot 1

Summer Veggie Pot

• 2-3 cups vegetable stock (not quite enough to cover veggies)
• fresh garden veggies including new potatoes, carrots, beans, peas, turnips, whatever else you want to add. Cut these into roughly bite-size chunks, include enough to fill Dutch oven about 1/3 of the way up.
• salt & pepper, to taste
• about a teaspoon Old Bay seasoning, because I’m all about the Old Bay this summer (this is optional or you could substitute Cajun seasoning)
veggie pot 2• a bay leaf or two
• a couple chopped green onions
• a handful of fresh herbs (oregano, thyme, chives)
• about 3 tbsp butter
• about 1/2 to 2/3 cup blended (10%) cream

  1. Bring the veggies and stock to a simmer in a large Dutch oven. Add the seasonings & bay leaf. Simmer, covered, about 20 minutes, or until the vegetables are cooked.
  2. Remove from heat. Add the green onion, herbs, butter and cream. Stir and serve.

veggies and steak

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From → Food, Recipes

2 Comments
  1. Suzanne O'Callaghan permalink

    Thank you for sharing, Kerry! (I’m going to try it tonight using Earth Balance in place of a dairy-based butter and unsweetened nut milk in place of cream to make it vegan.)

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