This recipe must be related to what we fondly called "Boiled Dinner" in our family for as long as I can remember. It was brought to our Northwestern Ontario home from New Brunswick by my mother, who claims it was a popular dish in her home. Descended from Irish immigrants, her family made it using salt pork ribs (like the entry from the person in Nova Scotia). In our family, we use pork side ribs instead, and have added turnip, a stick of celery, and fresh-picked garden herbs (thyme, parsley, oregano, rosemary). While the water, ribs, onion, celery and store-bought turnip are starting to boil, I head out to the garden to harvest and add (in order) potatoes, carrots, beans, peas (if any left uneaten by this time), fresh herbs. YUMMY! Fondest memories of this dish are "harvest meals" near end of each summer and most comforting was showing up unannounced in New Brunswick for my grandfather's funeral. Though no one knew I was coming there was an extra plate at the table and a huge pot of "boiled dinner" on the stove.
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This recipe must be related to what we fondly called "Boiled Dinner" in our family for as long...