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Okra Corn Cakes - total time 30 minutes

One of the fun things that comes along with having a CSA share is the random fruits and vegetables you get.  The first year we got kohlrabi... we got tons of kohlrabi.  I had never heard of it before.  It kind of looked like a turnip, but didn't look like a root because of the leaves.  And the only real recipe available on the internets was roasted kohlrabi... so we had that often.

Now that our bin is customizable (which happened the second year), we no longer get kohlrabi... but we certainly glad we tried it!

This year's new vegetable is okra.  I have seen it before and have heard it is great in stews and fried.  But summer is no time for stews and I'm not going to fry it either.  I have also seen it growing in the community garden and the flowers on okra plants are beautiful!  So it was time to try this elusive veggie.

What better way to try this southern favorite than in a way that is completely southern... in cornbread!  The okra adds some color, a little different texture, and some crunch to your normal corn cake.  On the first time trying okra we landed on a winning recipe... yippee!

6-8 medium okra, sliced
2 cups corn meal
1 tsp baking powder
1 egg
2 cloves garlic, minced
1 green onion, chopped
2 tbsp butter
salt and pepper

1.  Heat pan to medium on stove.  Slice up the okra, chop the green onion, and mince the garlic.
2.  Combine egg and butter together.  Mix in cornmeal and baking powder.  Toss in okra, green onion, and garlic... stir to combine.  Add salt and pepper.
3.  Add 1 additional tablespoon of butter to the pan and spoon out corn cake mix into 'pancakes'.  Cook for about two minutes each side.  Top with sour cream or cheese and serve.

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