Okra and Corn Casserole

This is basic, be creative, add a layer of thinly sliced potatoes to the bottom and top to make a scalloped potato, okra and corn dish. Stir in some shrimp, add some peppers. Make it your own and remember to play in the kitchen and eat local, eat seasonal and eat fresh! Sustainable Agriculture Rules!

Preparation

I took the amount of okra in our share last week, cut the tops and bottoms off and washed it well. You will not wash away the “okra slime” so don’t try. I’ll deal with that a bit later. After it is washed, cut it into ¼ to ½ inch circles. Set that aside for a bit.
 
Now, take a few ears (based on size) of sweet corn and cut the kernels from the cobs. No need to blanch this, it will cook in the casserole to perfection. 
 
Back to the okra, sauté the okra in a couple tablespoons of butter for about 10 min over a med high heat. The “okra slime” will be gone after about 5 minutes.  (told ya). 
 
In a small baking dish, casserole pan, etc., put some okra on the bottom, add some corn and repeat. Or just throw all the okra and corn in together.  Same taste!
 
Make a basic white sauce – 2 tablespoons butter melted and 1 tablespoon flour browned in the butter, whisk in 1 cup milk.  Add 8 oz. or so of cheddar that is shredded for easy melting, I use a nice white cheddar.  Season with salt and pepper, add some hot sauce to taste.  Remember, you are pouring this over vegetables, don’t be afraid to spice it up. 
 
Back to the pan you sautéed the okra in, throw a couple of tablespoons of butter and melt. Add bread crumbs and combine. (I always take my leftover Companion bread and dry it out for bread crumbs).
 
Pour the white cheese sauce over the okra and corn, top with the bread crumbs and bake at 350 for about 45 minutes. I always put a baking sheet lined with foil on the rack below to catch any drips.
 
Let this stand for a bit after it is out of the oven. That cheese sauce really retains the heat.
 
I serve mine with a little hot sauce on the side and some chopped onion or shallots.

Tip: Mushroom Handling Tips

Mushrooms need to be kept cold in a breathable bag, so store them in the fridge in the paper bag they come in. Shiitake mushrooms have a tough stem, so remove that and save it in the freezer for stocks. Oyster mushrooms are all edible, except for the dirty little bit at the "root." Oyster mushrooms are more...Read more

Testimonials

We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs