Jill Fay

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Jill Fay: Two recipes using your local co-op produce basket | Moms

In the past, I have been discouraged to buy organic products or produce because of the price tag that comes along with it.

So I was very excited to be introduced to a local produce co-op. Eden Orchards has a produce co-op that supplies organic fresh produce baskets that are very reasonable in price.

Since I have discovered this sweet little deal, I have been meal planning off what comes in my huge basket for 26 dollars.

I had two large bags of carrots and two large bags of celery that came in my basket, so I wanted to use some of that up.

I got creative with my sweet potatoes, red potatoes, garlic, coconut oil and the (grass fed) maple sausage I also purchased from Eden Orchards.

I tell you what, that maple sausage is the bomb! So scrumptious!

Umpqua Goods is a place that just recently opened up downtown on Cass Street.

I had wanted to go in and check out all the local goods that were being sold there. I noticed Eden Orchards and other local meats were sold in this store along with local breads.

I was able to purchase a gluten free bread loaf baked by Inspiration Mixes (also a local gluten free mix business).

I took it home and sliced it to make garlic toast in the oven on broil.

Sprinkled the top with thyme that also came in my organic basket. It was seriously the best garlic bread alongside this local veggie sausage scramble I made.

The veggie sausage scramble is made up of chopped sweet potatoes, chopped red potatoes, chopped celery and chopped carrots.

I combined all in a casserole dish; mix with minced garlic and drizzled melted coconut oil over the top.

I baked the dish for about 30 minutes while mixing every 10 minutes until completely cooked and soft.

I cook the maple sausage in a stovetop skillet and when the potatoes and veggies are done, mix in the sausage.

Half the dish I sprinkle shredded pepper jack cheese on and melt the last two minutes for the cheese lovers.

I also sauté onion in the pan I cooked the sausage in to sprinkle on my helping. It is a very good and hearty meal.

My kids honestly are not potato lovers, so they have to drown their helping in ketchup which I feel ruins it, but what do I know? I am just mom.

Here are two recipes using my co-op basket:

Local Veggie Sausage Scramble

1 pound Eden Orchard maple sausage

2 medium sweet potatoes

3 medium red potatoes

3 stocks celery

2 large carrots

2-3 minced garlic cloves

2-3 tablespoons coconut oil

½ onion (optional)

Pepper jack or cheddar cheese (optional)

Salt and pepper to taste


Pre-heat oven to 450 degrees. Chop potatoes, celery and carrots. Mix together in a casserole or baking dish. Add minced garlic and mix well. Melt coconut oil and drizzle over top.

Bake in oven for 25-30 minutes while checking and mixing every 10 minutes or so.

Cook sausage in a skillet and when potatoes and veggies are done, mix cooked sausage in.

Sprinkle cheese on top if you wish and melt the last 2 minutes. Grill onions in coconut oil or oil from sausage pan for an optional topping.

Serve Gluten Free Inspiration Bread or any other bread of choice on the side.

You can butter bread, sprinkle with garlic powder and stick in the oven on broil for a minute or two to toast. I sprinkled fresh thyme on my bread.

I also received a bag of apples, bananas and pears in my basket so decided to use some of it up by making a fruit salad to go on the side.

I chopped the fruit and mixed together in a bowl making it a nice sweet treat.

Carrot, Celery, and Potato Cream Soup

2 tablespoons butter or coconut oil

5 medium carrots

1/2 yellow onion

2 garlic cloves

5 medium stalks of celery

2 large potatoes

6 cups chicken broth

1/2 cup half and half

1 teaspoon oregano

1 teaspoon pepper

1 teaspoon parsley

Salt to taste


Heat butter or coconut oil in a large stockpot over medium heat. Wash and chop veggies and toss into pot. Chop garlic cloves in half and add in. Simmer 7 minutes covered.

Wash and peel potatoes and add into pot. Add 6 cups broth and seasonings.

Cover and bring to boil. Boil for 20 minutes. When veggies and potatoes are tender, remove from heat and cool for 5 minutes uncovered.

Puree in a blender in portions until all is used and add back to pot. Soup should have a nice texture. Heat over low and stir in half and half. Add more seasonings if desired.

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The News-Review Updated Jan 8, 2016 12:56PM Published Feb 4, 2014 08:06AM Copyright 2014 The News-Review. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.