Meet a Volunteer - Melissa

As part of a regular column, we're conducting short interviews with our volunteers to help shareholders get to know the faces behind the table who make Coventry City Fresh work by donating their time and energy (and often some cash) to a cause they believe in.

What do you do with City Fresh?
I volunteer at the Coventry Stop, helping participants get their shares and cleaning up at the end of the night.

How long have you been a volunteer?
I think that this is technically my fourth year, but I honestly don't remember.

Were you a shareholder before that? How long?
Yes! I got my veggies from City Fresh for 2 years before volunteering.

What keeps you coming back year after year?
The other volunteers, our amazing coordinator Anna, and the mission. I really believe in what City Fresh is doing. Everyone should have access to fresh, locally grown vegetables - regardless of the balance in their bank accounts. City Fresh ensures that Clevelanders have that access.

What’s your day job? Other interests?
I'm a social worker, and I the policy coordinator for the ACLU of Ohio. Outside of work, I try to be involved in projects and organizations to improve my community (like City Fresh, NASW, and the Cleveland Heights Citizen Advisory Council), running, cooking, and tending our balcony garden. 


What’s your favorite vegetable?

I love garlic scapes and kale.

 

Got a recipe to share?

This is a good one from The Frankies Sputino Kitchen Companion and Cooking Manual:

Orecchiette with Pistachios

Serves 4

 

Ingredients:

Fine sea salt

1 1/2 c shelled unsalted green pistachios

1 - 2 cloves minced garlic

2 T finely chopped mint

1/2 c olive oil

1/2 c grated Pecorino Romano

1 lb orecchiette

4 scallions julienned

1. Put a large pot of water on to boil and salt it well.
2. Meanwhile, roughly chop the pistachios by hand or in a food processor. Toss the pistachios with the garlic, mint and olive oil in a small mixing bowl. Add the cheese and a large pinch of salt and stir to combine.
3. Cook the pasta in the boiling water until al dente, following the package directions. Drain, reserving 1/2 c pasta water, and return the pasta to the pot over low heat.
4. Add the pesto to the pot, along with the reserved cooking water, and heat, tossing constantly, until the orecchiette are coated with the sauce. Transfer to bowls or a serving platter. Garnish with scallions and serve, passing additional olive oil at the table.