Meet a Volunteer - Amy

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?
Anything and everything. I help set up from June to August. I tear down. I sit at the table and check people in. I store things in the winter. I rent the PO box.

How long have you been a volunteer?
What is this my 5th year? I don't remember.

Were you a shareholder before that? How long?
Yes! 1 year.

What keeps you coming back year after year?
The fresh food, the people and the mission. Everyone should have access to fresh local produce. It tastes better, is better for you, better for the planet. The people are great. The volunteers work really well together and there are a lot of share holders that I look forward to seeing every week. It's a community and that is important too.

What’s your day job? 
I'm a 3rd and 4th grade special education teacher.

Other interests? 
Reading, cooking, traveling, working on the house, union leadership, sleeping.

What’s your favorite vegetable?

All of them except bell peppers.

Got a recipe to share?
City Fresh Ratatouille

Olive oil
1 yellow onion, sliced
4 cloves of garlic sliced
1 green zucchini, cubed
1 yellow squash, cubed
2 Japanese eggplant, cubed
2 yellow medium hot peppers, chopped
4 Roma tomatoes, peeled and chopped
1 large slicing tomato, peeled and chopped
thyme
basil
oregano
lavender (just a bit for the taste of Provence)
pepper
salt
2 TBSP butter (optional)
breadcrumbs (optional)
grated Parmesan cheese (optional)

Heat the oven to 350 degrees.
Heat the olive oil in a large skillet. Put in the onions and the garlic. Saute until the onions become clear. Add in the zucs (both colors) and the eggplant, cook until the veggies become soft and start to caramelize on the bottom. Don't stir too much. Add in the tomatoes and the spices of your choice. I listed the ones I used. Turn off the heat. Dump the whole thing in an over safe dish. Melt the butter in a small saute pan. Add enough breadcrumbs to absorb the butter. Toast the bread crumbs until golden brown. Sprinkle over the veggies in the dish. Sprinkle with some Parmesan cheese. Bake for about 20 to 30 minutes until the cheese is browned and toasty and the juice is bubbling on the sides. I served it in bowls with crusty French bread.