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Amy Schneider

More About Amy

Amy's many hats:

I started in the spring of 2014 and here are some of the types of “hats” I have come to find myself wearing – you might hear me on the phone ☏ or you might get an email from me. I could be found meeting with customers at a coffee shop to check out the new plants for the coming year. I can be found working with the crew on the transplanting line or sticking cuttings in the winter, or pulling orders on the veggie team in the spring. Sometimes I can be found distributing beneficial insects or planting banker pots. At times I will be spotted helping to build a new greenhouse or to replace plastic roofing.  I might spend some time wondering at the software program we use here. ;-P I also help with shipping, invoicing, Facebook, inventory, customer orders, new plant planning, the website, the collection of photos and organizing the catalog project!

The prompt for the 2026 staff musings is to contribute a recipe. It can be for anything from food or beverage to your recipe for happiness!

Here's Amy's response:

Zuppa Toscana 

This is sourced from Budget Bytes. I usually make vegan substitutions and it’s still amazing and hearty.  

½ pound Italian Sausage mild or hot  

1 yellow onion, chopped

2 cloves of minced garlic

1 15oz can Great Northern beans, drained and rinsed

½ tsp smoked paprika

3 cups broth 

1 cup water

1 pound red potatoes, sliced in half and then into thin ⅛ inch thick slides

½ pound kale, chopped

2 cups milk at room temp

1 pinch red pepper flakes

Freshly cracked black pepper

Saute the sausage, onion and garlic. Add the beans, smoked paprika, broth and water. Cover and bring to a simmer over medium heat. Add the potatoes along with the kale. Simmer for about 15 minutes. Slowly add the milk and bring back to a simmer. Remove from heat and add the pepper flakes and black pepper. Enjoy.