All Star Cider at Annual SOCC Spaghetti Dinner

On Saturday, Hawthorne Youth Farm cooked for and hosted the annual St. Olaf Community Campus Spaghetti Dinner. We made deliciously veggie loaded pasta sauce from our well-stocked freezers, 2 types of salad, NSJ raspberry brownies and SOCC sweet potato pie. The produce list was extensive: tomatoes, peppers, onions, garlic, eggplant, summer squash, winter squash, broccoli, purple carrots, basil, kale, spinach, lettuce, radishes, beets, raspberries and sweet potatoes. It was over 100# of produce!!

What really stole the show though was Iyonna’s hot apple cider that she spiced up herself. It definitely helped everyone feel warm and toasty as the snow fell. Here’s her recipe:

2 gallons Apple Cider

6 Cinnamon Sticks

1.5 teaspoons grated Ginger

2 teaspoons All Spice (whole)

1 teaspoon Cloves (whole)

1/4 teaspoon Nutmeg

4 Tangerines or 2 Oranges

Boil the cider with the spices for about 10 minutes, then let simmer for about a half hour then strain out the oranges and spices. Serve warm!

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