Just because it’s the dead of winter doesn’t mean you have to stop foraging! Evergreens are easy to spot amongst the otherwise grey landscape, and they have a long history of treating coughs and colds, and supplying much-needed vitamins A and C during the winter. They have been used by Nordic cooks to brighten flavors and have caught the attention of New Nordic Cuisine chefs for new, experimental foods.
This class will focus on traditional uses as you make make pine-infused vinegar, pine switchel, hot tea, juniper salt and a bit of juniper butter to spread on tasty slices of rye bread. Join Maria Wesserle, founder of Four Season Foraging to learn which evergreens to harvest and which to avoid. Together, you will go over identification of different evergreen species, and foraging etiquette.
$40 per person.
Held at Norway House.
TO REGISTER: Call Ingebretsen's Main Store at 612.729.9333
QUESTIONS?: Email firstname.lastname@example.org
Maria has been foraging about 15 years and loves sharing this skill with others. She has been teaching for 10 years at various organizations in the Upper Midwest including the Traditional Ways Gathering, Ashland, Wisconsin; Martha Wagbo Farm and Education Center, East Jordan, Michigan; North Country Food Alliance in Minneapolis, Minnesota; and the Young Friends of the Jordan youth program in East Jordan, Michigan. Last year she founded Four Season Foraging, and now offers monthly foraging workshops throughout the Twin Cities.