About This Event

Evergreens are easy to spot among 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.

Join Maria Wesserle, founder of Four Season Foraging, to learn which evergreens to harvest and which to avoid. Together, you will go over the identification of different evergreen species and how to use them. This class will focus on traditional uses as you make pine-infused vinegar, pine switchel, hot tea, juniper salt, and a bit of juniper butter to spread on tasty slices of rye bread. Suggested age 16 and up (those under 18 should be accompanied by an adult.)

Registration

This class is being held in partnership with Norway House. It is currently sold out. Please reach out to Norway to be placed on the waiting list: call (612) 871-2211 or email info@norwayhouse.org.

Cost is $40 Norway House members / $45 non-members. There is an additional $10 materials fee, payable to the instructor, at the time of the class. (Total cost $50 - $55.)

Note: We need 48 hours notice in order to reschedule your tickets or to provide a refund if there is a cancellation. Thank you.