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.)
NOTE: We need 48 hours notice in order to reschedule your tickets or to provide a refund if there is a cancellation. Thank you.
MARIA WESSERLE
Maria has been gathering wild edibles since 2004 and loves sharing this skill with others. She has spent over 10 years teaching foraging and other nature programs at various organizations in the Upper Midwest. In 2017, Maria founded Four Season Foraging to offer monthly foraging workshops, creating a space where people can learn to interact with urban and rural wild places in meaningful and sustainable ways.