Blueberry Jam: a wonderful way to get your antioxidants!
July 27, 2018
1:00 PM to 4:00 PM
Tuition: $30 Materials: $5

Would you like to preserve those wonderful blueberries you've been picking?  Learn how to make your own blueberry jam from start to finish.  You can bring in your own hand-picked berries or take the easy route and bring in purchased berries from the store; you'll need about one pint per jar. 

You will learn all the fundamentals of jam making; preparing the fruit, sterilizing jars, and using a boiling water bath to insure the safety of the preserved food. You will experience the conversion of delicious blueberries into the tastiest jam on the planet.

About the instructor: Mary Louise is an Ely native and retired teacher who loves to share her passion for traditional skills. She also teaches our Slovenian Potica, Apple Strudel, Blueberry Strudel, Pasty and Pine Needle Basketry classes.

Saturday, July 28
1:00 pm - 5:00 pm

Tuition: $40, Materials: $5

Celebrate the Blueberry Art/Festival weekend by joining us at Ely Folk School and learn how to mix, knead, and pull genuine strudel dough the old fashioned way! 

Blueberry strudel is an adaption to the classic dessert of Eastern Europe that's savored by many Ely area residents. Sure, store-bought phyllo dough offers a quick short cut, but handcrafted dough results in a delicate & buttery pastry -- the real deal.

After pulling the dough we will fold it with blueberries, sour cream butter and eggs.  Each student will take home a generous piece. Dessert is served!

About the instructor: Mary Louise is an Ely native and retired teacher who loves to share her passion for traditional skills. She teaches our Pine Needle Basketry, Apple Strudel, Walnut Potica, Pasty and Canning classes.

Saturday September 1, 2018
9:00 AM- 5:00 PM

Tuition: $80 Materials: $5

Learn the basics of lacto-fermentaton and create wonderful food full of probiotics. Students will learn about the history of this ancient food preservation method and how, with only fresh vegetables and simple equipment, one can preserve the harvest, enhance the nutritional quality of vegetables, and explore a new variety of fermenting vessels. Additionally, students will learn how to adapt what is already in their kitchen.

Becky will provide the fresh vegetables, salt, and the seasonings. She will also provide a large variety of fermented food to sample.

Class participants need only bring a half gallon or gallon glass jar and a quart zip lock bag so they can bring home a jar of food ready to ferment.

Walnut Potica
Friday, August 3, 2018 
1:00 PM -5:00 PM
Tuition: $40, Materials: $8

Learn how to make the reknowned pastry associated with Ely’s Slovenian heritage. You’ll make the dough, learn how to roll it just right, then create and add the walnut filling, and bake to take home your own delicious potica. Enjoy learning from Mary Louise Icenhour in our brand new teaching kitchen from her mother’s recipe (Rose Mavetz).  Bring your own rolling pin, Mary will provide all the ingredients. 

About the Instructor: Mary Louise is an Ely native & retired teacher who loves to share her passion for traditional skills & teaches our Pine Needle Basketry, Apple Strudel, Pasty and Canning classes and serves on the Board of Directors.