URGENT UPDATE: The holiday season is heating up for lefse lovers in southeastern Minnesota! As demand for this traditional Norwegian flatbread surges, local producers like Norsland Lefse and Monica’s Lefse & Preserves are preparing to meet the festive rush.
With the first Lutefisk dinners already taking place, including a recent event at St. John’s Lutheran Church in Kasson, the time for lefse is NOW. Church members kicked off their baking efforts at the end of August, producing over 250 dozen lefse to accompany their dinners and bake sales. If you’re lucky, you might snag a package of this beloved flatbread.
For those unable to get church-made lefse, Monica’s Lefse & Preserves offers a convenient option at the local Farmers Market. Monica has been selling lefse for 18 years, with prices starting at just $3 for an individual serving with butter and sugar, or $10 for a pack of six. Demand is expected to peak in the coming weeks, so act fast!
The Farmers Market has moved indoors to Crawford Hall, making it easier for customers to find their favorite treats as the chill of autumn sets in. For a taste of tradition, stop by and grab some lefse today!
Meanwhile, Norsland Lefse, based in Rushford, is one of the largest lefse producers in the region. Founded in 1981 by Merlin Hoiness, a full-blooded Norwegian, Norsland aims to make lefse widely available. With a production capacity of approximately 1,700 lefse per day, and nearly 500,000 rounds produced each year, they are ramping up operations as the holiday season approaches.
The lefse production process is fascinating. It begins with peeling and cooking hundreds of pounds of russet potatoes daily, which are then riced and mixed with flour, oil, and salt. The dough is automatically shaped into 14-inch rounds and baked at 500 degrees in just 45 seconds. Quality checks ensure consistency, with two large rounds wrapped together for shipping across the nation.
This year, expect a notable increase in production as the holidays draw near. Those that don’t make the cut are transformed into Uffda Chips, a tasty snack option.
Lefse has evolved over centuries, with its origins dating back to when flour was the main ingredient. Potatoes became central in the 1750s, and today, many families continue to uphold the tradition of making lefse at home. Essential tools include a potato ricer, rolling pin, and special griddles.
While some enthusiasts experiment with creative uses for lefse—like burritos and tacos—the classic rendition remains beloved: smeared with butter, dusted with cinnamon sugar, and rolled for a delightful treat.
As the lefse-making frenzy intensifies, both local bakers and national producers are stepping up to ensure that this cherished tradition continues to thrive. Don’t miss out on the opportunity to enjoy this holiday staple—head to your nearest market or church dinner today!
For more updates on local culinary traditions, follow food writer Holly Ebel’s coverage of what’s cooking in the community.
