Lutefisk at Lands

Lovin' Lands Lutheran Lutefisk 

Did you know that a  genuine uffda is using lefse as a napkin?


Overhearing Norwegians joke (about their heritage) and choke (down the lutefisk) is not only a learning experience, but a tasty one as well.

Do you love your lutefisk?

Lands Lutheran Church of Zumbrota, located one-half mile west of the Hwy. 52/Hwy. 60 junction, held it's 12th Lutefisk/Meatballs Dinner on Friday, May 18. Despite the hot, windy weather outside, close to 400 people gathered during the three-hour feast in hopes of satisfying their Norwegian tastebuds until the next Scandanavian spread comes around.


This was the first time Lucille Root of Rochester has made it to Lands' dinner: She made five southern Minnesota lutefisk dinners last year and wanted to try out this one. She's one of those 'other' heritages (she's German and Bohemian) who married into the ritual. That premise seems common at lutefisk get-togethers and most outsiders develop the same love for the lye fish as those born in their blood. Let's just say it's the second time I've had the Norwegian treat and the taste will never be a top '10' food item on my plate, but that doesn't mean everything else didn't slide down with great liking. The gathering in the church basement thought it was the best they've had in a while - for me, it was better than the last time I had it so there is truth that lutefisk tastes different depending on who prepares it and where it's bought.


Lands Lutheran Church set the Norwegian dinner tradition in conjunction with Syttende Mai, the Norwegian independence day. In 1814 the Norwegian constitution was signed, giving the country independence from Denmark after a 500-year union. Syttende Mai (Seventeenth of May) grew into many colorful, family-oriented celebrations not only in Norway, but followed immigrants to America and Canada. 


Since 2000, Deb Johnson, Betty Bailey and Darlene Johnson have spearheaded the celebration dinner at the church. After being held two years at the school in Wanamingo, the event went to the Trinity Church there then to Lands. Lois Bjorngaard and Sharon Bjorngaard of Wanamingo were instrumental in its beginnings, but passed the baton once it traveled at Lands.

Judy Hoffeck, Bonnie Greseth, Wanda Hofstad, Deb Johnson
and Audrey Viseth tackle the lutefisk responsibilities in
the kitchen.

To serve the expected crowd of about 400, the women have special local sources they go to with the grocery list. And it's not your average family of five food list. Their list includes 250 pounds of lutefisk, 125 pounds of meat for meatballs, 125 pounds of rutabagas, 50 pounds of butter and 500 rounds of lefse. The grocery supplies come from the likes of Zumbrota, Wanamingo, Pine Island and Rushford. As many lutefisk dinners of today, the lutefisk and lefse are prepared mostly in the store. But the other delicacies are made on site or homemade.


Once the food arrives, preparation begins on the Wednesday before, peeling the rutabagas and potatoes. Rommegrot, a Norwegian porridge dessert, is made from scratch as are Norwegian treats sandbakkels, rosettes, krumkaka. It's Bonnie Greseth's job to make the lutefisk, which used to be boiled using cheesecloth in the kettles for straining, but  pasta kettles with the inserts are used for draining now.

Brandi and Danielle Blakstad are the
younger generation volunteering for the
Lands Lutheran church dinner.

"My lutefisk is eaten like a Norwegian burrito," laughed Lucille. "I lay out the lefse, add lutefiskin the middle, add mashed potatoes and butter, roll it up then eat it." While melted butter was in creamers on the table, I was informed that Swedish lutefisk dinners often have a cream to cover the fish. There certainly is no wrong way in eating lutefisk - my way was the first thing on the plate and as fast as possible! I'm not the only one, Lands Lutheran Pastor David Krinke announced a couple weeks ago at Sunday service that the annual Lefse and Meatball Dinner was in a couple weeks - avoiding lutefisk ton his tongue as long as possible, but eating lots of the other tasty offerings.  "I eat enough lutefisk to get credit," he chuckled while talking to parishioners at my table.


For those new to lutefisk, it translates from "lyefish", referring to the early process of soaking where a lye solution made of birch ashes was used in the luting process, utilizing dry cod or stockfish. Today, lutefisk means family, fellowship and good times.

Mary Brummund is set to
 serve Norwegian desserts.

For sisters Danielle, 15, and Brandi Blakstad, 12, they enjoy helping out at the dinner, assisting where they can, whether it be an elderly diner who needs help carrying their plate, refilling coffee and food platters. ""I just decided I wanted to help out," said Brandi. "I enjoy talking to the people and doing what I can." Although she and her family aren't big lutefisk eaters, volunteering is just as important.


Money made from the dinner help in a variety of church projects, whether it be youth, capital projects or facility upgrades.


It was a Norwegian gathering pulled off splendidly, filling tummies to the brim and filling the basement with fellowship. First ones in were senior citizens from Pine Haven Nursing Home is Pine Island. It didn't hurt that the air-conditioning was on, as temperatures outside were close to 94 degrees with 25 mph winds.


"I enjoy visiting other churches that have these lutefisk dinners, " said Lucille. "This is such a beautiful church," she said while waiting with me in the pew with 40 or so other people. "You don't get to see what a church looks like just driving by."


Did you know:


*Madison, Minnesota is the 'Lutefisk Capital of the World'?


*Olsen Fish Company in Minneapolis has a lutefisk hotline in case you need to help or directions on how to cook the fish?


*Don't cook lutefisk in aluminum pots/pans - it will darken the kettle.

Upcoming Events:

Tuesday, June 12 - Red Oak Grove Lutheran Church, Blooming Prairie, 71st Strawberry Festival, 4-7

Sunday, June 24 - Moland Lutheran Church, Moland, Strawberry Festival - 11-5