What to eat
Rhubarb pie, asparagus, salads, spring vegetables
What’s in season
- morel, common mushrooms, nettles,
- fresh cabbage, leek, zucchini, pea sprouts,
- spelt, millet, buckwheat,
- pike, bream, herring, perch, roach.
Where to eat
Head for the markets to pick up the fresh spring harvest. As the asparagus season gets underway in the beginning of April, many local restaurants usually have special asparagus theme weeks that can last until May or even June, depending on the restaurant in question. The traditional asparagus menu features boiled white and green asparagus served with Hollandaise sauce and poached egg.
Sources: Satokausikalenteri (Harvest Calendar), Kausiruokaa – herkuttelijoille ja ilmaston ystäville (“Seasonal Food”, published by Teos)