What to eat
Green salads, fish and fish soups with seasonal vegetables, grilled foods, berry desserts, raw vegetables, new potatoes and herring.
What’s in season
New potatoes, fresh cabbage, peas, summer onions, summer carrots, cauliflower, lettuces, herbs like mint and dill, chives, strawberries, nettles.
In late summer: black currants, red currants, gooseberries, blueberries, raspberries, cherries, chanterelle mushrooms, boletus mushrooms, perch, whitefish, flounder, pike, nettles.
The crayfish season lasts from late July to late October (signal crayfish and European crayfish).
Where to eat
Berries and mushrooms can be found in abundance in Helsinki’s markets and grocery stores – or simply go berry and mushroom picking with a local. The idyllic island restaurants that are scattered through the archipelago are a vital part of Helsinki’s restaurant culture in summertime. The menus feature traditional archipelago treats as well as gourmet dishes. When the crayfish season begins in late July, you can also choose from a separate crayfish menu which includes for instance cooked Finnish crayfish served traditionally with toast, butter and dill. Ferries to the island restaurants operate from the beginning of May to the end of September.
Sources: Satokausikalenteri (Harvest Calendar), Kausiruokaa – herkuttelijoille ja ilmaston ystäville (“Seasonal Food”, published by Teos)