{"id":1429,"date":"2026-05-16T09:00:00","date_gmt":"2026-05-16T09:00:00","guid":{"rendered":"https:\/\/www.hungrytravelfamily.com\/blog\/?p=1429"},"modified":"2026-07-02T09:35:15","modified_gmt":"2026-07-02T09:35:15","slug":"finnish-summer-food","status":"publish","type":"post","link":"https:\/\/hungrytravelfamily.com\/blog\/nordic\/finnish-summer-food\/","title":{"rendered":"Finnish Summer Food: 15 Things to Eat in June-August"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1429\" class=\"elementor elementor-1429\">\n\t\t\t\t<div class=\"elementor-element elementor-element-385f450f e-flex e-con-boxed e-con e-parent\" data-id=\"385f450f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b5f93b2 elementor-widget elementor-widget-text-editor\" data-id=\"2b5f93b2\" data-element_type=\"widget\" data-e-type=\"widget\" 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rgba(0,0,0,.06);}\n.htf-card-img{aspect-ratio:16\/10;background:linear-gradient(135deg,var(--htfgd),var(--htfg));display:flex;align-items:center;justify-content:center;color:rgba(255,255,255,.5);font-size:12px;letter-spacing:2px;text-transform:uppercase;}\n.htf-card-img.fin{background:linear-gradient(135deg,#2c4a3e,#1a3d28);}\n.htf-card-body{padding:24px;}\n.htf-card-tag{font-size:11px;font-weight:700;color:var(--htfau);letter-spacing:1.5px;text-transform:uppercase;margin-bottom:10px;}\n.htf-card h4{font-family:'Playfair Display',serif;font-size:19px;font-weight:400;color:var(--htfbk);line-height:1.3;margin-bottom:8px;}\n.htf-card p{font-size:14px;color:var(--htfg6);line-height:1.6;font-weight:300;}\n\n\/* Responsive *\/\n@media(max-width:960px){\n  .htf-wrap{grid-template-columns:1fr;gap:40px;}\n  .htf-sidebar{order:2;}\n  .htf-sidebar-sticky{position:static;}\n  .htf-hero h1{font-size:38px;}\n  .htf-related-grid{grid-template-columns:1fr;}\n  .htf-bio{grid-template-columns:1fr;text-align:center;}\n  .htf-bio-avatar{margin:0 auto;}\n}\n@media(max-width:600px){\n  .htf-nl form{flex-direction:column;}\n  .htf-pull{font-size:20px;padding:30px 10px;}\n}\n<\/style><\/p>\n<!-- SECTION 1: HERO --><header class=\"htf-hero\">\n<div class=\"htf-hero-inner\">\n<div class=\"htf-breadcrumb\"><a href=\"https:\/\/hungrytravelfamily.com\/blog\/\">Home<\/a> \u00a0\/\u00a0 <a href=\"https:\/\/hungrytravelfamily.com\/blog\/category\/nordic\/\">Nordic<\/a><\/div>\n<span class=\"htf-category\">Nordic \u00b7 Finland<\/span>\n<h1>Finnish Summer Food: <em>15 Things to Eat in June\u2013August<\/em><\/h1>\n<p class=\"htf-hero-deck\">A Rovaniemi couple walks you through the Finnish summer food calendar \u2014 from the first strawberries of June to the chanterelle-soaked August nights \u2014 and the dishes you absolutely cannot skip when the midnight sun is out.<\/p>\n<div class=\"htf-hero-meta\">\n<div class=\"htf-meta-author\">\n<div class=\"htf-avatar\">J&amp;A<\/div>\n<div><strong>Joona &amp; Alla<\/strong>Rovaniemi, Finland<\/div>\n<\/div>\n<span class=\"htf-dot\">\u00b7<\/span> May 16, 2026 <span class=\"htf-dot\">\u00b7<\/span> 9 min read <span class=\"htf-dot\">\u00b7<\/span>Updated seasonally<\/div>\n<div>\u00a0<\/div>\n<div><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-2977 size-full\" src=\"https:\/\/hungrytravelfamily.com\/blog\/wp-content\/uploads\/2026\/05\/Perch-Hungrytravelfamily.jpg\" alt=\"Perch Hungrytravelfamily\" width=\"640\" height=\"427\" srcset=\"https:\/\/hungrytravelfamily.com\/blog\/wp-content\/uploads\/2026\/05\/Perch-Hungrytravelfamily.jpg 640w, https:\/\/hungrytravelfamily.com\/blog\/wp-content\/uploads\/2026\/05\/Perch-Hungrytravelfamily-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/div>\n<\/div>\n<\/header><!-- ARTICLE + SIDEBAR -->\n<div class=\"htf-wrap\"><!-- BODY -->\n<article class=\"htf-body\">\n<p>Every year, sometime in mid-June, something shifts in how Finns relate to food. The long winter of root vegetables and preserved everything gives way almost overnight to an abundance of fresh, hyper-seasonal ingredients \u2014 and a corresponding shift in how people eat, cook, and gather. Finnish summer food is not a cuisine of complexity. It is a cuisine of extraordinary raw materials, served simply, eaten outdoors whenever possible.<\/p>\n<p>We have lived in Rovaniemi long enough to map the summer food calendar in our heads. Joona grew up eating it; Alla has spent her years here learning to love it. This is our honest guide to <strong>Finnish summer food<\/strong> \u2014 what to eat, when it peaks, and where to find it, whether you are visiting for a week or spending a full season in the North.<\/p>\n<!-- SECTION 3: SHORT ANSWER -->\n<div class=\"htf-tldr\">\n<div class=\"htf-tldr-label\">Short answer<\/div>\n<p>Finnish summer food peaks in June\u2013August and is defined by <strong>wild strawberries, new potatoes, freshwater fish, chanterelle mushrooms, grilled sausage (makkara), and foraged berries<\/strong>. The most iconic Finnish summer experiences involve eating by the lake, at a sauna, or at a market. Most of the best things cost very little and require almost no cooking skill. You do not need to go to a restaurant to eat well in a Finnish summer \u2014 you need to go to a market, a farm stand, or a forest.<\/p>\n<\/div>\n<!-- SECTION 4: TABLE OF CONTENTS -->\n<div class=\"htf-toc\">\n<div class=\"htf-toc-label\">In this guide<\/div>\n<ol>\n<li><a href=\"#s1\">The Finnish summer food calendar<\/a><\/li>\n<li><a href=\"#s2\">The 15 things to eat (month by month)<\/a><\/li>\n<li><a href=\"#s3\">Quick reference: where to find each food<\/a><\/li>\n<li><a href=\"#s4\">Finnish summer food rules we swear by<\/a><\/li>\n<li><a href=\"#s5\">Finnish summer vs. other Nordic food cultures<\/a><\/li>\n<li><a href=\"#s6\">Mistakes visitors make<\/a><\/li>\n<li><a href=\"#s7\">FAQ<\/a><\/li>\n<li><a href=\"#s8\">A final word from the table<\/a><\/li>\n<\/ol>\n<\/div>\n<!-- SECTION 5: H2 SECTION 1 -->\n<h2 id=\"s1\">The Finnish summer food calendar<\/h2>\n<p>Understanding Finnish summer food starts with understanding that it is entirely seasonal and calendar-driven. Finns track what is in the ground, the lake, and the forest the way other cultures track what is on the menu. When the first Finnish strawberries appear in market stalls in late June, it is a national event \u2014 something people genuinely discuss, anticipate, and celebrate. By August, those same strawberries are gone and the conversation has moved to chanterelles.<\/p>\n<h3>June: strawberries, new potatoes, and the return of fresh fish<\/h3>\n<ul>\n<li><strong>Late June<\/strong> brings the first Finnish strawberries. Domestic strawberries \u2014 smaller, more fragrant, and measurably better than any import \u2014 appear at roadsides, market squares, and farm stands. Midsummer (Juhannus, June 19\u201320) is the great gathering feast, typically involving grilled sausage, new potatoes, smoked fish, and strawberry cake.<\/li>\n<li><strong>New potatoes (uudet perunat)<\/strong> arrive in late June and are a genuine seasonal highlight. Small, thin-skinned, boiled and eaten with butter and dill. They taste completely different from stored potatoes \u2014 almost milky and sweet. Finns eat them in embarrassing quantities.<\/li>\n<li><strong>Freshwater fish<\/strong> \u2014 pike-perch (kuha), perch (ahven), and vendace (muikku) \u2014 are at their summer peak. The lakes are warm enough to fish in shorts.<\/li>\n<\/ul>\n<h3>July: berries, grilling, and the first chanterelles<\/h3>\n<ul>\n<li><strong>Wild bilberries (mustikka)<\/strong> ripen in early-to-mid July, earlier in southern Finland. By Lapland, expect them in late July. These are the cornerstone berry of the Finnish summer \u2014 eaten by hand straight from the bush, or baked into mustikkapiirakka (blueberry pie).<\/li>\n<li><strong>Grilling season<\/strong> is fully operational by July. Every household with a balcony or a garden runs a grill. Finnish makkara \u2014 the thick, coarse-ground pork sausage \u2014 is grilled over an open fire or charcoal. It is impossible to overstate how central this is to the summer experience.<\/li>\n<li><strong>First chanterelles<\/strong> arrive in southern and central Finland in late June to July, in Lapland by mid-July. This marks the beginning of the most prized foraging season of the Finnish year.<\/li>\n<\/ul>\n<!-- SECTION 6: H2 SECTION 2 -->\n<h2 id=\"s2\">The 15 Finnish summer foods worth seeking out<\/h2>\n<p>This is not a list of dishes from a restaurant menu. It is a list of things you will encounter in markets, at sauna evenings, by lakeshores, and in Finnish kitchens during summer. Some are iconic national foods; some are hyper-local to Lapland. All of them are worth your time.<\/p>\n<h3>June highlights<\/h3>\n<ul>\n<li><strong>1. Mansikka (Finnish strawberry).<\/strong> The domestic strawberry is the single most seasonal and emotionally loaded food in the Finnish summer. Smaller than imports, intensely aromatic, eaten with cream or simply by the punnet. Available roadside from late June. In Rovaniemi, they arrive 1\u20132 weeks after Helsinki. Do not leave without eating a full punnet standing next to the car where you bought them.<\/li>\n<li><strong>2. Uudet perunat (new potatoes).<\/strong> Boiled, buttered, and covered in fresh dill. The first appearance of new potatoes in June triggers something close to reverence in Finnish cooking culture. The dill is not optional.<\/li>\n<li><strong>3. Silli (Baltic herring) and graavilohi (gravlax).<\/strong> Midsummer tables almost always include some form of cured or smoked fish alongside the grill. Graavilohi \u2014 salmon cured in salt, sugar, and dill \u2014 is a summer staple. Cold, thin-sliced, on rye bread.<\/li>\n<li><strong>4. Makkara grilled over an open fire.<\/strong> The sausage. Thick, coarse-textured, best grilled over birch wood on a stick cut from the forest. Eaten with mustard, sometimes with bread, usually with a sauna. If you visit a Finnish friend\u2019s summer cottage and there is a fire, this will happen.<\/li>\n<li><strong>5. Juhannustorttu and mansikkakakku (midsummer strawberry cake).<\/strong> The midsummer celebration cake: sponge, whipped cream, and domestic strawberries. Every Finnish bakery makes them in June. The season is short. If you see one, buy one.<\/li>\n<\/ul>\n<h3>July highlights<\/h3>\n<ul>\n<li><strong>6. Mustikkapiirakka (Finnish blueberry pie).<\/strong> Not quite a pie, not quite a tart \u2014 a butter pastry base with a thick filling of wild bilberries (mustikka) and sour cream. Eaten warm or cold. The wild bilberry is darker, more intensely flavoured, and more nutritious than cultivated blueberries. It turns your mouth purple. This is considered a good sign.<\/li>\n<li><strong>7. Muikku (vendace \/ smelt) fried or smoked.<\/strong> Small freshwater fish from Finnish lakes, rolled in seasoned rye flour and fried in butter until crisp. A lakeshore market classic. In eastern and central Finland you can buy them hot from roadside stalls. In Lapland, kuha (pike-perch) is more common. Both are exceptional.<\/li>\n<li><strong>8. Kantarelli voissa (chanterelles in butter).<\/strong> Golden chanterelle mushrooms saut\u00e9ed in butter until the water releases and the mushrooms caramelise slightly. Eaten on rye bread, in an omelette, or alongside almost anything. This is Finnish summer cooking at its most pure. The window for peak chanterelles in Lapland is roughly mid-July through August \u2014 if you are here then, eat them every day.<\/li>\n<li><strong>9. Kes\u00e4keitto (summer soup).<\/strong> Finland\u2019s mild vegetable soup, made from new potatoes, carrots, peas, cauliflower, and fresh dill in a cream-based broth. Light, clean, seasonal. Every Finnish grandmother has a version. It appears at summer cottages in July and disappears by September.<\/li>\n<li><strong>10. Lihapiirakka (meat pie).<\/strong> A deep-fried pastry pocket stuffed with rice and minced meat \u2014 an iconic Finnish street food available at market halls and fairs all summer. Eaten with ketchup or mustard. Joona ate one every summer fair of his childhood. We still do.<\/li>\n<\/ul>\n<h3>August highlights<\/h3>\n<ul>\n<li><strong>11. Rapuja (crayfish).<\/strong> August is crayfish season in Finland \u2014 the traditional rapujuhlat (crayfish parties) happen in August and early September. Boiled in dill-infused brine, eaten cold with fingers, accompanied by cheese toast, beer, and schnapps. Loud, messy, and one of the great Finnish summer rituals.<\/li>\n<li><strong>12. Lakka (cloudberry).<\/strong> The Arctic gold. Cloudberries ripen in July\u2013August in Finnish Lapland and are arguably the most prized berry in Nordic cuisine. Expensive, difficult to pick, available only in the North. Eaten fresh, as jam (hillo), or with ice cream. If you are in Rovaniemi in August, finding fresh cloudberries at the market is one of the defining food experiences of Finnish Lapland.<\/li>\n<li><strong>13. Puolukka (lingonberry) and muurainpuuro (cloudberry porridge).<\/strong> By late August the lingonberries are beginning to ripen. Finns pick them by the kilo and make jam to last the winter. Lingonberry jam alongside almost any meat or savoury dish is a year-round Finnish habit, but the berry-picking itself is a summer ritual.<\/li>\n<li><strong>14. Savustettu kala (hot-smoked fish).<\/strong> Whole fish \u2014 typically lake trout (j\u00e4rvilohi), rainbow trout, or vendace \u2014 smoked low and slow over alder or birch. Sold at Finnish markets across the summer, often eaten with boiled potatoes and dill. The smell of a smoking barrel at a summer market is one of our strongest Rovaniemi food memories.<\/li>\n<li><strong>15. J\u00e4\u00e4tel\u00f6 from a kiosk (Finnish soft-serve ice cream).<\/strong> This seems mundane until you understand the context: eating a soft-serve cone at a Finnish kiosk (kioski) in the midnight sun, in a park, at 11pm in July, with warmth still in the air, is one of those experiences that stays with you. The Finns take their kiosk culture seriously. Ingman, Pingviini, or whatever the local brand \u2014 it matters less than the moment.<\/li>\n<\/ul>\n<!-- SECTION 7: MID-POST CALLOUT -->\n<div class=\"htf-linkbox\">\n<div class=\"htf-linkbox-icon\">\u25b2<\/div>\n<p class=\"htf-linkbox-text\"><strong>Related read<\/strong> Foraging is how we find many of the best summer ingredients ourselves. Our <a href=\"https:\/\/hungrytravelfamily.com\/blog\/nordic\/finland-foraging-mushrooms\/\">guide to foraging mushrooms in Finland<\/a> covers what\u2019s safe to pick, when the season peaks, and the three beginner species to start with.<\/p>\n<\/div>\n<!-- SECTION 8: H2 SECTION 3 + PHOTO PLACEHOLDER 2 -->\n<h2 id=\"s3\">Quick reference: where to find Finnish summer food<\/h2>\n\n<div class=\"htf-prompt\">\n<div class=\"htf-prompt-title\">Tori (market square)<\/div>\n<blockquote>Every Finnish town has a central market square (tori). In summer this is where you find strawberries, chanterelles, smoked fish, new potatoes, and cloudberries. In Rovaniemi the market is on the central square; in Helsinki, Kauppatori by the harbour is the most famous. Visit in the morning for the best selection.<\/blockquote>\n<\/div>\n<div class=\"htf-prompt\">\n<div class=\"htf-prompt-title\">Tilamyynti (farm stands)<\/div>\n<blockquote>Roadside farm stands appear in June and July selling strawberries, raspberries, and early vegetables directly from the grower. The prices are good, the quality is exceptional, and the experience is very Finnish. Look for signs reading \u201cMansikkaa\u201d (strawberries) along rural roads.<\/blockquote>\n<\/div>\n<div class=\"htf-prompt\">\n<div class=\"htf-prompt-title\">Sauna and m\u00f6kki (summer cottage)<\/div>\n<blockquote>The midsummer and summer cottage scene is where makkara grilling, smoked fish, new potatoes, and strawberry cake happen. If you are lucky enough to be invited to a Finnish midsummer gathering, bring strawberries or a good rye bread and show up hungry.<\/blockquote>\n<\/div>\n<div class=\"htf-prompt\">\n<div class=\"htf-prompt-title\">Forest and lakeside (free)<\/div>\n<blockquote>Wild bilberries, cloudberries (in Lapland), lingonberries, chanterelles, and other mushrooms are available to anyone under Everyman\u2019s Right. No permit required. A walk in the Lapland forest in July or August is simultaneously a foraging trip and one of the best free experiences in Finland.<\/blockquote>\n<\/div>\n<div class=\"htf-prompt\">\n<div class=\"htf-prompt-title\">Kauppahalli (market hall)<\/div>\n<blockquote>Finland\u2019s indoor market halls (Helsinki, Tampere, Turku) carry seasonal Finnish produce, smoked fish, local cheeses, and street food including lihapiirakka. The Old Market Hall in Helsinki (Vanha Kauppahalli) is worth visiting even outside meal times.<\/blockquote>\n<\/div>\n<div class=\"htf-prompt\">\n<div class=\"htf-prompt-title\">Kiosk (kioski)<\/div>\n<blockquote>The Finnish kiosk is an institution \u2014 a small outdoor or semi-outdoor stand selling soft-serve, hot dogs, coffee, snacks, and newspapers. Eating a soft-serve ice cream at a kiosk in the midnight sun is not optional. Do this.<\/blockquote>\n<\/div>\n<!-- SECTION 9: NEWSLETTER --><!-- NEWSLETTER KIT -->\n<div class=\"htf-nl-kit\"><style>\n.htf-nl-kit{margin:48px auto;max-width:760px;padding:60px 32px;background:linear-gradient(160deg,#2D5A3D 0%,#1a3d28 100%);border-radius:10px;box-shadow:0 12px 32px rgba(0,0,0,0.18);text-align:center;}\n.htf-nl-kit .htf-nl-eyebrow{font-family:Inter,sans-serif;font-size:13px;font-weight:600;letter-spacing:4px;text-transform:uppercase;color:#C8A45A;margin:0 0 18px;}\n.htf-nl-kit h3{font-family:'Playfair Display',Georgia,serif;font-size:36px;font-weight:700;line-height:1.15;color:#fff;margin:0 0 16px;}\n.htf-nl-kit p.htf-nl-sub{font-family:Inter,sans-serif;font-size:16px;line-height:1.65;color:rgba(255,255,255,0.85);margin:0 auto 28px;max-width:520px;}\n.htf-nl-kit .formkit-form,.htf-nl-kit .seva-form{background:transparent !important;border:none !important;box-shadow:none !important;padding:0 !important;max-width:520px;margin:0 auto;}\n.htf-nl-kit 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!important;box-shadow:none !important;}\n.htf-nl-kit button.formkit-submit > span{color:#1A1917 !important;font-weight:600 !important;letter-spacing:0.5px !important;}\n.htf-nl-kit .formkit-powered-by-convertkit-container,.htf-nl-kit .formkit-guarantee{display:none !important;}\n.htf-nl-kit .formkit-alert{margin-top:10px !important;font-family:Inter,sans-serif !important;font-size:13px !important;color:rgba(255,255,255,0.85) !important;list-style:none !important;padding:0 !important;}\n.htf-nl-kit .formkit-alert-success{color:#E8D5A0 !important;}\n@media (max-width:520px){.htf-nl-kit{padding:48px 24px;}.htf-nl-kit h3{font-size:28px;}.htf-nl-kit .formkit-fields{flex-direction:column !important;}.htf-nl-kit button.formkit-submit{width:100% !important;}}\n<\/style>\n<div class=\"htf-nl-eyebrow\">Letters from Rovaniemi<\/div>\n<h3>Get our best travel tips in your inbox<\/h3>\n<p class=\"htf-nl-sub\">Monthly stories from Rovaniemi \u2014 Arctic tips, packing lists, and the places we keep coming back to.<\/p>\n<script async data-uid=\"af0fbe56d9\" src=\"https:\/\/hungrytravelfamily.kit.com\/af0fbe56d9\/index.js\"><\/script><\/div>\n<!-- \/NEWSLETTER KIT --><\/article>\n<!-- SIDEBAR -->\n<aside class=\"htf-sidebar\">\n<div class=\"htf-sidebar-sticky\">\n<div class=\"htf-sb htf-sb-toc\">\n<div class=\"htf-sb-label\">Contents<\/div>\n<ol>\n<li><a href=\"#s1\">The food calendar<\/a><\/li>\n<li><a href=\"#s2\">The 15 foods<\/a><\/li>\n<li><a href=\"#s3\">Where to find them<\/a><\/li>\n<li><a href=\"#s4\">Rules we swear by<\/a><\/li>\n<li><a href=\"#s5\">Nordic comparison<\/a><\/li>\n<li><a href=\"#s6\">Mistakes visitors make<\/a><\/li>\n<li><a href=\"#s7\">FAQ<\/a><\/li>\n<li><a href=\"#s8\">Final word<\/a><\/li>\n<\/ol>\n<\/div>\n<div class=\"htf-sb\">\n<div class=\"htf-sb-label\">Share this story<\/div>\n<div class=\"htf-sb-share\"><a title=\"Pinterest\" href=\"#\">Pin<\/a> <a title=\"Facebook\" href=\"#\">f<\/a> <a title=\"X \/ Twitter\" href=\"#\">X<\/a><\/div>\n<\/div>\n<div class=\"htf-sb htf-sb-svc\">\n<div class=\"htf-sb-label\">Work with us<\/div>\n<h4>AI-assisted content for travel brands<\/h4>\n<p>Joona &amp; Alla help travel brands write destination content that both humans and AI love.<\/p>\n<a class=\"htf-btn\" href=\"https:\/\/hungrytravelfamily.com\/blog\/collaborations\/\">See our services<\/a><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is the most iconic Finnish summer food?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Finnish domestic strawberries (mansikka) and new potatoes with dill and butter (uudet perunat tillill\u00e4). These two things, eaten together in late June, define the Finnish summer food experience. Close behind are chanterelle mushrooms in butter, grilled makkara sausage, and smoked fish from a market.\"}},{\"@type\":\"Question\",\"name\":\"When are Finnish strawberries available?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Domestic Finnish strawberries appear in late June \u2014 typically the third or fourth week \u2014 and the season lasts 3\u20134 weeks, sometimes into mid-July. In northern Finland and Lapland, they arrive about 1\u20132 weeks later than in the south.\"}},{\"@type\":\"Question\",\"name\":\"Can I forage my own food in Finland as a tourist?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Finland's Everyman's Right allows anyone to pick wild berries, mushrooms, and plants from natural areas without a permit. You can pick bilberries, chanterelles, lingonberries, and cloudberries freely.\"}},{\"@type\":\"Question\",\"name\":\"What is cloudberry and where can I find it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Cloudberry (lakka or hilla) is an Arctic berry that grows in boggy terrain in Lapland, ripening in late July to early August. In Rovaniemi, fresh cloudberries sometimes appear at the market in early August. Cloudberry jam and liqueur are available year-round.\"}},{\"@type\":\"Question\",\"name\":\"Is Finnish food vegetarian-friendly in summer?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"More so than in winter. New potatoes with dill, mustikkapiirakka, chanterelles on toast, kes\u00e4keitto soup, and the full berry season are all vegetarian. Smoked fish and makkara are the dominant non-vegetarian summer staples.\"}},{\"@type\":\"Question\",\"name\":\"What should I eat at a Finnish midsummer (Juhannus) celebration?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"A traditional Finnish midsummer table includes grilled makkara sausage, new potatoes with dill and butter, graavilohi or smoked fish, rye bread, silli herring salad, and mansikkakakku strawberry cream cake for dessert.\"}}]}<\/script><\/div>\n<\/div>\n<\/aside>\n<\/div>\n<!-- \/wp:html -->\n<!-- HTF-RELATED-POSTS-V1 -->\n<!-- wp:html -->\n<style>\n.htf-related-wrap{max-width:1100px;margin:-20px auto 30px;padding:0 20px;font-family:'Inter',sans-serif;}\n.htf-related-wrap .htf-related-eyebrow{font-family:'Inter',sans-serif;text-transform:uppercase;letter-spacing:3px;font-size:12px;color:#C8A45A;font-weight:600;text-align:center;margin:0 0 10px;}\n.htf-related-wrap h2.htf-related-title{font-family:'Playfair 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