October 13th 2024.
Colin was thrilled to have the opportunity to explore the natural wonders of Finland alongside local chef Sami Tallberg. As they embarked on their journey, Colin couldn't help but ponder the question, "Am I happy?" This seemed to be a common inquiry among many people, but for Finns, the answer was a resounding yes. For the seventh year in a row, Finland had been named the happiest country in the world according to the happiness report.
Some attributed this happiness to the strong sense of community and connectedness felt among the Finnish people. Others, like Sami, believed it was the deep connection to nature that brought true joy. Colin couldn't wait to see for himself as they set off on their foraging adventure. They were on an island near the city of Turku, where they were granted access to privately owned land thanks to Finland's "everyone's rights" law.
As Colin learned to identify different types of berries such as bilberries, juniper berries, and wild cranberries, he couldn't help but appreciate the rarity and complexity of each one. The juniper berries, for example, took three years to ripen, while the wild cranberries and strawberries were so fragrant that they could be smelled long before they were found. Colin was amazed by the depth of knowledge and expertise that Sami possessed when it came to foraging.
However, when it came to mushrooms, Colin quickly realized that he still had a lot to learn. Sami, with his sandy hair and friendly demeanor, gently guided Colin through the process and taught him how to identify different types of mushrooms. Colin was thrilled when he spotted a giant toadstool, but was disappointed to learn that it wasn't particularly tasty. Sami reminded him that in the game of foraging, finding something is always a bonus.
As they continued their journey, a summer storm began to brew, and they sought shelter in Sami's kitchen. There, they prepared a delicious meal using the flowers and leaves that they had picked earlier, including harebells, dandelion, sheep's sorrel, and St. John's wort. The flavors were fresh, piquant, and peppery, and Colin couldn't believe the amazing taste combinations that Sami had created.
For the main course, Sami had prepared sea zander with pike roe sauce and new potatoes. However, it was the mushrooms that stole the show, with their complex and distinct flavors. Colin couldn't get enough of the girolles, hedgehog mushrooms, and fishy milkcaps, and was amazed by the pickled black trumpets. As they enjoyed their meal, the sound of thunder in the distance only added to the cozy atmosphere of the villa overlooking the sea.
Colin was impressed by Finland's dedication to foraging, as he learned that in Turku's town square, there was a food market open six days a week where vendors could sell locally foraged food tax-free. The next day, Colin explored the city of Turku, with its medieval cathedral, castle, and open-air museum. He also had the chance to try some locally sourced food at the atmospheric market hall, where many vendors had their own lunch counters.
As Colin took an electric boat ride down the Aura river, he couldn't help but notice the youthful energy of the city's 40,000 students, who were out on party boats. He also saw pensioners dancing the tango in public squares, and was struck by the intergenerational harmony that seemed to permeate the city.
The following day, Colin visited Naantali, the gateway to Moomin World, a popular attraction for families. He stayed at the Tammiston Kuulas restaurant-hotel, which was known for its sustainability efforts. Colin was determined to improve his foraging skills, and he had the opportunity to do just that with Anna Kari from Finland's Rural Women's Advisory Organisation. She taught him how to identify three types of mushrooms - russula, ceps, and chanterelles - and even cooked them on the spot for him to try.
Together, they also picked cloudberries, bog bilberries, and rowan berries, which they used to make delicious treats such as lemonade and dandelion jam. As Colin reflected on his journey, he realized that foraging was not only a way to connect with nature, but also a way to preserve valuable skills passed down by previous generations. And the best part? The flavors of those summer days would stay with him long after his trip to Finland had ended.
If you're interested in experiencing nature's bounty in Finland, Colin suggests visiting as a guest of Visit Finland and Visit Turku. He stayed at the Scandic Hamburger Börs hotel, where rates start at €139 per night for a double room with breakfast included. Foraging and cooking courses with Sami Tallberg can be booked through his website, and hiring an electric boat with Låna Boat tours costs €63 for an hour. A visit to the Naantali Spa starts at €24 per day.
If you're coming from the UK, you can book a flight with Finnair from Heathrow, Manchester, or Edinburgh to Helsinki starting at £174, which includes taxes. Bus transfers from the airport to Turku can also be booked alongside your flight. With so much to see and taste in Finland, Colin highly recommends adding it to your travel bucket list.
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