The Light Kitchen: Summer Recipes for Children

Nordic summer food is about the shortest distance between the earth and the mouth. We move the kitchen outdoors. We let small hands do the work. Nothing here requires an oven, a timer, or a plan.

Wild Berry Yogurt Pops

Berry yogurt popsicles.

Mix thick Greek yogurt with a spoonful of honey and handfuls of smashed forest berries. Blueberries, wild strawberries, whatever was gathered that morning. Pour into simple molds and freeze for four hours. It tastes like July on a stick.

The No-Bake Forest Tart

Hands pressed crust.

Crush rye crackers into crumbs and press them with softened butter into the base of a dish. Spoon whipped cream on top. Scatter whatever berries the children brought back. No oven. Eat it the same afternoon.

Garden Mint Lemonade

Lemonade with mint.

Let small hands tear mint leaves into a pitcher of cold water. Add the juice of two lemons and a little honey. Stir, and leave it for twenty minutes before drinking.

Mustikkakeitto — Cold Blueberry Soup

Berry soup

Bring 500ml of water to a gentle simmer and add 250g of fresh or frozen blueberries with two tablespoons of sugar. Stir until the berries soften and release their colour, about five minutes. Mix one tablespoon of potato starch with a little cold water until smooth, then pour it slowly into the warm soup while stirring. Let it thicken for two minutes, then remove from the heat. Cool completely and refrigerate. Serve cold, from a mug or a bowl. It will stain lips purple.

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From the Seasonal PlayBooks

Companions for each turn of the year. Nature invitations,

simple recipes, slow projects for the rhythm of the season.

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