Kusiner Issue 4 | June 2023

Inside This Issue

A Brief History of Midsommar...4

An Urban Celebration in Helsingfors...6

Be a Hunter Gatherer...8

Tasting Midsommar...16

Celebrating Midsummer in the Pacific Northwest...22

Midsommar Festivals Across the USA...24

Make Your Own Midsommar Crown...29

Number 4

June, 2023

Editor

Cassie Chronic

Editorial Staff

Hannah Kourujärvi

Toni Nelson

Nancy Nygård

Maggie Patterson

Cover Illustration

Midsommar Heat

Illustrator: Kimberly Jacobs

Layout & Design

Kimberly Jacobs

Publisher

Swedish Finn Historical Society

1920 Dexter Avenue North Seattle, Washington 98109

info@swedishfinnhistoricalsociety.org

www.swedishfinnhistoricalsociety.org

206•706•0738

©2023 All rights reserved

Additional copies are available for purchase at $10.00 per copy.

Photo Gabriel Nikander, courtesy of the Society for Swedish Literature in Finland.

Majstång or maypole in Hindersby. Photo courtesy of Lovisa stadsmuseum.

From the Editor

As an Alaskan resident, my family and I well appreciate the long days that follow the long dark of winter. As we approach the summer solstice, our volunteer team is happy to deliver another issue of Kusiner. In these pages, we celebrate the tradition of Midsommar in Finland, or Midsummer in English. The essence of this cultural tradition crossed the ocean with our ancestors and continues today in communities of descendants around the world. Whether the festival includes floral crowns, music, dancing, bonfires, and traditional foods, each keeps our unique history alive. Let this issue inspire you and your family to continue the tradition by attending one of the scheduled community celebrations—or teach your grandchild how to make a floral crown, take them berry picking, try one of the meals Maggie shares here. After a long day of saltwater fishing, my family and I will be sitting by the bonfire in Seward, Alaska, raising a glass in celebration of our rich heritage.

Special note: We are looking for volunteers to conduct research and write articles for Kusiner, The Occasional Dispatch and other SFHS communications. If you can help keep our history and culture alive please message me at Cassie@SwedishFinnHistoricalSociety.org.

Tack så mycket!

Cassie Chronic

Photo courtesy of Maggie Patterson.

A Brief History of Midsommar

by Nancy Nygård

Midsommar is just about as important to Swedes and Finns as is Christmas. It has been that way for decades. Because of Sweden’s and Finland’s northern location, daylight is limited during three of the four seasons. In winter, days take on a dusk-like quality. With Midsommar, the switch is flipped; the sun hardly sets. Midsommar is the brightest and longest day of the year. Technically, it is the midway point of summer, but early June is usually still cool and so Midsommar is considered the beginning of the summer season. What a reason to celebrate!

Midsommar is a public holiday. It is celebrated on the Saturday between June 20th and 26th with Midsommar Eve the day before. As with Christmas in Finland and New Year, the eve before is celebrated as much as the holiday itself. In 2023, Midsommar Eve is June 23. Most businesses close for the day and may remain closed for a few weeks while business owners vacation at their summer cabins.

Many centuries ago, Midsommar was a pagan celebration, a tribute to honor Ukko, the god of thunder. If Ukko was satisfied, people believed good summer weather and a full harvest would follow. Because the Nordic countries were agrarian cultures, good crops were vitally important.

Bonfires were a part of the celebration and continue to be a part of Midsommar today. Most cities light bonfires near a lake or the sea and gather people around the flames. One such place is at the Seurasaari Open Air Museum near Helsingfors, on the forested island just off the shore of Helsingfors. Russell Snyder, author of Enjoying Midsommar the Finnish Way reported that after enjoying a sumptuous buffet, his host led a caravan of cars through the countryside near Borgå counting bonfires. The bonfires were of all sizes,

and it was a surprise how many there were. Centuries ago, consuming large amounts of alcohol was a part of Midsommar, the more drunk and raucous the gathering, the better the chances of a good harvest. Alcohol remains a consistent part of the celebration.

Other activities took on magical or spell-like qualities. Some relate to predicting the future; many involve a woman’s search for a husband. It was told that if an unmarried woman counted the number of times a rooster crowed on Midsommar Eve, she would know how many years it would take to find her husband. The number of cock-a-doodle-dos was equivalent to the number of years; three cock-a-doodle-dos—three years. If no crowing rooster was heard, it meant she would meet her future husband within the year. In the old days, single women would use special charms and bend over a well at midnight, naked, to see the reflection of their future husbands. In another more discreet tradition still performed today, young people pick bouquets of seven or nine different types of flowers and lay them under their pillow in the hope of dreaming of their future spouse.

Another tradition was to decorate houses or doorways with birch trees and flowers. In the past, people also decorated their cows with flowers to increase the odds of good milk production. A favorite Midsommar activity now is making crowns of colorful, fresh cut flowers worn by women and girls during the festival.

Today’s Midsommars are characterized by spending a long weekend with friends and family in nature, sitting by a warm fire, eating, drinking, telling stories, playing or listening to music, perhaps dancing, swimming and enjoying a sauna. May your Midsommars always be this magical!

An Urban Celebration in Helsingfors

by Toni Nelson

While many Finns flock to summer homes to celebrate summer solstice, staying in Helsingfors offers a unique environment to celebrate Midsommar. The serene and densely forested island of Fölisön (Seurasaari in Finnish)

is connected to Helsingfors by a footbridge. Setting foot onto the island is like taking a step back in time. You will see no automobiles, bicycles, or even scooters as you become immersed in the Finnish life of our ancestors. Known for the

its open-air museum, the island is scattered with age-old cottages, log cabins, a farmstead, windmills,and shops all originating and transported from within Finland. Cultural and historic artisans display wool spinning, iron making, loom

Suomenlinna Sea Fortress. Photo by Jussi Hellsten courtesy of Visit Finland.

weaving, and hand crafting wooden buckets and cups. Midsommar welcomes additional activities beyond the traditional environment of Fölisön.

Folk music concerts and dancing in traditional costumes take

place throughout the day. Activities for all ages are plentiful and include carriage and pony rides, flower crown making, and decorating the Midsommar pole. One of the highlights of the day is a spectacular Midsommar bonfire. The peaceful,

serene island is filled with the joyful sounds of celebrating summer’s arrival. Midsommar on Fölisön has been a treasured event in Helsingfors since 1954. This year the festival will be held on Friday, June 23, 2023.

by Maggie Patterson

Photo by Ilona Savola courtesy of Visit Finland.

Photo by Virpi Mikkonen courtesy of Visit Finland.

History tells us that at one time we were all hunters and gatherers. With no consistent and reliable source of food, people subsisted on what they could kill, scavenge or find growing in the natural world around them. In today’s world, to put a meal on the table can be as simple as making a quick trip to the grocery store or clicking on an app and having dinner brought right to the door by one of the many delivery services. While hunting for game is still a popular sport and many of us may have a small vegetable or herb garden, we have pretty much put the whole hunter/gatherer mentality behind us. However, if you live in Finland, you may be more inclined to go for a walk in the forest with the express purpose of finding your supper.

Foraging is a time-honored tradition in the Nordic countries. In Finland there is a custom called “everyman’s rights” which allows everyone, whether citizen or visitor, to forage almost anywhere in Finland with the exception of family yards and protected nature reserves. Foragers have some restrictions and responsibilities but for the most part are able to roam for miles picking berries, herbs and mushrooms—the three main categories that will be covered here.

Summer forests abound with a variety of berries, ripe for the picking. Whether you prefer sweet or tart, there are over 20 suitable varieties to be found—something for everyone. What would a midsummer celebration be without strawberries and whipped cream? Wild strawberries, smaller than the cultivated variety, have a short growing season and can be found along paths and hillsides during late June and early July.

July sees the ripening of the most sought-after berry of them all—the cloudberry, or as they are called in northern Canada, the bakeapple. This plump golden-orange berry grows only one fruit per plant and can be found in wetlands and bogs. The precise weather conditions needed to commercially produce this succulent morsel means that they are not widely cultivated. But foraged berries made into jam or served fresh with cheese are well worth the effort.

The bilberry, a smaller version of the cultivated blueberry that so many of us enjoy, starts to ripen in mid July. While North American high bush blueberries grow in clusters, the bilberry grows singly or in pairs and thrives in the shady forests of Finland. This small, bluish-purple, sometimes almost black fruit is also dark on the inside and will cause staining so take care when picking in the wild. Speaking from experience, do not wear white while picking or eating any blue-hued berry unless you enjoy the tie-dyed look. Like blueberries, these tiny morsels are nutrient rich in antioxidants, and can be used interchangeably in almost any recipe.

Lingonberries—small, tart and deep red in color— are the Scandinavian equivalent to cranberries both in taste and in how they are used. Like the cranberry, the lingonberry grows profusely on low-lying evergreen bushes. Their tartness makes them unsuited for eating raw but turned into a savory sauce, they go well with meatballs, wild game and even fried herring. Layer a teaspoon of lingonberry jam between two traditional Finnish Christmas spoon cookies (Lusikkaleivät) before dusting the little sandwich with powdered sugar for a sweet-tart treat. Since these berries are not commercially grown, if you want to experience them you will need to forage in late summer through mid autumn.

Many of us use simple herbs to enhance our recipes but there are many that grow wild that can be used to spice up one’s diet. Foragers don’t have to go very far to find one of the most versatile plants—Taraxacum officinale also known as the common dandelion. Almost everyone who has a lawn has dealt with the yellow-blossomed dandelion springing up in all the places they are not wanted. But the dreaded nuisance can be put to good use in the kitchen. Use the small tender leaves in salad. Infuse the flowers in simple syrup or dry them and make a tea. Grind up the roots to make a coffee-like hot beverage. No matter how you use the dandelion, just make sure that it has not been treated with a pesticide.

Photo courtesy of Maggie Patterson.

The stinging nettle doesn’t sound like something you would want to ingest but it has been used in herbal medicines since ancient times to treat things like arthritis and lower back pain and modern science has confirmed that this nutrient-rich plant is high in antioxidants. Because of the tiny filaments the leaves, hence the stinging

part, care must be taken when picking these plants however cooking destroys the little irritating hairs and makes the plant suitable for consumption. Once cooked, the leaves can be used much like spinach or kale. Add it to soups or stews, omelettes or pasta.

A third common herb is wood sorrel. While there are over 500 varieties of sorrel found around the globe, in Finland look for plants that resemble a shamrock—three heart-shaped leaves with little white flowers that bloom in May and June. Snack on the lemon-flavored leaves to quench your thirst while walking in the forest and

be sure to pick some to use later. Sprinkle the fresh leaves over mixed greens to give your salad a citrusy zing. Add them to a pot of buttered new potatoes in place of dill. Or steep a handful of leaves in hot water to brew a flavorful tea. This delicate herb is best used when it has been freshly picked.

Whenever foraging is mentioned, many of us automatically think of mushrooms and there are many varieties to choose from in the Finnish landscape. And, as with all foraging, one must be knowledgeable about which ones are safe to gather and consume. The chaga, often referred to as the king of mushrooms or Finland’s

black gold, looks like a lump of coal as it grows on live birch trees and it is most commonly used to brew tea.

Many of the mushrooms that are found in Finland are ones that most of us would be familiar with —morels, chanterelles, and porcinis. A true morel

Photo courtesy of Maggie Patterson.

mushroom has a symmetrical cap that resembles a pinecone and has pits and ridges in a honeycomb pattern. There is also a false morel, which looks more like a chaotic brain than a pinecone, which can be toxic if not handled properly. Both are foraged extensively in Finland from spring to late June. The more delicate chanterelles, easily identified by their wavy false gills, grow at the base of trees and have a long growing season so the same spot should be checked several times over the summer. Porcinis, which are found from mid-summer through September, add a strong nutty flavor to risotto, pasta or stews.

While there are many other safe-to-eat fungi in Finland, there are many mushroom species that must be avoided. How to know the difference? A wise novice forager would take a course on mushroom identification. An even wiser novice forager would venture out the first few times with an experienced mushroom hunter. No one wants their first foraging excursion to be their last.

Photo by Harry Tarvainen courtesy of Visit Finland.

Whether young or old, foraging can be a healthy and fun activity for almost everyone. With the price of groceries these days, more and more of us may be getting in on the action. And you don’t have to hunt and gather for your dinner to garner the benefits of an hour or two walking in a forest or meadow.

There are hundreds of websites offering information on how, where and when to forage in just about any part of the world.

For more information about foraging in Finland, check out the following: www.nationalparks.fi/berryandmushroompicking www.gone71.com/10-delicious-wild-berries-to-pick-in-finland-sweden-norway/ www.foraginginfinland.com/ finland.fi/life-society/treasures-of-the-boreal-forests/ herfinland.com/foraging-food-finland/ www.outinthenature.com/foraging-wild-herbs-in-finland/ www.mettanordic.com/blogs/news/finnish-nature-is-full-of-tasty-edible-mushrooms

Photo by Harry Tarvainen courtesy of Visit Finland.

Post Foraging Recipes

Try these classic recipes with your forest bounty

Cėpes a la Bordelaise

Serve as a hors d’oeuvres.

1 pound cleaned porcini mushrooms

3 cloves of garlic

1 bunch of parsley

Coarsely chop the mushrooms (1” chunks).

Put the mushroom in a large bowl and sprinkle on 2 tablespoons of olive oil. Stir the mushroom chunks so they get covered with the oil. Set aside in the refrigerator for an hour.

Mince the garlic and finely chop the parsley. Heat up 2 tablespoons of olive oil in a large skillet. When the oil starts fuming add the mushrooms.

Let them sizzle 10 minutes, stirring now and then. Turn down the heat to low-medium and add the garlic and parsley. Cook another 10 minutes.

Stewed Porcini

Serve with meat, fish, or game dishes.

½ gallon cleaned & diced porcini mushrooms

1 cup finely sliced yellow oniions

3 tablespoons unsalted butter

¼ cups heavy cream

Melt the butter in a heavy saucepan over a medium-low heat.

When the foam subsides add the mushroom and onion slices. Cook over a medium-low heat until all fluid has evaporated and the mushroom attains a light brown color (10-12 minutes).

Turn the heat to low and gradually add the cream and let the stew thicken (15-20 minutes). Season with salt and freshly ground black pepper.

Grilled Cèpes after Joel Robuchon

Serve with eggplant caviar as an hor d’oeuvre

2 cups water

2 cups fresh berries

1 stick cinnamon {optional}

¼ cup sugar

3 tablespoons potato or corn starch heavy whipping cream for whipping

Use small cepes where hat and stem are still attached. Slice them lengthwise—about 1/8”. Place on a dish and brush the slices with peanut oil and sprinkle them with fresh thyme leaves.

Heat a griddle over a medium-high heat (or use a charcoal grill if available). You want to create a diamond pattern by successively placing the mushroom at 45o angle between the vertical axis of the mushroom slices and the grill ridges.

Grill the mushroom one minute, pressing down firmly with a baking sheet to accentuate the impression of the grill marks. Reposition the slices and grill for one more minute.

Now turn the slices and repeat the procedure, grilling two more minutes.

Meanwhile, in a large skillet, heat two tablespoons of unsalted butter over a moderate heat. When the foaming subsides add the grilled mushrooms in several carefully arranged layers, sprinkle with thyme and finish cooking, covered, until soft and tender, about five minutes. Do not turn the mushrooms, but rather baste regularly with the buttery cooking juices.

Mushroom recipes were originally published in Volume 19, No. 1 issue of The Quarterly.

Berry Soup

We suggest blackberries, raspberries, plums or blueberries.

Serves 6

2 cups water

2 cups fresh berries

1 stick cinnamon {optional}

¼ cup sugar

3 tablespoons potato or corn starch

heavy whipping cream for whipping

Bring 2 cups water to boil in a large saucepan. Add berries and sugar and 1 small cinnamon stick or powdered cinnamon to taste. Cook berry mixture for no longer than 10 minutes.

Add potato starch to 3 T cold water and mix until it forms a smooth paste. Slowly stir starch mixed with into boiling soup.

Watch the pot carefully. Keep stirring for about 10 minutes until soup is clear and thick.

Pour hot soup into a wide-rimmed serving bowl. Cool quickly. Serve chilled, topped with desired amount of whipped cream.

This recipe was originally published in Volume 11, No. 3 issue of The Quarterly and was submitted by Debbie Santelli.

Nettle Soup

Serves 4

2 quarts spring nettles

1 quart vegetable stock

½ teaspoon salt

1 tablespoon cornstarch or arrowroot

8 ounces heavy cream salt & pepper

Heat vegetable stock in large pot.

Place the nettles in briskly boiling, lightly salted water. Blanch for a couple of minutes. Strain the nettles in a large sieve.

Refine the nettles in a blender or food mill, then add to the hot stock.

Dissolve starch in cold water, then blend into the soup. Add cream. Simmer 8–10 minutes. Season with salt and pepper to taste. Garnish nettle soup with fresh chervil leaves, finely chopped chives, or dust with paprika.

This recipe was originally published in Volume 22, No. 1 issue of The Quarterly and was submitted by Gunnar Damström.

‚|™|Ä Tasting Midsummer

by Maggie Patterson

As an amateur genealogist I know that family history is more than just filling in boxes with names and dates. We also need to know and preserve the stories and culture of our ancestors. I am also a bit of a foodie—I love to cook and discover new cuisines. To that end, and in preparation for my first trip to Finland later this summer, I began a food journey to learn more about the culinary heritage of my paternal family. Over the winter months, I made hearty Finnish soups and stews— you know, the kind of food that sticks to your ribs and helps you cope with dreary days and long cold nights. But I don’t expect I will find those items on the menu during my summer travels. My dad, who emigrated from Finland when he was eight, died when I was only five; so I didn’t grow up with any Swedish Finn customs but I know that being outdoors surrounded by trees and water has always been a big part of Finnish culture. Along with the sauna in the shed, immersing oneself in nature was a part of their culture that my immigrant family brought with them to Canada. Although they settled in a busy automotive city, old family photos and letters indicate that my grandfather quickly found a summer cabin on a lake in northern Ontario. Va-

cation time there was centered on swimming and boating, fishing and barbequing—and a good bit of beer drinking. And all of these activities began with Midsummer—a celebration marking the end of a dark, cold winter and kicking off a few short months of sun and fun.

As I researched Swedish and Finnish Midsummer menus I discovered that they are not all that different from what I might typically serve during the early summer here in Canada—new potatoes with dill picked fresh from the garden, grilled sausages served with a spicy mustard, smoked salmon, strawberries with thick whipped cream over sponge cake. However I did run across a couple of dishes that were ubiquitous—herring, whether salted, pickled or in sour cream, and Juhannusjuusto (also called makiajuusto), a red whey and cheese soup.

With as much as 10% of the area covered in water it is no surprise that Finland is known as the land of a thousand lakes. And those waters are teeming with an important source of protein—fish! And what better way to spend your time than waiting for your dinner to snag your fishing line. Schools

of zander, also known as pike-perch, fill the central and southern lakes and rivers and are fished from May through September. Speaking from experience, there is nothing better than a fresh caught fish stuffed with butter and fresh herbs then grilled or baked over an open fire.

While I know that herring is very popular in all the Nordic countries, especially at Midsummer, it is one of the few fish that I don’t enjoy. But I did find a recipe for Layered Midsummer Herring and in the spirit of true research, I decided to try it. Canned herring filets are packed into a jar with sour cream and fresh herbs and left to chill for a couple of hours before serving with new potatoes. I had everything on hand except for one essential ingredient—the herring—but I persevered. The chilled sour cream/herb mixture tasted really good on the new potatoes!

As for the red whey and cheese soup, it is usually served cold as a dessert and starts with making your own cheese from whole fat milk and rennet. Cook on low heat for six to eight hours, stirring occasionally. It is ready when everything has caramelized and turned a reddish color. At this point, the curd should have developed into bite-sized pieces. After chilling overnight, sugar can be added to sweeten the cheese soup. While this is something I would be willing to taste, I am never going to spend that much time in the kitchen, especially in the early summer! But I did find the history of this dish, which originated in Ostrobothnia, to be very interesting. When the cattle went to the pastures in the early summer they produced a lot of milk so makiajuusto was very popular on Midsummer. Farmers’ daughters competed to see who made the sweetest cheese so that the eligible young men who went around

Photo courtesy of Maggie Patterson.

Photo courtesy of Maggie Patterson.

tasting it could choose the most skilled maiden for themselves. It seems to me that making cheese is a better method of finding a mate than swiping left or right on a dating app.

Now back to the menu that I actually would prepare—probably the easiest meal I could ever put together. Since I am not fortunate enough to be able to fish for fresh salmon nor do I have a smoker, I would just pick up some lox and a loaf of good dark rye bread at the delicatessen. New potatoes with butter and fresh dill? No recipe required. And grilling sausages is almost a no-brainer. Choose a favorite, throw them on the barbeque, wait till they almost burst and serve with spicy mustard. Since I don’t turn the oven on in the summer, I would just buy an angel food cake or some sponge tart shells at the grocery store to go with the fresh strawberries and whipped cream for dessert. Add some cold drinks and dinner is served!

Speaking of cold drinks, apparently the good bit of beer drinking that went on at our family cabin is still a thing. Many of the articles that I read in preparing this piece talked about the great quantities of alcohol that are consumed at Midsummer celebrations. One type of farmhouse ale, traditionally flavored with juniper berries, is known as Sahti. It is said to have a full-bodied flavor and may even have a bit of a banana taste depending on the type of yeast used in the brewing process. Because it needs to be kept cold, it doesn’t keep well so is usually only brewed for special occasions.

Back of photo. Translation, “Here I give a drink to our summer guest—yes she was always thirsty.” Photo courtesy of Maggie Patterson.

Here in Canada, summer celebrations frequently include fresh lemonade. Sima, fermented Finnish lemonade, is traditionally served at May Day celebrations but many families make and enjoy it all summer long. Lemons are juiced, mixed with sugar and yeast and then left to stand for twenty-four hours. The mixture is then bottled for a second fermentation, with a few raisins added to each bottle to control the level of the sugars. You know it is ready when the raisins rise to the top—usually in three to seven days. Sima is served cold and, like Sahti, also needs to be consumed within a few days of making it. The alcohol level of traditional Sima is low enough that even children can enjoy it on a warm summer day. While I think that brewing ale is beyond my ken, I am going to try making Sima.

Midsummer celebrations will be only a memory by the time I visit Finland in August so I don’t expect to sample any of the food and drink available early in summer. However, eight out of ten of my family members have summer birthdays and we usually get everyone together at least once or twice over the warmer months. After doing all this research, I think this year it will be a party commemorating the summer solstice with new potatoes, sausages and fresh strawberry shortcake. I’ll let you know how the Sima turns out!

Photo courtesy of Maggie Patterson.

Senap Recipe

My dad apparently loved to barbeque and two of his recipes have been passed along to me by an old family friend—one for his famous barbeque sauce and one for spicy mustard. I’m not sure of the origins of his BBQ sauce but the other is titled Senap—Swedish for mustard—so I expect it was his mom’s recipe.

6 tablespoons mustard powder

1/2 cup (100g) sugar

1 teaspoon salt

1 cup heavy cream

1 tablespoon oil

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

• Mix the mustard, sugar and salt—make sure there are no lumps at all and everything is combined.

• Put in a saucepan and set the flame to medium low.

• Add the heavy cream a tablespoon at a time and make sure it is fully mixed in before adding another.

• Stir in the oil, vinegar and lemon juice and bring to a boil, stirring all the time.

• After it boils, lower the flame and cook at a slow boil for 7 to 8 minutes, stirring often.

• Continue until the mixture thickens and darkens a little.

• Let cool.

• Put it in a jar with a tight lid and keep in the refrigerator.

Celebrating Midsummer in the Pacific Northwest

by Nancy Nygård

Skandia Folkdance Society is celebrating Midsommarfest in person this year and virtually at a special website. For details about the virtual festival, see information at the end of this story.

The live event is on the last Sunday of June, as always—that’s June 25, 2023, starting at 11 a.m. and going until 6 p.m. at St. Edward State Park in Kenmore, Washington.

This year all vehicles coming into the park will have to display a Washington State Discover Pass ($30–35) or a one-day pass ($10–11.50) available for purchase at the park, regardless of whether you’re attending as a guest, volunteer, vendor, or performer. Parking can be limited, so carpool if you can.

History of Skandia’s Midsommarfest

The summer solstice is celebrated by all the Nordic countries, although the celebration may be called by different names, and celebrated in different ways on different days. In Sweden, it is called “Midsommar,” so Midsommarfest means Midsommar party or festival. In Nor-

way, the celebration of the solstice is called Sankt Hans Aften or Jonsok-kveld. In Denmark, the celebration is called Sankthans or Sankthansaften (St. John’s Eve) and in Finnish it is called Juhannus.

Midsommarfest, as presented by Skandia Folkdance Society, is a traditional Swedish celebration of the summer solstice, recreated in as authentic a manner as possible, complete with raising of a garland covered Midsommar pole, a serpentine dance around the pole, and scores of costumed musicians and dancers—traditions practiced in Sweden for centuries. Over the years, since the 1959 inception of Skandia Midsommarfest, the festival has expanded to include contributions from all the Nordic countries so that the rich cultural diversity of all those lands can be experienced by Skandia Midsommarfest attendees.

Spectators are invited to help hoist the thirty-five foot pole with their muscles or cheers, and then to join in the rousing långdans (serpentine running dance) around the pole, ac-

Photos courtesy of Nancy Nygård.

companied by the stirring music of massed musicians. Entertainment, food, craft activities and good times continue throughout the park grounds.

A special focus of Midsommarfest is the Hemslöjd Marknad, an avenue of traditional crafts where carefully selected crafts people demonstrate their skills and sell their wares. Traditional Midsommar food and other Scandinavian delicacies will be offered. And a flower crown—the classic midsommarkrans—ready to decorate toyour own taste, will add the finishing touch to your midsommar celebration.

Midsommarfest showcases a wealth of wonderful music and dancing by the Northwest’s premier Nordic folk musicians and dancers (and this area boasts some of the best in the Western Hemisphere).

To participate in the virtual festival, go to https:// sites.google.com/view/skandiamidsommar. This will open on Friday evening, June 23, and close on Sunday evening, June 25 at 9 p.m.

Photos courtesy of Nancy Nygård.

Midsummer festivals across North America

Researched by Carl Lillvik and Nancy Nygård

Western United States

129th Midsummer

Swedish American Patriotic League

SVEDAL

8220 Croy Road

Morgan Hill, California

Saturday, June 17, starts at 10 am

Early ticket prices before May 31st:

General Admission $20

Seniors (+65) $15

Children (ages 4 - 12) $10

After May 31st Ticket Prices:

General Admission $25

Seniors (+65) $20

Children (ages 4 - 12) $15

www.sveadal.org

Scandinavian Midsummer Festival

Scandinavian Alliance of Colorado—30th Year

Intersection of Elkhorn and MacGregor

Estes Park, Colorado

Saturday, June 23 & Sunday, June 25

June 23: 4 – 6 pm

June 24: 9:30 am – 6 pm

June 25: 10 am to 4 pm

Free admission

www.estesmidsummer.com

Oregon Midsummer Festival

Nordic Northwest Campus House

8800 Southwest Oleson Road

Portland, Oregon 97223

Friday, June 23 & Saturday, June 24

June 23: 5 pm–10 pm

June 24: 10 am–5 pm

Tickets available online

Adults: $12.00 + $2.64 fee

Youth: $8.00 + $2.38 fee

Kids 5 and under free

www.oregonmidsummer.com

Celebrating Midsommer in the Pacific Northwest Skandia Folkdance Society

St. Edwards State Park

14445 Juanita Drive NE

Kenmore, Washington

Sunday, June 25th

11 am to 6 pm

Free Admission

Parking requires either a Washington Discover Pass or 1-day permit ($11.50) available on-site www.skandia-folkdance.org

Scandinavian Midsommer Festival 2023

Scandinavian Community Centre 6540 Thomas Street

Burnaby, British Columbia

Saturday, June 24 & Sunday, June 25

June 24: 10 am to 11 pm

June 25: 10 am to 4 pm

Festival day pass prices:

June 24: $15

June 25: $10;

Kids 16 and under free scandinavianmidsummerfestival.com

Midwestern United States

Andersonville Neighborhood Midsommarfest

Andersonville Neighborhood

Chicago’s north side

Clark Street

From Foster Avenue to Gregory Street

Friday, June 9–Sunday, June 11

June 9: 5pm–10 pm

June 10: 12 noon–10 pm

June 11: 12 noon–10 pm

Free Admission

A neighborhood on Chicago’s north side, Andersonville is known for its Swedish roots, historic architecture, and bustling urban main street, Clark Street. When you arrive in Andersonville, you feel you have arrived someplace special. www.andersonville.org

Midwestern United States

Midsommer Celebration at Lakeside Park

Swedish American Heritage Society of West Michigan

Caledonia Lakeside Park

370 N Lake St Southeast

Caledonia, Michigan

Saturday, June 24

Begins at 11 am

Music and games begin at 2pm

Adults: $10

Student: $5

Preschool and younger free

www.sahswm.org

Midsommer Celebration

American Swedish Institute

2600 Park Avenue

Minneapolis, Minnesota

Saturday, June 17: 10 am–5 pm

Advanced registration is required.

Members: $10

Non-members: $15

Walk-up sales are available after 1 pm www.asimn.org

Midsommer Dag

Gammelgarden Museum of Scandia

20880 Olinda Trail North

Scandia, Minnesota

Saturday, June 24: 10 am–4 pm

Free Admission

www.gammelgardenmuseum.org

Eastern United States

Midsummer Celebration

Scandinavian Club

1351 South Pine Creek Road

Farfield, Connecticut

Outside by Picnic Pavilion

Sunday, June 25: 12 noon–4:30 pm

Free admission

Food available for purchase

www.thescandinavianclub.com

Midsommerfest

American Swedish Historical Museum

Franklin Delano Roosevelt Park

South Philadelphia

1900 Pattison Avenue

Philadelphia, Pennsylvania

Saturday, Jun 24, 4 pm–6 pm

Admission $5.00

Children 5 and under free.

www.americanswedish.org

Swedish Midsummer Festival

Rockefeller Park

78 Battery Place

New York, New York

Friday, June 23: 5 pm–8 pm

https://bpca.ny.gov/news/events/special-events/ swedish-midsummer-festival/ Midsommer Fest

New Sweden Historical Society

New Sweden, Maine

Friday, June 16–Sunday, June 18

American Legion Swedish Meatball Supper

Friday, June 16, 5:30 pm

289 North Main Street

Stockholm, Maine

$10 at the door

Midsommar Frukost (Breakfast)

Saturday, June 17, 7 am–9 am

Thomas Park Dining Hall

New Sweden, Maine

Free with offering

Street Fair

116 Station Road

New Sweden, Maine

Saturday, June 17: 9am–4pm

Swedish Super

Saturday, June 17, 4 pm–6 pm

Gustaf Adolf Lutheran Church

29 Capital Hill Road

New Sweden, Maine

Adults: $16

Children (3 to 10 yrs): $8

Children 3 and under free

Evening Program

Saturday, June 18

Thomas Park

New Sweden, Maine

Dancing and music starts 7pm

Annual Fundraiser Luncheon

Sunday, June 18th

Following service at First Baptist Church of New Sweden

Thomas Park

New Sweden, Maine

Adults: $19

Children (under 12): $5

www.facebook.com/NewSwedenHistoricalSociety

Other Scandinavian Summer Festivals in the United States:

Scandinavian Festival

Junction City, Oregon

Thursday, August 10–Sunday, August, 13

Thursday–Saturday: 10am–10pm

Sunday: 10am–8pm

Free admission

www.junctioncityscandia.org

Scandinavian Festival

Utah’s Heart of Scandinavia

Ephraim City, Utah

Annually on Memorial Day weekend

www.scandinavianfestival.org

Scandinavian Fest at Vasa Park

Scan Fest, Inc.

93 Wolfe Rd

Budd Lake, New Jersey

Sunday, September 3: 10 am–5:30 pm

Ticket sales open early July

Free entry with authentic folk dress

www.scanfest.org/fest/index.cfm

Norsk Hostfest

North Dakota State Fairgrounds

Minot, North Dakota

Wednesday, September 27–Saturday, September 30

Wednesday opens at noon

Thursday–Saturday opens at 9 am

Dining and shopping open until 8 pm

Concerts and food open later.

Ticket sales begin in March.

Children under 12 free www.hostfest.com/festival/

30th Annual Scandinavian Fest

Nordic Council of Wisconsin

Waukesha County Expo Center

West 1000 Northview Road

Waukesha, Wisconsin

Saturday, September 30: 10 am to 6 pm

Adults: $8

Children 4–12: $2

Children under 4 free www.nordiccouncil.com

If your local festival was not included in this article, please send an email to info@swedishfinnhistoricalsociety.org so we don’t miss it again. Please provide the name of the festival, the location and a website for future reference.

Make Your Own Midsummer Flower Crown

reprinted with permission from Varpu Rusila

Varpu Rusila provides directions for making a midsummer flower crown in a story titled How to Experience Midsummer Magic in Finland in her blog Her Finland. Also on Her Finland, Varpu has ebooks and e-courses about Finnish culture and cooking.

How to Make a Midsummer Flower Crown

“Believe me, over the years, I’ve made some droopy, falling-apart flower crowns. But, after my friend taught me this technique, it’s been so easy to create a beautiful flower crown. So, here’s how to make a midsummer flower crown in a few simple steps:

Step 1: With a flexible wire, form the base of the crown into a circle & size it around your head.

Step 2: Make tiny bouquets of flowers & leaves (this will give your crown a nice, full look)

Step 3: Connect the tiny bouquets of flowers to the crown by wrapping a small piece of wire around the stems & crown to assemble.

Step 4: Repeat with many tiny bouquets of flowers until your flower crown is full & beautiful!

Making a flower crown is the perfect activity for Midsummer Eve.”

Read more from Varpu on her website https://herfinland.com/.

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