The Norwegian Food Year

Specialised

January-April: the skrei run and the Lofoten fishery, the drying racks filling, fastelavn, Easter in the mountains. May: 17 May, the first asparagus and rhubarb. June: sankthans, the seter herds going up, new potatoes, strawberries. July-August: berries, mackerel, shrimp on the quay, the fellesferie holiday. September: fårikål day, moose and deer hunting, mushrooms, apples and cider pressing in Hardanger. October-December: the slaughter, spekemat hung, the julebord season, and Christmas.