Directory

Husband and wife Kaijus Ahlberg and Minna Tengvall run the family’s 2-hectare farm, farm shop, and plant nursery in Västerskog, Sipoo. Their organic, sustainably grown produce supplies restaurants, markets, and grocers across the region – from rhubarb and new potatoes to Kaori Kuri pumpkins and award-winning romaine lettuces. They also grow specialties like shiso, purple sage, and zucchini flowers. Heated greenhouses, covering 2300 m², are powered entirely by renewable energy.

Bovik Organic Farm in Tammisaari, Raseborg, focuses on native livestock breeds – Finnsheep and Eastern Finncattle. It’s the largest regenerative farm in Uusimaa to raise animals on pasture, with their grazing helping maintain the region’s biodiversity and landscapes. Animals are raised for meat, and in winter they are fed organic feed and fodder. The farm also makes use of Finnsheep fur, turning it into yarn and hides.

Hongola Gård, owned by the Furuhjelm family, is an organic livestock farm in Urjala. The farm has reared cattle for over 300 years on the estate’s forest pastures, and still today the cows are permitted to move around these areas freely between spring and autumn. In 2017 the family introduced Black Angus cows, a Scottish breed, which are fed only naturally grown field grass. That means that the meat is formally classified as “grass-fed beef”. The farmhouse itself dates back to the 1600s, and is said to have inspired the Under the North Star trilogy by Väinö Linna, whose mother worked in the house. Hongola Gård hosts an annual harvest festival with local artisans and producers open for visitors.

Kaarlejoki grows root vegetables and other crops using methods that build soil health. They supply private customers, co-ops, wholesale buyers, and restaurants, while also producing grains, legumes, and fodder for a neighbouring organic dairy farm. In return, they receive composted manure, keeping nutrients cycling through their land. Kaarlejoki also collaborates with other small-scale and organic farms, helping to distribute their products and strengthen the local food network.

Kaiholan Puutarha in Orivesi is run by Pia Kärki and Glenn Eloranta on land that once belonged to Glenn’s grandfather. They grow a wide range of herbs, edible flowers, berries, and vegetables, and also manage gardens for others. The couple likes to experiment with unusual varieties, from Thai cucumbers to Huacatay and golden garlic flowers. All production is done without tractors, single-use plastics, or chemicals, using natural methods and ecosystem services to support healthy soil.

Majvik is a biodynamic farm and farm shop in eastern Sipoo, run by Atte Hermansson. The farm focuses on grains including oat, spelt, wheat as well as root vegetables like celeriac, black salsify, parsnip, and a variety of beets, alongside organic eggs. Of its 60 hectares, 20 are farmable, and half of that is grazed by a small herd of Eastern Finnish cattle, which help fertilise the land naturally. Majvik is also a space for learning and community: students, seasonal workers, and volunteers all take part in the growing and harvest season. “I like the idea of a farm in the social sphere – it’s supposed to be for people,” says Atte.

Svarfvars is an organic farm located in Raseborg. They produce organically and biodynamically grown goods for schools, kindergartens and restaurants in the capital area and in western Uusimaa – selling both their own grown vegetables, but also sell and import other organic products. Currently their focus is on growing vegetables and herbs both in open fields and in greenhouses heated with wood chips.

Helsinki Distilling Company was founded in 2014 by friends and whiskey enthusiasts Kai Kilpinen and Mikko Mykkänen. It became the city’s first distillery in over a century, based in Teurastamo, Helsinki’s old abattoir district. Their range includes gin, local aquavit, applejack from Finnish apples, “lonkero,” and rye and single malt whiskey. The team works with circular-economy projects, turning spent mash into biogas, while their Tahko distillery focuses on organic production and local ingredients.

Viiniverla is an organic producer of non-alcoholic wines and drinks based in Verla. Their range includes sparkling wine, traditional lemonades, glögg, and juices such as apple-ginger glögg or red gooseberry fizz, all made from local ingredients, without artificial flavourings, sweeteners, or colouring. Their responsible approach extends beyond ingredients, covering cooking methods, energy use, and recycling across the production. Alongside their own production, Viiniverla offers a fruit juicing service: anyone can bring apples from their garden to be turned into juice, helping to capture the harvest and prevent surplus fruit from going to waste.