In 2006, Cinda Chavich wrote two stories for the National Post newspapers (one in March and a second in August) - creating a dinner party using only ingredients which were grown within 100 miles of her home in Calgary, Alberta. In March, it was a huge challenge - in the height of summer, much easier. Here are some of the recipes she developed for those dinners:

PEMMICAN MEATBALLS IN BLACK CURRANT GLAZE

These bison meatballs are inspired by the traditional Native staple, pemmican, a mixture of ground dried bison meat, fat and wild berries which kept nomadic tribes alive over harsh prairie winters. While these meatballs are baked rather than dried like real pemmican, they’ll add some wild west flavor to your next party, glazed in melted black currant or chokecherry jelly. Try making this mixture into larger patties, for burgers or breakfast sausage alongside flapjacks. Adapted from High Plains: The Joy of Alberta Cuisine, by Cinda Chavich (Fifth House).

Meatballs:

1 pound lean ground bison (or ground beef) 500 g

1/2 pound ground pork 250 g

1 teaspoon freshly ground black pepper 5 ml

1 teaspoon salt 5 ml

2 cups fresh saskatoons, blueberries, cranberries (or a mixture), whole or roughly chopped in food processor 500 ml

1 cup finely minced onion 250 ml

1 tablespoon dried juniper berries, soaked in boiling water to soften, then drained and chopped 15 ml

Glaze:

1/2 cup melted Pearson’s black currant jam 125 ml

1/4 cup Kayben Black Currant Syrup 50 ml

1 tablespoon Brassica mustard 15 ml

2-3 ounces rye whisky 50-75 ml

salt and freshly ground black pepper

For the meatballs, combine ground bison, pork, pepper and salt in a bowl. Whirl the saskatoons in the food processor to roughly chop and add to the bowl. Chop the onion and juniper berries in the processor and add to the meat mixture, then work lightly with your hands to combine.

Roll into walnut-sized balls and place in a baking sheet. Bake at 350°F for 40 minutes, until well-browned and cooked through.

To make the glaze, in a small saucepan, heat the jam with the syrup until it’s bubbly. Whisk in the mustard, whisky, salt and pepper and remove from the heat.

Drain any accumulated fat from the meatballs and place them into a bowl. Drizzle with the glaze and toss gently to combine. Serve meatballs warm with toothpicks for appetizers.

Makes 40 meatballs.

©Cinda Chavich

CREAMY BEET AND POTATO SOUP WITH CHARD

The bright green chard adds texture and colour contrast to this wild fuchsia soup – the perfect antidote to the late winter doldrums.

2 tablespoons butter

1 medium onion, chopped

3 cloves garlic, minced

1 pound potatoes, peeled and cut into chunks

1 pound beets, whole

2 cups water

2-3 cups vegetable or chicken broth

3/4 cup half-and-half

salt and pepper

3 cups slivered rainbow chard

shaved  mizithra  (or other dry, salty cheese like aged ricotta, feta or goat cheese)

Roast the beets 400ºF oven for 25 minutes. Cool, slip off the skins, then chop.

In a large saucepan, melt the butter. Add the onion and sauté until it starts to brown. Add the garlic, potatoes, water and broth. Bring to a boil over high heat..

Add potatoes, beets, water and broth; bring to a boil over high heat.

Reduce heat to low and cook until tender about 20 minutes. Add the roasted beets and simmer 10 minutes.

Transfer soup to a blender or food processor and puree until very smooth. You can strain the soup back into the saucepan if it seems too grainy.

Return to saucepan and add half-and-half and flour; stir into soup along with salt and pepper.

Bring to a boil; cook 10 minutes.

Meanwhile, thinly slice the chard stems. Roll the leaves (like cigars) and slice into thin “chiffonade” strips. Heat a bit of butter in a saute pan and cook the chard stems for a minute or two, until tender. Then add the green bits and toss for a minute, just to wilt.

Divide among shallow soup bowls; pile some chard in the centre of each bowl, and top with a little cheese. Serves 8.

©Cinda Chavich

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