The Little Prairie Book of Berries

Recipes for Saskatoons, Sea Buckthorn, Haskap Berries and More

By (author): Sheryl Normandeau
Illustrated by: Tree Abraham, Meryl Hulse
ISBN 9781771513425
Softcover | Publication Date: November 2, 2021
Book Dimensions: 6 in. x 9 in.
192 Pages

About the Book

A celebration of some of the lesser-known berries local to the prairie region, including sea buckthorn, haskap, saskatoons, currants, sour cherries, and chokecherries.

This little cookbook is all about the berries and small fruits grown in prairie gardens, gathered from U-pick farms, and foraged in the wild. Home cook and accomplished gardener Sheryl Normandeau presents 65 recipes for everything from meat, poultry, and fish dishes, vegetable and grain dishes, to desserts, baked goods, beverages, and preserves (including fruit leather). If you’ve ever gathered some of these favourite prairie berries and then wondered what to make, with Normandeau’s help you’ll soon have no trouble putting them to use in easy, fun, and flavourful recipes like:

  • Sea Buckthorn Berry and Earl Grey Tea Cocktail
  • Pan-Fried Salmon with Sea Buckthorn Berry Sauce
  • Saskatoon Berry Cream Puffs
  • Currant Meringue Cookies
  • Haskap Beet Dark Chocolate Brownies
  • Baked Brie with Chokecherry Drizzle
  • Chokecherry Rosewater Jelly

Beautifully illustrated, the book also includes instructions for how to make and process jams and jellies, tips for storing and drying berries, and guidelines for successful foraging. Whether you’re new to the prairie region’s flora or have a stockpile of fond roadside berry-picking memories, it’s the perfect go-to and gift.

About the Author(s)

Sheryl Normandeau is a life-long gardener, and holds a Prairie Horticulture Certificate and a Sustainable Urban Agriculture Certificate. She is a freelance writer specializing in gardening writing with hundreds of articles published. She is a regular contributor The Gardener for Canadian Climates, The Prairie Garden Annual, Herb Quarterly, and many more. She lives in Calgary.


“This gorgeous guidebook celebrates berries indigenous to the Canadian prairies. With illustrations by Tree Abraham and Meryl Hulse, it helps identify which varieties to pick if you’re foraging, walks you through the proper processing of syrups, jams and jellies, and inspires with sweet and savoury recipes.”Globe and Mail

“Normandeau forages for berries like haskaps, saskatoons, chokecherries and currants, the last of which are traditionally used to make jelly because of their high pectin content. Her method for preserving these wild berries, which you can use for the big four as well, couldn’t be simpler.” LA Times

“I’m so excited to have a book focused on some of my favourite prairie ingredients—haskaps! Sea buckthorn! Saskatoons! Chokecherries! Sheryl provides direction on how to identify, harvest, store and preserve them all, followed by a plethora of useful recipes, from cakes to cocktails. And I love the illustrations so much I want to tear them out and hang them on my kitchen wall—perhaps I need a second copy!” —Julie Van Rosendaal, cookbook author and food columnist for the Globe & Mail and CBC Radio’s The Calgary Eyeopener

“If you’ve ever wondered about the origins of “seriously juicy” haskap berries — which may seem new but have a long prairie history — or how to cook with citrusy sea buckthorn berries — try Normandeau’s sea buckthorn berry and butternut squash soup — this charming and informative book is for you.” National Post

“Calling all prairie cooks and bakers! This book brings you recipes for saskatoons, sea buckthorn, haskap berries, and more, for all your sweet and savoury applications! This is such a special book that will help you cook from your own backyard or farmers’ market.”—Glass Bookshop

“A wonderful (and delicious) tour of the lesser-known berries of the Canadian prairies. From Saskatoons to haskaps, Normandeau opens our eyes to the bounty in our own backyard.” —Dr. Lenore Newman, author of Lost Feast

“Making the most of our local berries, whether foraged wild or foraged at the farmers’ market, Normandeau’s book is bursting with delicious recipes from soups to sauces, drinks to desserts, and chutney to chocolate!” —Linda Garson, Editor-In-Chief & Publisher, Culinaire Magazine

“A pretty little illustrated book of recipes for prairie berries.” —Stained Page News

“I love this practical, charmingly-designed, personable book. It’s packed with horticultural knowledge presented in a non-intimidating way… with gorgeous (achievable) recipes which made my mouth water.”—Nic Miller, Tales From Topographic Kitchens

“Highly recommended, and a wonderful addition to Canadian culinary lore.” Culinary Historians of Canada