Around August I get a lot of inquiries about how to eat a Concord Grape. Several pieces have been written by me, plus recipes by Concord grape enthusiasts/veterans from grape country, on this blog, so look to your heart’s content.
I miss them and sometimes have to get a bottle of Welch’s white grape juice to have a faint memory of the taste of that pristine flesh. Welch’s was native to Concord country ’til they left. Western NY, Chautauqua County, is Concord grape country and they welcome visitors, especially after the summer season as you’ll get lower rates and get to see the trees change color, my second favorite season (spring is the first with farmers markets and fresh fruits and veg).
There are many wineries now, B and B’s, lovely antiques stores and a lot of Victorian and later architecture to admire. You might also find my grade school music teacher’s recipe for Concord Grape Pie on this site….
Next it’ll be Capon. I can’t find a capon to save my life. But one farm in the USA has them. That was a long-term project that I may be able to continue for you nearer the holidays.
Then your interests turn to mincemeat. What is really in it and does it have to include meat? No. Where to buy it and when my brother looked for it all over NYC he checked it out online and the first hit he got was… yes, my blog.
I guess I’ll have to come up with something eggy or lamb-y for spring. You can always suggest recipes here, or write about a family favorite. Vegetarians welcome, even vegans though this may not be the best venue.
Storming again so I have to go upstairs and close windows. Good eating, Dee
Cooking with Dee 