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Jul 16, 2011 10:11 AM

Concord Grapes

Looking for suggestions for something interesting to do with about 3 1/2 - 4 cups of concord grapes. They came in our CSA bag this week and there are too many for us to eat out of hand, and I don't want to waste them. I'm thinking tart right now, but open to other suggestions.

Sweet or savory, I can go either way with these grapes.

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  1. DD, what a difference a few degrees of latitude makes! Growing up in Connecticut, our wild Concords draping the field stone walls were not ripe until school began, and I could eat a cup or two walking home from the school bus stop.

    2 Replies
    1. re: Veggo

      V...the grapes were a surprise, I didn't even realize anyone locally was growing enough grapes to be commercial. We get grapes year round, but mostly Thompson seedless, red flame and champagne. Concord grapes? This is the first time I've seen them.

      1. re: DiningDiva

        You pop them like a zit and swallow the whole ball of grape flesh, including the seeds, and then squeeze the split skin for delicious juice. They grow on the south or west side of a stone wall, toward the setting sun, so they were always nice and warm on the walk home, even into October, provided it was a sunny day.
        Sadly, they have been practically obsoleted by seedless varieties.

    2. This is the first to come to mind:
      and this is the second:
      (It's possible you're familiar with both of these recipes already!)

      5 Replies
      1. re: blue room

        BR, thanks for the links, both of those cakes look great and I'll probably try one of them.

        1. re: DiningDiva

          Concords are a treat, and so beautiful -- the color!
          I've done both recipes more than once, I consider them keepers.

        2. re: blue room

          I made the Winemaker's Grape Cake from Epicurious. It used every single grape I had and was a tremendous hit. Recipe is definitely a keeper.

          1. re: DiningDiva

            Can I ask if you left the seeds in? I think there are two schools of thought on that -- like leaving cherry pits in clafouti.

            1. re: blue room

              Yes, I left the seeds in. They weren't great, enormos seeds, but when eating the grapes out of hand there was a certain crunch factor. Once cooked there is no trace of the seed and no crunch

        3. I made this cake last year and it was delicious -- . I think my original post in that thread had the recipe and then a later post had the photo of the result.

          ETA: I cut the grapes in half to seed them before using (I know the recipe called for regular seedless grapes but I wanted to use the concords).

          1. Just got some from my CSA this week, plus I have a front yard groaning with them. Someone on my CSA list recommended