Ingredient: Concord Grapes

A fall delicacy, this snackable fruit is robust and nutritious

by

CONCORD GRAPE BASICS

Buying: Dusky purple Concord grapes signal the arrival of fall when they begin to show up at markets in early September. Look for unblemished grapes with taut skins and vibrant coloring.

Cooking: The Concord variety is the epitome of grape flavor and ideal for making jams and preserves. Bonus: They also pickle well and can be used in a variety of cocktails.

GET JUICY

Developed in Concord, Massachusetts, by Ephraim Wales Bull in 1849, Concord grapes can be eaten as table grapes or used to make wine and juice. They are the grape of choice for Welch’s grape juice and grape jelly, in addition to  many kosher wines.

AROUND RVA

Agriberry Farm: Look for peak-season Concord grapes at farmers markets and online from this Hanover berry farmer starting in September.

The Veil Brewing Co.: A Belgian gueuze-inspired naturally fermented beer, Culminate puts sweet Virginia Concord grapes on display alongside blackberries for a sweet-tart sipper.

Metzger Bar & Butchery: In the Big Dino, Concord grapes meet Jager-meister, gin and a splash of soda for a boozy, richly sweet libation balanced with a hint of lime.

I find the flavor profile of Concord grapes to be mostly sweet with a tart finish.

—Chastity Rodriguez-Hise, owner of Pies & Cakes bakery

COOK LIKE A LOCAL

Concord Grape Coffeecake

By Chastity Rodriguez-Hise, owner of Pies & Cakes

Pies & Cakes bakery owner Chastity Rodriguez-Hise created this recipe for Concord grape coffeecake as a tribute to her grandfather. “One of my favorite things to do with him was to help in his garden, which included a big trellis full of grapevines. We ate them as we harvested, and he usually had a cup of coffee with him. This recipe was inspired by him.”

Cake

1/2 cup unsalted butter, softened

8-ounce package of cream cheese, softened

1 cup brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

2 teaspoons vanilla

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cornstarch

1 teaspoon kosher salt

1/2 cup buttermilk

1/2 cup diced Concord grapes, tossed lightly in 1 tablespoon flour

Topping

1 cup halved Concord grapes

1 1/3 cups flour

1 cup brown sugar

1 tablespoon granulated sugar

1/4 teaspoon kosher salt

10 tablespoons melted butter

Preheat oven to 350; grease and line a 9-by-13-inch pan with parchment. In a stand mixer or using a handheld mixer, cream together the butter, cream cheese and sugar until light and fluffy. Add vanilla and eggs, one at a time, beat until incorporated, scraping down sides as needed. Whisk together dry ingredients, then slowly add to the butter mixture on low, alternating with the buttermilk until it is all combined. Do not overmix.

Spread half the batter in the pan; it will be thick, but don’t worry. Sprinkle the diced grapes on the batter and then top with the remaining batter, in dollops, spreading as best as you can. Next, make the topping. Whisk together the dry ingredients, then add melted butter and mix with a fork until crumbly. Add grapes and gently combine. Sprinkle over the top and bake for 45-50 minutes until a toothpick comes out clean with a few crumbs.