One Vine Day

Grapes are ranked second in value of
production among fruit crops in New York, according to Cornell
University. (Apples, that other harbinger of fall, are first.)
Approximately 26,000 acres of Labrusca varieties such as Concord and
Niagara are grown here, with the majority of the acreage found in the
Lake Erie region. Concord and Niagara grapes are used primarily for
juice and jam production with the remainder going into fresh and
fermented grape products. The combined annual value of Labrusca grapes
is more than $33 million with yields averaging 5 tons per acre.

In fact, many country folks, and some
who live in urban areas, boast a Concord grapevine or two in their back
yard. While it takes some time for these crops to flower and then bear
fruit, the wait is well worth it. Many eat the fruit straight off the
vine, while others make jellies, pies and even jugs of wine.
Commercially, Widmer’s Lake Niagara—made from the cloying Niagara
grape—offers a sweet introduction to wine for the newly legal sipper.
Mixed with club soda, it makes a light and fizzy summertime beverage.

Grapes are about 80 percent water,
making them a low-calorie snack or dessert. A cup of grapes contains
about 60 calories and a gram of dietary fiber. (Healthy diets should
strive for 25 grams of fiber daily.) When selecting grapes, look for
firm, plump and well-colored clusters that are securely attached to
their stems. Wash grapes only before serving; they’ll wilt in the
refrigerator otherwise.

While grapes come in more than 50
varieties, and you can occasionally find them on sale for 99 cents a
pound, why not head to local farm stands and farmers’ markets to give
Central New York varieties a try? Vendors at the Tuesday downtown
farmers’ market recently were selling Concords and Niagaras for $3 a
quart. Like all produce, be sure to wash them before eating and watch
for seeds!

Once you collect your bounty, here are a few recipes to try.

Michael Davis Photos

Naples Grape Pie

A winner from a previous Naples Grape Festival.

Crust:

2¼ cups all-purpose flour

½ teaspoon salt

1 cup sugar

½ cup butter-flavored shortening

½ cup butter

¹/3 cup cold water

Filling:

    4 cups Concord grapes

1 cup sugar

4 tablespoons all-purpose flour

½ teaspoon salt

1 teaspoon lemon juice

3 tablespoons butter

½ cup brown sugar

2 tablespoons honey

1 teaspoon vanilla

Topping:

1½ cups rolled oats

1 stick butter

1 teaspoon vanilla

½ to ¾ cup brown sugar

1 egg, beaten

For the crust: In a large mixing bowl,
mix the flour, salt, sugar, shortening and butter. Sprinkle with the
cold water. Form the dough into a ball, wrap in plastic wrap and
refrigerate for 30 minutes. Cut the dough ball in half and roll out
each half with a rolling pin to desired thinness. Cut one of the
rolled-out pieces into strips to use for the top layer. Reserve.

For the filling: Pinch the grapes at the
end opposite the stem to pop out the pulp. Reserve the skins. Place the
pulp in a medium-sized saucepan and bring to a rolling boil. Remove
from the heat and, while still hot, rub the pulp through a strainer to
remove the seeds. Mix the strained pulp with the reserved skins in a
larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter,
brown sugar, honey and vanilla and mix well.

For the topping: In a large bowl, mix all of the ingredients together until it forms a crumbly mixture.

To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle ¹/3 of the topping over the bottom of the crust, add the filling and cover with another ¹/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Sprinkle the remaining ¹/3 of the topping over the top. Transfer to a 425-degree oven and bake for about 40 minutes.

Focaccia with Rosemary and Grapes

Recipe courtesy of Giada De Laurentiis, and found on foodnetwork.com.

1 pound pizza dough

2 tablespoons extra-virgin olive oil

Coarse sea salt, for sprinkling

1 garlic clove minced

1 shallot, cut into thinly sliced rounds

1 tablespoon fresh rosemary leaves

½ cup green grapes

½ cup red grapes

Preheat the oven to 400 degrees. Roll
the pizza dough into a rectangle on a sheet of parchment paper. Place
the dough and the parchment on a baking sheet. Using a pastry brush,
cover the top of the dough with olive oil. Sprinkle the dough with
coarse sea salt, the garlic, shallot and rosemary. Spread the grapes
over the top of the dough and push down into the dough. Bake the
focaccia until golden brown, about 25 minutes. Cut into slices and
serve.