There is nothing quite like Concord grapes and this is the small window time of the year when they are available here in the North East. Heidi Legenbauer Williams has written a delightful and informative article for the Daily Gazette, which includes three recipes (one of which is my Concord Grape Pie from The Pie and Pastry Bible). Check out your local farmers' market. You can stem and freeze the grapes, preferably in Ball jars, for at least a year or until you are ready to make the pie. As I said to Heidi when interviewed on the subject this past August: It's like eating wine.
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