by Lisa Giroday, Sandra Lopuch and Sam Philips | Concord grapes and Niagara grapes – in botanical speak: Vitis labrusca — are two North American table grape varieties. They are used to make wine, communion wine, juice, jelly and candy – as if they weren’t already nature’s candy! We had a colleague recently mention that he couldn’t help but eat two bowls of these grapes at a time because they tasted like jujubes. Try freezing some for later – better than snacking on jujubes any day.

When walking by a grape vine that’s ready for the picking, the aromatics are completely intoxicating. Think floral, musky or foxy notes, all mixed up with the natural smells of Autumn. Grape vines are the gift that keeps on giving, and not to mention an essential facet of many cultures around the world. In addition to all the uses stated above, there are the leaves (for dolmades and the like), the branches (employed for firewood and to enhance flavours on the grill), and the wonderful seeds that give us oil.

Local grapes of this kind, prevalent in East Van yards (back and front), typically ripen now, in early Fall. And because the harvest is so ephemeral, it’s hard to find uses for all of the grapes before they perish. We suggest that you try roasting them and serving alongside meats (a revelation), make grape juice at home, give grape sherbet a go, and even try your hand at verjuice (also known as “green juice” – this must be done with grapes that are still sour – ie. halfway to ripeness). Verjuice is still used in southwestern France as a souring, acidic agent in cooking, something akin to lemons. It might be a good practice in a zero-mile diet challenge, no?

Concord grapes have health benefits, too. They are rich in antioxidants, are anti-inflammatory, and great for boosting your immune system. But set those health benefits aside for a moment and indulge in the tempting dessert recipe after the jump…

Concord Grape Tart or Galette

Crust

2.5 cups flour
1-cup butter
1 tsp salt
7 tbsp ice water

Food process until the mixture resembles coarse bread, roll into a ball and chill for 30 minutes. Roll out with a rolling pin and shape into a 10” tart mold, or make a galette by folding up the sides of the dough circle to pour the mixture into.

Filling

2-3 cups grapes, seeds removed
(Tip: use a food mill if you can get your mitts on one)
¾ cup sugar
A bit of flour to thicken

Mix ingredients, pour into unbaked tart or galette mold, (if it’s a galette, fold a bit over the filling and flute the dough towards the centre into an organic shape). Bake at 350 for about 30 minutes, and then amp it up to 400-425 for the remaining 15 minutes to brown the crust. The sugar and grapes should make a nice caramelized filling that is sickly sweet. Mmmm. Enjoy!

THE VICTORY GARDENS ARCHIVE

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Victory Gardens is a team of local urban farmers for hire. Lisa, Sandra and Sam help transform tired or underused residential and commercial green spaces into food producing gardens. Their goal is to challenge the way communities use space and to participate in the change needed to consume food more sustainably. For the rest of the growing season, they’ve hooked up with Scout to share some cool tips and tricks on how to get the best from of our own backyards.