The arrival of concord grapes marks our unofficial kickoff to fall and signals cooler days that make our kitchens more inviting. Its unique sweet and tart flavor makes it an ideal fruit to pair with both sweet and savory dishes. We like to turn it into sorbet, add it to focaccia with olives, use it in mostarda and serve it with strong cheeses, throw it into scone or muffin dough, reduce it to a thick sauce for a fluffy cheesecake, or, of course, make a jelly for the ultimate PB&J.

The arrival of concord grapes marks our unofficial kickoff to fall and signals cooler days that make our kitchens more inviting. Its unique sweet and tart flavor makes it an ideal fruit to pair with both sweet and savory dishes. We like to turn it into sorbet, add it to focaccia with olives, use it in mostarda and serve it with strong cheeses, throw it into scone or muffin dough, reduce it to a thick sauce for a fluffy cheesecake, or, of course, make a jelly for the ultimate PB&J. Alas, since its growing season is so short, they’ll disappear from your local farmers’ market before you know it; be sure to pick up several bunches before you have to wait another whole year to sample them again.