(9/2021) I love the end of summer, when peaches, corn, tomatoes, and lots of veggies are ripe. Apples are just starting to be ready for picking, and it won’t be too long before fall squash will be here. However, September will always be the month of grapes for me. As a child growing up, we ate what was either ripe at the time or what we had frozen or canned. And so, September was the only time of year that I was able to eat grapes. My uncles grew them and we would always have them on the table for our Labor Day picnic. I could never decide if I liked the green, red, or purple ones the best – they were all so good! To this day, I still like fresh grapes the best, but with all of the varieties of seedless grapes that are available throughout most of the year, I have grown to like them in many different types of foods. I can’t imagine chicken salad without them, and they are so yummy roasted.

It may come as a surprise that grapes are the world’s number one harvested fruit. Over 72 million tons are produced annually in many different countries. Most harvested grapes are made into wine or converted into raisins. Less than 12% are eaten fresh, with the average American eating 8 pounds of grapes a year. While North America had an abundance of native grapes that were cold-tolerant and resistant to diseases, the grapes had low sugar content, high acid content, and contained a chemical that gave them a nasty aftertaste.

The early European settlers found them very unattractive. However, the European grapes with which they were most familiar, were much more sensitive to cold and could only be grown in warmer climates. Finally, French-American hybrids were developed which has given rise to grapes that are delicious to eat, good for wine making, and hardy enough to be grown in cooler climates.

I’ve included some fun recipes for you to try that make many different uses of grapes. I often make the grape salad for picnics, and there is rarely any left. I like to use purple grapes in this dish. It’s a definite crowd pleaser. I also love to make fancy grilled cheese sandwiches and hope you will enjoy this one using cheddar, chicken, and grapes.

Creamy Grape Salad

Ingredients:

• 4 pounds of seedless grapes – rinsed, pulled from stem, and dried
• 8 ounces sour cream
• I ounces cream cheese, softened
• ½ tsp vanilla extract
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 cup finely chopped pecans

Preparation Directions: In a large bowl, mix sour cream, cream cheese, vanilla, and granulated sugar. Fold grapes into the mixture. Place mixture into a 9 x 13 pan. Mix brown sugar and pecans together and then spoon over the mixture. Chill and serve.

Fancy Grilled Cheese with Chicken, Cheddar, and Grapes

Ingredients:

• 1 thinly pounded chicken breast
• Olive oil
• Garlic salt
• Cracked black pepper
• 2 slice of whole wheat bread (or your favorite bread)
• A pat of butter, softened
• 1 Tablespoon mayonnaise
• 2 ounces medium cheddar cheese, thinly sliced
• A handful of red grapes, slivered

Preparation Directions: Heat the olive oil over medium high heat in a small saute pan. Season both sides of the chicken breast with garlic salt and pepper and cook the breast about 5 minutes per side until cooked through. Set aside. Butter the outside of the pieces of bread (the sides that will touch the pan) Smooth mayonnaise over the inside of the bread slices. Top each piece of bread with slivered grapes and cheese and place chicken breast in the middle. Make a sandwich and carefully grill in a saute pan over medium heat with the pan covered. Cook until both sides are golden brown, crispy, and the cheese is melted, flipping once during cooking.

Roasted Acorn Squash with Shallots, Grapes, and Sage

Ingredients:

• 2 acorn squashes (about 1 ½ pounds each)
• 2 Tablespoons plus 1 teaspoon extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound of mixed black and red grapes (about 3 cups)
• 1 large shallot, thinly sliced (about 1 cup)
• 3 Tablespoons packed small fresh sage leaves
• 1 1/3 cups cooked spelt, wheat berries, barley, or other whole grain.

Preparation Directions: Preheat over to 400 F. Cut squash in half lengthwise and scoop out seeds. Brush sides of squash halves with 1 teaspoon oil and season with salt and pepper. Place, cut sides down, on a rimmed baking sheet. Combine grapes, shallot, and sage in a bow and drizzle with remaining 2 tablespoons of oil. Season with salt and pepper and place around the squash. Roast, stirring grape mixture once, until squash is tender and grape mixture is caramelized, 35-40 minutes. To serve, fill squash with grain and grape mixture.

Roasted Grape, Goat Cheese, and Honey Stuffed Sweet Potatoes

Ingredients:

• 4 sweet potatoes
• 2 cups red, seedless grapes
• 1 teaspoon grapeseed oil, or another high heat oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 ounces goat cheese
• 2 tablespoons honey, plus additional for drizzling
• Pinch of cinnamon and nutmeg

Preparation Directions : Preheat oven to 350 F. Poke holes in sweet potato with a fork and wrap each in aluminum foil. Bake for 45-60 minutes or until potatoes are tender to the touch. Unwrap foil and cut a slit down the middle of each potato. Let sit until cool enough to handle. Increase oven temperature to 450 F. Lay grapes on a nonstick baking sheet and drizzle with grapeseed oil and a pinch of salt and pepper; then toss to coat. Roast for 20-25 minutes, or until grapes begin to burst. Remove from oven and let cool. Once the sweet potatoes are somewhat cool, gently remove the skin with a spoon, trying to keep the potato skin intact. Add the sweet potato to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt, pepper, and honey. Taste to adjust seasonings if desired. Then scoop the mixture back into the potato skins. At this point you can re-warm the potatoes in the oven if they have cooled completely. Then top with remaining goat cheese. Add grapes on top and serve with additional drizzled honey.

Fluffy Green Grape Salad

Ingredients:

• 16 ounces crushed pineapple, undrained
• 1 package (3.4 ounces) instant pistachio pudding
• 12 ounces frozen whipped topping, thawed (or make your own – see recipe below)
• 2 cups halved green grapes

Preparation Directions: In a large bowl, combine the pineapple and pudding mixture and mix well. Cover and refrigerate for 10 minutes. Fold in the whipped topping and halved grapes. Refrigerate until serving

Whipped Topping Recipe: (makes 12 ounces)

Ingredients:

• 2 ¼ cups heavy whipping cream
• 1 1/8 teaspoon vanilla extract
• 6 Tablespoons plus 2 1/4 teaspoons powdered sugar

Preparation Directions: Beat heavy cream and vanilla in a bowl on medium-high speed with an electric mixer until foamy. Gradually add powdered sugar and beat until stiff peaks form.

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