Adapted from Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison (Broadway Books, 2002). Copyright 2002 by Deborah Madison
Choose one or more interesting varieties of grapes from your market. Pluck them off the stems and rinse them well. Cut them in half. If they have pips, flip them out with the point of a knife. Put them in a bowl, add a dollop of crème fraîche or sour cream, and gently stir it in. Add a bit of brown sugar or maple sugar crystals if you like. Crack a few new walnuts. Break the pieces into quarters, add them to the grapes, and serve.
Copyright © 2002 Lynne Rossetto Kasper.
Michael Ruhlman, author of Egg, writes: “In the kitchen, the egg is ultimately neither ingredient nor finished dish, but rather a singularity with a thousand ends.”