I had the extremely good fortune of living 10 minutes from Union Square Greenmarket, the city’s beloved farmers’ market that runs four days a week, year round, even in the depths of winter, which meant that every time I walked past, I’d grab something sweet to eat then, or bake with later. It was the best.
Come late summer, dark purple, floral-flavoured concord grapes (a native American grape species) are in abundance. New York chefs put them in all manner of desserts, from La Newyorkina’s popsicles to Four & Twenty Blackbirds’ pie, and locals go, well, bananas for them.
So I bought my first-ever bunch, plus fresh thyme, with plans for this rustic fruit foccacia, inspired by those I’d savoured at epicurean Italian food hall Eataly and Williamsburg hotspot Lilia. Somewhat savoury and just sweet, it’s a gorgeous morning or afternoon snack that allows fine produce to shine.