In season: muscadines

10 a.m. Saturday, Sept. 19. Chef Kevin Gillespie of Gunshow. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com

4:30 p.m. – 6:30 p.m. Wednesday, September 23. Chef Kate Christian of Three Squares Kitchen. Decatur Farmers Market, Decatur. http://decaturfarmersmarket.com/wordpress/

Many markets offer chef demos on an occasional or regular basis. Check your market’s website or Facebook page for more information.

FOR SALE

Just coming into season: foraged black trumpet mushrooms, turmeric flowers

Vegetables: apples, arugula, Asian greens, Asian pears, beets, carrots, chanterelles, chard, cucumbers, edamame, eggplant, field peas, figs, garlic, ginger, green beans and pole beans, herbs, kale, leeks, lettuce, melons, mizuna, muscadines, mushrooms, okra, onions, pecans, peppers, potatoes, rhubarb, roselle, spaghetti squash, summer squash, sweet potatoes, sweet potato greens, tomatoes, winter squash

From local reports

Ty Cowart stopped counting at 250. With 2 acres of muscadines, 180 to 200 plants per acre, it’s easy to imagine that after digging hole number 250, it would all begin to run together.

Cowart is the farmer of TyCo B Farms, located between Snellville and Loganville, with 6 acres in production. “We grow blackberries, raspberries, pears, figs, kiwis, Japanese persimmons, muscadines and scuppernongs, and we sell a few quail eggs, too.” When he has enough extra, he brings it to the Lilburn Farmers Market, now closed for the season, and the Snellville Farmers Market which runs through the end of September. The majority of his harvest goes to the wholesale market.

He’s a sixth-generation farmer who came up to metro Atlanta from south Georgia, looking for other work. “But you couldn’t get the farmer out of the young man,” he says, and TyCo B Farms has been in business for the past six years.

He’s growing a wide range of muscadines. For bronze grapes, he rattles off a list of varieties: “Carlos, Granny Val, Fry, Tara.” For the black grapes, there are still more, “Jumbo, Supreme, Southland.” And he is continually planting new varieties, particular those from Ison’s Nursery in Brooks, Georgia.

One reason to grow so many varieties is that some muscadines are self-fertile, but others must have a male vine around for pollination. With all these varieties, he can have grapes to harvest from the middle of August through the end of September and maybe into October.

For people unfamiliar with muscadines are surprised by the large size of the grapes, and others find the flavor is an acquired taste. “It’s a true Southern grape with a thick skin and seeds. Some like it. Some don’t. I couldn’t live without them. While picking, I’ve been known to eat more than I bring in.”

His favorite way to use the grapes that do make it inside is to turn them into juice, which he uses to sweeten his iced tea. But most of the muscadines not sold fresh are turned into jam or jelly, which are big sellers for the farm.

Over in Dallas, Trina Sylvester of Maxwell Farms also is making muscadine jelly. Her parents bought 22 acres while her dad was serving in the Air Force during the Korean War. Her home is on the property along with that of her mother and her grandparents. And she has about 4 acres in production.

A new commercial kitchen on the farm has allowed her to more than double production. She has about 10 different pickles and relishes in production, seasoning blends she makes from her farm-grown herbs and about 30 different jams and jellies.

She brings her jams, jellies, preserves and seasoning mixes to the Thursday evening Sweet Apple Farmers Market and the Saturday market on the Marietta Square.

Maxwell Farms’ Muscadine Jelly

Muscadine jelly is good on more than just toast. Sylvester likes it used as a sauce for pork or chicken, or mixed into plain yogurt for a breakfast treat. “I open the refrigerator and ask myself, ‘Which of my jellies do I want a teaspoon of today?’ I probably have a dozen jars of jam or jelly in the refrigerator. My kids come over and go, ‘Mom? Really?’” It’s an occupational hazard for someone who puts up at least four dozen varieties of preserves and relishes.

Be certain to put up this jelly in half-pint jars. When put up in larger jars, the jelly may not set up properly.

5 pounds muscadines

8 cups granulated sugar

1 pouch liquid pectin

Place washed muscadines in stockpot with 2 cups of water. Bring to a simmer, cover and cook for about 45 minutes or until grapes have softened. Crush fruit with a potato masher to help release juice while the grapes are cooking. Remove pot from heat and once the mixture is cool enough to work with, strain the pulp through a jelly bag strainer or a colander lined with cheesecloth. Reserve the juice and discard the pulp and seeds. You should have eight cups of juice.

Fill a large stockpot or canner half full of water and bring to a simmer.

Wash 13 half-pint jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off heat. Let stand in hot water until ready to use. Drain well before filling.

In a very large saucepan or stockpot, bring juice and sugar to a boil. Use a candy thermometer to check temperature and bring mixture to a rolling boil at 220 degrees. Add pectin and return mixture to a full boil. When the mixture returns to 220 degrees, boil 1 minute. Remove the pan from the heat and carefully ladle the hot jelly into your prepared jars. Wipe rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on elevated rack in stockpot or canner. Water must cover jars by 1 to 2 inches. Add boiling water if needed. Cover and bring water to a gentle boil. Boil 10 minutes. Remove jars from water and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Makes: 13 half-pint jars

Per 1-tablespoon serving: 38 calories (percent of calories from fat, 1), trace protein, 10 grams carbohydrates, trace fiber, no fat, no cholesterol, 1 milligram sodium.

Meatballs with Muscadine Sauce

This is a recipe Maxwell shares frequently with her customers. “It’s easy to make, everyone loves it, and it’s not so complicated that it scares away someone who’s not that comfortable in the kitchen.”

She and her family offer this as an appetizer when there’s a big gathering, but they also turn it into dinner, sprinkling the meatballs with Parmesan and serving them with green beans and sliced tomatoes for a casual dinner.

1 cup muscadine jelly

1/4 cup chili sauce

1/4 cup barbecue sauce

2 tablespoons Worcestershire sauce

1/4 teaspoon garlic salt

1 (26-ounce) package frozen meatballs

In the bowl of a slow cooker, combine jelly, chili sauce, barbecue sauce, Worcestershire and garlic salt. Set cooker to low. Add frozen meatballs and stir to coat meatballs in sauce. Simmer 3 1/2 hours and serve warm. Makes: 52 meatballs

Per meatball: 60 calories (percent of calories from fat, 57), 2 grams protein, 4 grams carbohydrates, trace fiber, 4 grams fat (1 gram saturated), 5 milligrams cholesterol, 124 milligrams sodium.