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Hello, foodies...

Well, we've celebrated blueberries, peaches, eggplant, and more. But we're not finished with our farmers' market theme. This week on In the Kitchen with David – PM Edition, we're going all out with all kinds of FRUIT! We've got fun things planned and plenty of fruit-filled surprises. It all begins at 9 p.m. ET. Click on the video link below to watch a preview of Wednesday's show.

So, here's your blog question for the week. What's your favorite summer fruit? What fruits do you look for when browsing your local summer farmers' market? For me, it's summer strawberries. Share you ideas here, and I'll look forward to joining you for our show Wednesday night at 9 p.m. ET.

Keeping it flavorful in the PM!

—David

P.S. Don’t forget to sign up for the “I LOVE NEW YORK Culinary Adventures” sweepstakes on my Facebook page! QVC and I LOVE NEW YORK are sending three lucky In the Kitchen with David fans on an all-expenses-paid foodie adventure to New York State! New York really is the ultimate foodie getaway, with some of the country’s best restaurants and home-grown wines. (And don’t forget about all the shopping, sight-seeing, arts, and recreation!) Three lucky foodies (plus his/her guest) will be spending four days and three nights in Long Island, the Hudson Valley, or the Finger Lakes Region. You can read all the details on Facebook. You can also visit the recipes page on QVC.com, where you’ll find recipes (like the one below) from the regions’ best restaurants! For even more information about New York’s restaurants and food trends, check out New York magazine.

Grape Pie

One of the only places in the world you can find grape pies is in the Finger Lakes. Monica’s Pies in Naples, NY may have the greatest pies of all. Here’s the recipe for Monica’s famous grape pies:

Ingredients:

Crust:
2 cups pastry flour
1 tsp. salt
3/4 cup butter flavored shortening
1/3 cup ice water

Filling:

4 cups concord grapes

2/3 cup sugar

3 tsp. cornstarch

1 tsp. lemon juice

Directions:

To prepare the crust, cut the shortening into flour and salt mixture. Gradually add ice water, mixing gently with a fork or your hands to form two balls of dough. Set aside.

To prepare the filling, remove the skin from the grapes (but do not discard the skins). In a saucepan, cook the skinless grapes until the middles are soft. Then use a sieve to help remove the seeds. Combine the grapes, grape skin, sugar, corn starch, and lemon juice in a medium bowl.

Roll out one ball of dough and press it into the bottom of a 9” pie plate. Pour in the grape mixture. Roll out the second ball of dough and cover the pie. Flute edges and vent the top. Bake at 400°F for 45 minutes. Allow the pie to cool before serving.