Unofficially, Labor Day marks the end of summer and what better way to soak up the long weekend than with a Labor Day cookout with friends and family. Whether you're hosting a backyard barbecue or gathering around the table with family and friends, we've got you covered with some tasty recipes!
I have been on a lot of farm tours, but nothing like the farm tour I went on with Natural Delights! They gave us the opportunity to harvest our very own dates during peak season in Bard Valley, which is at the intersection of California and Arizona, just outside of Yuma. Then they let us try to sort them based on how ripe each one was, which ended up being an I Love Lucy moment for me. There is a lot that goes into growing dates and I learned so much from this once in a lifetime experience! Medjool dates are harvested from August-September and are a storage crop that requires a lot of manual labor and planning. Here are all the different steps involved in harvesting Medjool dates.
It all started in 1944 when Morocco asked the United States for help to preserve date palms from extinction. They sent six Medjool palms to Bard Valley in hopes that they would take root. And surely enough, these palms have contributed to the largest Medjool date growing region in the U.S.
Have you ever found yourself captivated by cooking shows featuring celebrity chefs? Their expertise, creativity, and mouthwatering recipes never fail to inspire us to step up our culinary game. So, we invite you to channel your inner celebrity chef and recreate dishes from your favorite cooking shows. And what's more, we'll be incorporating the delightful and versatile Medjool dates into these recipes, adding a touch of natural sweetness and depth of flavor. Get ready to impress your family and friends with these delicious Medjool date-infused creations!
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