It's A Date!

Day Two of the Blog and today I am thinking about Dates. We recently received an information package on Medjool dates from Bard Valley (which is the desert on the California –Arizona border) that is very interesting and informative for many reasons.
1. I didn’t realize the history of Dates in North America

Date stones have been found in Egypt that date back to 4500 BC making dates among the earliest cultivated foods. They came to North America in 1927 when a doctor from the Bureau of Plant Industry traveled to Morocco to save the Medjool date variety from extinction! 65 years later six of the original plantings are still producing over 90 KG of delicious treats in Bard Valley.

2. They are incredibly nutritious.
Medjool dates contain even more beneficial plant compounds (polyphenols) than Blueberries! Only 2 dates provides 2.7 grams of dietary fibre more than 10% of daily requirement. They are also a source of magnesium and have 187.5 mg of potassium so you can eat and feel like that magical food is doing your body some good!

Buying: you will find BV Medjool dates year round.
They should be shiny and plump with only a little wrinkle to their skins.
Avoid broken or cracked skins or skins with crystallized sugar on the surface.
Store in pantry for up to 3 weeks in refrigerator up to 6 months and freezer up to 1 year.

Cooking tips:
5-6 Medjool Dates will yield 1/2 cup (125 mL) chopped dates
Place dates in freezer for about an hour to make them easier to chop or slice
Rinse dates in very cold water before putting them through the food processor, they will chop better and cleanup will be easier
Plump them up in a little warm water for a few minutes if they are looking a little dry
Ok now the fun part! Eating and playing with dates:
Here are a few delicious and easy apps
The first has been happening at dinner parties that our group of friends has been attending for a few years because Rebecca Hollingsworth (link www.ottawainjury.ca ) watched Surreal Gourmet on Food Network make them.

It’s Parmesan Stuffed, Bacon Wrapped Medjool Dates-how could they be bad?? They are actually ridiculously easy and yummy. I have also tried making then with Proscuitto and they are equally good and less fatty. The choice is yours!

 Medjool Dates
 Canadian Parmesan Cheese
 Bacon or Prosciutto slices
Preheat oven to 450F. Slit all dates lengthwise and remove pits. Stuff each date with Parmesan cheese and wrap a thin prosciutto strip around each date. Broil until cheese bubbles and bacon is cooked, about 15-18 minutes. Serve warm.
Even speedier no cook equally delicious ideas from the BV Date growers
That have no measurements, because they're all very forgiving--the idea is to use what's on hand, and inspire your own creativity: You’ll notice that we are tying in the Omega 3 rich California walnuts from yesterday’s blog! Enjoy your dates and happy cooking!


Quick Cheeseball Bites
Medjool Dates
Mascarpone or softened cream cheese
Walnut halves
Slit all dates lengthwise and remove pits. Carefully stuff each date with cheese and then a pecan half. Arrange dates on serving plate. Refrigerate for up to two days.
Chocolate Dream Dates

Medjool Dates
Cream Cheese
Walnuts
Dark chocolate, chopped
Line a tray or large plate with wax or parchment paper. Slit all dates lengthwise and remove pits. Melt chocolate in a bowl set over simmering water or in a microwave for about 1-2 minutes. Remove the chocolate from heat just before it is melted, and stir to finish melting completely. Stuff each date with a walnut half and then roll each date in melted chocolate. Place on paper, top with a walnut piece and chill until set. Store in an airtight container for up to three days. Slice in half to serve.