iff 1 r " 1 r i v 1 p v i ' -1 r v 1 't r F -.. i c I I v v . ' ' ; , I '"' " 'i "' - . . - I Did you know that 99.3 of the dates produced in the United States are grown in California? In fact, the Coachella Valley, the area that nuns from Palm Springs to the Salton Sea in Southern California is the major date growing region in the Western hemisphere. Situated below sea level and rimmed with rugged mountains, this desert landscape makes a dramatic w setting for majestic date palm trees which often grow over 40 feet tall. It is said that a date palm tree "must have its feet in water and its head in the fires of heaven." Therefore, it is little wonder that this delicious fruit has thrived in California, with production growing j from one million pounds in the early 1900s to present day production of approximately 35.5 million pounds. There are about 30 varieties of dates grown in California, but one of these dominates the market. Deglet Noor, the semi-firm, medium-large, oblong and amber-colored date whose name means "date of light," accounts for more than 85 of the valley's production. Date harvesting runs from August into February- As the fruit begins to ripen, each bunch is covered with a paper cover, akin to an umbrella or bag, which serves as natural protection from cloudburst, dust, insects and birds. A healthy date palm may produce 12 to 15 bunches for a total of 300 pounds of dates per tree each year. Dates first made a splash in California cooking when an enterprising young date farmer decided to boost his income and open a stand selling date milk shakes. His stand stood on a well-traveled road that attracted customers from areas far and near. Today, date shakes are still popular for their natural sweetness and good nutritional value. Ounce for ounce, dates have about the same amount of calories as raisins, with the additional benefit of iron, niacin, potassium, protein and fiber. Perfect for out-of-hand snacks, dates also lend natural sweetness to everything from salads and appetizers to casseroles, sautes, vegetable and grain dishes, and of course, 4 delicious desserts. California dates store well when refrigerated in airtight containers to prevent drying. Dates also freeze well. California dates are available whole, with the pit, pitted and chopped. If you purchase whole dates, don't discard the pits! Those with a green thumb can produce beautiful house plants (although non date-producing) with very little care. Plant the pit in well-aerated soil, 12 inches deep. Keep it moist but well drained and warm-preferably 80F or higher. The first leaf should emerge in 3 4 weeks. Once leaves appear, keep your palm tree in indirect sunlight, and make sure the soil stays moist. O CHICKEN with LENTILS, DATES and RICE - 4 boneless, skinless half chicken breasts ' - (approx. 1-14 lbs.) 2 Tablespoons vegetable oil Ol medium onion, chopped 2 cups chicken broth ' 1 cup lentils 1 12 cup chopped California dates 12 cup long grain white rice 12 cup each diced red peppers and diced carrots 2 cloves garlic, minced 12 teaspoon each grated lemon peel and ground cumin 12 teaspoon curry powder 1 Tablespoon chopped parsley Brown chicken breasts in 1 Tablespoon oil in a large, heavy saucepan over medium heat. Remove chicken and reserve. Add remaining 1 Tablespoon oil to pan; f stir in onions. Cook, stirring frequently, until onions are fy golden brown, approximately 15 minutes. Stir in remaining ingredients, except parsley and chicken breasts. Bring to a boil; cover and simmer 15 minutes. Arrange chicken breasts on top of lentil mixture; cover and simmer another 8-10 minutes, until chicken . breasts are cooked through and lentils are tender. Sprinkle with parsley and serve. Makes 4 servings. Nutrients Per Serving: Calones: 565 Fat-Total: 10.1 g Protein: 51 .6 g Cholesterol: 82.2 mg Carbohydrates: 67.7 g Sodium: 492 mg Dietary Fiber: 8.86 g i GRAPEFRUIT DATE SALAD 2 grapefruit 1 red bell pepper 1 bunch watercress, rinsed and dried 1 avocado, sliced 1 cup shredded cooked chicken breast 16 whole pitted California dates Raspberry Dressing Slice outer peel and pith from grapefruit. Cut grapefruit grape-fruit into segments. Slice red pepper into thin rings. Divide watercress sprigs evenly between 4 salad plates. Arrange grapefruit segments on watercress. Fan red pepper rings evenly over each plate. Arrange avocado slices, shredded chicken and dates evenly in a spiral around each plate. Driz2le each with Raspberry Dressing to serve. Makes 4 servings. RASPBERRY DRESSING 14 cup olive oil 2 Tablespoons raspberry or red wine vinegar Salt and pepper to taste Whisk together all ingredients until well combined. Nutrients Per Serving (includes dressing): Calories: 493 Fat-Total: 22.8 g Protein: 14.9 g Cholesterol: 29.5 mg Carbohydrates: 66 g Sodium: 43.2 mg Dietary Fiber: 1 1.7 g w COACHELLA VALLEY ORANGE DATE SALAD 4 oranges 14 teaspoon black pepper 18 teaspoon ground allspice 18 teaspoon ground cinnamon Butter lettuce leaves 14 cup chopped California dates 1 Tablespoon chopped pistachios 1 teaspoon chopped mint 4 mint sprigs Slice outer peel and pith from oranges; slice crosswise into 14-inch thick rounds. Combine black pepper, allspice and cinnamon. Line 4 salad plates with lettuce leaves. Arrange orange slices in a spiral on plates. Sprinkle with spice mixture. Spoon dates evenly in the center of the salads and sprinkle with pistachios and chopped mint. Garnish with mint sprigs before serving. Makes 4 servings. Nutrients Per Serving: Calories: 104 Fat-Total: 1.19 g Protein: 2.21 g Cholesterol: 0 mg Carbohydrates: 24.4 g Sodium: 1.38 mg Dietary Fiber: 4.49 g ORANGE DATE SHAKE 12 cup whole pitted California dates 12 cup orange juice 3 scoops vanilla frozen yogurt Combine dates and orange juice in blender and puree until dates are finely chopped. Add frozen yogurt; blend until just combined. Makes 1 serving. Nutrients Per Serving: Calories: 565 Fat-Total: 3.73 g Protein: 10.2 g Cholesterol: 14 mg Carbohydrates: 125 g Sodium: 91 mg Dietary Fiber: 8.06 g t ) TABBOULEH POCKET SANDWICHES 3 cups boiling water 1-12 cups cracked wheat 14 cup lemon juice 2 Tablespoons vegetable oil 12 teaspoon salt 18 teaspoon black pepper 1 Tablespoon chopped mint 1 cup cubed, cooked chicken breast 1 cup chopped tomatoes 12 cup chopped California dates 14 cup each chopped green onions and coarsely chopped peanuts 10 lettuce leaves 6 medium pita bread rounds, cut in half In a large bowl, pour boiling water over cracked wheat and let stand for 30 minutes. Drain well and squeeze out excess water with a towel. Meanwhile, whisk together lemon juice, vegetable oil, salt, pepper and mint. Pour over drained cracked wheat and toss with . remaining ingredients except lettuce leaves and pita bread. To serve, line pita bread halves with lettuce and fill with tabbouleh salad. Mokes 6 serufngs. Nutrients Per Serving: Calories: 441 Fat-Total: 9.37 g Protein: 19.5 g Cholesterol: 16 3 mg Carbohydrates: 73.7 g Sodium: 573 mg Dietary Fiber: 1 1 g