Fall has arrived, temperatures have cooled a bit, and the season for harvesting dates and other crops has begun in Arizona.
Grown by ASU in its Mesa orchard.
While most people buy these unique varieties or the more common Medjool dates for snacking, Rebecca Seitz, co-owner of Sphinx Date Co., says she uses palm nuts for cooking and baking. He says he also receives questions about how to use it.
“We offer sweet and savory date recipe cards and snack ideas,” Seitz said, noting that she is also working on building an online recipe library. “You can use a variety of dates in these types of recipes.”
In search of comforting fall flavors, Seitz shared a recipe he co-developed. Christopher Creek Spice Company, a Phoenix-based purveyor named after the area of the Mogollon Rim where the owner’s family owns the cabin. Learn how to infuse the sweetness and richness of dates into a bowl of traditional comforting chili with this recipe.
The recipe calls for Medjool dates, but Seitz says you can substitute a variety of dates. If you use softer, juicier dates, you may need to reduce the amount of liquid.
The Sphinx Date Company Palm & Pantry will showcase a variety of rare and lesser-known dates grown in Mesa throughout the fall and winter. In addition to snacking, dates can also be used in cooking and baking.
Sphinx Date Company Palm & Pantry
material
Medjool dates* 1/2 to 1 pound, chopped and seeded
One 12-ounce bottle of pale ale beer (optional)
2 pounds lean ground meat or turkey
2 15 oz cans of chickpeas
2 15-ounce cans of diced tomatoes
1 15 oz can tomato sauce
1 15 oz can chicken broth
Christopher Creek Spice Co. Cabin Chili Mix or another chili seasoning blend 1 package
2 whole cinnamon sticks
hot sauce (optional)
direction:
1. Add Medjool dates and beer or 1 1/2 cups water to a medium saucepan. *For a less sweet chili pepper, use 1/2 pound Medjool dates. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let cool for 20 minutes.
2. Add the mixture to a blender and puree until smooth. If the mixture is too thick to puree, add more water.
3. Brown the meat in a large frying pan and drain the oil.
4. Add Medjool date mixture and canned food (chickpeas, diced tomatoes, tomato sauce, chicken broth). Do not drain.
5. Add chili spice pack and mix well. Add whole cinnamon stick.
6. Bring to a boil uncovered. Stir frequently.
7. Reduce heat to medium-high and continue cooking, uncovered, for 30 minutes, stirring frequently.
8. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
9. Add hot sauce to taste and enjoy.