A few weeks ago, my husband, son, and I head out to Palm Springs for a spontaneous getaway. I had a list of photographs to take, of course, as well as a growing curiosity about the local date farms. The 15 minute excursion to Thermal, CA was the perfect mix of pleasure and business, because I’ll not lie, fresh dates rank high among my favorite snacks. 95% of the dates sold in the United States are grown in the Coachella Valley, and by all accounts it’s a tough business.
After the year’s harvest is over in December farmers must begin anew the long list of annual chores that go into cultivating these delicious fruits. And, it’s almost all done by hand, with some torturous looking tools. Each date branch must be manually de-thorned, then pollinated, then thinned, then covered (to keep moisture and pests from ruining or eating the crop), and finally it’s harvest time again. All the while, the palms must be continually irrigated in pools of water. Unlike most plants and trees, a graft or offshoot must be taken from an existing date palm to cultivate known date varieties–simply planting a seed will produce an entirely new type of date! Which is why visiting a farm is so satisfying–there are new flavors at each stop. Most commercial date palms grown today in Southern California are direct offshoots from the original date palms first brought into the region in 1890 from various countries of the Middle East.

Date harvesters, called palmeros, take ladders up the palms and cut off branches (which usually hold about 150 pounds of dates) using what look like over sized Captain Hook hands.
Driving a long and lonely road through Thermal, we attempted to visit Flying Disc Ranch, but instead found a team of harvesters finishing off the last of the Barhi dates from another commercial farm. The manager on site was very kind to allow me to photograph his team working, and offered a huge bunch to us to prepare at home (my instructions were simply to hydrate them and let them dry again).
Later we did find Flying Disc Ranch (a far smaller operation) and watched two workers there pick out “raw” dates from ripe ones. Technically all dates are raw, but the freshest dates retain a color and crispness that is unlike the dark and wrinkly fruit we all know. These taste a bit like coconut.


We finished our journey at Oasis Date Gardens where I discovered a love for the very dried, and sweet, Thoory and Kway varieties. Amazing! After 3 farms, we left Thermal with a date shake in hand, and a full belly of the tastiest batch of dates I’ve ever had.
