Most folks know two kinds of dates: the little ones in the box at the supermarket and the big expensive ones at Christmas. There are hundreds of kinds grown around the world, and we keep a few rows of some of the less common ones because I like them and because it's fun to watch people taste them. Here's what we grow, and what I tell people at the tasting table. You can try every one of these at the stand. If a date is out of stock, it's because I ate it.

A date grown from a seed is never the same as its mother, which is why gardens plant offshoots instead. A seedling might be male and bear nothing, or female and bear dates nobody would want. In 1950 my mother planted a seed from a date she'd eaten on the porch, mostly to show me how it was done, and it grew up to be a female palm with dark, slender, wonderful fruit. It stands by the shake stand, and it's the tallest palm in the garden. People ask to buy offshoots from it every year. My mother says no.

• Keep dates in a closed container. They'll keep for weeks in the cupboard and for months in the refrigerator. They freeze beautifully, too.
• A little white sugar on the outside of a date that's been kept a while is just its own sugar coming to the surface. It's fine to eat.
• Fresh yellow Barhis are a different animal. Eat them within a few days, and keep them cold.
• Want to make our shake at home? Blend a handful of pitted dates with a big scoop of vanilla ice cream and a splash of milk. Then drive out and try ours, and see what you think.

Gift boxes for the holidays are mixed Deglet Noors and Medjools, or all Medjool. See Holiday Gift Boxes on the front page for prices and how to order, or call (555) 555-0128.