I could be wrong, but nowadays I think any food product with a package comes with a date. It might be brazenly printed front and center, modestly stamped on the bottom, or awkwardly tucked away in crinkly lining. I’ve noticed even some non-food items like sunscreen and toothpaste have these dates attached to them.

Sometimes a run of printed numbers feel like it could be a date, but one that must be written in code — and in fact, that’s what some are. According to the USDA, there are two types of food product dating: open, which are calendar dates intended to be understood by the consumer, and closed, which are codes intended to be understood by the manufacturer and not necessarily the general public. I was surprised to learn that with the exception of on infant formulas, federal regulations do not require product dating.

Speaking of infants, mine is why I am thinking about dates — particularly due dates, and how ours has come and gone with no baby in sight yet. Since my other two children were late as well, by at least a week, I’m not surprised their sibling has apparently decided to follow suit. I had prepped myself so well to not be in a hurry, telling myself June 8 was a nice idea but not a day to expect anything, that a little after 37 weeks I realized with a start that I should also lightly remember that now at full term I might need to be a little more prepared than my “four weeks yet” mentality had me.

And yet, here we are. I try not to take it personally that people keep telling me they hope not to see me next time — and remind them of the same when I agree. I’m not in a hurry; I learned with Benson that that doesn’t help at all. We can try what we can, but babies will come when babies are ready: it’s not as easy as setting the timer and pulling these buns out of the oven just because their due date has arrived and we think they’re baked.

Due dates are just not the same as best-by dates or use-by dates. This baby will only get better with time; I can’t say that about those chicken thighs.

One confusion with food product dating is the different labels used and how they actually are intended to be understood. None of the best-by, use-by, sell-by, or freeze-by dates are safety dates! They are simply indicators of optimum quality.

Even for highly perishable items like meat and dairy, not only are the dates to identify peak quality and not safety necessarily, dating at all is voluntary. I guess it’s in the manufacturers’ and retailers’ best interests for customers to consume the food within its ideal range, not getting anyone sick and tasting its best. This obviously doesn’t mean you should eat any food at any date — food safety guidelines and proper handling protocols still apply — but if that sour cream doesn’t look or smell funny, well, it’s probably fine.

I have no qualms personally about eating expired foods (except for meat, I feel like that’s its own category) if there are no indicators of spoilage. What’s that cracker going to do to me, taste stale?

We are not sticklers for best-by dates over here…and it seems like this baby will fit right in. Except that it will be best by whenever it comes.

Due for Dates Banana Muffin Cookies

The other kind of dates, the ones you eat, are recommended in late-term pregnancy to help with labor and delivery. Since they are a dried fruit, they are good for a long time … which is fortunate because I’m sure the ones I found in my fridge drawer are way past whatever date was stamped on them. Also a bonus, while super tasty on their own, dates are easily used as a natural sugar in all sorts of goodies.

Prep tips: if your dates aren’t so soft as they once were, soak them in hot water for a few minutes before blending.

• 2 large ripe bananas
• 4 ounces dates
• 3 tablespoons coconut oil
• a good splash of vanilla
• good dashes of cinnamon and cloves
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups rolled oats
• 1 ½ ounces chopped milk chocolate

Blend bananas, dates, oil, vanilla, spices, baking powder, and salt until smooth. Add the oats and chocolate, blending just long enough for them to get mixed in and a little chopped up. Drop dollops of the batter onto a parchment-lined baking sheet — I was not worried about aesthetics, but you could try to make them uniform — and bake at 350° for 15-20 minutes, rotating the pan halfway through.

Lettuce Eat Local is a weekly local foods column by Amanda Miller, who lives in rural Reno County on the family dairy farm with her husband and two small children. Send feedback and recipe ideas to hyperpeanutbutter@gmail.com.