Peanuts

It’s peanut-pickin' time here in the southern U.

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It ’s peanut - pickin ’ time here in the southern U.S. There is nothin’ better than shellin ’ and eatin ’ just - roast , sweet peanuts . However , a Southerner might argue about that as many seem to delight their peanuts boiled … which I think you might have to produce up eating boiled peanuts … or acquire a taste for them . Roasted or boiled , now is the metre to enjoy the newfangled harvest ofgoobers , as they are often lovingly referred too . The word comes fromngubawhich is the African Bantu word for goober pea . They are also referred to as groundnuts ( since they grow underground ) andpinders .

“ Peas , peas , peas , peas , eatin ’ goober peas … goodness how delicious … eatin ’ goober peas ! ”

In my last web log position , I mentioned how peanuts are grown./item/14338 / on - the - route - autumn - in - arkansas

Peanuts ( Arachis hypogaea ) are a leguminous plant , belonging to the pulses like peas and beans ; they are not really a nut ( most grow on trees ) as they grow underground in seedpod from a peg that is dropedd after flower aboveground . If you push back through the southerly State Department in farm land , you’re able to see green fields of earthnut with their foliage begin to turn jaundiced . Some crop have been harvested already , if they were planted early ; peanut take anywhere from 130 to 150 days to adulthood , count on the variety and the mood . Some sept like to harvest and eat up their peanuts green . However most peanuts are harvested and then left to dry for two to three weeks before storing , ridicule or simmering .

How does one separate when peanut are ready to glean ? leaf bend yellow is a sure indication that it is clip to get the picture . Otherwise , it is best to dig up a plant life and check the maturity of the seedpod … if you do n’t have a lot of plants , then you may utilize your hand or a tool like ahorihoriand dig down around a works until you feel a peanut and pull it up to take a smell . protrude checking the crop every few days a few weeks before expected maturity . Mature peanuts should fill the shell , the papery cutis should be pale pink , and often the veining in the plate will turn dark . If the pods are harvested too early , the peanuts will shrink in their shells as they dry . glean too late , some of the goober pea will offend off the root word easily and you will lose some .

It is best to harvest peanuts when the stain is friable , since hard dry dirt or heavy wet stain will also have the peanuts to break off the flora and you wo n’t be able to retrieve all of them . I use a garden fork to dig peanuts , however a shovel will do . Insert the fork at the circumference of the plant face the stem and gently lift the plant . stir away the excess soil and the peanut vine will be hang from the bottom of the plant . Once dug , move the peanut vine to a shaded area with effective air circulation and circularize them out to dry . Place the plants so that the peanuts are face up and the greens are underneath . The peanuts should be allowed to dry in their shell for two to three week .

Once the peanuts are dried , there are a few ways to store them . Pull the pods from the industrial plant ; they can be freeze unshelled for a class or so or refrigerated for about three calendar month . They can be trounce and refrigerate for a few months or blench in stewing water and frozen for a year .

Recently , at the Herb Harvest Fall Festival , we ate fresh roast peanuts and they were so just ! Phyllis Williams roasted 50 pounds and we ate or betray all of them . I asked Phyllis how she does her peanuts and she said she make fun the fresh dried peanuts in their hulls , identify them on bake sheets and roasting in a 300 - degree oven for about half an hour . She alter the trays around and shook them a few times during the roasting physical process . To see if they are done , taste a goober and see if you are happy with the flavor . They should no longer sample “ green ” and you do not want them to get too brown or they will savor slightly burnt . have the peanuts cool and then bag them – Phyllis stores her roast goober in burlap sacks . They will keep for a twain of month at cool room temperature ( if they last that long ! ) .

In the South , folks often harvest groundnut before they are in full mature – wash them – and boil them unhulled in salt-cured water . you could grease one’s palms them at wayside digest in the southern land , when they are in season .

peanut are one of the world ’s chair food crops as they are fairly easy to grow , cheaper to produce than many beans and grains , and they are a good rootage of protein . They have their place in kitchens around the ball featured in dishes from soups to desserts . The majority of goober cultivated in the U.S. are used in making goober pea butter .

It is peanut time of year properly now , so if you are n’t originate your own , see if you could purchase them from a local James Leonard Farmer or coop . They make a gravid bite . well yet , try my recipe forPeanut and Sweet Potato Soup with Coconut Milk . I prepare this for my program at the Herb Harvest Fall Festival last workweek and it was a collision . It feature seasonal vegetables , is easy to prepare and is groovy made a day ahead .

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