Better yet, they LOVE eating the peanuts they harvested! Baked, boiled or roasted–you name it, they liked it. And it all started with these beauties right here.
Once we pulled them from the ground, we allowed them to dry as part of the “curing” process. This is where you set them in the sun for a few days, then pull the peanuts from the plant, toss it into the compost pile and place them in a warm dry location where they can continue to cure. We do this to reduce the moisture content of the peanuts, especially important if you intend to store them long-term.
If you like boiled peanuts like we do here in the South, you can dig them up, clean them off and toss them into the kettle! Okay, that’s old-fashioned lingo for big pot. But you do need to wash them because these babies have been sitting underground for months and if the bugs we discovered during harvest are any indication of what may be lurking there with them–we suggest a thorough cleaning before you eat them.
Boiling peanuts is simply a matter of covering them in salted water stove top, boiling them down until they’re soft. Time will depend on your peanuts and the temperature of your stove, but plan for about 2-3 hours minimum. And don’t be shy with the salt. If you want to minimize your salt use, allow them to soak in some salted water overnight before boiling.
Home roasting is a simple matter of placing your peanuts on a baking sheet in a single layer and cooking them at 350* for 20-30 minutes. Again, this depends on your oven. Some of mine were a tad burned and I’m going to fully blame the school oven. I’m sure this wouldn’t have happened at home. 🙂
For our tasting today, each child received a few roasted and a few boiled and devoured their share within minutes. Verdict?
I’d have to say the boiled peanuts won, hands down! Probably because they were softer (and not burned). But you receive an A for effort, Mrs. Venetta!