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Growing and Harvesting Peanuts - 5 Peanut Recipes
Spaghetti

The following information, plus a couple of the
recipes, comes from a site called “peanutbutterlovers.com
On The Farm
About one-third of the US peanut crop is used to make peanut butter. Runner peanuts are preferred for peanut butter because they are very uniform in size which is important to achieve evenly roasted peanuts for the best tasting peanut butter. Runner peanuts are grown primarily in Georgia, Alabama and Florida. These three states account for nearly two-thirds of the US crop.

Peanuts are planted after the last frost in April, when soil temperatures reach 65° to 70° Fahrenheit. The shelled peanut itself also is the seed. Specially grown and treated peanut kernels from the previous year’s crop are planted two inches deep, approximately one to two inches apart in rows.

Peanut seeds crack the soil about 10 days after planting and grow into a green oval-leafed plant about 18 inches tall. The peanut plant is unusual because it flowers above the ground, but fruits below the ground. Delicate yellow flowers form on the plant about 40 days after planting. The flowers pollinate themselves, then the petals fall off as the peanut ovary begins to form. This budding ovary, called a ‘peg,’ grows away from the plant on a vine and penetrates the soil. The peanuts mature below the ground.

Peanuts are harvested 120 to 160 days after planting, usually in September and October. Harvesting is a rapid process. When the soil is not too wet or too dry (both conditions leave the peanuts stuck in the ground as the plant is pulled free), the farmer drives a tractor with a digger-shaker attachment along the rows of peanuts. The digger has long blades that run four to six inches under the ground loosening the plant and cutting the tap root. Just behind the blade, a shaker lifts the plant from the ground, gently shakes the soil from the peanuts and lays the plant upside-down in windrows to dry in the sun for two to three days.

The farmer then drives a combine over the windrows to pick the peanuts from the vines. The peanuts are collected in a hopper and the plants are laid back on the ground. The plants can be baled for cattle feed or mulched into the field. The peanuts are dumped into peanut wagons which can be attached to forced air dryers to further dry the peanuts to 10% moisture for storage.

The peanut wagons are taken to buying stations where they are weighed, graded and inspected by the Federal-State Inspection Service to determine the quality and value of the load.

There are 16,000 peanut farmers in nine primary states in the US. Peanut farms are mostly operated by family farmers who grow an average of 98 acres of peanuts each year on a 3-year rotation usually with cotton, corn, soybeans and grass crops. Farmers expect to sell their peanuts in the domestic market for about 31.5¢ a pound. The year 1997 was the lowest price in 10 years.

The Shelling Plant
From the buying station, the peanuts travel to shelling plants. The peanuts are passed over a series of screens which separate any farm materials such as sticks and rocks from the peanuts and then separate the peanuts by size.

The peanuts are shelled and then inspected by a laser beam and by people to eliminate any immature kernels. The sheller then packs the peanuts into bags, boxes or railcars for delivery to product manufacturers.

In The Peanut Butter Plant
The peanut butter manufacturers inspect the peanuts to ensure high quality then roast them in special ovens which provide an even roast. After roasting, the peanuts are fast-cooled by suction fans that circulate air quickly. Rapid cooling is necessary to halt the cooking process, retain an even color and prevent the loss of too much oil.

Another machine rubs the peanuts gently between rubber belts to remove the outer skin. This is called blanching. The kernels are split, the hearts removed and the peanuts are cleaned and sorted a final time.

Finally, the peanuts are ground in two stages (one long grinding would produce too much heat, damaging the flavor of the peanut butter). In the first stage, the peanuts are ground alone. In the second stage, salt, sweetener and stabilizer (to keep the oil from separating) are added.

Peanut Butter Standard Of Identity
Peanut butter today is remarkably like that made 100 years ago. It contains, by law, a minimum of 90% peanuts, with no artificial sweeteners, colors or preservatives. Some brands add about 7% natural sweeteners and 1% salt for taste, plus a stabilizer to keep the peanut butter fresh and the oil from separating. “Old-fashioned” or “natural” peanut butter does not have the stabilizer so the oil will separate and should be stirred back in before using. Peanut butter does not need to be refrigerated.

“Peanut butter spreads,” a relatively new category now allowed by FDA, contain only 60% peanuts, but are nutritionally equivalent to peanut butter (although they may contain more sugar or salt). Many companies introduced peanut butter spreads as a reduced-fat alternative to peanut butter. But today there also are real peanut butters on the market (look for Laura Scudder and Smuckers) which are 25% reduced-fat and still contain at least 90% peanuts.

The Price is Right
US consumers pay less for peanut butter than anyone else in the world, 10% less than Canadians, 18% less than Mexicans and 50% less than the French.

Blender Peanut Butter

* 1 cup roasted shelled peanuts
* 1-1/2 teaspoons peanut oil
* 1/4 teaspoon salt (omit salt if salted peanuts are used)

Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes). If necessary, stop the machine and use a rubber spatula to scrape mixture from the sides of the container back into contact with the blade. Continue blending until desired consistency is reached.

For crunchy peanut butter, stir in 1/4 cup chopped roasted peanuts after the blending is completed.

Yields 1/2 cup creamy or 3/4 cup crunchy peanut butter.

Store in a tightly closed container in the refrigerator. Oil may rise to the top. If this occurs, stir before using.

Peanutbutter Lovers’ Club
Peanut Sauce for Grilled Beef, Chicken or Shrimp

* 1 1/2-inch piece gingerroot, peeled and minced
* 1/2 head garlic, peeled and crushed
* 2 pounds creamy peanut butter
* 1/2 cup chicken stock
* 1/4 cup light soy sauce
* 2 tablespoons chili oil
* lime juice to taste
* 1/4 cup honey
* 1/4 cup chopped cilantro leaves
* salt and pepper to taste

Combine all ingredients in mixing bowl. Mix well and season to taste. Store in a sealed container until ready to use. Keeps for several weeks in refrigerator. Use as a marinade for beef, chicken, shrimp or vegetable kabobs. Makes 2 quarts.

Nany’s Caramel Peanut Butter Cake

Overall Grand Prize Winner
1998 National Peanut Festival Recipe Contest
Terri Spitler - Dothan, AL

* 1 cup shortening
* 2 1/2 cups sugar
* 1 teaspoon vanilla
* 3 cups sifted plain flour
* 1 cup buttermilk
* 6 eggs
* 1 teaspoon baking powder
* 1/2 teaspoon salt

Between Layers:

* 1 8 oz. pkg. softened cream cheese
* 1 box powdered sugar
* 1/2 cup creamy peanut butter
* 2 tablespoons canned milk
* 1/2 teaspoon vanilla
* 1/2 stick margarine

Frosting:

* 1 stick margarine
* 4 tablespoons corn syrup
* 1 box powdered sugar (sifted)
* 1 cup extra crunchy peanut butter
* 1 1/2 cups brown sugar
* 1/3 cup canned milk
* 1 teaspoon vanilla

Cake:

Blend shortening until creamy, slowly add sugar. When well mixed, begin adding eggs one at a time. Mix well. Sift together flour, baking powder and set aside. Add to egg mixture 1 cup flour at a time, alternating with buttermilk, until all three cups of flour have been added. Add vanilla and salt. Mix only until combined. Do not over beat. Line round baking pans with waxed paper. Place 8-9 tablespoons of batter in each pan. Will make approximately 5 layers. Bake at 400 degrees until toothpick inserted is clean. Let layers cool completely before icing.

Between Layers:
Soften margarine and cream cheese at room temperature. Cream together well. Add powdered sugar and continue beating until creamy. Add vanilla and peanut butter. Spread between cooled layers.

Frosting:
Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil. Remove from heat, add milk, powdered sugar, vanilla, and peanut butter. Beat until creamy. Spread on top and sides of cake.

Peanut Butter Shortbreads

* 1/2 cup unsalted butter, softened
* 1/2 cup granulated sugar
* 1/4 cup creamy peanut butter
* 2 cups all-purpose flour

Preheat oven to 300°F. In a bowl, combine all the ingredients with your fingers until mixture resembles coarse meal. Press the mixture into an ungreased 8” round pan. With a fork, prick decorative wedges in the dough. Bake for about 1 hour, or until very lightly browned. Cut into wedges while warm. Makes 16 wedge-shaped cookies.

Pasta Loco from http://www.dofa.com/page3.html

* 2 tbs corn oil
* 1/2 cup chopped onion
* 1 diced zucchini
* 1/2 cup chopped green pepper
* 16 oz can chopped tomatoes
* 1 tsp salt
* 1 tsp basil
* 1 tsp red pepper
* 1 clove minced garlic
* 1 bay leaf
* 1 tsp oregano
* 1/4 cup peanut butter
* 8 oz can tomato sauce
* 8 oz can kidney beans (drained)
* 1 lb cooked spaghetti

In a large pan, heat corn oil over medium heat. Add next 4 ingredients, stirring occasionally. Cook 5 minutes until tender. Stir in next 9 ingredients and cover. Stirring often, cook 30 minutes until flavors are blended. Serve over pasta.