Pass the Black Peanuts

As the year draws to a close, it is a good time to reflect about gardening successes and failures.  2015's heirloom tomato crop was abundant at Heart & Sole Gardens, but the potato harvest was poor.  Peppers produced well, but deer and groundhogs ate more okra than we did.  Fortunately, one special plant thrived and generated enough seeds to share with other NC farmers.  Let's hear that cheer for black peanuts, also known as the North Carolina Peanut!

The North Carolina Black Peanut germinates quickly

It is not often we receive an opportunity to revive an agriculture crop.  With chemical companies' seed wares dominating the shelves of most big box stores, savvy gardeners rely on local businesses, like Renfrow Hardware, in Matthews, NC, or online resources to supply heirloom seed.  Fortunately, my cousin, Ruth Bolick, saved black peanut seeds for about thirty years and, this spring, she shared some with me.  For more of that story, see the earlier blog: Heirloom Seeds by Mail

Richard prepares a row for 25 Black Peanut seeds

That earlier blog post served as an introduction to Gordon Schronce, a lifelong Iron Station gardener who provides seeds, including the Carolina Black Peanut, to Southern Exposure Seed Exchange  Gordon's son, Arty, writes a lovely gardening blog for The Georgia Department of Agriculture and, for souls who long for spring planting season, a visit to Arty's Garden is a pleasant way to survive cold winter days. 

Black Peanuts drying in my dining room

 

On May 16th, Richard and I planted 25 Black Peanut seeds at H&S.  For insurance, I also planted a few in containers at my home, in case pests attacked the farm plants.  After quickly germinating and thriving throughout the summer, the peanut plants were ready for harvest in early October.  I spread them on a large outside table to dry, but I forgot about the Titmouse bird and how he loves peanuts more than any other food.  When I saw that tiny winged creature attacking the harvest, I moved the peanuts to my dining room where they safely remained for a few weeks. 

Inferior for seed, these Black Peanuts are delicious to eat

Although I planted less than forty Black Peanut seeds, the plants were extremely productive and I sorted the best specimens for next year's seed, saving the remainder to use as food.  With only a cup of Black Peanuts, I decided to use a special recipe, a handwritten one from my grandmother, Lora Bolick Minton. 

Granny's Recipe for Sugar-Coated Peanuts

 

After dissolving 1/4 cup sugar in 1/2 cup water over low heat, I added peanuts and stirred the mixture until the syrup coated the peanuts, leaving no liquid in the pot.  Pouring the mixture on a parchment paper lined jelly roll pan, the peanuts baked for 30 minutes in a 300 degree oven, with a good stir every five minutes. 

Black Peanuts in syrup look like blueberries

 

In this season of sharing, the candied Black Peanuts will go to Ruth, a small token of how special her seed gift was.  As for the seeds, after reserving some for Heart & Sole's 2016 season, the rest will go to local farmers like Shelby's Jamie Swofford, Concord's Brad Hinckley and others.  A limited amount is also available at Renfrow Hardware, in Matthews.  With a concerted effort, perhaps the North Carolina Peanut will be available at local farmer's markets next fall and we can all celebrate this delicious flavor. 

Candied Black Peanuts