Why The Amazing Virginia Peanuts?

Why The Amazing Virginia Peanuts? 

The Peanut migrated to Sedley after originating in South America where archeologists have unearthed peanut-shaped jars made by the Inca Indians of Peru. It is believed that Spanish explorers carried peanuts from Peru to Africa and Asia. Considered a valuable food by the African natives, the peanut was eventually brought to the Virginia colony aboard slave ships. Although tobacco and cotton were the leading cash crops in the South, peanuts gained more popularity during the War Between the States. Both Union and Confederate troops relied on the food value and quick energy provided by the “goober pea”.

As an important scientist in the late 1800s early 1900s, George Washington Carver worked diligently to invent many uses for peanuts and their shells. Maybe even more important than his inventions was what he taught farmers about the nitrogen fixing properties of peanuts. Rather than depleting the soil of natural nutrients, thanks to Dr. Carver, farmers began rotating their crops for a more sustainable environment.

In Southampton County, right around the corner from our home in Sedley, another inventor, Benjamin Hicks, was instrumental in making life easier for farmers. He invented new gas powered equipment for separating the peanuts from the vines. For many years, Southampton County grew more Virginia type peanuts than anywhere in the USA so at the turn of the century this equipment was quite valuable to local farmers.

When Dot Hubbard set her ideas into action, Amedeo Obici had already moved Planters from Pennsylvania to Suffolk, Virginia, about 30 miles away. What made Dot’s peanuts different was the water-blanching process of dipping the peanuts in water before frying them in oil. She was visited by people from Planters who told her that her process was not something that could be scaled commercially. Until 1954, when Dot began selling Hubs, no one else had been successful in the market place. She was tenacious and worked hard and today, Hubs has a place in the Virginia Science Museum in Richmond, VA.

Peru, the Peanut migrated to Sedley after originating in South America where archeologists have unearthed peanut-shaped jars made by the Inca Indians of Peru. It is believed that Spanish explorers carried peanuts from Peru to Africa and Asia. Considered a valuable food by the African natives, the peanut was eventually brought to the Virginia colony aboard slave ships. Although tobacco and cotton were the leading cash crops in the South, peanuts gained more popularity during the War Between the States. Both Union and Confederate troops relied on the food value and quick energy provided by the “goober pea”.

As an important scientist in the late 1800s early 1900s, George Washington Carver worked diligently to invent many uses for peanuts and their shells. Maybe even more important than his inventions was what he taught farmers about the nitrogen fixing properties of peanuts. Rather than depleting the soil of natural nutrients, thanks to Dr. Carver, farmers began rotating their crops for a more sustainable environment.

In Southampton County, right around the corner from our home in Sedley, another inventor, Benjamin Hicks, was instrumental in making life easier for farmers. He invented new gas powered equipment for separating the peanuts from the vines. For many years, Southampton County grew more Virginia type peanuts than anywhere in the USA so at the turn of the century this equipment was quite valuable to local farmers.

When Dot Hubbard set her ideas into action, Amedeo Obici had already moved Planters from Pennsylvania to Suffolk, Virginia, about 30 miles away. What made Dot’s peanuts different was the water-blanching process of dipping the peanuts in water before frying them in oil. She was visited by people from Planters who told her that her process was not something that could be scaled commercially. Until 1954, when Dot began selling Hubs, no one else had been successful in the market place. She was tenacious and worked hard and today, Hubs has a place in the Virginia Science Museum in Richmond, VA.

The peanut plant probably originated in Peru or Brazil in South America. No fossil records prove this, but people in South America made pottery in the shape of peanuts or decorated jars with peanuts as far back as 3,500 years ago. European explorers first discovered peanuts in Brazil. As early as 1500 B.C., the Incans of Peru used peanuts as sacrificial offerings and entombed them with their mummies to aid in the spirit life. Tribes in central Brazil also ground peanuts with maize to make a drink. Peanuts were grown as far north as Mexico when the Spanish began their exploration of the new world. The explorers took peanuts back to Spain, and from there traders and explorers spread them to Asia and Africa. Africans were the first people to introduce peanuts to North America beginning in the 1700s.

It wasn’t until the early 1800s that peanuts were grown as a commercial crop in the United States. Peanut production steadily grew the first half of the nineteenth century. Peanuts became prominent after the Civil War when Union soldiers found they liked them and took them home. Both armies subsisted on this food source high in protein. Their popularity grew in the late 1800s when P.T. Barnum’s circus wagons traveled across the country and vendors called “hot roasted peanuts!” to the crowds. Soon street vendors began selling roasted peanuts from carts, and peanuts also became popular at baseball games. 

Around 1900, labor-saving equipment was invented for planting, cultivating, harvesting and picking peanuts from the plants, as well as for shelling and cleaning the kernels. With these significant mechanical aids, demand for peanuts grew rapidly – especially for oil, roasted and salted nuts, peanut butter and candy.

P.D. Gwaltney Sr. established the first peanut-cleaning factory in Smithfield in 1880, and until 1921 when a fire destroyed Gwaltney-Bunkley Factory No. 1, paddle-wheeled steamships took peanuts from Smithfield to as far away as Amsterdam and Africa. At the turn of the century, Gwaltney said that the Gwaltney-Bunkley Peanut Company is “very much the largest peanut concern in the world.” Gwaltney-Bunkley sold out to Suffolk-based American Peanut Company soon after Gwaltney’s death in 1915.

Peanut Types:

Virginia Peanuts

The largest of all peanuts, the Virginia peanut is the type used exclusively for Hubs and other gourmet snacks. It is also known as the “ballpark” peanut. Virginia peanuts account for about 15 percent of total U. S. production and are grown mainly in southeastern Virginia, northeastern North Carolina, South Carolina and West Texas. Virginias are a popular peanut used for all-natural peanut butter. The Virginia peanut is the most sought after peanut in the world for being a large, crunchy, flavorful, highly nutritious snack with a distinctively unique taste. They have been grown in southeastern Virginia since the 1860’s.

What Makes Virginia Peanuts Special?

All Virginia-type peanuts are known for their large size and crunchy texture and have been referred to as “the peanut of the gourmet.” Virginia peanuts have the largest kernels and are popular for roasting-in-the-shell. Virginia peanuts are most often grown in southeastern Virginia and northeastern North Carolina.

Peanuts are whole foods that contain a variety of vitamins and minerals, ample protein and beneficial unsaturated fats. Since they are a plant food, they naturally contain no cholesterol.

The largest of all peanuts, the Virginia peanut.

Runner Peanuts

Uniform in kernel size (which allows for even roasting), the runner peanut is most commonly used for making peanut butter. It is typically grown in the states of Georgia, Texas, Alabama, Florida, South Carolina and Oklahoma; and accounts for 80 percent of the peanuts grown in the United States.

Spanish Peanuts

Known for its red skins, the Spanish peanut has smaller sized kernels and is used predominantly for peanut candy, salted peanuts and peanut butter. Its reputation of having the “nuttiest” flavor when roasted is due to its higher oil content. Spanish peanuts are typically grown in the states of Oklahoma and Texas and account for four percent of U.S. production.

Valencia Peanuts

Having three or more kernels per shell, the Valencia has a sweet flavor and is commonly used for all natural peanut butter. Also, they are excellent for use as boiled peanuts. Valencia peanuts are grown mainly in New Mexico and account for less than one percent of U.S. production.

Facts & Figures

•  The very first commercial peanut crop in Virginia was grown in Sussex County in the 1840’s. 

 •  Virginia peanuts are typically produced in only a few counties in the southeastern part of the state.

•  The U.S. is the largest producer and consumer of peanut butter in the world. 

•  The average peanut farm in the U.S. is 100 acres.

•  There are enough peanuts in one acre to make 30,000 peanut butter sandwiches. 

•  It takes about 540 peanuts to make a 12-ounce jar of peanut butter.

•  Peanuts aren’t nuts; they’re legumes. It’s technically inaccurate to call it a nut, but it’s usually referred to as one anyway.

•  Peanuts have more protein, niacin, folate and phytosterols than any other nut.

•  Peanuts and peanut butter contain over 30 essential nutrients and phytonutrients.

•  Peanuts are cholesterol-free and an ideal source of protein.

•  The average American consumes around 6 or 7 pounds of peanut butter every year.

•  The average child will eat 1,500 peanut butter and jelly sandwiches before graduating from high school.

•  Two peanut farmers have been elected president – Thomas Jefferson and Jimmy Carter.

•  Astronaut Alan Shepard brought a peanut with him to the moon.

The Language of Peanuts

Goober—a nickname for peanuts—comes from nguba, the Congo language name for peanut.

The Peanut Gallery – This term became popular in the late 19th century and referred to the rear or uppermost seats in a theater, which were also the cheapest seats. People seated in such a gallery were able to throw peanuts, a common food at theaters, at those seated below them. It also applied to the first row of seats in a movie theater, for the occupants of those seats could throw peanuts at the stage, stating their displeasure with the performance.

Peanut Soup:

Serves 10-12

Recipe courtesy of King’s Arms Tavern, Colonial Williamsburg, Virginia

1/4 cup unsalted butter

1 medium onion, finely chopped

2 celery ribs, finely chopped

3 tbsp flour

8 cups chicken stock

2 cups smooth peanut butter

1 3/4 cups light cream or half-and-half

1 tsp hot pepper sauce (optional)

Finely chopped salted peanuts, for garnish

In large saucepan, over medium heat, melt butter. Add onion and celery and cook. Stir for three to five minutes until softened. Stir in flour and cook two minutes longer.

Pour in chicken stock, increase heat to high, and bring to a boil, stirring constantly. Reduce heat to medium and cook, stirring often, until slightly reduced and thickened – about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return liquid to the sauce pan or pot.

Whisk peanut butter and cream into liquid. Warm over low heat, whisking often for about five minutes. Do not boil. Serve warm, garnished with chopped peanuts. Peanut Soup is often served with a sippet – or a small piece of bread.

VIRGINIA DINER PEANUT PIE

Since opening in 1929 inside a railroad car, Virginia Diner has become a destination for classic melt-in-your-mouth Southern cuisine, including Guy’s favorite: collard greens. To finish your meal, don’t leave without ordering the Peanut Pie. This is The Peanut Capital of the World, after all.

Special Dishes: Virginia-Style Spoonbread, Fresh-Roasted Peanuts, Peanut Pie

INGREDIENTS

1/2 pound Crushed salted peanuts

1 cup Sugar

3 Eggs

1/2 cup Flour

1 1/2 cups Karo light corn syrup

2 tablespoons Butter, unsalted, melted

1 Unbaked pie shell

Preheat oven to 350°F with a baking sheet on middle rack.

Roll out pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).

Mix eggs flour & sugar, add syrup & peanuts, add butter. Pour into pie shell.

Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.