Most of us can eat peanuts all day long, and for those of us who live in North Carolina, we’re in the right spot. Our state grows about 9 percent of the U.S. peanut crop and ranks fifth in the nation for peanut production. N.C. farmers grow predominately Virginia peanuts and some runners.
Virginia peanuts, grown in the eastern part of the state, are known as ballpark peanuts and mainly used in gourmet snacks, while runners are primarily used for making peanut butter.
See More: Farm Facts: Peanuts
No matter the variety, peanuts offer more than 30 essential vitamins and nutrients, and serve as a great source of protein. They’re also a good value, enjoy a long shelf life and make things taste delicious. Peanut butter became a staple for our troops in World War II because of these characteristics. It’s why peanut butter is becoming increasingly important in addressing world hunger.
When I was in high school, I heard the saddest tale. Our German exchange student grew up without peanuts and peanut butter. During her year in America, she became such a fan of peanut butter that when she returned to Hamburg, she begged us to ship it. She also learned to love soul music and American football, but I believe she would gladly toss those new friends aside for a PB&J.
See More: Nuts About N.C. Peanut Products
I purchase a 12-ounce can of peanuts weekly. A small handful can get a busy person through a midmorning or afternoon slump. When the airtight seal pops, there is an instant whiff of familiar goodness. For a cook, this is also the scent of possibilities.
If you love pad Thai, you’ll like this approachable variation, Thai Peanut Pasta. Featuring noodles, seasonal veggies and a homemade peanut sauce, you can pair this entrée with shredded chicken, pork or shrimp to make it a one-dish dinner.
