As you might know, if you’ve read my other post about the peanuts at the garden, this was my first time growing them. Every step has been a guessing game and a learning experience. Deciding to finally harvest the crop was no different. On one hand I wanted to leave them in the ground longer to get a bigger yield, but on the other hand I needed to plant a new crop in their place for the CSA.
As I started to pull them out of the ground, I found that many had begun to sprout. To me, this was a sign that they had been in the field too long. Interestingly, there just as many immature pods as there were sprouting ones. It seemed as though there were peanuts at every stage of their life cycle all at once. In the end, I’m still unclear about the best time to harvest. I think there must be a happy medium between maximum mature pods and least amount of sprouted ones. I have some research to do…
Non-the-less I got a hefty harvest out of the 20 feet planted; a total of about 7 pounds. The rest of the plants amounted to a mounding cartful of nitrogen-rich biomass that went straight into the compost.
That same day I called Sous Chef Matt at Michael’s Genuine Food. His response, “we’ll take them all”!
Before packing the order, I made some lunch. Sauteed okra (the last of my crop) and cabbage with garlic, onion and sage infused olive oil. Added some spicy rice and beans left over from a Chef Creole (Haitian restaurant near the garden) meal and finally threw in a handful of peanuts!