Because we’re situated in a uniquely warm micro climate and the way that the tall trees frame our south facing gardens, we are able to grow many things that typically are associated with areas much further south.
One of the fun things that we’re experimenting with this year is the Tennessee Red Skin Peanut. A treasured heirloom that has been grown since before 1930, each pod that the plant produces contains from 2-5 red-skinned, mild, sweet kernels. Tennessee Red peanuts are named for their papery red seed covers, and were the first Valencia type peanuts grown in New Mexico. New Mexico now produces 90 percent of US crops of Valencia peanuts, which are known for their slightly small size and sweet taste. The nuts are a superior variety for roasting or boiling, which is a preferred method of preparing them in the Deep South.
We’re hoping to see some of those tasty red nuts later in the year, and will boil them and serve them edamame style with rock salt and lime juice. Fingers crossed!
