The Peanut Farm On Beach 91st Street

Back in May, I wrote in my column, “I’m Growing Peanuts!” – about the peanut plant a squirrel stored in my garden. I was so excited! I’d never grown peanuts before, and I learned they’re actually legumes, not nuts, and they grow underground; there’s no such thing as a peanut tree! Then summer rolled on, and something funny happened: I started noticing peanut plants all over 91st Street. Once I knew the look of the leaves, they were suddenly everywhere. I thought I was going nuts!

Then it registered… There’s a guy who visits the block most mornings and feeds the squirrels peanuts. The shells pile up by our garden gate, so it seems the squirrels have basically planted the whole block.

Last week, I harvested my peanut plant and shook out a clump of pale shells clinging to the roots. Only 6 peanuts! One plant can grow up to 100 peanuts! I guess I need a bit more practice growing. They’re a southern crop and need 160 days to mature. I think my plant needed more sun; I remember my tomato plant towering over it for part of the season.

Gently dig around the plant and pull up, shaking off the soil to reveal peanut pods clinging to the roots!

I pulled a few more plants I found in my front garden to add to my peanut pile.  I had to try one right away—nothing much was happening! It tasted pretty bland, if wet air is a flavor, that was it. The texture was like a cashew—the kind you get in cheap Chinese food.

After reading a bunch online, I learned what happens next:  shake off the soil, leave the pods attached to the roots, and let the whole plant air-dry in a warm, breezy spot for about 1-2 weeks. Then, remove them from the plant and cure for another 1-2 weeks, until the shells are fully dry and give that rattle.

For the first phase of curing, leave the peanuts attached to the plant for two weeks.

I was curious why peanuts need to be cured on the root. According to the National Peanut Board, it’s because the plant draws moisture out slowly through the stems, letting the pods dry evenly so the shells don’t crack—this also helps prevent mold. Keeping them on the roots shields the pods from sun damage, reduces handling damage, and gives the flavor time to develop.

Once cured, you have two options:

• Classic Roast: Shell or leave in shell. 350 degrees for  15-20 min (shelled), or 20–25 min (in shell), stirring once. Cool – the crunch happens as they cool. Season and store: toss with salt/spices while warm. Cool completely and store in an airtight jar for up to a month (or freeze).
• Boil (Southern-style, green fresh peanuts): Simmer in salted water 1–3 hours until tender, then season.

So I’ll have to pause here and finish my peanut journey in a few weeks after curing. Stay tuned.