2009 PRESS RELEASES
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March 27, 2009
GOVERNOR KAINE DESIGNATES MARCH 2006 VIRGINIA PEANUT MONTH
Contact: Marion Horsley, 804.225.3820
They are a crunchy, delicious treat enjoyed any time of year but Governor Timothy M. Kaine has designated a special month just to celebrate Virginia peanuts. According to an official certificate of recognition from the Governor, March, 2006 is Virginia Peanut Month in the Commonwealth. Whether you prefer your peanuts in the shell or out, salted or unsalted, honey-kissed, butter-toasted, chocolate-covered, Cajun style, barbecue-flavored, in brittle or squares, raw, boiled or roasted, you can’t choose a better peanut than Virginia-grown. The state is known for producing the large, premium Virginia type, which is prized for its exceptional taste, texture and size.
Virginia boasts the ideal climate and soil conditions for peanut production in Dinwiddie, Greensville, Isle of Wight, Prince George, Southampton, Suffolk, Surry and Sussex Counties. In 2005, the state ranked seventh among peanut-producing states with a total of 66 million pounds grown on 23,000 acres.
Of course peanuts are a great-tasting snack, plus they add flavor and texture to everything from soup to dessert. But there is more to these unassuming nuggets. Peanuts are a nutrition powerhouse. One ounce provides 15 percent of the Daily Value of protein along with nearly half of the 13 vitamins necessary for the body’s growth and one-third of the minerals. Cholesterol-free peanuts are also a good source of folate, which can help prevent certain birth defects and may aid in decreasing stroke and coronary disease among the elderly.
Celebrate good health and great taste during Virginia Peanut Month by using peanuts in a special recipe. Here are some suggestions from Virginia-Carolina Peanut Promotions. You will find more delicious ideas at www.aboutpeanuts.com.
SPICED PEANUTS
1 cup granulated sugar
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 pound roasted peanuts
Boil sugar, water and spices until syrup threads from a spoon (300° F.). Drop 1 pound of peanuts into syrup. Stir until nuts are coated. Pour out on foil; allow to cool. Store in an airtight container. Makes 1-1/2 pounds.
PEANUT AND CARROT SALAD
2 cups grated carrots
1 cup chopped roasted peanuts
1 tablespoon grated onion
1/2 teaspoon salt
1/2 cup mayonnaise
lettuce or chicory
1 tomato cut into thin wedges
Combine carrots, peanuts, onion, salt and mayonnaise. Mix lightly and serve on crisp lettuce. Garnish with tomato wedges. Makes 6 servings.
SWEETHEART COOKIES
1 cup butter, softened
1-1/3 cups granulated sugar
1-1/3 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick cooking rolled oats
1-1/2 cups chopped roasted peanuts
1 (6 ounce) package semi-sweet chocolate chips
Preheat oven to 375° F. Cream butter and sugars in a large mixing bowl; add eggs and vanilla. Beat until fluffy. Mix flour with soda in large bowl, add oats and toss to coat. Add to butter-sugar mixture a cup at a time until completely mixed. Stir in peanuts and chocolate chips. (Batter will be stiff.) Drop from a teaspoon onto a cookie sheet. Bake for 10-12 minutes. Makes 6 dozen.