Have you ever tasted green, as in raw, peanuts? Did you know you could? Until a couple of weeks ago, neither did we. Then Roots in the City head grower Frank Magee pulled some up out of the ground and offered. It was a revelation. Think fresh English peas plucked from the pod.
Like a typical reaction to the release of the latest iPhone, Michael’s reflexes took over. Need. Must have. Now.
With Roots’ entire first crop in the walk-in, about 3 to 4 pounds, we’ve been working them into the menu, and will as long as they can keep up with production! Pink husks turn mauve when they hit a light heat. No boiling or roasting necessary.
Last night’s menu featured Deep Creek Ranch beef cheek with Roots in the City peanuts, raisin puree, and cauliflower (medium/16.) Just a quick toss in some butter with salt and pepper is great too.
We all should eat more green peanuts. “Put that on a tee shirt!” you’d say… Well, we just might.
Check out our Flickr set for harvest day photos.