Rich in protein and beloved across cultures for thousands of years, peanuts represent a major agricultural success story for Virginia.
March serves as National Peanut Month, a designation established in 1974 to recognize how this versatile legume has shaped societies, communities and economic systems worldwide.
The National Peanut Board reports that ancient Incas in Peru offered peanuts in religious ceremonies dating back to 1500 B.C. These nutritious crops traveled from South America through Asia, crossed the Atlantic, and eventually returned to North America, where Virginia near Wakefield became home to the first commercial U.S. peanut harvest in 1842.
Currently, Virginia-variety peanuts have earned worldwide recognition for their superior flavor, premium quality and impressive size. Eight southeastern Virginia counties produce these crops, which brought in more than $41 million in cash receipts during 2023, based on U.S. Department of Agriculture data. Virginia holds the eighth position among peanut-producing states, with approximately 200 growers cultivating 30,000 acres in 2024.
Honor this legume’s widespread influence by preparing rich satay sauce or a crunchy Thai-style salad.
Chicken Satay
½ cup full-fat coconut milk
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne powder
2 boneless skinless chicken breasts
10 wooden skewers, soaked for 30 minutes
Peanut sauce:
¼ cup creamy peanut butter
2 cloves garlic, minced
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon lime juice
Optional garnishes:
1 scallion, thinly sliced
black pepper to taste
Mix coconut milk, minced garlic, salt, black pepper and cayenne powder in a large bowl. Stir thoroughly until marinade appears well-combined and uniformly seasoned.
Slice chicken breasts into 1-inch pieces, place in bowl, and mix until completely coated. Cover and chill for 5 to 6 hours.
Preheat oven to 450°.
Place marinated chicken pieces on soaked wooden skewers, keeping approximately half of each skewer free for easy handling. Position skewers in single layer on large baking sheet for even heat distribution. Bake 10 minutes, turn skewers over, then continue baking 5 minutes or until chicken reaches proper doneness.
During baking, prepare peanut sauce in small saucepan by mixing peanut butter, minced garlic, sesame oil, soy sauce and lime juice. Whisk over medium-low heat until mixture becomes smooth. Maintain warmth over low heat, stirring periodically. Add small amount of water if sauce becomes too thick.
Place chicken skewers on serving platter, brush lightly with peanut sauce. Garnish with sliced scallions and black pepper, serve with additional sauce alongside if preferred.
Thai Crunch Salad
Peanut dressing:
¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2 ½ tablespoons sugar
2 cloves garlic, roughly chopped
1-inch piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
Salad:
½ cup gourmet cocktail peanuts
4 cups chopped Napa cabbage or shredded coleslaw mix
1 cup prepared shredded carrots
1 red bell pepper, halved lengthwise, seeded, thinly sliced
1 cup edamame, cooked, shelled
2 medium scallions, thinly sliced
½ cup fresh cilantro, chopped, loosely packed
Blend all dressing components except cilantro in blender until smooth. Add cilantro and pulse briefly until finely chopped. Refrigerate until serving time.
Combine all salad ingredients in large bowl and mix well. Pour peanut dressing over mixture and toss, or offer dressing separately. Top with additional peanuts if desired.
Recipes modified from AboutPeanuts.com, a joint effort of the Virginia Peanut Growers Association, North Carolina Peanut Growers Association and South Carolina Peanut Board.
