CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 40

W W W. C R A F T BY U M H . C O M
IF I HAD MY DRUTHERS I WOULD HAVE INCLUDED GREEN
PEANUTS FROM A SMALL FAMILY FARM, BUT THE WINDOW
FOR FRESH PEANUTS IS FAIRLY SHORT, THEIR SHELF LIFE EVEN
SHORTER, AND THE SEASON HASN’T BEGUN. I WAS A BIT
BUMMED BY THE OMISSION BUT TICKLED TO SEE BOILED
PEANUTS GET THE SHOUTOUT THEY DESERVE IN JAMES BEARD
AWARD-WINNING ATLANTA CHEF STEVEN SATTERFIELD’S INTRO
IN PEANUTS ($14). EVERYTHING FROM FAMILIAR COMFORT
DISHES LIKE APPLE CIDER VINEGAR-SPIKED BOILED PEANU TS,
BRAISED GREENS & PEANUTS WITH HOT SAUCE, AND PB&J
PARFAITS TO GLOBALLY INSPIRED NAM SOD PORK WITH
PEANUTS AND CABBAGE AND ROASTED DELICATA SQUASH
WITH PEANUT-SESAME-SEED DUKKAH GRACE THE PAGES OF
THIS WEE HOMAGE TO ONE OF OUR ESSENTIAL CROPS.