Peanuts | CUESA

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Peanuts

You might not be able to tell by looking at it, but the peanut is actually a member of the legume family, making it more of a pea or bean than a nut, botanically speaking. Originating in South America, the peanut was grown commercially in the US in the 1800s, when it was used for oil, as a cocoa substitute, and occasionally for food or livestock feed. Sixty years later, during the Civil War, soldiers turned to peanuts as a quick, inexpensive snack, and they returned home with a taste for the nut, leading to the popularity of roasted peanuts at baseball games and circuses. Now the peanut is one of the most popular and well-loved nuts across the country, contributing more than $4 billion to the US economy each year.

As equally delicious in a spicy dipping sauce for chicken skewers as it is in a chocolate-drizzled brittle, the peanut blends effortlessly into a wide array of recipes, and is sure to please children and adults alike. The peanut contains 25% more protein than any other true nut, boasts an antioxidant count that rivals most fruits, and is loaded with heart-healthy fats that are associated with a reduced risk of cardiovascular disease.

In Season

July, August

Recipes with Peanuts

Ballpark Brittle Miette

Ballpark Brittle

Meg Ray, Miette

Nutty Fermented Soy Bean Dipping Sauce

Cameron Stauch, author, Vegetarian Vietnam

Cucumber and Radish Raita

Laxmi Hiremath, Author of The Dance of the Spices: Classic Cooking for Today’s Home Kitchen.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »