Since Rural Studio Farm is a not a commercial farm, we get to grow a wide variety of crops that many other small-scale organic farms might find inefficient to grow, in terms of space and time. Lately, we have been enjoying such a treat: peanuts.
We began peanuts in soil blocks way back in May before transplanting to the field. As they grow, the plants produce little yellow flowers, which then fade and produce a peg, called a peduncle, that pushes several inches underground to produce the tasty little morsels. Typically, they require around four months to mature, but are low maintenance and pest-free, making them a great crop for us to grow during the summer when Eric was without his usual student workers.
A few weeks ago, we dug up the plants and left them to dry in the greenhouse for several days.
Then we separated the peanuts from the plant and took them to kitchen where our cook, Catherine, made some delicious boiled peanuts for our lunches. We got 10 gallons of dried peanuts from about 80 linear feet of plants.
The Rural Studio Farm is all-organic, small-scale, and intensively managed, making use of sustainable agricultural practices. In addition to providing fresh, organic produce for students and staff, the farm has become an integrated part of all the architecture students’ experience coming through Rural Studio.
Bright and early each morning, a group of students works with our farm manager, Eric Ball, in all aspects of crop production, from seed-starting, to transplanting, to harvesting—and finally enjoying the fruits of their labors during shared meals prepared at the Studio. We feel this is important way to better understand the realities of living in a rural place, especially in Alabama’s Black Belt region where the historical and social legacy is etched into the very landscape.
This is the beginning of the second year of food production since the farm has undergone a major reboot, and you can catch all the updates on what is happening right here every week.