Wednesday, November 15, 2017

November is Sweet Potato Awareness Month

November is a month known for Thanksgiving. Did you know it is also Sweet Potato Awareness month?
Sweet Potato Casserole
Be aware of these important facts about Sweet Potatoes:
Sweet Potatoes are not yams. Sweet potatoes are often confused with yams. A few distinctions: yams are not grown in the United States so they are rarely found in stores. Yams likely originated in West Africa and sweet potatoes in Central America. While sweet potatoes have smooth, delicate skin, yams tend to have rough, thick skin. Despite their name, n
ot only are they not yams, sweet potatoes are not really potatoes. Potatoes are members of the Solanaceae family, which also includes tomatoes, red peppers, and eggplant, while sweet potatoes belong to the morning-glory family (Convolvulaceae). And unlike the potato—which is a tuber, or thickened stem—the sweet potato is a storage root.”

Sweet Potato Awareness Month is not National Sweet Potato Month,
which is February and should not be confused with any Sweet Potato Day that might be proclaimed.

Sweet potatoes are very good to eat. Sweet potatoes are nutritious. They are a healthy source of fiber, potassium, and vitamins A, B6, thiamine and C. George Washington was thought to have farmed sweet potatoes on his farm in Virginia in the 1700’s. He was probably aware that sweet potatoes offer 200 percent of the USDA recommended allowance of Vitamin A, no fat and full of antioxidants, nearly 50 percent of the recommended allowance for vitamin C and over 400 percent of the recommended daily allowance of beta-carotene. They help fight heart disease, cancer, rheumatoid arthritis, and asthma. 

Sweet Potato Biscuits and Genuine Smithfield Ham Slices
With all of this new information in hand, you should be able to impress your friends and families over a Thanksgiving feast. Fortunately, we have available delicious Sweet Potato Biscuits with or without Genuine Smithfield Ham Slices and Sweet Potato Casserole to raise everyone’s sweet potato awareness.

Thursday, October 12, 2017

Peanut Pumpkin Bread

 Another great recipe for Fall from The National Peanut Board:
Peanut Pumpkin Bread
Peanut Pumpklin Bread
3-1/2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 (15-ounce) can puree pumpkin
3 cups granulated sugar
½ cup water
1 tsp. nutmeg
1 tsp. cinnamon
¼ tsp. ginger
4 large eggs, lightly beaten
1 cup peanut butter
1 cup vegetable oil

All Natural Peanut Butter
Preheat your oven to 350 degrees F. Grease two (9×5 inch) loaf pans or spray with cooking spray. Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a bowl. Whisk peanut butter, oil, eggs, sugar in a bowl. Mix pumpkin puree with wet ingredients. Combine dry ingredients with wet, being careful not to over mix. Pour batter into two 9 x 5 inch loaf pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool in pan for 10 minutes and then transfer to wire rack.
ENJOY! Try making it with All Natural Peanut Butter from The Peanut Shop of Willimasburg made from Virginia Peanuts.

Sunday, September 10, 2017

Spicy Apple-Glazed Chick 'n' Grits Gorgonzola with Apple Butter

Yes, we know it's still Summer, but we're starting to think about Fall. Fall is apple butter making. time at the Graves Mountain Apple Harvest Festival where you can watch apple butter being cooked in kettles over an open fire. It's delicious as a spread but think about getting some apple butter recipes ready! Get some Graves Mountain Apple Butter to try now.
Spicy Apple-Glazed Chick 'n' Grits Gorgonzola

Here’s an interesting recipe from Cooking Light: Spicy Apple-Glazed Chick 'n' Grits Gorgonzola. Cheesy, creamy grits pair perfectly with savory chicken brushed in an apple butter and spicy brown mustard glaze. Spicy Apple-Glazed Chick 'n' Grits makes for a unique and impressive meal.

·         1/4 cup spicy brown mustard
·         1/4 teaspoon salt
·         1/4 teaspoon ground red pepper
·         1/8 teaspoon black pepper

    Gorgonzola Cheese Grits – See Recipe

    2 Tablespoons chopped green onion. 

Preheat oven to 350°
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Place the chicken breasts in a baking pan coated with cooking spray.Combine the apple butter, mustard, salt, red pepper, and black pepper, brush over chicken. Bake at 350° for 20 minutes. Cut the chicken into 1/2-inch-thick slices.Spoon the Gorgonzola Cheese Grits into each of 4 shallow serving bowls. Top with chicken, and sprinkle with green onions.

Gorgonzola Cheese Grits

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
3/4 cup uncooked quick-cooking grits
1 cup (4 ounces) crumbled Gorgonzola cheese
1/3 cup fat-free sour cream
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
Bring the broth to a boil in a medium saucepan; gradually add grits, stirring constantly.
Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally.
Remove from heat; stir in remaining ingredients.

Wednesday, August 9, 2017

Peanut Apple Crisp a la Mode

Peanut Apple Crisp a la Mode
It’s almost Fall. Time to harvest two of our favorite foods, peanuts and apples. Here is a recipe from the National Peanut Board using peanuts and apples that is a spin on a classic. This apple crisp melts in your mouth and is the perfect treat for any occasion.

Peanut Apple Crisp à la Mode
6 cups sliced, peeled Granny Smith apples (about 6 apples)
½ lemon
1 cup brown sugar
½ cup canola oil
½ cup creamy peanut butter
½ cup & 2 tablespoons peanut flour (or all-purpose flour)
2 cups rolled oats
¼ tsp salt
½ tsp cinnamon
1/2 cup peanuts
Preheat oven to 350. Place apples in a medium bowl and toss with 2 Tbsp. flour. Transfer to 8” x 8” pan and squeeze lemon juice on top. Add ½ cup sugar. In a medium bowl, combine peanut butter and oil. Add flour, oats, salt, cinnamon, rest of sugar and mix well. Pour on top of apple mixture and spread evenly. Bake in oven for 40 minutes. Remove from oven and add peanuts to top of crisp. Bake for 5 to 10 more minutes, or until apples are tender and top is starting to brown. Serve with vanilla ice cream.

Wednesday, July 5, 2017

Virginia Peanuts and Beer

Lightly Salted Virginia Peanuts
Virginia Peanuts and Beer are Good for you to Re-hydrate

Beer and peanuts, like you need an excuse to eat the two. Now you have a good one. We found this article about it by Abe Hawkins in the Daily Mail published April 22, 2017. Here are the highlights:
Scientists suggest drinking beer and eating peanuts are better than re-hydration for exhausted runners.

Experts say the classic pub combination can be better than water or sport drinks.
Research which was unveiled at the European Beer and Health Symposium in Brussels, Belgium
advises them to drink alcohol after the race.
Virginia Peanuts
During long runs, the human body can potentially lose up to three litres of fluid every hour. Essential salts that the body requires - including potassium and sodium are lost.   Nuts are rich in potassium and weak beer - such as lager - contains vitamins and carbohydrates which will restore energy following the race. 
Professor Ronald Maughan, a sports exercise expert at the University of St. Andrews, told the newspaper that drinking water on its own will not restore mineral levels. So the next time you go on that jog or run or marathon or have a day in the sun, grab some beer (preferably a local one from Virginia) and some Virginia peanuts!

Thursday, June 1, 2017

The Very Virginia Ultimate Father's Day Sandwich

The Ultimate Father’s Day Sandwich

This Father’s Day ignite Dad’s taste buds with a delicious twist on a traditional grilled cheese or is it a twist on a peanut butter and jelly sandwich. In any case, this pairing comes together to form a bold, craveable gooey grilled cheese sandwich. Here is a recipe from The Food Channel for a PB&J Grilled Cheese Sandwich with Bacon:

  • 2 slices French loaf or sourdough bread
  • 1 tablespoon butter
  • 2 tablespoons creamy natural peanut butter
  • 1 tablespoon blackberry preserves
  • 3 strips bacon, cooked crisp
  • 4 slices sharp white Cheddar cheese

  1. Butter one side of each slice of bread.
  2. Spread peanut butter and blackberry preserve on bottom slice of bread.
  3. Top with bacon and cheese slices.
  4. Close with top slice of bread and press closed.
  5. Grill over medium-low heat for 2 to 3 minutes on each side or until golden and cheese is melted.

Foodie Byte: Use a bold flavored cheese with good melting abilities, such as sharp white cheddar cheese, to stand up to all the other flavors in this gooey-rich grilled cheese.

Most of the main ingredients can be found on

Seedless Blackberry Preserves, Natural Peanut Butter and Sliced Bacon.

Tuesday, May 2, 2017

May is for Biscuits

Buttermilk Biscuit mix
Biscuits have been a staple of the Southern United States cuisine for many years and are often made with buttermilk. Before the American Civil War, biscuits emerged as an inexpensive addition to meals. Traditionally served as a side dish with butter, they are also served at breakfast with molasses, light sugarcane syrup, maple syrup, sorghum syrup, honey, jam or jelly or as a breakfast sandwich. This sturdier bread product soon became popular as people realized it absorbed the gravy on their plate better than plain bread. Soon a new family favorite, biscuits and gravy, was created. Alexander P. Ashbourne patented the first biscuit cutter in 1875. Supermarkets offer canned biscuits which are refrigerated until ready to be baked. In 1931, Ballard and Ballard patented these refrigerator biscuits.
National Buttermilk Biscuit Day is observed each year in the United States on May 14. However, National Biscuit Day is May 29 and the day is based off how much chitter-chatter and buzz there was on May 29, 2015 across social media making references to Biscuit Day.’s algorithms examine all of the references to National Days across social media and updates hourly. Their crowdsourcing of data method to assess the National Biscuit Day was used as opposed to being connected with any Government sanctioned lists. 
Virginia Country Breakfast

Biscuits are made using baking powder or baking soda as a leavening agent rather than yeast.  A typical buttermilk biscuit recipe contains flour, baking powder, baking soda, salt, butter, and buttermilk.  They are often referred to as a “quick bread”, indicating they do not need time to rise before baking. While being made, the dough is beaten and folded to incorporate air, which expands while baking, causing the biscuit to rise.

Ham and Biscuits
There are two days to celebrate biscuits in May, but we don’t need an excuse to enjoy them any day of the year. Our Biscuit section includes make your own biscuit mix , some ready to bake sweet potato and cream cheese biscuits, some biscuits with country ham and some ham and biscuit gifts.