BARNWELL, S.C. – When many think of a South Carolina Lowcountry boil, they think of corn, sausage, shrimp, and potatoes.
But the Second Annual Peanut Boiloff at the Barnwell Farmers Market at Fuller Park on Saturday, Sept. 26 may have changed some thoughts.
One of the two contestants, Allendale-resident Glinda Smith of G’Love Country Cooking had a Lowcountry boil of peanuts, eggs, corn, sausage, and turkey necks.
Her Lowcountry boiled peanuts (with the ingredients often served with shrimp with such names as Beaufort or Frogmoor Stew) won in the Creative Category.
Before they ran out a couple of hours before the end of the boil off, she also served rotisserie chicken with peanuts.
The Hacker family from Blackville tasted the peanuts from G’Love Country Cooking and voted on them.
Ron Baxley Jr./Augusta Good News
Whether salty, sauced, or more, many variations of the classic legume exist. And regional folks, unlike New Englanders and Mid-atlantic states loving the roasted ones, do like their peanuts straight out of very hot water or boiled and then chilled in the refrigerator or cooler. They are traditionally brined and/or cooked in salty water.
According to the S.C. Department of Agriculture, the most common types of raw peanuts used for boiling are Valencia or Virginia varieties. Some like the little red peanuts, and others like the large white ones. One supposes it truly is a matter of taste. The boiled peanut chefs at the event used different varieties.
And not only were boiled peanuts celebrated at the event but peanuts in general as well as peanut butter.
Four volunteers from the Barnwell High School chapter of the Future Farmers of America came out to help distribute free jars of Peanut Proud Peanut Butter from the U.S. Peanut Industry. South Carolina peanut growers contribute their produce to this peanut butter.
Local FFA BHS chapter members volunteering at the peanut event included Hayden Stephenson and Grace Dorn, who are both seniors, and juniors Dottie Still and Annalea Duleyea. Stephenson and Dorn are also FFA officers.
He said he and others gave out approximately 50 jars and that he had volunteered at the market before.’
“I was also here for the zucchini race,” he said. The market hosted an event where children and their families could make little race cars out of zucchini earlier this year. Stephenson helped the families during that event and helped keep a count of visitors at the peanut boil off in addition to other duties.
Not only did S.C. peanut growers contribute to the peanut butter being distributed but local/regional peanuts were used in the boiloff.
Smith said her peanuts were grown in the Bamberg area, and she has ambitious to take her peanut dishes beyond local boiloffs.
“I am working on putting together a food trailer to serve what I prepare,” she said.
She also served homemade blueberry lemonade as well as peach lemonade;
Besides unique recipes, some implemented unique cooking methods for the event.
Blackville residents Michele and Jason Rawl not only used regional peanuts from Rawl Farms in Lexington (no relation), but they used special water.
“We use Healing Springs water,” said Michele Rawl.
Healing Springs is in an area outside of Blackville where natural spring water comes up on property that, according to signage, was deeded to God. Posted signs say Native Americans and soldiers in historic wars drank its healing waters. People drive from throughout the region (particularly on the weekends) to fill up jugs from the springs.
The couple’s traditional boiled peanuts cooked in the spring water won a people’s choice award. In addition to the award winners, they also had peanuts boiled with Cajun seasonings. Those ran out several hours into the event, and they have bigger plans other than just entering contests.
Jason Rawl of Spring Spice P’nut Co. said, “We are going to start a mobile stand in the surrounding areas.”
Though Jason and Michele are not usually vendors at the Barnwell Farmers Market, Michele Rawl stated she is going to look into having a table at the market itself.
A group of at least seven vendors from vegetables to crafts were at the event as part of the Barnwell Farmers Market.
Dawn Snead of the Barnwell Farmers Market, said, “We are continuously looking for ways to grow our event.”
She said some of the peanut vendors/contestants did not show up this year. A statewide peanut boil competition was going on the same day in Columbia which may have drawn some away.
Nevertheless, hundreds of people attended the special event at the Barnwell Farmers Market on Saturday, though, in the cool wind and cloudless, sunny day.
“It’s good to see the vendors get the support they need,” Snead said.
The Barnwell Farmers Market itself, with regional craft vendors, authors, artists, food and drink vendors, and farmers is open Tuesday mornings from 8 a.m. to noon and the second and fourth Saturdays of the month from 9 a.m. to 1 p.m. with its season going from June through October.
Ron Baxley, Jr. is a veteran journalist who has been a published author for 34 years and is working on writing a Southern-set television series. His latest satirical Southern fantasy Oz book, “O.Z. Diggs the Fifth Estate” is the third in the O.Z. Diggs VII series. For additional columns and fiction, go to https://substack.com/@ronbaxleyjr(opens in new tab) . Contact him via ronbaxleyjr.com(opens in new tab) .
