Tennessee Red Valencia is an heirloom peanut dating back to before the 1930s. I have been growing this peanut for a number of years with good success in Northern Indiana. It produces a rich flavored, delicious peanut with red skins and 2-4 seeds in each pod. They are excellent boiled, roasted, made into peanut butter, or pressed for oil. Very productive and easy to grow. This variety does not need to be hilled, as most peanuts do, and it will produce even in clay soils. It is considered early maturing, but should be planted as soon as possible to ensure a good crop. I usually harvest at 110 days from planting, depending on weather conditions.
In Northern Indiana, I would plant no later than the last week of May. Peanuts can be started as plants indoors or direct seeded after all danger of frost has passed. Remove the seeds from the shells before planting. Sow 1″-2″ deep and 6″-12″ apart in rows or beds. Peanuts are slow to germinate, so be patient. Once the plant emerges keep well- weeded as peanuts grow slowly at first. By mid-summer, the plants will begin to flower and tendrils (fruiting penduncles) will emerge from the bottom of the branches and bury themselves into the soil. Each of these penduncles will grow into a peanut. At this time be careful when cultivating so as not to disturb or uproot the penduncles. When the plant nears full maturity the leaves will begin to yellow. Some years I have had to pull my plants before this happens because of an early frost. Your yield will be less than at full maturity, but still well worth the effort. The harvested plants are laid out on benches and the peanuts sprayed with water to remove dirt. Allow to dry in the sun for a few hours, then bring the plants into a shed to dry for a week or so. When the plants are fully dry it is easy to remove the peanuts. Bring your peanuts indoors for another 4-6 weeks to continue the drying process before storage. Peanuts for eating or seed should be stored in their shells.
Sold in shell; Minimum 1/2 ounce
