Boiled Peanuts Are a Southern Delicacy [PHIL-OSOPHY]

I simply mentioned boiled peanuts on the air, and from the response, I was taken aback by how many people have never heard about the "caviar of the South."

In the middle of it all, a listener by the name of Darryl dropped off a can of famous Peanut Patch Original Boiled Peanuts. Yum, and thanks so much, Darryl.

So this much I can pass along to you: sweet tea and boiled peanuts are as popular in Arkansas, Florida, and North and South Carolina as ice cream is to New Englanders. I have memories of a southern guy telling me that on the eighth day, God created boiled peanuts.

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If you're driving south and happen to stop at one of the shiny trailers or a roadside mud hut and outhouse, don't pronounce the "ed" in boiled peanuts. So, put on your best Southern Massachusetts drawl and say you'll take some of those "Boil P-Nuts."

We have a rich and detailed history in New Bedford about how the people here embraced the escaped slaves traveling along the Underground Railroad with empathy and regard. I'm filled with wonder, why boiled peanuts aren't mentioned very much, as having originated with the slaves. Peanuts were brought to America by the slaves from Africa, and the practice of boiling them most likely started this way. If there was a surplus peanut crop, field workers would hold a "peanut boil" to celebrate.

You also should know that boiled peanuts are cooked from a raw stage, and that they're only available May through November. One of the drawbacks is that they have a very short shelf life, unless you refrigerate or freeze them. If they're left out for three or four days, they become slimy and smelly. One more thing, they are a little messy but very tasty, so you might want to eat them outside, where the shells will do good for the soil.

Taking everything in consideration, "boil p-nuts" are definitely worth the trouble.

Phil Paleologos is the host of The Phil Paleologos Show on 1420 WBSM New Bedford. He can be heard weekdays from 6 a.m. to 10 a.m. Contact him at phil@wbsm.com and follow him on Twitter @PhilPaleologos. The opinions expressed in this commentary are solely those of the author.