Garoy peanut
$4.00
(Arachis hypogaea)
A red-skinned Valencia type which will immediately look familiar to peanut-eaters. Combines earliness with good productivity. I received this variety as ‘Garoy’ from John DeMarco of Sunny Island Farm in Kingsville, ON. Thanks, John!
It is a special peanut for Ontarians. In 1978, the University of Guelph began developing peanuts as an alternate crop for tobacco farmers in southern Ontario. Naturally the main criterion they focused on was cold-tolerance! ‘OAC Garroy,’ named for two of the researchers involved in the project, Dr. Gary Ablett and Robert (Bob) Roy, was one of six varieties they eventually released. The first commercial crop of peanuts in Ontario was harvested in 1980. Of course, as it has been grown and maintained by peanut growers over the years it has probably changed a bit, so I’m keeping with the one- ‘‘r’’ version of the name in recognition of them.
Note: Peanuts are not happy as far north as I am. They really need more heat and a longer growing season, and would be happier with a lighter soil. This is a marginal crop that we grow for novelty (and a deep love of peanuts!). Following other seed growers’ recommendations, we send you your peanuts in the shell, because their germination remains higher that way. This means we can’t check inside the shells for seeds, and because our conditions are so marginal we sometimes have unfilled pods. However, we will personally rattle each pod before shipping, to do our best to only send you good seeds!
25 seeds/packet.
In stock
Peanuts flower above ground, then grow “pegs” down into the ground, so the pods form underground. Plant in late May/early June, 3-4” apart in rows 12-18” apart (2 rows in a 3’ bed). Peanuts need loamy to sandy soil so they can get their pegs underground, and all the heat they can get. When frost kills plants in the fall, dig them up carefully with a fork, shake off soil and hang them in bunches to dry and cure for 2-3 weeks in some place where animals and birds cannot get at them. Cure pods for another two months spread on trays in the house. Can then be eaten raw, sprouted, or roasted; can also be eaten fresh in the fall like edamame.