Travelsmartplanet

Virginia grows the largest variety of peanuts in the world. The Good Earth Peanut Company ships Virginia peanuts fresh in a variety of forms: raw and cooked, in and out of the shell. Sitting right on a 1650’s Tuscarora Indian trail which is now a railroad junction, in an old time (circa 1854) general store, this family business roasts and sells peanuts.

Lindsey and Scott Vincent go beyond the ordinary nut to sell cashew brittle, wasabi flavored peas, nut berry thrill, diet trail mix, cracked pepper and sea salt peanuts, chocolate covered peanut brittle (Sandra’s favorite) and maple covered nuts, as well as pecans like key lime ones (we’re addicted to the butter toasted pecans in our salads).

There are FREE tastes of the 36 or so salty and sweet treats. We’ll take the dark chocolate
covered cherries. Some groceries still line the walls, like McCutcheon’s preserves and Virginia hams.

You’ve gotta stop here, you won’t be disappointed, the quality and the assortment are amazing. You can even order them on-line and have them shipped to you. They will  include information about the history of peanuts, also known as goobers and groundnuts, and how peanuts are grown.  WARNING: These products are addictive!

Location: The Good Earth Peanut Company,  5334 Skippers Road, Skippers, Va 23879
Hours: Mon – Fri 8-6pm, Sat 9-4pm
Tel: 1-800-643-1695
goodearthpeanuts.com

In the eighteenth century at Fortress Louisbourg, Cape Breton, Nova Scotia, the lower class diet included locally prepared bread, spruce beer, meat or fish. Staples like butter, cheese, and rum were imported. Here I dined on pea soup and an apple tart for dessert. They ate with spoons. Gathering for a meal was not only for sustenance but also for news, companionship and games of chance.

Michelin listed Ghent restaurant t’Pakhuis (www.pakhuis.be) takes the concept of farm right to table so seriously that they bought the farm – in Bresse, France. So now they breed and serve famous and flavourful Bresse chickens, guinea fowl, Hampshire down lambs, and Bayeux pigs. From home in Belgium, they get special tomatoes, their herbs, and even “lost and forgotten” vegetables

Located in a former ironworks factory with painted cast-iron pillars and a soaring wrought-iron balcony now filled with light from the huge roof skylight, the noisy chattering happy diners, both inside and out might be enjoying the beers and fancy cocktails at the bar or on the large terrace. In keeping with it’s slick metallic theme, it has the coolest bathroom lock I’ve ever encountered and I challenge you to try to turn on the tap without having to ask!

And the food – my liver screamed for mercy but my mouth was bathed in smiles. Though you could start with  a lighter lobster soup or beef carpaccio, if you dare, the foie gras plate had the most generous hunk of silky foie we have ever encountered accompanied by sage apple cream and dates. Had I stopped there, it would have been a perfect dinner.

But yet we ventured on to the grilled duck breast in pea cream with baby veggies and mashies that were so smoothly whipped that they could have been served for a dessert sorbet. The asparagus risotto with lemon butter was so yummy, it alone could turn me into a vegetarian.

We could have ended the meal with a locally favorite flavor, gingerbread, in cheesecake with vanilla sauce or gone lightly with some sorbets, but we took it to the max with a silky creme brûlée. Sigh.