Several years ago, as we anticipated our 60th year in business, we wrangled with how best to observe this momentous year. Should we celebrate with a party or mark the anniversary with typical promotional materials?
Contemplating the history of Hubbard Peanut Company led us to think about the earliest days when our parents, Dot and HJ, were just starting out. Their entrepreneurial spirit was vast and they worked very hard, but without the community of support from family, friends, and neighbors, their business would likely not have grown to the extent it did.
After brainstorming an idea to compensate employees for their volunteer work and setting up a pilot program, our volunteers known as Hubs Hearts were born. Just as our own biological hearts pump life into our bodies, Hubs Hearts are out helping to pump energy into our hometown and the greater community. Whether on litter patrol, packaging food boxes for the needy, volunteering at the hospital or in the schools, Hubs Hearts are at work.
In a Nut Shell
Caribbean Chicken Salad with Peanuts
Ingredients 1 head romaine lettuce, torn in pieces 1/2 cup sliced green onions 1 cup shredded grilled chicken 1 papaya, halved, seeded, peeled and sliced 1 cup raspberries 1/2 cup Hubs Salted Peanuts For Chutney Dressing ½ cup Hubs Salted Peanuts Mayonnaise ¼ cup chutney 2 tablespoons of sugar 2 tablespoons raspberry vinegar 1 teaspoon curry powder Directions To make salad dressing: combine 1/2 cup each peanuts and mayonnaise, 1/4 cup chutney, 2 tablespoons each sugar and raspberry vinegar, and 1 teaspoon curry powder in a blender or food processor blend until smooth. Set dressing aside. Toss lettuce with green onions and divide among 4 serving plates. Top with chicken, papaya slices and raspberries; sprinkle with peanuts. Serve with Chutney Dressing. Makes 4-1/4 cup servings
Hubs Peanuts Encrusted Salmon
Ingredients 4 Salmon Fillets (4-5 oz each) 4 tablespoons Dijon Mustard 2 tablespoons Peanut Butter 1/2 cup Hubs Salted Peanuts, crushed coarsely 4 tablespoons Panko 1/2 teaspoon Rosemary 1 tablespoon Olive Oil Directions Preheat the oven to 375 degrees F. In a bowl, combine Dijon mustard and peanut butter. Mix well. In another bowl combine crushed peanuts, panko and rosemary. Mix well. Spread peanut butter mixture and peanuts mixture on each salmon fillet. Spinkle minced parsley on top and place salmon fillets on a lightly greased baking pan. Pour olive oil over salmon fillets and bake for 20-25 minutes.
How a Third-Generation Entrepreneur Is Helping his Family's Peanut Business Grow and Adapt for the Future
"As a leader of his family's business, the Hubbard Peanut Company (also known as Hubs), Marshall Rabil recently introduced a new product that not only supports a small farmer but delivers a unique product to the consumer. Hubs Single Origin Redskin Peanuts were sold exclusively on the Hubs website and quickly sold out." Read More on NationalPeanutBoard.org » - How a Third-Generation Entrepreneur Is Helping his Family's Peanut Business Grow and Adapt for the Future
