2018 VEGETABLE LIST AT SANDY’S!

Cool Season Veggies | Warm Season Veggies | All About Hot Peppers

(AAS = All America Selections)
Our plants are delivered throughout the season and are subject to availability.

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Cool Season Veggies
VegetableVarietyNotesPot Size
BroccoliDestinyThis mid-early, compact, heat-tolerant broccoli variety features medium-small green beads, a smooth dome and a round shape.6 pack
Brussels SproutsJade CrossOne of the earliest of the hybrid Brussels sprouts for short growing season gardens and very uniform. Plants will grow to 30 to 32″ with uniform sprouts all along the plant. Compact Plant, High Yields6 pack
CabbageStonehead – GreenAAS Winner. Round, solid heads average 4 lbs. and are 6 inches across. Good texture and flavor. Holds for a long time without bursting. Resistant to yellows and tolerance to black rot. 6 pack
 Ruby Perfection – RedA mid-season, heavy yielding, vigorous cabbage which is slow to burst. The Medium sized round heads are an eye-catching variety with uniform plants and heads. 6 pack
CauliflowerSnow Crown AAS Winner. One of the easiest cauliflowers to grow. Quick growth and strong vigor. Large yields of fully domed, white heads up to 8″ across, weighing 1 – 2 lbs. Mild and sweet.6 pack
CollardsGeorgia (Heirloom)Georgia collards are prized for their sweet, cabbage-like flavor. Leaves are ruffled and blue-green and taste best when picked young. It is rich in vitamins and minerals. Grows best in full sun, when cool, but will prefers partial shade and when temperatures climb.6 pack
KaleKale Red RussianRed Russian is a very tender and mild kale. Russian Red is a pre-1885 heirloom variety. Much larger than regular kale (2 to 3′ tall), the stems are purplish and the leaves are shaped like big oak leaves and colored a velvety gray green. The big leaves are very tender and delicious.3.5″ & 6 pack
KohlrabiKohlrabi WinnerSmooth, light green bulbs that grow to be about 18 oz. in weight. Vigorous, upright plant produces bulbs that have a fresh, fruity taste and have good holding ability.3.5″
 Grand DukeAAS Winner. Kohlrabi is one of the hardiest of garden vegetables. When grown in the fall, it will grow long after your other garden vegetables have succumbed to the cold and frost. Kohlrabi produces a bulb above the ground that swells into this tender, sweet tasting vegetable. Harvest when about 4 “.  The mild sweet cabbage like flavor and crisp texture is great steamed or sautéd, or sliced and added to salads.6 pack
LettuceLettuce Buttercrunch (Heirloom)Large Heads, Slow to Bolt, Tender & Tasty, AAS Winner3.5″ & 6 pack
 Red Sails -Red LeafThis is a truly superior loose leaf lettuce. It is long standing with red and light green rumpled leaves. Attractive and Tasty, Slow to Bolt, AAS Winner6 pack
 Valley Heart – RomaineA tall medium green romaine with slightly savoyed, large leaves. Good cold, bolting and heat tolerances.3.5″ & 6 pack
 Salad Mix – Gourmet BlendA variety of leaf lettuces 6 pack
 Mesclun Blend Arugula, Chervil, Endive, Lettuce & Mache6 pack
 Simply Salad Mix – City GardenArugula, Cress and Kale3.5″
 Simply Salad Mix – Summer PicnicA blend of red and green leaf lettuces3.5″
 Simply Salad – Wonder WokIncluding mustards, kale and bok choy3.5″
PeasSuper Sugar SnapAll American Selection (AAS) winner. Crisp, juicy flavor.  3” pods produce excellent yields on tall vines that require the support of a trellis. 3.5″
SpinachTyeeSlow to Bolt, Vigorous Growth6 pack
Swiss ChardBright Lights (AAS)All America Selection (AAS) winner has lightly savoyed, green or bronze leaves with stems of many colors including gold, pink, orange, purple, red, and white with bright and pastel variations. The flavor is milder than ordinary chard, with each color a bit different. Bright Lights tolerates some shade, and won’t get bitter in hot weather. A long season vegetable!3.5″ & 6 pack
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Warm Season Veggies
VegetableVarietyNotesPot Size
Cucumber
Full Sun
Patio SnackerWell branched, short, vining variety perfect for large containers with small trellises. This fast-growing plant produces early, continuous high yields of 8″ dark green fruit. Great flavor and crunch.3.5″
Pick A BushelAAS Winner. Medium green, white-spined fruits are sweet, firm and crisp. 3″ fruits are great for pickles or left to grow to 6 inch length for slicing fresh. The semi-bush vines grow only 24″ long. Well-suited for growing in patio containers as well as the garden.3.5″
 SlicemoreHigh Yield, Very Tasty & Crisp3.5″
 Summer TopEarly, Japanese Burpless, High Yields, Disease Resistant3.5″
Eggplant
Full Sun
Fairy TaleAAS winner. Elegant white fruits striped in violet and purple shades that grows in clusters.  Produces two weeks earlier than the average eggplant. Fairytale is a dwarf plant that is perfect for gardens and containers. Abundant yields. Harvest when fruits are 4″ long by 1 3/4 wider at the shoulder, for a sweet, bitter-free flavor, with fewer seeds.3.5″
 IchibanIchiban has deep purple and almost black colored skin with a wonderful, mild flavor. This is a heavy producer of slim, 10″ long fruit with a thin skin. An excellent choice for the garden for its looks and taste. Like all eggplant, this hybrid loves warm weather and continues producing well into fall. Well suited for growing in large containers. Sweet and succulent and is great for grilling and roasting. 3.5″
Green Beans
Full Sun
Gold-n-Green MixThese French, filet-type beans are thinner and smaller than other green beans. Delicious flavor and crispy texture. Ready to harvest about 2 weeks after they bloom. Pick frequently to prevent beans from getting too starchy and eat them as quickly as possible!3.5″
 TendergreenHeirloom. Heavy yielding, heat tolerant and disease resistant. A fairly short growing season. These bean seeds have a great taste, tender texture and stringless pods. Delicious fresh, frozen or canned.3.5″
Sweet Peppers
Full Sun
Better BelleCrisp with blocky, thick walls that are 3-1/2 to 4-1/2″ in diameter. Green fruits turn red when ripe. A heavy producer and very disease resistant.3.5″
 Big Bertha RedA heavy producer of 7″ by 4″ peppers with thick walls and glossy fruit. The fruit is tender and great for stuffing and roasting. Great for garden beds and large containers.3.5″
 California WonderHeirloom. Large 4″ inch peppers will turn from green to rich red when mature with a super sweet flavor when fully ripe. They are great for roasting, grilling or stuffing.3.5″
 Chocolate BeautyShiny green bell peppers ripen to a chocolate brown. Excellent sweet flavor when fully ripe, average flavor when green. Very productive.3.5″
 Flavorburst YellowCrisp, juicy and sweet. Very flavorful. 4″ blocky bells begin lime green and finish in a shades of yellowish orange,3.5″
 Lady Bell RedDelicious, sweet flavor and crisp, crunchy texture. Moderately thick, juicy walls and turn from a glossy green to a bright red at maturity. Elongated bell shape.3.5″
 Purple BeautyLoads of beautiful purple peppers on compact, bushy plants. Crisp texture and mild sweet flavor.3.5″
 Sweet BananaHeirloom. AAS Bronze Medal winner.  Large, pointed fruits measure 6-7″ long and 1 1/2″ across. The mild yellow peppers ultimately turn brilliant red. Great for pickling.3.5″
 BananaramaGiant peppers start yellow and mature orange to red. Pick them at any stage. Produces 8″ meaty banana peppers on 18-24″ plants. Great for pickles, salads or grilling.4.3″
 Tangerine DreamA beautiful little bush covered with shiny red-orange elongated peppers. The 3″ fruits are tasty and sweet with a hint of heat. Use for picklling or eat fresh. Plants are grow only 18″ tall.4.3″
 Thunderbolt SweetHuge Marconi style sweet peppers have excellent flavor and texture. Each huge pepper grows over 1′ long! Thick walls give a great crunch, and it’s very sweet, too. Eat fresh, fried or stuffed.4.3″
Hot Peppers
For information about Hot Peppers, click here
Anaheim ChiliPungent, long, tapered, medium-thick peppers. Mild Heat. Green fruits turn deep red when ripe. Use these pungent peppers fresh or dried. Scoville Heat Index: 800 – 1,4003.5″
 Carolina Reaper – EXTREMELY HOT!!!The new World Record Hottest Chili! Beautiful with a bright red rough surface and a long stinger. This pepper got its name for a reason. Be very, very careful using this pepper. Handle these fiery chili peppers with caution: Wear gloves and long sleeves when harvesting, and don’t let cut peppers—or anything made with them—touch your skin.  Scoville Heat Index: Ranges from 1,400,000 – 2,200,0003.5″
 Garden Salsa HybridMedium Heat. This chili-style pepper offers full-bodied flavor without intense, overwhelming heat. Created  specifically for use in creating salsa. Disease-resistant plants bear heavy yields of green fruits that eventually ripen to red if left unpicked. The thick-walled peppers have thin skins. Scoville heat Index: 2,000 – 4,5003.5″
 Ghost  – EXTREMELY HOT!!!One of the hottest peppers in the world. Fruits ripen from green to bright red, and have thin, wrinkled skins. This is a slow growing plant, but it can sometimes reach up to 4 feet tall. Handle these fiery chili peppers with caution: Wear gloves and long sleeves when harvesting, and don’t let cut peppers—or anything made with them—touch your skin. Scoville Heat Index: Over 1,000,0003.5″
 Cayenne Long SlimVery hot fruits 5″ long and 1/2″ thick. Use them fresh or they can easily be dried for winter use. Harvest starts about 75 days after plants are set out. CAUTION: Use rubber gloves, or clean hot peppers under running water, to avoid skin burn from the pepper juice. Scoville Heat Index: 30,000 – 50,0003.5″
 Gong Bao (Thai)Heirloom.  Very prolific fruiting. Bush like shape of the plant aids in supporting the heavy fruit. Use in Thai or any spicy Asian-style cuisine. Outstanding flavor, but extremely hot! The 3” Thai chilis are about six times hotter than Jalapenos.   Scoville Heat Index: 50,000 – 100,000
3.5″
 Habanero RedVery hot and pungent peppers. The thin walled, 1 to 1-1/2″ fruits wrinkle and turn from green to red at maturity. Scoville heat index: 200,000 to 300,000!3.5″
 Hungarian Hot WaxExcellent for pickling and canning with its thick walled 6″ fruits that are tapered and produced on 20 to 24″ tall upright plants. The peppers turn yellow to orange-red at maturity. Adds heat and spice to your favorite cooked dishes. They are 6 to 8 ” long and 2 ” across.  Scoville Heat Index: 1,000
3.5″
 Jalapeño GiganteA giant sized jalapeño. The fruits grow 3-5″ on an 18-24″ tall plant. Medium Heat.  Scoville Heat Index: 2,500 – 5,000
4.3″
 Jalapeño MDark green, medium-hot, thick-walled peppers 3″ long, 1″ wide, with rounded tips matures to dark red. Plants grow 18-24″ tall. Medium Heat.  Scoville Heat Index: 2,500 – 5,000
3.5″
 Serrano ChiliMedium-thin walled fruits per plant. Pick them early when the peppers are green and more mild or wait until they’re mature and red and hot. Scoville Heat index: 10,000 to 23,0003.5″
 SrirachaAttractive, large, 5″ x 1-1/4″ dark green, chili-type fruits are firm and uniform with shiny, smooth skin and thick walls. Flavor is mildly hot, but not overpowering. Perfect for slicing, roasting and pickling. Scoville Heat Index: 2,500 to 8,0003.5″
 TabascoFiery hot! The pepper that has made Tabasco sauce famous. The light yellow-green peppers turn red when mature and grows on tall plants. It is the only chili variety whose fruits are juicy and not dry on the inside. Grow in the garden or in containers. Resistant to tobacco mosaic virus. Scoville Heat Index: ranges from 30,000 to 50,000
3.5″
 Trinidad Scorpion – EXTREMELY HOT!!One of the hottest chili on the planet! Wrinkled, lantern-shaped peppers ripen to a bright red-orange and have a tender fruit-like flavor which makes for the perfect sweet-hot combination. Use extreme caution when handling these super hot peppers! Scoville Heat Index: Averages 1.2 million to over 2 million3.5″
Summer SquashSunburstSunburst is a beautiful butter yellow patty pan (scallop-type) squash. Each fruit is accented with a small dark green ring. The mild, white flesh remains tender and firm. Best harvested and eaten when fruits are around 3″ across.3.5″
 Zucchini Aristocrat GreenAAS Winner. Plant produces good yields of 8″ long dark green zucchini squash. One of the best zucchini squash varieties on the market. It is very smooth and slender.3.5″
Winter Squash & PumpkinHoney Nut Butternut4 to 5” long mini-butternut. It is a dark, healthy, orange-buff color and has a uniform butternut shape and high sugar content. Shows moderate to high levels of field resistance to Powdery Mildew. Stores well. Bake or roast. 3.5″
 Pumpkin Howden’s FieldHeirloom. A large, uniform Connecticut Field type pumpkin. A hard, orange rind makes this an excellent carving variety. The 22 lb fruits have thick orange flesh. A great keeper3.5″
Strawberries & Melons Cantaloupe LilliputA unique personal-sized, miniature Eastern melon. It is very high in sugars and very aromatic, with dark orange flesh and a very small seed cavity. The exterior begins light green then turns to a yellow-tan color as it ripens. The stem then slips when fully mature. The fruits are Just 3-1/2 – 5″ in diameter and weighing 1 to 2 pounds when mature. 3.5″
 Watermelon Sugar BabyA sweet “Ice Box” watermelon with fine-textured, medium-red flesh. The round, 12 pound, dark green skinned melons grow 8″ across. A delicious, fast maturing watermelon!3.5″
 Strawberry AllstarA top-performer that is easy to care for. A  very vigorous variety, with crops of large, glossy, firm berries that are sweet  and have that perfect strawberry shape. Disease-resistant to verticillium wilt, leaf scorch, powdery mildew, red stele, and tolerates botrytis rot. Cold hardy. June bearer.3.5″
Sweet Potato BeauregardHigh yields of uniform sweet potatoes with deep orange flesh and great flavor. One of the most popular sweet potatoes. Keeps well in storage3.5″
TomatilloGrande Rio VerdeHeirloom. This tomatillo yields large, apple-green fruits. The medium sized, plants do not need staking. The globe shaped fruits reach 3-4 ounces, very large for a tomatillo, and the yields are very high.3.5″
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All about Hot Peppers…
Scoville Test For Capsaicin – A Thermal Richter Scale
(Margen, S. et. al (1992).The wellness encyclopedia of food and nutrition:
How to buy, store, and prepare every variety of fresh food.)

“All hot peppers contain capsaicinoids, natural substances that produce a burning sensation in the mouth, causing the eyes to water and the nose to run, and even induce perspiration. Capsaicinoids have no flavor or odor, but act directly on the pain receptors in the mouth and throat. The primary capsaicinoid, capsaicin, is so hot that a single drop diluted in 100,000 drops of water will produce a blistering of the tongue.

“Capsaicinoids are found primarily in the pepper’s placenta–the white “ribs” that run down the middle and along the sides of a pepper. Since the seeds are in such close contact with the ribs, they are also often hot. In the rest of the vegetable, capsaicinoids are unevenly distributed throughout the flesh, so it is likely that one part of the same pepper may be hotter or milder than another. You can reduce the amount of heat in a chili pepper by removing the ribs and seeds, but you must wear gloves while doing so.

“Capsaicinoid content is measured in parts per million. These parts per million are converted into Scoville heat units, the industry standard for measuring a pepper’s punch. One part per million is equivalent to 15 Scoville units. Bell peppers have a value of zero Scoville units, whereas habaneros— the hottest peppers—register a blistering 200,000 to 300,000.  Pure capsaicin has a Scoville heat unit score of 16 million.”

Peppers and Health
(Margen, S. et. al (1992).The wellness encyclopedia of food and nutrition:
How to buy, store, and prepare every variety of fresh food.)

“Are hot peppers bad for you? Proably not, according to recent studies. A common concern is that hot peppers or other spicy foods cause ulcers, but there’s no evidence that they do. Studies of areas where hot peppers are used extensively in cooking, such as Brazil and Thailand, have found no higher incidence of stomach ulcers among their populations. And in a study conducted at a Veterans Administration hospital, researchers ground up about an ounce of jalapeno pepper and injected it directly into the stomachs of volunteers. Follow-up observation showed no damage to their stomach linings. Nor do hot peppers aggravate or cause hemorrhoids, as has often been claimed, since capsaicinoids…are broken down before they reach the lower intestine.

“Actually, evidence has shown that peppers may have some beneficial properties. Capsaicin–the predominant capsaicinoid–has been found to work as an anticoagulant, thus possibly helping prevent heart attacks or strokes caused by blood clot. Small amounts of capsaicin can produce numbing of the skin and have a slight anti-inflammatory effect. In some countries, peppers are used in salves.

“Moreover, peppers are high in vitamin C, which, in turn, may be effective in protecting against cancer. Vitamin C is an antioxidant, a chemical substance capable of removing the threat from free radicals, which can cause cells to mutate.”

“By weight, green bell peppers have twice as much vitamin C as citrus fruit; red peppers have three times as much. Hot peppers contain even more vitamin C, 357 percent more than an orange. And red peppers are quite a good source of beta carotene.”

Remedies For the Pepper’s Bite
(Berkley, R. (1992). Peppers: A Cookbook. New York)

“There are several remedies for the effects of eating a pepper that is too hot for you, something that is usually discovered when it is too late. (Eventually, you can build up tolerance to the heat of peppers, and will be able to eat hotter and hotter chilis without having to resort to these cures.) Many people recommend drinking tomato juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the capsaicin. Some people won’t begin eating hot peppers without a pitcher of cold water handy, though this is not the best idea. The capsaicin, which is an oil, does not mix with the water but is instead distributed to more parts of the mouth. More useful solutions include drinking milk (rinsing the mouth with it as you sip) or eating rice or bread, which absorb the capsaicin. My own favorite retaliation against attack by hot chili pepper is to simply eat another. And if that doesn’t work, eat another one.”

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2004 West Blvd
 • Belleville, IL 62221

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