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Sadandy (Sa Dandy) Southern Pea
Also known as Sa Dandy, Sadandy is an open-pollinated variety of cowpea that produces small, white cream peas that are commonly cooked up with salt pork and onions to yield a comforting dish that has become a staple on many Southern dinner tables. Semi-erect, bushy plants produce an abundance of long green pods, held high on the plant for easy picking. Pods are straw colored at maturity but are usually picked at the green-shell stage when the enclosed seeds are still plump and somewhat green. Peas can be frozen if picked fresh or stored at room temp in an airtight container if picked at full maturity. Developed in Georgia in the 1970s. Known also as Sa-Dandy, S.A. Dandy, SA Dandy. Harvests begin approximately 75 days after sowing. Each packet contains a minimum of 50 seeds.
Also known as Sa Dandy, Sadandy is an open-pollinated variety of cowpea that produces small, white cream peas that are commonly cooked up with salt pork and onions to yield a comforting dish that has become a staple on many Southern dinner tables. Semi-erect, bushy plants produce an abundance of long green pods, held high on the plant for easy picking. Pods are straw colored at maturity but are usually picked at the green-shell stage when the enclosed seeds are still plump and somewhat green. Peas can be frozen if picked fresh or stored at room temp in an airtight container if picked at full maturity. Developed in Georgia in the 1970s. Known also as Sa-Dandy, S.A. Dandy, SA Dandy. Harvests begin approximately 75 days after sowing. Each packet contains a minimum of 50 seeds.
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