Dried peas have been consumed since prehistoric times. They probably originated in northwest Asia and were found in caves in Thailand that are over 11,000 years old. Fossilized remains of peas were found at archeological sites in Swiss lake villages, and the legume is mentioned in the Bible and was prized by the ancient civilizations of Egypt, Greece and Rome. The split peas you are receiving today are from the 2006 crop and come from Genesee Union, in Idadho. The Palouse is known for producing the highest quality peas, lentils and chickpeas in the United States. We don’t get to visit our friends over there often enough, but make it a point to be there for a few days during harvest—so Julian may have been on the combine that gathered the product in your box.
There are hundreds of varieties of peas; all are spherical, a feature that sets them apart from beans and lentils. Dried peas are produced by harvesting the peapods when they are fully mature and dried naturally by the sun. During cleaning and sorting, the skins are removed and they split naturally, which speeds cooking time. Americans are most familiar with green peas, but yellow peas are also grown in the Palouse. They are most commonly consumed in Scandinavia and taste slightly different than green peas.

Nutritional Value: Peas and lentils are packed with so much fiber, protein, and other nutrients that the USDA recommends that legumes be consumed as both a meat and vegetable selection. Based on a 2,000 calorie diet, an adult should consume 2 ½ cups of vegetables and 5 ½ oz of meat and beans every day. You can stock up on vegetables with peas and lentils and you can stock up meat with peas and lentils.
Peas are a high protein food and a good source of potassium, two B-vitamins, and protein—all  with virtually no fat. Peas, lentils, and chickpeas are also a good source of folate, a nutrient may help to stave off heart attacks, strokes and even birth defects (such as spina bifida).
Split peas, and chickpeas are good sources of important minerals like iron, magnesium, and zinc. They provide antioxidants such as Vitamin A and Vitamin C, which bind with and destroy free radicals, reducing oxidative damage to cells. The presence of phytochemicals in legumes is another reason why we should eat legumes regularly. Plants use phytochemicals to protect themselves from insects, disease, drought, and radiation. The body uses phytochemicals to fend off disease.
Check a chart of the fiber content in foods and you'll see legumes leading the pack. A single cup of cooked dried peas provides 65.1% of the daily value for fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds bile (which contains cholesterol) and carries it out of the body. Not only can dried peas help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.
And finally, are you sensitive to sulfites? Dried Peas May Help. Dried peas are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them. A cup of cooked dried peas provides 196.0% of the daily value for molybdenum.
History: The modern-day garden pea, from which dried peas are made, is thought to have originated from the field pea that was native to central Asia and Europe. For millennia, dried peas were the main way that people consumed this legume. It was not until the 16th century when cultivation techniques created more tender varieties of garden peas that people began to consume peas in their fresh state as opposed to just eating dried peas. It seems that the Chinese, a culture that had consumed this legume as far back as 2,000 BC, were the first ones to consume both the seeds and the pods as a vegetable. Peas were introduced into United States soon after the colonists first settled in this country.
In the 19th century during the early developments of the study of genetics, peas played an important role. The monk and botanist, Gregor Mendel used peas in his plant breeding experiments. Today the largest commercial producers of dried peas are Russia, France, China and Denmark. Peas are grown in The Palouse as a rotational crop to put nitrogen back into the soil. Along with lentils and chickpeas, they form the foundation of rotational crops for wheat farmers, boosting yields and breaking soil disease cycles.
Storage: Dried peas will keep indefinitely if stored in an airtight container in a cool, dry, dark place. After long storage (or storage in light) their color may fade slightly, but their taste will not be noticeably altered. Long storage MAY increase cooking time.
Use: Before preparing dried peas, whether whole or split, inspect and remove any debris or dirt. Whole peas need to be soaked in cold water for at least eight hours before cooking, while split peas do not need this extra preparation. To prepare peas, place the legumes in a saucepan using at least 2 ½ cups of fresh water for each cup of peas. Bring to a boil and then reduce to a simmer and cover. Whole peas generally take about an hour to become tender while split peas only take about 30 minutes. Foam may form during the first 15 minutes of cooking, which can simply be skimmed off.

Peas probably originated in northwest Asia. In Thailand, peas have been found in caves that are over 11,000 years old. Dry peas are dried naturally by the late summer sun. They are most commonly split, which speeds cooking time. How are they split? During processing, peas are sorted. Then they are bombarded against a baffler, which causes them to split in two. Americans are most familiar with green peas, but yellow peas are also grown in the Palouse region of the US. They are most commonly consumed in Scandinavia and taste slightly different than green peas. USA Dry Pea & Lentil Council

Nutritional Information: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Protein, Thiamin, Folate and Manganese, and a very good source of Dietary Fiber. Nutritional Data

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If you have a great recipe, please email us!