Mills and Flakers

Why Whole Grains


  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.

Whole Green Peas

750 g $5.70 BuyBuy
5 kg $25.20 BuyBuy
10 kg $41.10 BuyBuy
20 kg $69.10 BuyBuy

Metric Tonne Bulk & Wholesale
Get A Quote

Deliciously satisfying and a pleasing texture, whole peas lend themselves well to exotic and strong flavourings. Like other legumes they have high nutrient value, are rich in fiber and boast a low glycemic value making them exceptionally healthy.


  • ¼ inch wide, faded green in colour
  • 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. Dried peas have been consumed since prehistoric times. Peas are mentioned in the Bible and were prized by the ancient civilizations of Egypt, Greece and Rome.
  • Dried peas are an excellent source of the trace mineral, molybdenum. They are also a very good source of dietary fiber, manganese, copper, protein, folate, vitamin B1, phosphorus, vitamin B5, and potassium.
  • Studies on peas show that they help lower cholesterol, strengthen the immune system, maintain glucose levels in the blood to keep energy levels consistent, promote bone health and cardiovascular health. The high vitamin C content is a great natural antioxidant that protects the body from cell damage


How to Enjoy

  • Dried peas should be well rinsed and drained before use
  • Whole peas can be sprouted which increases their sweetness, vitamins and enzymes
  • When ground first, peas can be made into a split pea soup in about 3 minutes.
  • Ground peas make an excellent thickener for other dishes, adding a robust flavor all their own. They can also be an ingredient in meatless patties.
  • Roast then season with salt for a tasty, crunchy snack
  • Puree cooked peas with your favourite herbs and spices and serve as a side dish
  • Add whole peas to soups and stews. With added spices, these dishes can be mild or spicy, whichever you prefer.



Our green peas are grown in beautiful British Columbia on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.


Dried peas will keep for several months if stored in an airtight container in a cool, dry, dark place. If you need to store them for longer, they can be kept in the refrigerator.

To Prepare

  • Whole Peas should be soaked in water a minimum of 2 hours or overnight
  • To cook, change water place the legumes in a saucepan using three cups of fresh water for each cup of peas. Bring to a boil then reduce to a simmer and cover. Simmer 1 ½ to 2 hours or until peas naturally dissolve into puree.

Fun Facts

  • If peas are boiled in water for 2 – 5 minutes prior to soaking it will prevent the peas from souring.
  • Changing the soaking water: while retaining this water preserves a few vitamins it promotes gas formation. Pre boiling, soaking and draining peas prior to their final cook removes over half of the complex sugars that cause gas.