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 Yellow Peas

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

Wonderful in soups and stews, yellow peas are dried field peas slightly more delicate in flavour than green peas. Like other legumes they have high nutrient value, are high in fiber and boast a low glycemic value making them exceptionally healthy.


  • One quarter inch wide with a pale yellow color.
  • Also know as: Arveja, Matar Dahl, or Gram Dahl.
  • Peas have a very ancient history and were domesticated before 6000 B.C. in the ancient near east . Both Greek and Roman civilizations relied on dried peas as an important protein ingredient in their diets.
  • Excellent source of molybdenum. High levels of calcium, magnesium, manganese, zinc, copper, iron and potassium, B vitamins and folic acid. Low in fat.
  • High in soluble fibre peas help balance blood sugar levels while providing steady, slow-burning energy.
  • Feature isoflavones (notably daidzein) and phytochemicals both known to aide fighting disease and tissue repair.


To learn more please visit Storage Tips

How to Enjoy

  • Use peas to make classic Indian dishes such as dahl.
  • Combine with Emmer or brown rice for a wonderful pilaf.
  • Purée cooked peas with your favorite herbs and spices and serve as a side dish.
  • Add peas to soups and stews. With added spices, these dishes can be mild or spicy, whichever you prefer.
  • To cook peas, place the legumes in a saucepan using three cups of fresh water for each cup of peas. Bring to a boil and then reduce to a simmer and cover. Simmer 30 minutes removing foam as desired.

How to Prepare

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

Fun Facts

  • If peas are boiled in water 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.


Our peas are grown in Western Canada 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.