Crop of the Week: Dried Peas

*In Yuma County, dried beans and peas are a common spring crop for many farmers, with about 1,000 acres in production.

*Dried peas, a small but nutritionally mighty member of the legume family, are a good source of cholesterol-lowering fiber. They also help manage blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. A single cup of cooked dried peas provides 65 percent of the daily value for fiber.

*Fiber is far from all that dried peas have to offer. Dried peas also are good sources of potassium two B-vitamins and protein - all with virtually no fat. Dried peas also feature isoflavones (notably daidzein) linked to a reduced risk of certain health conditions such as breast and prostate cancer.

*The modern-day garden pea, from which dried peas are made, is thought to have originated in central Asia and Europe. Dried peas have been consumed since prehistoric times with fossilized remains being found at archeological sites in Swiss lake villages. Peas are mentioned in the Bible and were prized by the ancient civilizations of Egypt, Greece and Rome.

*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.

*Use split peas to make dahl, the classic Indian dish. Or puree cooked peas with your favorite herbs and spices and serve as a side dish. Whole peas can be added to vegetable soups. Split pea soup, whether homemade or from a container, is a delicious way to enjoy this nutritious legume.

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Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.