a story of Southern agriculture

FarrrTHUR 24: Mamaw’s Pulse



Pulse – an annual leguminous crop.



How did I live before leguminous joined my vocab list?



Split peas are a pulse.

And we care to know this particularly because it’s National Split Pea Soup Week!


Split peas seem like old fashioned fare to me because I associate dried legumes with my Mamaw (my dad’s mom).  In the winter she will cook a cast iron pot full of beans on top of her wood heater all day long.  It’s her way of living the winter season.  Her comfort food.  Her older ways and my younger ways agree just fine on split peas.  Tasty.  Approachable.

I like how Mamaw rolls. 


Mamaws give us many gifts for our modern lives, not the least of which is familiarity with foods that we may otherwise never have the pleasure of knowing better.   Here on our farm I’ve not shied away from split peas because of Mamaw’s introduction.  So when I received this invitation from the Northern Pulse Growers Association to celebrate National Split Pea Soup Week, I smiled.

This is my and Mamaw’s kind of party, y’all!



National Split Pea Soup Week




I’m joining in the Split Pea fun this week by sharing my favorite split pea recipe – copied from a magazine that has survived multiple sort-purge-toss cycles in Mamaw’s home over the years – 41 years and 10 months to be exact!

split pea 2



How do you like your split peas?



Emily Grace


*The gorgeous split peas in the featured image above are from an image belonging to the Northern Pulse Growers Association website.
I have not received compensation for this post.  Just sharing the pulse love with you.

By the way, the NPGA site is absolutely lovely, helpful and informative.  Check it out!


Going even FarrrTHUR?

11 Responses to “FarrrTHUR 24: Mamaw’s Pulse”

  1. the south dakota cowgirl

    Ugh. I can’t get past the green color of the soup, so I don’t like it at all. And I love green stuff- but I prefer my peas frozen or fresh, and cooked very al dente or just plain not cooked at all. 😉


    • Emily Grace

      LOL, no worries, Jennifer. This recipe I’ve shared is more of a skillet meal that doesn’t turn soupy green. The split peas are al dente. Maybe you’d like it. 😉 Either way, you’re right! There are so many delicious ways to enjoy all the different peas out there. Thanks for stopping by.


    • Emily Grace

      I think you’d enjoy split peas, Katie. They have a wholesome, rustic side to them that is so enjoyable this time of year. And, you can sneak them into soups while no one is looking – they look pretty in beef vegetable stew! 🙂


    • Emily Grace

      It’s not crazy at all, Caitlin! They aren’t especially promoted in our current food culture, so they are a hidden gem. I’ve never had split peas without ham involved somehow, so do let me know if you come up with a vegan version you like.



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