Watch The Story Behind Carolina Gold

Table of Contents

    Share

    Saving Carolina Gold Rice, Not Once But Twice

    Some stories don’t just live on the page. They live in the soil, in the water, and in the hands of the people who refuse to let them disappear.

    Carolina Gold Rice is one of those stories.

    Once the backbone of the Lowcountry economy, Carolina Gold nearly vanished from American fields altogether. Its revival is more than nostalgia. It is about flavor, stewardship, and honoring the agricultural knowledge that shaped this region long before modern shortcuts took hold.

    Recently, the Post and Courier shared a powerful look at what it has taken to bring Carolina Gold Rice back from the brink. It is a reminder of why this grain matters and why it continues to deserve a place at Southern tables today.

    From Field to Table

    In the short film below, you can see and hear what makes Carolina Gold Rice worth saving. The story is told by those who work closest to the land, carrying forward generations of knowledge with modern care. Watch The Video

    Watch: Saving Carolina Gold Rice

    A Grain with Deep Roots

    Carolina Gold Rice was prized for its aroma, texture, and ability to thrive in the Lowcountry’s tidal fields. For generations, it fed families, fueled trade, and shaped foodways that still define Southern cooking.

    But as industrial agriculture favored higher-yield crops and faster processing, Carolina Gold was pushed aside. Fields went quiet. Knowledge faded. What was once common became rare.

    The effort to save Carolina Gold required more than seeds. It required patience, collaboration, and a belief that flavor and history are worth protecting.

    Why Preservation Matters

    What makes Carolina Gold special is not just where it comes from, but how it is grown.

    This rice responds to careful farming and rewards it with depth of flavor you cannot rush. It reminds us that agriculture works best when it follows the land, not the other way around.

    At Marsh Hen Mill, this philosophy guides everything we do. From heirloom corn to stone-ground grains, we believe food should reflect the place it comes from and the people who care for it.

    Carolina Gold Rice is a perfect example of that belief in action.

    Bringing Carolina Gold Home

    When you cook Carolina Gold Rice, you are tasting more than a side dish. You are tasting history, resilience, and the future of Southern farming done right.

    We are proud to be part of a community that values these grains and the people who protect them. If you have not yet cooked with Carolina Gold, there is no better time to pull up a chair and start.

    Because some things are too important to lose, and too good not to share.

    Shop Carolina Gold Rice

    Back to blog

    Share

    View More

    Freekeh Musli

    Freekeh Musli

    on Aug 25 2025
    by: Blake Langdon Ingredients 1/4 cup raw (uncooked) Freekeh 1/4 cup steel cut oats 1/4 cup rolled oats 1/4 cup raisins 1/4 cup chopped walnuts 1/8 tsp salt up to 2 Tbs honey or pure maple syrup 1 1/4 cup milk or milk substitute Directions Combine all ingredients and mix well. Cover and refrigerate overnight. In the morning, give it a good stir. Top with fresh fruit, frozen wild blueberries, or simply eat it hunched over the sink straight out of the bowl. A fast, filling breakfast that will keep you full till... Shop Freekeh
    Unicorn Grit Pie

    Unicorn Grit Pie

    on Aug 25 2025
    by: Morgan Lytle Ingredients 3/4 Cup Water 1/8 Tsp Salt 1/4 Cup Unicorn Grits 6 Tbs Butter, cubed 3/4 Cup Sugar 2 Tbs All-Purpose Flour 3 Large Eggs 1/4 Cup Buttermilk 1 Tsp Vanilla Pastry for single crust pie Directions Heat oven to 325°. In medium saucepan stir together water, salt and grits. Once they come to a boil lower temp and cook roughly 10 minutes or until thickened. Add butter and stir until melted. Remove from heat and cool. In a small bowl whisk all remaining ingredients together. Slowly stir into cooled grits. Roll out pastry for 9" pie pan. Transfer to pie pan, trim pastry 1/2" from edge of pan and flute the edges. Add filling. Bake for 35 to 40 minutes or until center is set. Serve warm or cool. Shop Unicorn Grits
    Grits Souffle

    Grits Souffle

    on Aug 25 2025
    by: Marilyn Tarpy Ingredients 1 cup Marsh Hen Mill GRITS – your choice of the type 4 cups water 1 tsp salt 8 TB unsalted Butter 3 eggs, separated 2 egg whites ¾ cup milk (or cream and water) 1 cup grated cheese ¼ tsp cream of tartar Butter & powdered parmesan cheese for soufflé dish Directions Boil water and add grits and salt and cook according to directions here. Add butter and let cool slightly before proceeding — grits that are too hot will scramble the eggs. In a bowl, beat egg yolks. Add milk and beat well. Add grits, grated cheese and beat well. Sprinkle a dash of salt on egg whites and beat until foamy. Add tartar and beat until stiff. Fold egg whites into grits mixture. Pour into a well buttered and “cheesed” soufflé dish. Cook at 350 deg about 45 min – 1 hour. Serve immediately. Shop Our Grits
    Chocolate Chip Pumpkin Bread

    Chocolate Chip Pumpkin Bread

    on Aug 25 2025
    by: Nancy and Ashley Griffin Ingredients 2 ripe bananas 2 eggs 1/3 cup coconut oil 1 and 3/4 cups of organic pumpkin (or 1 can) 1/2 cup buckwheat honey 1/2 cup coconut sugar (or regular sugar) 2 and 1/2 cups Marsh Hen Mill Jimmy Red cornmeal 1 TBS combined baking soda and baking powder (total, not 1 TBS of each) 1/2 tsp. salt like Jacobsen 2 tsp. cardamom 2 tsp. cinnamon good quality chocolate chips (like Valhorna) Directions Combine bananas, coconut oil, eggs and pumpkin until smooth. Add all other ingredients and stir until just blended. Bake in a loaf pan for 60 minutes at 360 degrees or until just done (a toothpick comes out clean). Serve with love! Shop Jimmy Red Cornmeal
    Smokey Mountain Lemon Chess Pie

    Smokey Mountain Lemon Chess Pie

    on Aug 25 2025
    by: Ted and JimServings: 8 | Prep time: 30 minutes | Total time: 90 minutesFor 10” Pie or Deep Dish Ingredients: 3 cups sugar ¾ cup butter, softened 8 eggs 1½ cups milk 1½ TBSP flour 1½ TBSP Marsh Hen Mill's Yellow Cornmeal 3 oz. fresh lemon juice Grated rind of 4 large lemons 1 unbaked 10-inch pie shell Directions Preheat oven to 350°F with rack in the top third of the oven. Cream sugar and butter, add eggs and milk, and beat well. Then add flour, cornmeal, lemon juice, and grated lemon rind. Don't be surprised when the lemon juice makes the mixture look curdled — it will be fine when it bakes. Pour mixture into the pie shell and bake at 350°F for 45 minutes to 1 hour, until only slightly jiggly in the middle and a knife inserted comes out clean. Remove from oven and cool on a rack. This can be served slightly warm but is best after it has had time to cool. Can be made in advance. Shop Yellow Cornmeal
    Cheese Chiles Cornbread

    Cheese Chiles Cornbread

    on Aug 25 2025
    by: Carlton Adams Ingredients 2 eggs, lightly beaten 1 cup plain yogurt 1/4 cup melted butter, cooled 1 cup Marsh Hen cornmeal 1 tsp each salt and baking powder 1/2 tsp baking soda 1 cup grated Monterey Jack Cheese 1 cup canned cream- styled corn 1/2 cup minced scallions, about 4 1 4oz can chopped green chiles Directions Heat oven to 400 degrees. Whisk together eggs, yogurt, and butter in a medium bowl. Add dry ingredients and mix until well blended. Add remaining ingredients and mix well. Pour into hot 10 inch cast iron skillet which 2 tbsp butter has been melted! Bake 40 minutes. Shop Our Cornmeal
    Singing the Blues / Go Blues!! Cornbread

    Singing the Blues / Go Blues!! Cornbread

    on Aug 25 2025
    by: Karl KischkelCornbread Recipe v2.1 for an 8 inch skillet Ingredients 1/4 cup melted unsalted butter 1/4 cup flour 3/4 cup Sea Island Blue cornmeal 0-2 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup buttermilk 1 large egg Directions Preheat oven and skillet to 400 degrees In a bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk and egg. Mix until just combined. Add melted butter, mix until combined. Pour mix into the hot skillet and bake for 15-19 minutes or until toothpick clean. Allow to cool for 10 minutes before serving. This recipe is versatile. The flour to cornmeal ratio can be 50/50 or you can go with all cornmeal if you want. Sweet or unsweet? That's also up to you. Double up the ingredients and you have enough batter for a 10 inch skillet. Shop Sea Island Blue Cornmeal
    Jim's Shrimp and Cheese Grits (serves 8)

    Jim's Shrimp and Cheese Grits (serves 8)

    on Aug 25 2025
    By: Jim Tarleton Ingredients 8 Cups Heavy Cream (or half and half) 5 oz unsalted butter 1 TBS crushed/chopped fresh garlic (or 1 tsp garlic paste) ¼ Tsp salt ¼ Tsp vegetable seasoning (like “Perfect Pinch” garlic & herb) 1 Cup Marsh Hen Mill stoneground grits 1 Cup NY White Cheddar Cheese (grated) ½ Cup Extra-Sharp cheddar Cheese (grated) ¼ Cup Asiago Cheese For the Shrimp 2-3 lbs large shrimp (peeled and deveined) 1 Cup Hot Sauce (I prefer using Texas Pete – Tabasco is hotter) 2 Cups flour ½ Cup cornstarch 1 TBS seafood magic blend, Old Bay or any homemade seafood spice mix 1 TBS ground black pepper 2 Tsp cayenne pepper 1-2 Tsp Paprika (optional for color) Canola or vegetable oil (enough for frying) For the Mushroom Sauce ½ Lb (or more) white mushrooms (sliced thin) 2 TBS unsalted butter 8 oz Tasso ham (substitute any unsmoked ham) diced and sautéed 1 finely diced jalapeño pepper (deseeded) ½+ cup (or more) white wine (Chardonnay works well) Directions Grits Bring cream to a gentle boil in large saucepan. Add butter, garlic, salt, vegetable seasoning, grits. Cook until grits are creamy (30+ min), then add cheese (a little at a time) until thoroughly incorporated and continue to cook until grits are done (about 15 more min). Shrimp Marinate shrimp in the hot sauce for about 10-15 minutes. In a bowl, combine flour, cornstarch, seafood spice mix, black and cayenne pepper, salt, paprika (use paprika for color and also for taste). Dredge shrimp in mixture, shake off excess and pan fry in small batches about 2-3 minutes until golden. Set aside to drain (keep warm). Mushroom Sauce – Sauté jalapeño then mushrooms in butter until softened. Add diced ham and cook another 2 minutes. Add wine and reduce until sauce thickens. Season to taste with salt and pepper. Assembly Ladle grits into serving dish/large bowl. Spoon mushroom sauce mixture onto grits. Place generous amount of shrimp on top. Scatter chopped, green onions for garnish. Serve immediately while hot. Amount(s) can be adjusted accordingly for quantity and individual taste. Grits need to be “creamy”, not just cooked. I like to lean a little heavy on the Asiago cheese in the grits. Shop Our Grits