Food

Indigo Popcorn

Our Indigo Popcorn begins as tiny, jewel-like kernels of deep indigo blue, each with a rock-hard shell that guards the soft, tender center. Heat transforms them in a dramatic explosion. Trapped moisture turns to steam, building pressure until the kernel bursts open with a satisfying pop, revealing the airy, snow-white flake inside.

But the magic isn’t just visual. Once popped, Indigo Popcorn offers a delicate, slightly nutty sweetness, with a hint of corn’s natural earthiness. Each fluffy bite delivers a satisfying crunch followed by a tender, melt-in-your-mouth texture, making it both fun to eat and irresistibly flavorful. Whether enjoyed plain or lightly seasoned, it’s a playful, colorful twist on a classic snack—where the experience is as delightful as the taste.

Our freekeh is made from roasted green spelt, a wholesome grain cherished for centuries in the Middle East and Northeastern Africa. Known for its nutty, smoky flavor and satisfyingly chewy texture, freekeh adds depth and heartiness to salads, pilafs, soups, and grain bowls. Beyond its delicious taste, freekeh is a nutritional powerhouse—rich in dietary fiber, which supports healthy digestion, and an excellent source of plant-based protein and essential minerals like magnesium. Its slightly toasted aroma and versatile texture make it a flavorful and nourishing choice for both everyday meals and special culinary creations.

Certified organic by Clemson University.

Farro Piccolo, also known as Einkorn, is one of the world’s most ancient and naturally rich forms of wheat, prized for its nutty flavor and satisfying texture. Our Farro Piccolo is semi-pearled, meaning the outer bran layer is partially removed to allow faster cooking times while still retaining much of its wholesome fiber and nutritional value. Each tender, chewy grain offers a warm, subtly sweet, and earthy flavor that makes it a versatile ingredient in both hearty main dishes and simple side dishes. Its ancient heritage and robust flavor profile bring a nutritious and flavorful dimension to soups, salads, grain bowls, risottos, or even served simply on its own.

Certified organic by Clemson University.

Carolina Gold Rice gets it’s name from the beautiful golden hue in the field right before harvest. It is known as the grandfather of long grain rice in the Americas. This historic rice has exceptional aroma, flavor and texture. It has a subtle nutty almond and floral aromas and flavors as well as a starch structure that makes it uniquely prized by home cooks and chefs alike.

Our Heirloom Speckled Grits are Stone Ground to perfection to give you a creamy delicious bowl of grits no matter what your preference! A perfect mixture of our white and yellow grits, that give you a slightly different flavor profile than either one has on its own. A blend of the two products that we started with gives you the best of both worlds. 

Our Heirloom Yellow Grits are Stone Ground to perfection to give you a creamy delicious bowl of grits with a bold corn flavor. Milled from premium Yellow Dent Corn, the earthiness and oil flavors come through as they cook. Our screens create the perfect coarse grind to ensure the oils and flavor stay intact. 

Our Heirloom White Grits are Stone Ground to perfection to give you a creamy delicious bowl of grits every time you cook them. Milled from premium White Dent Corn, the sugar content is a little higher in these grits and milder than yellow. Our screens create the perfect coarse grind to ensure the sugars stay intact. Multiple generations of farmers can’t be wrong. 

Sea Island Blue Grits offer a vibrant, floral aroma and rich taste, showcasing a colorful twist on traditional heirloom corn varieties grown by farmers for generations. Milled in small batches to preserve freshness and superior flavor, these grits provide a unique and flavorful addition to any dish.
Pro Tip: Enhance the color by adding a touch of acid, like lemon or lime juice, for an even brighter hue.

Certified organic by Clemson University 

Jimmy Red Grits are a success story for Marsh Hen Mill and for all those who believe in reviving good things from the past that have been forgotten. Greg spent eight years cultivating the almost-extinct variety of kernels on Edisto Island. This mission all started with a few preserved samples from James Islander Ted Chewning. Sean Brock was interested in bringing back the variety to his restaurants and Greg and the family were able to help make that happen. 

The kernels are a warm, pumpkin color in this beautiful heirloom strain. Sturdy and full bodied, Guinea Flint corn makes hearty grits. Professor David Shields of the University of South Carolina has found that this corn crossed the Atlantic twice, once in pre-Colonial days from the South to Africa, where certain qualities selected by growers. When it returned to the South in the 19th century, the single-ear-per-stalk crop could produce up to eight cobs per stalk. These are definitely worth the extra cook time!