Peas

THE STORY BEHIND

Southern Gardens & Summer Peas

Long before peas became Hoppin' John, salads, stews, and summer succotash, they played another important role on Southern farms, they helped care for the land.

In many ways, peas are one of agriculture's original sustainability tools. At Marsh Hen Mill, Carolina Conch Peas, Sea Island Red Peas, and Black-Eyed Peas represent more than a delicious Southern tradition. They are part of a farming system that has helped Southern growers maintain productive fields for generations.

Frequently Asked Questions

Proper storage keeps our products fresh almost indefinitely. Just avoid hot places like garages.

Visit our blog for step-by-step instructions and tips to get perfect results every time.

White grits are sweeter, yellow grits are richer — it all comes down to sugar vs. oil content.

Yes! All corn, rice, pea, and benne products are gluten free and processed in a separate facility.

Those are corn pins — natural parts of the kernel where it attached to the cob. Totally normal!

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Red White and Blue Gift Box

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Southern Cornbread Bundle + Pioneer Pan

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Southern Cornbread Bundle

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Godzilla Bundle + Pans

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What's Cookin' at The Mill?

Grilled Peach Cornmeal Shortcakes with Cinnamon Caramel Bourbon Whipped Cream

by Alex Staikos on Jul 06 2026

Ingredients Grilled Peaches 3–4 ripe peaches, halved and pitted 2 Tbsp. butter, melted 2 Tbsp. brown sugar Cornmeal Shortcakes 2 cups all-purpose flour, plus more for surface 1 cup yellow Marsh Hen Mill cornmeal 1 Tbsp. baking powder 2 tsp. kosher salt 1/2 tsp. baking soda 6 Tbsp. granulated sugar, divided 1 cup unsalted butter, cold, cubed 1 cup whole buttermilk, cold 1 large egg, beaten Cinnamon Caramel 3/4 cup granulated sugar 3 Tbsp. unsalted butter 1/2 cup heavy cream Pinch of salt 1 tsp. ground cinnamon Bourbon Whipped Cream (optional) 1 cup heavy cream 1/8–1/4 cup granulated sugar 1 tsp. vanilla bean paste 2 tsp. bourbon Instructions Grilled Peaches Preheat grill to medium-high. Mix melted butter and brown sugar; brush over the cut sides of the peaches. Grill cut-side down for 3–5 minutes, until charred and caramelized. Cornmeal Shortcakes Preheat oven to 425°F. Line a baking sheet with parchment. In a large bowl, whisk together flour, cornmeal, baking powder, salt, baking soda, and sugar. Cut in the cold butter with a pastry blender or two forks until crumbly. Stir in buttermilk until the dough just comes together. Turn out onto a floured surface. Pat into a rectangle and cut into four pieces. Stack the quarters, press down, and repeat three times to create layers. Pat or roll to 1 inch thick. Trim edges and cut into six squares. Freeze on a sheet tray for 10 minutes. Brush tops with beaten egg, sprinkle with additional sugar, and bake 13–15 minutes, until golden. Cinnamon Caramel In a saucepan over medium heat, melt the sugar, stirring constantly, until golden. Carefully add the butter and stir to melt. Slowly pour in the cream, stirring constantly. Add the cinnamon and a pinch of salt. Simmer 1–2 minutes until smooth. Let cool slightly. Bourbon Whipped Cream In a chilled bowl, whip the cream, sugar, vanilla, and bourbon until soft peaks form. Split the shortcakes. Layer with grilled peaches, a spoonful of cinnamon caramel, and a generous dollop of bourbon whipped cream. Drizzle with extra caramel and top with flaky salt if you're feelin' fancy.

Summer Grit Casserole Cakes

by Alex Staikos on Jul 06 2026

Ingredients 4 cups chicken broth 3 cups milk 2 garlic cloves, grated 1 tsp. kosher salt, divided, plus more to taste 2 cups Marsh Hen Mill grits (your choice) 1 large egg 2 cups shredded cheddar cheese 4 Tbsp. salted butter, cubed and softened 3/4 tsp. ground black pepper, divided, plus more to taste Nonstick cooking spray 1/2 cup all-purpose flour Vegetable oil, for frying Chopped fresh chives, for serving Instructions In a large pot, bring the chicken broth, milk, garlic, and ½ teaspoon of salt to a simmer over medium heat. Gradually whisk in the grits. Reduce heat to low, cover, and cook, stirring frequently, until tender, 15–20 minutes (or per package directions). In a small bowl, beat the egg. Spoon ¼ cup of the hot grits into the egg, stirring constantly, then stir the egg mixture back into the pot. Stir in the cheese and butter until melted and combined. Add ½ teaspoon pepper and salt to taste. Spray a 13x9-inch baking pan with cooking spray. Spoon in the grits, smoothing into an even layer. Press plastic wrap directly onto the surface. Cool at room temperature for at least 30 minutes, then refrigerate until set — 3 hours, or up to 3 days ahead. Place the flour in a shallow dish and whisk in the remaining ½ teaspoon salt and ¼ teaspoon pepper. Using a 2- to 2½-inch round biscuit cutter, cut the grit cakes into rounds (or slice into 2-inch squares). Dredge in the seasoned flour, shaking off excess. In a large cast-iron skillet, add oil to cover the bottom by about ½ inch. Heat to 350°F over medium-high. Working in batches, cook the grit cakes without moving until golden on one side, 2–4 minutes. Flip and cook until golden, 2–3 minutes more. Drain on paper towels and sprinkle with salt and chopped chives. Serve hot or warm.

Grandpa Johnman’s Caramel Corn

by Marsh Hen Mill on Jun 04 2026

Ingredients: 8 cups popped popcorn 1 cup brown sugar, packed ½ cup (1 stick) butter ¼ cup light corn syrup ½ tsp salt ½ tsp baking soda 1 tsp vanilla extract Directions: Preheat oven to 250°F. Place popped popcorn in a large greased baking pan or roasting pan. In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once boiling, stop stirring and let cook for 4 minutes. Remove from heat and stir in baking soda and vanilla. The mixture will foam up — stir quickly. Pour caramel over popcorn and stir to coat evenly. Bake for 1 hour, stirring every 15 minutes. Spread on wax paper or a greased baking sheet to cool. Break apart and enjoy! *Cooking time may vary depending on the oven and conditions in the kitchen.

A mill built on passion, heritage, and Southern grit.

Rooted in Tradition, Ground with Purpose

What started as a childhood fascination became Marsh Hen Mill — a small but mighty operation led by Greg Johnsman, who learned the craft from a third-generation miller and turned an old 1945 mill into a thriving business. Nestled on a sea island in South Carolina, we honor time-tested techniques to bring rich, authentic flavor to your table—one stone-ground batch at a time.

Subscribe & Savor

Sea Island Red Peas 1.5 lb

Sea Island Red Peas 1.5 lb

Black Eye Peas 1.5 lb

Black Eye Peas 1.5 lb

Carolina Conch Peas 1.5 lb

Carolina Conch Peas 1.5 lb

Black Eye Hoppin' John Gift Box

Black Eye Hoppin' John Gift Box

Southern Rice and Peas Bundle

Southern Rice and Peas Bundle

Southern Rice and Peas Bundle + Skillet

Southern Rice and Peas Bundle + Skillet

The Sea island Red Hoppin' John Gift Box

Southern Gardens & Summer Peas

Frequently Asked Questions