Sea Island red peas are an heirloom legume. These field peas are rich in flavor and history. Sea Island red peas got their start in the Carolina rice kitchen and went on to be a big part of hoppin’ John, the famous New Year’s dish made with dried red peas and rice.
On their Edisto Island farm, Greg and Betsy Johnsman operate historic working mills, creating grits used in the country’s finest restaurants, including James Beard award-winning chefs in Charleston and around the nation. On a 3-acre garden next to their market, they grow a variety of heirloom vegetables and specialty crops at the request of chefs.
Authenticity is a hallmark of Marsh Hen Mill products. Heirloom corn is used in the antique gristmills, which preserve the natural oils and flavors of the corn resulting in the most flavorful grits.