The Ebb & Flow

Feed your SOUL: Rice Harvest & Supper Recap

At Feed your SOUL: Rice Harvest & Supper, guests visited Jimmy Hagood’s protected property in the ACE Basin to partake in the annual Lavington Farms Charleston Gold Aromatic Rice harvest.  They learned about the history and culture of rice cultivation in the ACE Basin and went out to the fields with a handheld scythe to harvest rice.  Guests wrapped up the event with a home cooked supper – Lowcountry shrimp, rice middlins grits, and Jimmy Red cornbread topped off with a drizzle of cane syrup. 

Jimmy explained that by cultivating this land for agricultural use, his family is working to ensure that this protected property continues to thrive for generations to come.  This message resonates with the purpose of Soul of the Lowcountry –  to connect the next generation to the land and to one another in unique ways.  Our hope is that with events such as this, our members can engage with our work and be a part of the dialogue that links our way of life to the importance of conservation and the Land Trust’s work.  

Next time you’re making shrimp and grits, consider substituting your usual grits for Jimmy’s Charleston Gold Rice Middlins Grits. Try out the recipe below and let us know what you think!

Charleston Gold Rice Middlins Grits

Serves 4

1/2 Cup Charleston Gold Rice Middlins (Broken Grains)

1 1/2 Cups Water

2 tsp salt to taste

Club Soda, milk or cream for taste and consistency

Cooking instructions:

Boil water in a medium heavy-bottomed saucepan.  While water is reaching a boil, rinse rice three times with tap water in a bowl.  Add salt and rice to boiling water.  Stir continuously for 15 minutes or until rice is fully cooked and resembles stone ground grits.  Add club soda and milk or cream for consistency and taste.  Enjoy!

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