You may expect this post to be about bread, but it’s not! I’m writing about rice, once considered to be a staff of life, especially in the South Carolina and Georgia coastal “low country” areas. Rice, brought over by European and African migrants became a staple crop, a multi-million dollar industry, that continued from the late 1700’s until the early twentieth century after the Civil War and the emancipation of slave workers who primarily worked the rice farms.
Raising rice came at a high cost to these workers. Huge colonies of mosquitoes lived in the marshy lands where the rice grew best. Along with the mosquitoes came malaria and yellow fever epidemics which meant an early death to many slave laborers. They gave their lives while working to harvest rice for shipment all over the country.
Five rivers comprised the routes on which the rice could be shipped, transferring it to larger ships to be delivered all along coastal areas. These rivers were the Savannah, Ogeechee, Altamaha, Satilla and later the St. Mary’s river provided these all important routes. Rice was the most important commercial agricultural commodity during the period in which you could find rice plantations all along the coastal areas.
In keeping with their journey of sustainable farming and reintroducing crops that grew in the area for decades, Gilliard Farms is testing a special Carolina Gold rice on their twenty-five acre property. This property, owned by Chef Matthew Raiford and his sister Althea, has been in the family for six generations. They are very active in the current local farm to table movement that is taking a strong hold in rural parts of our country. A recent article in The New York Times by Kim Severson is not only entertaining, but also includes a brief interview Ms. Severson had with Chef Raiford in which he talks about growing up eating rice with almost every meal. Here’s a link to the article if you’d like to read more: http://www.nytimes.com/2014/07/23/dining/fluffy-tasty-tricky.html?_r=0
I’m excited to try this new crop and use it in some of my families tried and true recipes that have been passed down through generations. Maintaining the importance of good, locally raised produce and livestock is so important to our area. I will be featuring other small farms that are also working to provide seasonal organic produce that is available at several local markets. This is so much more fun and interesting than picking up produce at the grocery store. Don’t get me wrong, I can’t always find everything I want that is seasonal, we’ve all been a bit spoiled by the availability of produce from various parts of the world being at our fingertips whenever we want them. But beginning the trend toward eating seasonally is fun, challenging and healthy.
If you’re interested in reading more about the Raiford’s farming adventure go here: www.gilliardfarms.com.
3 Responses
-
Marisa Franca @ All Our Way Says:
How exciting — can you purchase the rice at the local stores?
-
Melissa Says:
Marisa, I’m not sure at what point the growing process is. I’m sure you’ll be able to purchase it when it gets going. I can’t wait to taste it!
-
Ann Payne Price Says:
We love rice also. Really enjoyed this.
