Heirloom varieties, deep organic growing methods
the rice share
When I met Erik Andrus in 2009, we hit it off immediately. We were both looking for innovative ways to source local grain for our small bakeries. After a failed attempt to grow wheat in the soggy soil of his farm in Vergennes, VT, Erik thought, what about rice? It had never been done before in New England, at least not on a commercial scale. Over the next few years, I cheered him on as he adapted ancient Japanese rice farming methods to his farm. As soon as his rice-growing operation was up and running, I placed an order. I couldn’t wait to offer my customers the opportunity to buy the first-ever, commercially available rice grown in New England. This was the beginning of the rice share. Since then, we’ve begun working with Glen Roberts to offer Arborio rice and Carolina lowland varieties that won’t grow in the Northeast.
“the healing of the land and the purification of the human spirit is the same thing”
Masanobu fukuoka
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Since 2010, we’ve been working towards an adaptive model for heavy soils and a shifting climate, and have been planting rice using organic methods. We’re now expanding cold-climate ecological rice farming to the commercial scale, in partnership with other growers and with counsel from practitioners in Japan. Ecological rice farming has been, for us, a demanding but beautiful (and delicious!) adventure.
seven stars sushi rice
Erik brought this variety of rice from Hokkaido Japan, where the growing conditions and latitude are similar to his farm in Vergennes. It’s the quintessential short-grain sushi rice, perfect for homemade sushi making or any sticky rice application. Available in brown or white. Milled fresh for our distribution.
carolina gold
The grandmother of long-grain rice in the Americas, Carolina Gold is a delicate, non-aromatic rice with well-separated fluffy grains. Traditionally used in southern dishes like jambalaya and red rice and beans, Carolina Gold is a great all-purpose rice and flavorful enough to enjoy plain. Glen uses specialized milling practices that recreates the flavor and freshness of traditional hand-pounded rice.
charleston gold
The aromatic cousin of Carolina Gold, Charleston Gold Brown Rice has a subtle chestnut flavor that pairs well with curries, field peas and greens, wild game and duck, in seafood pilaus and even your basic rice and eggs.
rice flour
Carolina Rice Flour delivers a crisp finish to biscuits and cookies. When added to yeast breads, it improves interior moisture and adds a little extra crunch on the outside.
arborio
This beloved heirloom Arborio rice has a smooth texture and high water absorption. Perfect for risotto but also excellent for rice pudding, arancini, and paella.
rice grits
These grits have all the natural, whole corn richness of 100% germ-retained corn. Their glossy, slightly springy texture lends itself well to sauces. They can also be prepared in the creamy grits style, congee, or as crisp skillet cakes, both savory and sweet.
