SORGHUM SOPPIN’ SATURDAYS 2015
Dates to be Announced!
Just what is Sorghum?
Sorghum Cane is a grass, double first cousin to sugar cane, distant cousin to corn
and originates from Africa. It came to the States during the Civil War as a sugar
substitute, but did not crystallize like sugar so was used as a liquid sweetener instead.
Sorghum is planted in the Spring from seeds saved from the previous Fall. We baby
it along and feed it compost tea sprays and then leave it to make sweet juice in the
stalks all Summer. In the Fall, at just the right time, the canes are cut, stripped of
leaves and laid on the ground to dry for about 2 weeks so the sugars can concentrate.
We then cut the seed heads off the top and save for next year (or you can feed them
to the birds, make flour from them or use in floral arrangements). Next we load the
canes and take them to a syrup mill to dehydrate and evaporate into nutritious and
delicious Sorghum Syrup. At the Mill, the sweet green juice is squeezed from the
canes and piped into a large copper cooker where it is evaporated and dehydrated until
it reaches a temperature of 230 degrees.
Then we bottle it and bring in back to the Farm for you to enjoy.
Sorghum is known as "vitamins on a spoon" because of its nutrients. It is high in
vitamins and minerals and antioxidants. Doctors used to prescribe it to patients
low in Iron and Potassium. It is a natural sweetener and unlike sugar which is
devoid of any nutrition, one teaspoon of Sorghum Syrup will provide calcium,
protein, iron, magnesium, phosphorous, potassium, zinc and riboflavin. It can
be substituted for sugar in many recipes and is great by itself on biscuits, hot
cereals, ice cream or to sweeten a cup of herbal tea.