Part of the big bluestem and sugar cane tribe, sorghum is known throughout much of the world for its use as an edible grain, in making alcohol (such as the well known maotai of China), and fermented into ethanol for bio-fuel. Here in the WNC region, the old-timey traditional art of making sorghum syrup (or sorghum molasses), is still practiced in some circles. Doubletree Farm of Marshall NC, uses draft horses to operate the farm. Sustainable timber management, artisan wood products, vegetables and sorghum syrup are their specialty. Only this time of year does the lovely, deeply hued syrup show up at market. Tended over a continuous wood burning fire, the final product is rich, highly sweet and special. Though I often prefer savory over sweet, when the craving strikes, a drizzle of sorghum does the trick.
This evening it landed atop hot skillet cornbread with sweet cream butter. You hear that? It's me, licking every single one of my fingers.
You hear that? It's me cracking up.
ReplyDeleteYeah, sorghum is something special. I heard that if you eat a spoon a day and you are a lady of childbearing years, your menstrual cramping will be reduced. Something about the iron...
I'm craving something sweet! :)
ReplyDeleteSo tonight, for our Saturday night dinner, we are going to have french toast made with my husband's homemade brown rice sourdough banana date bread, eggs from our backyard, grass-fed ghee, maple syrup, and some bacon to go with!
Can't wait for dinner! (Reading your post got me even more excited about it!) :)
Oh my word! Sorghum is one of my favorite sweeteners, but I don't use it all too often since honey is more regularly available. I've been working on a sweet and spicy sorghum cake for the holidays.
ReplyDeleteMakes a great gluten free beer.
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