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.