After a long month of cutting, stacking, pressing and boiling sorghum, we are closing this 2017 growing season with a nice supply of locally grown, locally processed, healthful and natural sweetener.
Our first fall sorghum festival, held at the Merry Lea Environmental Learning Center Sustainable Farm was a bit overwhelming, as we are a small group and it entailed a lot of work. But what a great experience! We shared our vision, meeting people who had not only memories of sorghum from their youth, but stories, ideas and suggestions to share with us. It was a great learning encounter for all. Our Thursday evening dinner was delicious and fun; the Friday pressing and evaporation demonstration was informative for all. And our festival attracted three additional local farmers who have interest in joining our cooperative venture for next year!
Next step: getting the word out to chefs, brewers, bakers, cooks of all kinds, and sweet lovers that sorghum is a great choice for your culinary creations! As the fall progresses into winter, our cooperating farms have sorghum to sell, and we will be interacting with favorite local food and beverage artisans to introduce our product.
Meanwhile, try our Indiana Natural 100% Pure Cane Sorghum in your holiday baking: It’s a natural for your favorite cookies, pumpkin and pecan pies, fudge, caramel corn, sweet potato casseroles, BBQ sauces and more! Try the recipe for sorghum cookies (below). Indiana Natural Sweet Sorghum Syrup is available from Old Loon Farm and Wise Farms LLC, in Columbia City; Larry Palmer Farm and DeCamp Gardens in Albion; and Merry Lea Environmental Learning Center of Goshen College in Wolf Lake.
1 c sugar
1/2 c butter
1/2 c sorghum syrup
1 tsp salt
1 tsp vanilla
1 c quick-cooking oats
1 6 oz. package chocolate chips
1 c flaked coconut
1 1/2 tsp baking soda
Cream butter and sugar in mixer. Add sorghum and egg and beat well. Sift flour, salt and baking soda and add to the butter mixture, mixing well. Add vanilla, and stir in oats, chocolate chips and coconut, mixing well. Drop from teaspoon onto parchment covered baking sheet. Bake at 375 degrees for about 12 minutes. Adapted from Sorghum Treasures II.