Savoring Kentucky

It's good all over.

See our latest posts at News.

Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Sweet, Sweet Sorghum: Kentucky's Golden Wonder

Sweet Sweet Sorghum Cover 500.jpg
Sweet Sweet Sorghum Cover 500.jpg

Sweet, Sweet Sorghum: Kentucky's Golden Wonder

22.99

Sorghum is that rare food that is good, good for us, good for small farms and farm families, good for communities, and good for the earth. This sweet book—your "Sorghum 101"—describes sorghum's uses, history and culture, and offers splendid recipes for using sorghum every day.
 

Quantity:
Add To Cart

Pour an amber pool of pure sorghum syrup onto a clean plate. Make your pool about three inches in diameter, the size of a homemade chocolate chip cookie or a slice of summer tomato. 

In the middle of the sorghum pool, put a chunk of pure, sweet butter that is not too soft and not too hard. With a fork, press the butter into the sorghum. Scoop up the edge of the syrup with a fork and drizzle the syrup on top of the butter. Scoop-mix-scoop-mix until you form a happy thick gold union of sorghum and butter. 

Take a bite, and join past, present, and future, fine taste and excellent nutrition, in one sweet mouthful. 

Sorghum is that rare food that is good, good for us, good for small farms and farm families, good for communities, and good for the earth. 

Until now, pure sorghum syrup has been a secret known only in a few midwestern and southern states. This book lets readers in on such secrets as sorghum's newly discovered super anti-oxidant power, along with the all-important sources of the very best syrup.  

For readers new to sorghum, this book offers tasty bits of information about this caramel syrup's origins, cultivation, nutrition, and uses. Longtime sorghum fans will find fresh tidbits to savor. Eight great recipes promise new taste adventures in the kitchen. 

In Sorghum Nation, we treasure the traditions of sorghum, the pressing and cooking outdoors that attract an eager crowd, the smell of the cane juice cooking down on blue autumn days, the taste of the green foam licked off the end of a peeled piece of cane. 

Indoors, we celebrate the happy moment after a good meal when butter and sorghum begin their swirling dance and prepare to glorify a biscuit. Even so, sorghum's past and present pale compared to its future. Eco-friendly, cash-producing sorghum cane, which growers around the world use for food, fiber, and fuel, can support our farms and small communities. 

Those of us who love the small farms and farmers of Sorghum Nation have the future in our sticky hands. The more we buy and use this intriguing, flexible food, the more sparkling and prosperous our beloved communities will be.

© Copyright Savoring Kentucky 2015-2020

These are Savoring Kentucky's fantastic, essential sponsors, whom we thank every day for supporting Kentucky's growing local food economy in thousands of skilled, smart ways:

 

Follow Savoring Kentucky on Bloglovin