Sorghum making time is coming, but it's going to be a little late this year. Continuous rain at planting time delayed the crop getting planted. We usually start making Sorghum on Labor Day weekend, but this year the Sorghum Mill will not be fully operational until September 13th. Once we start making Sorghum, we will be making every Tuesday, Thursday, and Saturday until the end of October. We will be grinding cane with the horse and cooking on the little demonstration pan on Saturday before Labo
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Sorghum making time is coming, but it's going to be a little late this …
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Watch the process of making sorghum the old fashioned way! See more at youtube.com/timfarmerck | Tim Farmer's Country Kitchen
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Making molasses or sorghum - a fall tradition across the South—hot, sticky, and rooted in community. Farmers harvested the tall cane, fed it through a mule-powered press, then boiled the green juice down in wide pans over open fires. The thick, dark syrup that came off the pan was rich, sweet, and smoky—poured on biscuits or sold by the jar. It was food—it was a gathering, with neighbors pitching in and kids sneaking tastes. A taste of the South, slow-cooked and full of soul. #americana | Truck
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