For generations, Kentucky farmers have grown sweet sorghum. But it's still a mystery for many home cooks. Cloverfields Farm & Kitchen's Janine Washle shows us the basics of where sorghum comes and how to incorporate it into your holiday baking.
Sweet sorghum, a member of the grass family, is native to Africa. It was brought to the United States by the Dept. of Agriculture in 1853 in hopes that it would reduce the reliance on cane sugar imports and sugar plantations that used slave labor. It proved too difficult to turn the sugary syrup into dry sugar so the Dept. of Agriculture lost interest in the product. But by that time it had been adopted as an inexpensive sugar substitute by the middle class. In fact, it was cheaper than honey and could be substituted for honey in recipes and became known as "poor man's honey".
This sweet syrup was produced in the South and Midwest states as far west as Texas even. By the 1890's though, it became a predominately southern crop reaching a peak production of 24 million gallons and then started declining in the face of glucose-based syrups. By 1975 there were just a few thousand acres being planted. Today, Tennessee and Kentucky are the leading sorghum producers. It is naturally bug resistant; therefore, it requires no chemicals and no fertilizers. In fact, if a farmer adds fertilizer to the soil it inhibits the cane's growth. It is easy to grow even in drought conditions and produces a thick hedge of tall stalks with attractive seed heads that birds love.
It tastes delicious somewhat spicy but not as strong as molasses and not as sweet as honey. Nutritionally it has iron, calcium, and magnesium. In the old days, it was prescribed as a supplement for those in need of a boost. Today, many athletes take a spoonful to replace those nutrients after exercising. It is easy to cook with and replaces honey, or molasses cup for cup. It can be used in sweet and savory dishes such as baked beans, marinades, sauces, salad dressings, even breads. Desserts have a home-y quality with the addition of sorghum. Pies, cakes, cobblers, even gingerbread will have an aroma that you wish you could bottle! There's only one special rule with sorghum: Never never use a metal spoon with sorghum. The metal reacts with the acidity of the sorghum and produces an off taste that is reminiscent of the smell of wet dog hair. Yuck!
Because it is a niche market, it can be a little difficult to find but many groceries even road side stands are selling sorghum. Many times it is mistakenly referred to as sorghum molasses. Molasses is a by- product of the sugar making process and is from sugar cane. Sorghum cane produces the juice that is boiled down to make sorghum syrup. To add to the confusion, some sorghum producers print labels with the wrong name, sorghum molasses, just because it is so commonly known by many consumers. Try some sorghum syrup today. It is a sweet treat that is easy to cook with and good for you. Not too many sweets can make that claim!
Sorghum Yeast Bread
(make the dough in a bread machine)
Ingredients:
¾ cup + 2 TB water
¼ cup sorghum
2-1/2 TB shortening or lard
1 egg, beaten
3 cups bread flour
½ cup quick cooking rolled oats
1-1/2 tsp salt
1 pkg yeast
Preparation:
Place ingredients in the following order in the bread machine container:
Water, sorghum, shortening, egg, flour, oats, salt, and yeast. Choose the "Dough" setting. Once the dough is complete, preheat oven to 375 degrees. Turn dough out on a lightly floured surface. Pat out into a 9" x 5" rectangle. Starting at the long end closest to you, roll up and pinch the seam to seal. Tuck ends under and place in a greased loaf pan seam side down. Let rise for about 45 minutes or until doubled in size. Bake in oven for 35-40 minutes or until the top is a rich golden brown color. Remove from oven and brush top with melted butter. Cool 10 minutes before removing from pan.
Soft and Spicy Sorghum Cookies
Ingredients:
2/3 cup shortening
½ cup sugar
1 egg, beaten
½ cup sorghum
½ cup fresh orange juice
1 TB fresh orange zest
2-1/2 cups all purpose flour
1-1/2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ground ginger or 1 TB freshly grated ginger
Preparation:
Preheat oven to 375 degrees. Cream shortening and sugar. Blend in egg, sorghum then orange juice and zest. In a separate bowl, sift together flour, baking soda, salt, and spices. Gradually stir flour mixture into liquid mixture. Drop by teaspoonfuls onto parchment lined cookie sheet. Bake for 10-12 minutes. Cool slightly before removing from cookie sheet to cooling rack.
To contact Cloverfields Farm and Kitchen, just email Janine Washle at cloverfields.farm.ky@gmail.com
To find Cloverfields Farm & Kitchen on Facebook: click here.
CloverFields Farm & Kitchen
3720 Mt. Olive Rd.
Hardin Springs Area
Big Clifty, KY 42712
270-862-3762
Janine Washle and her family live at the Cloverfields Farm and Kitchen in Big Clifty, Kentucky in Hardin County. CloverFields Farm & Kitchen, part of a century old farmstead, is our home and business. The McGuffin house, the original farmhouse, is a registered state landmark. CloverFields Farm has a prosperous farming history. They are continuing this rural story in their own unique way by the addition of CloverFields Kitchen a place to explore the past through food and merge it with our modern lifestyles.
