Frances Olson’s family grew sweet sorghum, a variety pressed for its stalks’ juice and processed into syrup. The syrup was used as a sweetener and especially popular when sugar prices were high during the Civil War, Depression and in times of drought as the crop was particularly drought tolerant.
A labor-intensive process, competitive sugar prices and relatively small yield rates (100 gallons of juice to 1 gallon of syrup compared to sugar maple’s 40 gallons of sap to one gallon of syrup) have led to a decline in its popularity. However, a small number of farmers continue the tradition making it possible for Olson and younger generations to taste a bit of the past and perhaps imagine new recipes and uses for it in years to come.
For more Arts and Culture content, check out TPT Originals: www.tptorigina...
To learn how to make your own Sorghum Cookies: www.tptorigina...
This segment is a part of MNO Presents Culinary Artists:
Ann Kim | Chef: www.tptorigina...
Sameh Wadi | Chef: www.tptorigina...
Shige Furukawa | Chef: www.tptorigina...
Pineapple Mint Kombucha: www.tptorigina...
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29 сен 2024
