Sorghum: The Sweet Taste of Success

Sorghum in the garden

Sorghum; the sweet extracted juice

This Summer’s boulevard garden was a great success. The broom corn reached a record height of 15′ 8″. Nestled among the amaranth, broom corn, cotton, beets, artichokes, buckwheat, zinnias, dill, Swiss  chard, upland rice, coriander, eggplants, and ground cherries, sorghum was growing. It’s sap growing sweet in the Toronto sun. 

Sorghum is widely grown in the Southern United States. Its sap is extracted and evaporated to make a sweet syrup along the line of molasses, which is made from sugar cane. Traditionally there were parties, where the community would get together to cut the sorghum, squeeze and boil the syrup. Today Ariel and I alone went out to the garden to cut the sorghum. To extract the syrup we used a pasta maker.

Extracting the juice

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