Wednesday, October 9, 2013

Barr Farms Rejoins Kentucky Sorghum Makers–After 70 Years!


When Gary Barr, right, called me, he was on his way from his lawyering life in Lexington to his farming life on his seventh generation family farm near Rhodelia, Kentucky, in Meade County. He said the trip takes two hours and ten minutes. I thought we might take up his entire trip, trading sorghum questions and lore.

I met Gary through Lisa Munniksma, Barr Farms' world-traveling super-intern, writer and blogger. One of Lisa's blog projects is Freelance Farmer Chick. Lisa connected me to Gary, and next thing I knew, I was driving that same two hours and ten minutes to Rhodelia, eager to witness the first sorghum-making on the farm in at least 70 years.

I enjoyed every part of the experience, including the drive across a part of southern Indiana that was new to me. I wrote about the experience, with many photos, for Savoring Kentucky. And I look forward to next year, when Barr Farms plans to more than triple this first year's sorghum production.

Saturday, September 21, 2013

Sorghum Drips and Dressings at Crave Lexington's "Made from Scratch" Food and Music Festival

Crave Lexington is ready and rarin' to go, with vendors, tastes, music, demonstrations, trails, meals, and inspiration. I will demonstrate five Sorghum Drizzles and Dressings at noon on Saturday, September 21, on Stage A. Insider tip: My first drizzle and first dressing are published. Chef Edward Lee of Louisville's fine 610 Magnolia invented Sorghum-Lime Drizzle for his award-winning new cookbook, Smoke and Pickles.

And Chef Ouita Michel invented a magical, amazing Sorghum-Bourbon Vinaigrette for her Holly Hill Inn Family of restaurants in central Kentucky. She sweetly permitted me to include her recipe in Sweet, Sweet Sorghum.

These and three more! Come to Crave, and see, smell, maybe even taste! Teaser—I hope to open tastebuds to that exciting place where savory and sweet meet, all based on Kentucky ingredients.

Thursday, September 19, 2013

You Can Say That Again

This truck greeted me when I went to a sorghum barn recently. Amen. And thank you.

Sugar Drip at Country Rock

Country Rock Sorghum's 2013 Sugar Drip is sweet, light, and light-bodied. It's sorghum with less of the dark caramel underpinning that old-time sorghum hands may prefer, and that makes it perfect for introducing new people to sweet sorghum. Quite a few people at a recent wedding in New York went home with Country Rock's award-winning sorghum in hand. The sweetness of the wedding and the sweetness of the sorghum—a perfect pairing.

Sorghum Goes to the Fair

Randal Rock of Country Rock Sorghum (Woodford County, Kentucky) offers sweet sorghum tastes at the 2013 Kentucky State Fair. Randal and other members of the National Sweet Sorghum Producers and Processors Association handed out lots of sorghum on biscuit bites this year.

Thursday, July 11, 2013

Sorghum on Spoonbread: Happiness for All Seasons


Sorghum sometimes seems like cool weather food, but it's splendid on spoonbread, the light, luscious version of cornbread that Kentuckians and others eat year-round at special meals. Recently samples of Kentucky spoonbread (Weisenberger Mill's unbolted yellow cornmeal) topped with award-winning Country Rock Sorghum (Woodford County) made a whole lot of people happy at Good Foods Market & Café's Local Food Celebration.

Monday, July 8, 2013

Beth Kirby's Sorghum Buttercream (and Waffle Cake, and general wonderfulness)

I cheer any time the blog {local milk} shows up in my email inbox. No matter how rushed, what deadline, which thing I postpone, I settle in to read Chattanoogan Beth Kirby's luscious words and, at least as much, lust over her evocative photographs.

She loves all local ingredients. Sorghum is as local to {local milk} as it is to me. So imagine my happiness at finding this post in my morning email: brown butter waffle cake with sorghum buttercream, Beth's 30th birthday cake. Right away, I can see ways to make those waffles gluten-free, too. (Tapioca and white rice flour is where I would start, or maybe with Bloomfield's excellent all purpose gluten free baking mix.)

In any case, I am eager to try the sorghum buttercream. I particularly love that it is mostly sorghum-sweetened. Very little sugar. That's a fine birthday present for all of us. Thank you, Beth Kirby! I love that you are sorghum's good friend in Chattanooga.