Molasses Making Time is Here!

It's time to make sorghum!!

After a refreshing weekend on the Cumberland Plateau, we're busy preparing for the big event. And we want you to join us in the fun!

Hiking up Big Creek

What's a sorghum making day like?

It starts early. No time to eat breakfast before leaving the house--we'll have a picnic at the packing shed or sorghum cooking shed.

With several modifications that Mark ll and Isaac have made on the press, the process is going to be quite a bit different this year! Instead of cutting and hauling all the cane to the press, the press will be operated right in the field! We're hoping this will save us a lot of time and effort.


Next, we'll haul the freshly pressed juice over to the sorghum cooking shed where a very hot fire will soon start boiling down the sweet liquid. Isaac is our skilled "cooker" and he's going to be stationed at the finish point while others keep busy skimming, stoking the fire, adding more juice as needed and filling jars with fresh syrup.


The day will end with washing off all the sticky tools and filling the cooking sink with plenty of water to make sure it doesn't go dry over the leftover hot coals.

I'm really looking forward to having more sorghum--it's one of our staples in the kitchen! And we're almost out.

We use it (sparingly--it's sugar too!) in granola, bread, muffins, and most anywhere else we would use honey or some other sweetener. Most of the time I boost the sweetening power of sorghum with home grown stevia.

Here's our favorite granola recipe (right now at least!) It's a BIG batch--just scale it to your family's size.

  1. Grind till fine in a blender or food processor (sometimes I used some of the oats to make this process easier):

    • 1 cup sunflower seeds

    • 1 cup shredded dry coconut

    • 1 cup sesame seeds

  2. Then add to:

    1. 16 cups quick oats

    2. 2 Tbs whole dried stevia leaf powder

    3. 2 1/4 tsp salt

  3. Rub the above ingredients together with your hands to break up any clumps that have caked together.

  4. Mix in:

    • 2 cups chopped dates (a super quick way is to do this in a Vitamix!)

    • 2 cups dried apples or other dried fruit (optional)

    • 1 cup chopped walnuts (I add these when I really want it to taste good!)

  5. Quickly mix in:

    • 4-4.5 cups water

    • 1/4-1/3 cup sorghum syrup (shake up in a jar with the water)

Spread out on 4 large baking sheets and bake for about 1/2 hour at 350 degrees (keep an eye on it to make sure it doesn't burn). Stir as needed. Then turn your oven down to 250 and bake for about another 30 minutes. Dry it out by leaving it another few hours at your oven's lowest temperature setting.

Oh, yes, and will you be able to join us for sorghum making?

You're welcome to drop by anytime after 8 am THIS THURSDAY!

  • Thursday, October 5 (we'll probably be winding down by 4 pm)

  • Bathroom facilities are available

  • Best footwear for your protection are boots; come armed with insect repellent

  • Our address: 8766 Last Butler Rd., Iron City, TN 38463

One more reason to come visit--the sunflowers are still in bloom!!

Hope to see you Thursday!