Sorghum Pecan Pie

Posted by on 5:52 am, Apr 2, 2012 in Recipes | 0 comments

Here is a recipe that omits the usual heavy dose of corn syrup. from Parker Bosley   2 tsp lemon juice ½ cup brown sugar 4 TBS butter ¼ tsp salt ¾ cup sorghum syrup 1 tsp vanilla 2 large eggs 2 egg yolks 1 ½ cups pecan halves     Combine and whisk thoroughly all ingredients except the whole eggs and egg yolks. Add the whole eggs and egg yolks...

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Whole Wheat Sorghum Bread

Posted by on 5:49 am, Apr 1, 2012 in Recipes | 0 comments

This recipe is from Parker Bosley.  You could substitute spelt flour for all or part of the white flour in this recipe. ¾ cup milk ¾ cup water 1 TBS very soft lard or butter or a combination 2 tsp yeast dissolved in 1/8 cup lukewarm water 2 TBS sorghum syrup 1 TBS salt 1 cup whole wheat flour 2 ½ cups white flour   Dissolve the yeast in the lukewarm...

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Sweet Potatoes and Apples

Posted by on 6:32 am, Mar 15, 2012 in Recipes | 0 comments

If you still have apples and sweet potatoes in your pantry, try this dish as a way to use them up.  Peel and boil your sweet potatoes until tender.  Slice.  Slice your cored apples.  In a buttered baking dish, layer the slices.  Mix equal parts sorghum and hot water.  Sprinkle with cinnamon and a dab of butter.  This is a great side dish with pork chops....

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Week 11 Winter CSA Package

Posted by on 7:14 am, Mar 14, 2012 in About Your Ingredients, Bag Contents | 2 comments

Taco Themed, with some extra goodies including pork chops and sorghum syrup This week brings back a few family favorites – the taco theme. We have tasty organic corn chips and organic Black Turtle beans from Shagbark Seed and Mill, along with a variety of salsas from Blaze Gourmet, and mixed greens from our friends at Healthy Harvest in Middlefield....

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Chef Matthew Anderson’s Cornmeal and Sorghum Suggestions

Posted by on 3:16 pm, Jan 20, 2011 in Recipes | 0 comments

Matt is a great customer of mine. He owns the Umami Asian Kitchen in Chagrin Falls and has dabbled a bit in a variety of different cuisines. Matt spent most of his career in the Washington DC market and South (Richmond, etc). I recently got him some sorghum for a goat cheese ice cream to be prepared for Dinner in the Dark. He was quite excited about sorghum...

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