Our heritage sorghum is a great option for sweet breakfast porridge. It can be cooked whole or it can be cracked. Sorghum can also be cooked savory, as one would millet or rice. In fact, these three grains cooked together make for a delicious and very nutritious grain dish with layers of flavor and texture. The sorghum takes about 90 minutes to cook, while the millet takes 60 minutes and rice takes 50 minutes. Cooking them together for about an hour makes for a grain dish with layers of flavor and texture. Sorghum can also be popped, yielding something looking like very white miniature popcorn, rather called popghum - a beautiful addition to salads.
Sorghum plays a crucial role in the diversity required to build sustainable, economically-viable small-grain farming systems. The fact that sorghum is drought-tolerant also makes it a key player in response to extreme and changing weather patterns which farmers must contend with. Wheat cannot stand on its own. The over-wintering wheat, rye and barley are popular, as we all know. But something must grow during the other parts of the year, namely during the heat of the summer. Buckwheat, corn, millet, sorghum, and dry beans are those summer crops. These winter and summer crops work together to create a diverse rotation and an economically viable means of production… as long as people carry the diversity to their plates!
VARIETY: Martin Milo - a Heritage Variety that emerged from the ravaged fields of Texas during the Dust Bowl
QUALITIES: nutty sweet flavor, gluten-free
SUITABLE FOR: gluten-free breads, quick breads, crackers, pancakes, muffins, and cookies
