I wrote a few weeks ago about wanting to grow, process and eat sorghum. The first step in that process is, of course, planting some sorghum seed. Really, before that, we had to prepare some ground to plant. Larry, Granny Sue’s husband turned over a bit of earth at our place. I don’t know if you have ever tried to cultivate a new piece of land for garden space, but it is bone jarring, punishing work if you don’t have big equipment. One could certainly take to it with a rototiller and it will work but you’ll feel a new kind of pain. Anyhow, Larry ran his plow and tractor over a nice chunk of our land to do the initial “turn-over” which I followed up with a smaller tiller to break up the ground further.
I got about half way done with the tilling when another neighbor, Tim, stopped by with his tractor which he used to
save my life finish tilling the land. Everything was bone dry and dusty which made this whole process a messy endeavor. Still, Emily and the kids pitched rocks into the woods while I set up the rows and drove row stakes. We carefully planted a dozen or so rows of Sugar Drip sorghum seed. Sugar Drip is an old-time variety good for our part of the country. It matures in around 102 days and makes nice sweet 8-10 foot tall stalks. I ordered seeds from 2 well known heirloom seed suppliers and one says it is a rare breed while the other says it is common across the South. Who knows?
So, we marked our rows and planted the beautiful little seeds (which we will collect from our plants this year and save for next year) and covered them carefully with the freshly tilled
dust dirt. Luckily, it rained some this week so things should start growing well. Sorghum is an African native so prefers warm temperatures but does well in heat and dry once it is established.
I have learned that sorghum is one of the top grain crops grown around the world. Varieties can be used for syrup but most sorghum is planted as fodder for animals or as grain for daily consumption by humans. Many people are considering using it to make biofuel as it thrives in most warm locations. For folks with gluten allergies, it also is a common grain source for gluten free beer (hmmm…another project?).
So, our sorghum is in the ground though possibly a little early. I will keep a close eye on its progress but am hopeful for some awesome looking cane in a few months. Now, I really have to get back on track with restoring those cane mills I have sitting out in my yard!