Re: [Unschooling-dotcom] Foreign Foods--sorghum
Kimber
Here in Arkansaw, (notice the drawl.....) there is a pumpkin farm that is a favorite field trip for schools, homeschool groups, and families. They have rows of pumpkins to walk through and pick your own, a few farm animals, a short hayride around the field, and a sorghum mill demonstration. They show you how the juice is extracted, show where/how they boiled the juice, and then even let you get a taste of it. We've gone about 4 years and it is still really fun for the kids. This is a website I found giving you just a little info about sorghum.
Kimber
http://www.ruralroot.com/sorghum/
Is sorghum really molasses?
No. Molasses is a by-product of sugar cane, whereas sorghum is the syrup produced when the extracted juice from the sorghum cane is boiled down. "Sorghum Molasses" is a colloquial term that probably started years ago as a lot of the syrup made on open pans turned out quite dark and strong, resembling Blackstrap Molasses in appearance and in taste. Thus, the term "Sorghum Molasses" came to be a part of our language.
So what exactly is sorghum?
Sorghum is made from 100 percent pure, natural juice extracted from sorghum cane. The juice is cleansed of impurities and concentrated by evaporation in open pans into a clear, amber colored, mild flavored syrup. The syrup retains all of its natural sugars and other nutrients. It is 100 percent natural.
Sorghum is one of the oldest natural sweeteners known. It was the "principal sweetenin" used by our ancestors as America was being settled. The sorghum cooking pan traveled westward with the settlers. It, thus, became a part of America's heritage. Besides being the energy food of the settlers, sorghum made their food more tasty and nutritious. Sorghum contains such hard-to-find nutrients as calcium, iron, potassium and phosphorous.
The settlers found many ways to use sorghum-sweetening drinks, making confections, flavoring meats - but its most popular usage was in baking. It was used in place of sugar in making pies, breads, puddings and countless cakes and cookies
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Kimber
http://www.ruralroot.com/sorghum/
Is sorghum really molasses?
No. Molasses is a by-product of sugar cane, whereas sorghum is the syrup produced when the extracted juice from the sorghum cane is boiled down. "Sorghum Molasses" is a colloquial term that probably started years ago as a lot of the syrup made on open pans turned out quite dark and strong, resembling Blackstrap Molasses in appearance and in taste. Thus, the term "Sorghum Molasses" came to be a part of our language.
So what exactly is sorghum?
Sorghum is made from 100 percent pure, natural juice extracted from sorghum cane. The juice is cleansed of impurities and concentrated by evaporation in open pans into a clear, amber colored, mild flavored syrup. The syrup retains all of its natural sugars and other nutrients. It is 100 percent natural.
Sorghum is one of the oldest natural sweeteners known. It was the "principal sweetenin" used by our ancestors as America was being settled. The sorghum cooking pan traveled westward with the settlers. It, thus, became a part of America's heritage. Besides being the energy food of the settlers, sorghum made their food more tasty and nutritious. Sorghum contains such hard-to-find nutrients as calcium, iron, potassium and phosphorous.
The settlers found many ways to use sorghum-sweetening drinks, making confections, flavoring meats - but its most popular usage was in baking. It was used in place of sugar in making pies, breads, puddings and countless cakes and cookies
[Non-text portions of this message have been removed]