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Here I would love to share with you our travels and adventures as international mushroom consultants. MEMOIRS about husband Pieter Vedder, who was a SCIENTIFIC PIONEER in Commercial Mushroom Cultivation Education. His practical handbook is in 9 languages and is called the MUSHROOM BIBLE: https://mariettesbacktobasics.blogspot.com/2020/08/modern-mushroom-growing-2020-harvesting.html

Sunday, October 18, 2020

Sorghum Growing in Georgia

Of course, being the son and daughter of a market gardener, we always had an interest in crops growing in the fields.
A rather new crop for both of us, was this field with Sorghum bicolor, seen on August 12, 1985.
Do you know this grain?

32 comments:

  1. I've heard of sorghum but haven't never used it. I'm sure it's added to many products that we aren't even aware of. Thanks for stopping by my blog and commenting. Jingles was 16 years and 3 months when she died. Sorry to hear Barty isn't doing well. Take care.

    ReplyDelete
    Replies
    1. Dearest Tammy,
      It is a great gluten free grain from grasses.
      Our fur babies are part of our family and it makes it so hard when they are not well.
      Hugs,
      Mariette

      Delete
  2. Liebe Mariette,
    ja, ich kenne Hirse, auch in Deutschland wird Speisehirse mittlerweile mancherorts angebaut!
    Hab einen guten Start in die neue Woche!
    ♥️ Allerliebste Grüße , Claudia ♥️

    ReplyDelete
    Replies
    1. Liebe Claudia,
      Ja, Hirse ist im algmeinen feiner als Sorghum und Glütenfrei. Hirse wird viel in Vogelfutter verwendet. Sorghum bicolor ist was ich oben im Bild zeige.
      Panicum miliaceum (millet in English oder Echte Hirse,; Echte Rispenhirse; Rispen- Hirse) sieht anders aus und wird meistens als Tierfutter verwendet.
      Liebe Grüße,
      Mariette

      Delete
    2. Oh , ich verstehe, ja, Futterhirse zeigt sich ewtas anders, das stimmt! Danke für die Erklärung zu den Details!
      Ich wünsche Dir einen schönen und herbstbunten Tag!
      ♥️ Allerliebste Grüße , Claudia ♥️

      Delete
  3. Hello Mariette, I know that sorghum is a grain and sugar crop, and is the source of sorghum molasses, a very old-fashioned product. Sorghum is the type of crop, like soybeans, grown in the U.S. but not used directly by mainstream people, at least in the North. (With the popularity of Asian foods, some soybeans are eaten directly or as tofu, but very little compared to the enormous quantity grown.)
    --Jim

    ReplyDelete
    Replies
    1. Dearest Jim,
      Sorghum is gluten-free and that seems to be very popular with the younger generation. For good soybean products you indeed have to remain within Asia for discovering a whole scala of food products derived from it.
      Hugs,
      Mariette

      Delete
  4. I’ve heard of sorghum but didn’t know much about it. It may have been in the ingredients of food I have eaten. The photo of the sorghum field is beautiful :-)

    Happy Monday and have a great week, Mariette xoxo

    ReplyDelete
    Replies
    1. Dearest Tamago,
      Guess it will be added to a lot of food.
      We both loved seeing it grow in the field and usually it is for tropical and subtropical regions only.
      Hugs,
      Mariette

      Delete
  5. A beautiful photo. I've heard the name of the plant.

    ReplyDelete
    Replies
    1. Dearest Anne,
      It is a popular grain from the grass family and is used also for syrups and molasses.
      Hugs,
      Mariette

      Delete
  6. I think I have seen it in packets in the supermarket; as seeds.

    God bless.

    ReplyDelete
    Replies
    1. Dearest Victor,
      You no doubt have seen it at the supermarket as it is being used for many purposes.
      Hugs,
      Mariette

      Delete
  7. Replies
    1. Dearest Regine,
      Yes, when they bloom like this it is beautiful!
      Hugs,
      Mariette

      Delete
  8. One of my all time biggest weaknesses ... sorghum molasses unsalted butter smathered on biscuits hot from the oven. Heavenly.

    ReplyDelete
    Replies
    1. Dearest Helen,
      Well, you beat both of us by having been born here and used to all those old traditions.
      We never have tried that... But you make us mouthwater!
      Hugs,
      Mariette

      Delete
  9. Sorghum canes are pressed like sugar cane. The juice is boiled down to make a syrup like molasses. A friend of mine just gave me a half pint of sorghum syrup made by Mennonites in Tennessee. My great grandfather grew sorghum in Indiana. It may have also been used as silage for cattle in winter.
    Theresa in Tucson

    ReplyDelete
    Replies
    1. Dearest Theresa,
      It sounds like this brings many fond memories for you from your youth as your family was growing this.
      Those Mennonites make some good old fashioned syrups and other things. Maybe now, during this pandemic, people start looking again at being more creative in their own kitchen...
      Hugs,
      Mariette

      Delete
  10. En Andalucía se ha sembrado, aunque yo tengo poco contacto en el campo.

    Besos

    ReplyDelete
    Replies
    1. Querida Antónia,
      Sin duda se está cultivando en Andalucía, ya que también tiene un clima subtropical. Se utiliza como un grano y también para hacer jarabe de sus tallos.
      Abrazos,
      Mariette

      Delete
  11. Replies
    1. Dearest Jo-Anne,
      Thank you, to us these plants looked rather exotic for the first time.
      Hugs,
      Mariette

      Delete
  12. A beautiful photo!
    Wishing you lovely days,

    Hugs, Ida

    ReplyDelete
    Replies
    1. Dearest Ida,
      Thank you and it sure was kind of exotic as we did not know this crop before.
      Certainly not being found in Scandinavia either.
      Hugs,
      Mariette

      Delete
  13. I have never seen the sorghum plants – I have only seen the sorghum juice in jars. Years ago – I mean years, like in the early 1970s, my husband and I visited the North Georgia Mountains around Blairsville and had breakfast at a local country restaurant. They served us biscuits with sorghum. Since then there is always a jar of sorghum in my house.

    ReplyDelete
    Replies
    1. Dearest Vagabonde,
      No doubt this did bring back very fond memories for you about that first time with your late husband, being introduced to this sweet syrup.
      Hugs,
      Mariette

      Delete
  14. I do now Mariette after Googling it 😉 Interesting that it is gluten free, that would up it's appeal, so many people seem to be gluten intolerant these days 🌾

    ReplyDelete
    Replies
    1. Dearest Grace,
      Guess it is used in many ways already for our food chain.
      But knowing the original plant, is something else.
      Hugs,
      Mariette

      Delete
  15. Ho visto giorni fa un campo con queste spighe,ma non sapevo per cosa si usi!

    ReplyDelete
    Replies
    1. Cara Olga,
      I gambi di sorgo sono usati proprio come la canna da zucchero, per la produzione di sciroppo e melassa e i chicchi di cui sopra sono utilizzati come grano senza glutine.
      Abbracci,
      Mariette

      Delete

Thanks for your visit and comment.

Mariette...

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