Time & Location
From the mid-1800s to the mid-1900s, sorghum was the sweetener of choice for Southerners. This versatile crop was found throughout the South, and had many uses. Each fall, communities would come together to harvest the tall sorghum stalks, pressing the stalks into syrup that was then boiled down into sorghum syrup, often call sorghum molasses. Green Door Gourmet is revitalizing this sweet tradition with a Sorghum Day harvest party.
You'll enjoy a fall day on the farm, with demonstrations of harvesting and processing sorghum, as well as hay rides, conversations with the farmers, and a sorghum-themed brunch served in the Grand Barn. You'll be able to sample this sweetener, which is a healthier and more complexly flavored alternative to sugar. Green Door Gourmet will be pressing sorghum and cooking down the extract throughout the day to make an exclusive small batch of sorghum syrup, which can be purchased onsite as part of a commemorative gift basket.