Sorghum represents an important addition to the staple crops that will grow well in Vermont, broaden our diet, and help feed us year round. There are four types of sorghum: grain, sweet, dual purpose (grain and sweet), and broom. Grain sorghum is gluten-free and can be ground into flour for use in baking, or the seeds can be an ingredient in poultry feed. Sweet sorghum can be processed into a molasses-like syrup. Broom corn will allow us to make our own brooms again—as the Shakers did!—rather than importing them from a distant location.