Sorghum

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.

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