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Serving Up A Sorghum Summer
This article was originally published as a blog on Kansas Farm Food Connection.
An ancient grain is making a huge comeback — and the best part is, it’s grown right here in Kansas! With sunny days and backyard barbecues in full swing, there’s no better time to bring this American-grown heritage grain to the table. Whether you’re whipping up light lunches, zesty salads or crowd-pleasing sides, sorghum is a go-to for flavor and nutrition all summer long.
Farmers have been growing sorghum, or milo, for over 8,000 years around the world, and it has become a staple for farmers throughout Kansas, who produce 185 million bushels a year. This makes up half of the United States’ total sorghum production and makes Kansas — the Sorghum State — the No. 1 sorghum-producing state in the country.
Kansas farmers choose to grow sorghum for a variety of reasons. Sorghum can withstand scorching Kansas summers and requires a low amount of resources, such as water and fertilizer, when compared to other grains. It also has a wide variety of uses off the farm, but many foodies’ favorite way to enjoy the grain is through cooking, of course!
Sorghum is naturally gluten-free and contains 12 essential nutrients, including iron and B vitamins. It’s also high in dietary fiber, which supports digestion, and provides antioxidants that may reduce the risk of chronic diseases such as cancer, diabetes and heart conditions. These attributes make sorghum a strong candidate for health-forward recipes that don’t compromise on flavor.
We’re looking to serve up a sorghum summer filled with recipes the entire family will enjoy. From flour to whole grain, sorghum’s versatility shines. Whether it’s used in gluten-free baked goods, popped as a snack or steamed and added to summer grain bowls, sorghum fits seamlessly into modern recipes while honoring its heritage roots.
As more Americans look for nutrient-dense, locally grown ingredients, sorghum is emerging as a reliable option that reflects Kansas’ agricultural legacy and its future. This summer, Kansans have the opportunity to enjoy a nutritious heritage grain grown close to home — with meals that support our farmers and fuel our families.
Check out these recipes featuring sorghum, courtesy of the United Sorghum Checkoff Program.
