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The Sweet Life

Issue: 
September 2009

Friends and neighbors share the rewards of a sorghum harvest at the Duckett House Inn & Farm

Photographs by: 
Rick McKee
Brian Baker picks fresh herbs from his garden to season the pork chops from Hickory Nut Gap Farm.
The menu includes fried green tomatoes, which are soaked in buttermilk before they’re dusted with a cornmeal-flour mixture, as well as a sorghum spice pumpkin pie.
Butternut squash will go into the first-course soup.
Honeydrip sorghum grows in the field out front.
The butternut squash bisque is a simple blend of cream, squash, and garlic.
Brian Baker and Frank Matula’s annual sorghum harvest has become a tradition in Hot Springs. After a hard day of work in the fields, the volunteers are treated to a feast in the shade.
Rainer Schaefer-Huff feed the shoots into the tractor-drawn mill to collect cane juice.
Harvesters strip the fibrous hulls from sorghum stalks, before Laird Lanier.
The juice is boiled down to sorghum syrup.