Our sorghum harvest in September and October has become a Sandhill tradition. Not only is sorghum syrup our biggest agricultural income source, it's also one of our main social events of the year.

New friends and old come from all over the country and other intentional communities to help bring in the crop and join in the fun. Our numbers typically swell to 25-30 persons with many campsites dotting our land.

We will be continuing our annual tradition of a Sorghum Open House on the last saturday of September. This is our first sorghum cook of the season. Here, we demonstrate the cooking process: bringing the sorghum in from the field, milling, cooking over a wood fire and bottling. Of course, we always enjoy the fresh, hot sorghum over ice cream and biscuits!