Excellent | Worth a Detour
Gnaw Bone Sorghum Mill
Review by: Michael Stern
Among the many attractions of scenic Brown County, Indiana, are its sugar cane fields. In the fall, when the cane is harvested, Pat and Bill Watkins of the Gnaw Bone Sorghum Mill use a horse-powered wheel-press to transform it into sorghum molasses. At their Sorghum Mill, you can buy bottles of this good molasses as well as all kinds of put-up jellies, jams and preserves. We are especially fond of the apple butter and pear butter, so well suited for spreading on warm morning toast.
Speaking of toast — actually, bread — that is the main reason we like to stop here while traveling along Highway 46 in the fall. The Watkins bake bread, and oh, what good bread it is. Its dough sweetened with their sorghum, it is a rolled loaf laced with cinnamon-sugar or cinnamon and apples or apples and nuts. If you stop by early in the morning, you’ll smell it baking. Before noon, loaves are available fresh from the oven. It would probably be possible to slice one and put the slice on a plate; our modus operandi is to tear it into shreds and eat it as we drive.
A roadside stand rather than a restaurant, the Sorghum Mill offers much autumn produce for sale, decorative as well as edible, including pumpkins, Indian corn, and bales of hay.
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