Illustrations by John Burgoyne

On the farm, sweet sorghum looks like a standard tall, wispy grain. But make no mistake, the juice inside is pure culinary gold. To extract it, the cane is crushed using giant rollers, and the juice is then boiled down and jarred to produce sweet sorghum syrup, once a staple on many Southern tables and revered by aficionados as the ultimate biscuit condiment. “It has an earthy sweetness without the dark sultry quality of molasses,” says Chef Amy Tornquist, owner of the restaurant Watts Grocery in Durham, North Carolina. To make sure you’re getting the good stuff, ask the seller if it’s pure (avoid blends), and look for the official sorghum seal on the jar (an oval logo with a drawing of the grain). Tornquist recommends simmering it with apples and spices as a glaze for pork tenderloin, or subbing it for molasses when making sweet potato pie or ginger cookies. And for a real treat, just stick a spoon in the jar next to a plate of piping hot biscuits, and drizzle away.

GREEN PEANUTS
Simply peanuts that are harvested about a month early, these young’uns are described as tasting more like a pea than a peanut, and they’re a must for making proper boiled peanuts. When you find a bag, usually at a farmers’ market or a roadside peanut stand, get home quick and stash them in the refrigerator: They contain more water than mature peanuts and rot easily. Boil with salt for one to three hours, and for a kick, add a sliced jalapeño to the water.

PADRÓN PEPPERS
Though native to Spain, these thumb-size peppers have become increasingly popular with farmers across the South because of their perfect hint of heat. Take a bite, and just as the robust flavor begins to fade, you’re hit with a very welcome, very tolerable burn. Thin-skinned and tender, the peppers are ideal for roasting—with just a touch of olive oil and a sprinkle of sea salt. Or drop them in the fryer, and serve alongside your favorite fried shrimp dish.