The Botanic Garden at Georgia Southern University hosted a Gather and Grow learning event in the Garden’s Heritage Pavilion last month featuring an especially 'sweet' couple.
The ‘Sticky Business’ program featured presenters Patricia (Trish) and Randy Morton, Bulloch County natives who both grew up on farms, attended high school, and received their bachelor's and master's degrees from Georgia Southern University.
The Heritage Pavilion was beautifully set for the event with cabaret-style tables, elegant table settings, crisp linens, and decorative centerpieces adding pops of color for this lavish luncheon. The overall ambiance was relaxed, sophisticated, and perfect for this special occasion.
Leigh Whitaker and a group of ladies from Gather and Grow provided the food for the ‘Sticky Business’ program. The menu consisted of Sugar Magnolia quiche, paired with sausage, fruit skewers, green salad, warm biscuits, and a slice of Trish's special family recipe syrup cake, topped with a dollop of whipped cream and a strawberry. (Definitely a crowd-pleaser -- and more on this cake later!)
Trish is a retired English teacher, and Randy is best known for his 45-year career with Morris Multimedia, during which he served as publisher of newspapers in Southeast Georgia and Southern California, including the Statesboro Herald. They have a son and daughter, who are both graduates from Georgia Southern University, as well.
The Mortons are also known for taking over the family farm near Statesboro in 2017, following the death of Trish's father, Lannie Lee.
Lannie's father, Brooks County (BC) Lee purchased the 65-acre farm in 1912. He and his wife Martha Hagan Lee had five children: James Gordon Lee, Mary Evelyn Lee, Brooks County Lee Jr., Percy Hagan Lee, and Lannie Denmark Lee.
After returning from WWII in 1946, Lannie Lee, the youngest child, took over the farm operation, living in the farmhouse where he was born. He and Marcia Hodges Rushing were married in 1950 and had three children, Patricia Ann, Marcia Cathy, and Lannie Denmark (Mark) Lee Jr.
Lee, a former president of the local Farm Bureau and recipient of the 2010 Bulloch County Farm Family of the Year award, was a beloved figure in the community. Lee began the tradition of growing sugar cane and making Lee's Syrup. His fall syrup making gatherings became a local tradition, evoking nostalgia for many who grew up in the rural south.
In 1992, Trish and Randy bought the farm, and that's where their own story of growing sugarcane really begins. Their presentation started with an open invitation for questions, encouraging participation, accompanied with a detailed slide presentation. Their presentation was of family traditions, setting a relaxed and engaging tone from the beginning.
L&M Farms, LLC, as it is now known, is a Georgia Centennial Farm that has been in the family for over a century. Currently, they cultivate approximately four acres of sugarcane and lease the remaining crop land.
Todd Beasley, Director of the Botanic Garden at Georgia Southern shared, "‘Liquid Gold’ is used to describe sugar cane syrup. While ‘Sticky Business’ conjures up the notion that sugar cane syrup is sticky like that of maple syrup, in actuality it is more than a ‘sticky situation’ in converting the masses to a more regional syrup that our sugar tooth does not get addicted to. Lee’s Syrup has a lighter sweetness and can be used for more than just pancakes and waffles."
Morton described sugarcane as a fascinating perennial, a relative of bamboo that produces sweet natural juice and is non-invasive. “It's a family affair,” he said. Sugarcane processing involves several steps to extract sugar from the cane, as it is harvested, juiced, and boiled down to concentrated sugars and packaged.
As you might imagine, the process "defines great patience!”
Trish, in her comedic style of presenting, told the guests she has learned syrup can be used for baking, marmalades, glazes, and even cocktails. “We have made candy adding parched peanuts or pecans and this fabulous syrup cake you have just sampled. You can drink it or even pour over biscuits.”
Samples of sugar cane, cane juice, and cane syrup were provided during the presentation, allowing the guests to experience the product first-hand and leaving a lasting impression.
“This was a captivating program! The delicious homemade cane syrup cake, I enjoyed so much that I tried it at home the next day,” attendee Mary Sue Smith expressed happily.
Now that you have discovered the liquid magic of ‘Sugarcane Syrup,’ try incorporating it into your recipes, or try out Trish's cake recipe below. Let's celebrate sweetness together!
Lee's Old Fashioned Syrup Cake
Ingredients
- ½ cup cooking oil
- 1 cup Lee’s Pure Sugarcane Syrup
- 1 cup brown sugar
- 2 ½ cups self-rising flour
- 2 large eggs
- 1 teaspoon baking soda plus 1 cup of boiling water
Directions
- Combine first five ingredients and mix well.
- Add 1 teaspoon of baking soda to 1 cup of boiling water and add to mixture. Mix well.
- Pour mixture into greased Bundt pan. Bake at 350 degrees for 45 minutes or until cake springs back.
- Remove from oven and cool on wire rack.
- Slice and serve with strawberries or fruit of your choice. Optional topping with whipped cream or non-dairy product.
Makes 12-16 servings.
Lee’s Syrup is pure, 100% cane syrup, locally grown, all natural, and with no preservatives, no corn syrup, and no "artificial anything." It can be purchased from local stores like Ellis Meats, Ken’s IGA in Portal and Brooklet, Anderson's General Store, and some stores in Augusta and Savannah.
For more information, contact Patricia and Randy Morton at L&M Farms, LLC (4155 Rushing Road, Statesboro GA, 30461) by phone at 912-587-9176 or email at info@leessyrup.com.