Goodness, lots going on here that I’m unsure about!
I had two of this pop up. I thought it was corn planted by squirrels l, but I’m pretty sure it’s not corn. My plantid app suggests sorghum.
If so, wow! 
Still planted by nature, I think. I’m trying to think of how to try it. And when, how to do this well, saving seeds, are they seeds to save, all the questions! There are two plants, next to each other and we have a few weeks of non freeze weather yet.
So exciting! 
Definitely looks like Sorghum to me too
Yes definitely sorghum!
We grew the tall sorghum with the long stalks that are full of sugar water. Might wanna put something over the seed head to let the seed mature without the birds eating it all.
I am a very casual grower of sorghum and I also will not elaborate as much as I would like on my following points. I hope other folks continue to show up and provide useful information. Some of what I am about to share could just be hearsay repeated.
Given that I believe mature sorghum seeds can be a variety of colors, those look too light to be mature. Try smashing a seed near the top and one near the bottom with your fingernails. When fully mature, the seeds at the bottom will resist being smashed by a fingernail.
The seeds mature from top to bottom, so testing one at the top can give an idea how far the progression is.
Other possible signs of maturity include red splotches along the stems. And birds eating the seeds.
Birds have not been bothering mine too much this year in Eastern Kentucky. Traditionally people grow it for sorghum molassas and broommaking here and don’t cover the plants in general.
Possibly because it’s not as important to retain the grain. That is speculation on my part. Also possibly it matters that some varieties may shed their seeds much easier than other types.
I should try making something of the seeds sometime because the birds sure do love it. I figure the birds do a job of pest control though, so they can have at it. If i had a mangler/press/thingy, I’d definitely invest in a big stainless pan to reduce it into syrup, or maybe just add yeast and see what happens. I’m less inclined to chop it all up and wear out my juicer, so my pigs get the stalks.
I was reading I can use it like barley in soup. So I’m thinking to harvest when mature and just eat some. I’ll let it all dry and see how it works in soup. I think I might get a cup or two with these two plants 
thanks to Mark for the tips on testing ripeness! And thanks to CJS for protecting from birds. And squirrels 
