Down Home Magazine July/Aug 13

down home FREEVol 5 -Issue 6 July/August 2013

keeping it down home - from the Sandhills to the Crystal Coast

m a g a z in e

It’s SouthernTomato? Sandwich or Fr ied

HandwrittenLetter Challenge

Grilling Seafoodwith Forever Grilling

www.watermelonfest.orgAugust 23-24

http://www.thediapercakebaker.comBaby Gifts that will make the Mom-to-be Smile

and WOW all of the shower guests!!

Specializing In Handmade Gifts - Diaper Cakes & Other Diaper Creations, Sock & Washcloth Lollipop Bouquets, Sock Corsages & Other

Creative Baby Gifts

Specializing in Personalized, Inspirational, & Handmade Gifts” and the website (which right

now goes to the fb page for right now) http://www.sweetsoutherngifts.com

“Every Good & Perfect Gift Is From Above” James 1:17

www.watermelonfest.orgAugust 23-24

Melissa VeraBlogger - Couponer

Crafter - Product Tester

[email protected]

Happy Everything - Lilly Pulitzer - Scout Moon & Lola - Radko Ornaments

Frames - Candles - Door HangingsMonogramming - Personalization & More

Down Home Magazine is owned and operated by Cindi Pate, PO Box 901, Pikeville, NC 27863 - All inquiries can be made to this address as well as subscription requests. 1 year for $12 to cover postage. Subscriptions start the following issue.

All Community Info and Events for Down Home Magazine should be submitted to [email protected] - All rights reserved.

Down Home Magazine is not responsible for misprints unless under signed terms of agreement. The information included does not always reflect owners own personal beliefs or opinions.

The publisher reserves the right to reject any advertising or content that is not in keeping with the magazine’s standards.

DHM is distributed where consumers are throughout the sandhills to the coastal areas- and can be found online at:

www.downhomemagazine.com

P6 - Letter from the Editor

P8 - There’s Love

P11- Handwritten Letters

P13 - Recipes - Tomatoes

P22 - Fourth of July Events

P25 Forever Grilling

P32- Pimp That Jar Contest

staffCindi Pate - Sr Editor/Publisher page layout & designJackie Tadeo - EditorJarred Pate - Sales

contributors

On the CoverNothing says Summer like tomatoes fresh from the vine...or done Southern style and fried! On the cover - Fried Green Tomato & Pimento Cheese Sandwich - Brown Bag Cafe, Goldsboro - NC


Southern Exposure

J Paul Abrams

Cindi Pate

down homeFREEVol 5 -Issue 6 July/Augusy 2013


m a g a z in e

It’s SouthernTomato? Sandwich or Fr ied

HandwrittenLetter Challenge

Grilling Seafoodwith Forever Grilling

Brown Bag Cafe

HeatherStutchman

Happy Summer - Happy Independence Day!

In our family, we usually toggle between shucking corn and fireworks for the 4th of July; but this year, I believe the corn is going to be early. That will leave us wide open to celebrate our Nation’s Independence Day in any way we please.

We have number of towns/cities hosting fireworks displays and we’ve shared some of our favorites with you in this issue. We’ve also asked our readers which they prefer - making a sandwich with a ripe tomato from the vine or cooking up fried green tomatoes. We were not surprised at all that some could not decide.

No matter where we are during the Fourth, we celebrate America’s birth and look back at the 237 years of history that our Country has thrived. We salute all of our heroes who serve in the armed forces - especially those stationed at bases in Eastern North Carolina.

Happy Birthday America,

Cindi Pate - Editor/Publisher

dhm


All we have of freedom, all we use or know -This our fathers bought for us long and long ago.

~Rudyard Kipling, The Old Issue, 1899

“There’s Love in Those Ears”Even before my husband and I were married, his family included me in all of their family gather-ings. No matter how big or small and no matter how hot & sticky, they welcomed me with love

and kindness.

That very first 4th of July, they suggested I come over and help “put up corn”. Each of us - young and old - had a job to do. We worked under 100 degree temperatures and we were covered in silks and gnats - but we gathered in love. We were all rewarded for our efforts and enjoyed

the fruits of our labor all Winter long.

We’ve had 14 years of corn shucking since then and we’ve added a few more helping hands to the family, but I learned in that first season, as I looked upon that wheelbarrel full of shuckings

and silks, that there was love in those ears of corn.

Each year my husband’s father brings home a truck bed full of corn fresh from the stalks of Wayne County.

The entire family gathers to shuck, clean, blanch and bag the corn for a freezer full of sweetness that lasts untill corn season comes again the next year.

down homeFREEVol 4 -Issue 6 July/August 2012


www.downhomemagazine.comwww.facebook.com/downhomemagazine

CoveringTopics & Events

from the Sandhillsto the Coast!

Supporting & PromotingLocal - Local - Local

m a g a z i n e

Looking for Affordable advertising? Call Cindi Pate at 919-222-5235.

Rates starting as low as $15.(reaching from the Sandhills to the Coast)

Follow USONLINE

We Proudly Suppor t the Ar ts !

Down Home Magazineoffers the best of

Life Down Home In Eastern North Carolina!

Including Photos, Recipes,Creative Ideas & More!

handwrittenletter challenge

I loved writing letters as a child and teenager, but as I got older and technology changed, I no longer had pen pals. It was easier to talk to them on the phone- and eventually easier to e-mail them. And the age old “The check is in the mail”

has fallen to the advent of debit cards and on-line banking.

The way of communication is now lost in the tapping of keys on my computer keyboard. Some school districts even question the need to teach cursive writing

anymore!

There was a time when I routinely sent greeting cards, addressing each one personally for the holiday season; however, as I got older, life happened and I

fell out of the habit of sending cards.

Which brings me to this —->Confession time! I miss getting handwritten letters and cards in the mail...which means that someone else just might be missing

my sending them.

So, beginning this month, July 2013, I will begin a 30-day journey to WRITE two letters a week, put a STAMP on each letter, and SEND it to someone. I

would like to challenge you to do the same.

{Post cards and cards are acceptable substitutes to a handwritten letter}

Nothing Says Summer Like a Tomato

What’s your favorite? Tomato Sandwich or Fried Green?

food styling by Cindi Pate - Southern Exposure - Brown Bag Cafe & Wendy Perry

It’s okay that we Southerners put the tomato on a pedestal. After all, it is the vegetable that’s a fruit!

Broiled Tomato Sandwich

Ingredients2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 ripe tomatoes, sliced 3 tablespoons mayonnaise 1/2 teaspoon dried parsley 1/4 teaspoon dried oregano 1/4 teaspoon black pepper 3 tablespoons grated Parmesan cheese,

Do you have a favorite way to prepare the perfect tomato sandwich? A family recipe?

Seems everyone has a favorite and perfect way to make them -- just the right

bread, just the right mayo, the perfect tomato, how thick a slice? But we’re go-ing to show you how to take your basic

tomato sandwich up a few notches.

divided 4 slices bread, lightly toasted

Directions1 .Preheat oven to broil.

2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.

3. Meanwhile, in a small bowl, combine mayon-naise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.

4. Place on a baking sheet and broil for 5 min-utes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Don’t Worry! If you have never had a tomato sandwich - we won’t hold it against you,

instead, we’ll tell you how to make it.You’ll Need:

A good sliced bread (don’t toast it)Ripe tomatoes warm from the garden or farmers market

Mayo {we prefer Duke’s}, Salt/Pepper & Napkins

Spread the mayo on both sides of the bread, lay 2-4 slices of tomatoes on one slice of bread - salt and pepper to taste

and top with the other piece of bread.

Classic Tomato Sandwich


Tomato, Lettuce & Avacado Sandwich

Ingredients 1/2 cup Hidden Valley® Sandwich Spread & Dip - Smoked Bacon Ranch 8 slices hearty sandwich bread 1 avocado, peeled, pitted and cut into 8 wedges 8 romaine lettuce leaves, rinsed and patted dry 2 tomatoes, thinly sliced 1/2 red onion, thinly sliced (optional)

DirectionsGenerously spread Hidden Valley® Sandwich Spread & Dip - Smoked Bacon Ranch over one side of each slice of bread. Arrange the

Erin Blakley Thompson, Cliinton, NC, of Dinner Time CHimes went with the tomato sandwich!

Teresa Rodgers Williford , WIlson, NC of Williford Coffee & Bakery picks Fried Green Tomatoes!

Patti Childers Golds-borom NC likes the tomato sandwich.

Dana Reed Rickels, Fremont, NC comments that BOTH are Yummy!

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slices out on a work surface and top four slices with an equal number of avocado slices, 2 lettuce leaves, tomato slices and onion slices. Set the other four slices on top and press with the palm of your hand to compress. Slice each sandwich in half on the diagonal and serve at once.

Fried Green Tomato & Pimento Cheese SandwichBrown Bag Cafe Goldsboro, North Carolina

Serving up a large array of

trendy & gourmet dishes, Brown

Bag Cafe prides themselves

on cooking from scratch in small

batches to ensure freshness. From

scratch, they make everything from

sauces, salsas, pimento cheese,

fresh sliced Idaho pub chips &

fries..

Did I mention they make their

pimento cheese from scratch?

And when combined with a fried

green tomato, and bacon, the

combination becomes the best

Fried Green Tomato Sandwich in

the South.

IngredientsPimiento Cheese •3/4cupshredded mozzarella •3/4cupshredded sharp ched-dar •1/4cupmayonnaise •2ouncescream cheese, room temperature •2tablespoonschopped roasted red pepper •1/2teaspoonhot pepper sauce •1/4teaspoongarlic powder •Kosher salt

Fried Green Tomatoes and As-sembly •2large green tomatoes, sliced 1/3-inch thick •Kosher salt, freshly ground pepper •2large eggs •1teaspoonhot pepper sauce •1cupall-purpose flour •1 1/2teaspoonsgarlic powder •1teaspoonpaprika

•2cupspanko (Japanese bread-crumbs) •Vegetable oil (for frying; about 3 cups) •4ciabatta rolls, split •8slices bacon, cooked until crisp

Special Equipment •A deep-fry thermometer Preparation Pimiento Cheese • Mix mozzarella, cheddar, may-onnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season with salt.

Fried Green Tomatoes and As-sembly • Place tomatoes on a large paper towel–lined baking sheet and season with salt and pep-per. Whisk eggs and hot sauce in a shallow medium bowl. Whisk flour, garlic powder, and pa-prika in another shallow medium bowl. Place panko in a third shal-low medium bowl.

• Using paper towels, pat toma-toes dry. Working in batches, dredge in flour mixture, shaking off excess. Coat with egg mixture,

allowing excess to drip back into bowl. Coat with panko, pressing to adhere. • Pour oil into a large deep skillet to a depth of 1 inch and heat over medium heat until thermom-eter registers 350°. Working in batches, fry tomatoes, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined baking sheet to drain.

• Meanwhile, preheat broiler.

Spread cut sides of each roll with pimiento cheese. Place rolls, pimiento cheese side up, on a baking sheet and broil until cheese is melted, about 2 minutes. Build sandwiches with rolls, cooked bacon, and fried green tomatoes.

• DO AHEAD: Pimiento cheese can be made 1 week ahead..

Southern ExposureFaison, North CarolinaFried Green Tomatoes

Ingredients4 cups panko2 cup flour3 cups milk with 1 beaten egg1 tsp salt/ 2 tsp black pepper

4 green tomatoesVery firm & green. Slice & discard the top & bottom, you should get 3 to 4 sliced

To bread tomatoes:3 shallow pans with flour in one,Egg wash in another, flour in the last

DirectionsFirst coat the tomato in flour,shake off. Then dip in egg mixture, holding it let it drain a little. Place in panko. Cover with crumbs, pressing downPlace on cookie sheet, refrigerate until frying

Corn Relish1 1/2 tbl of olive oil4 T small dice red onion1 small roasted red pepper diced3 cups corn kernels 1/4 cup apple cider vinegar1 Tbl brown sugar2 tbl fresh basil sliced

Sautéed onion in olive oil, until translucent. Add corn cool for 5 minutes, deglaze pan with vin-egar, add brown sugar, remove from heat add basil when cool , salt and pepper to taste

Heat 1 inch canola oil in skillet. Fry tomatoes, about 3 minutes per side, until golden brown remove from pan smear. With pimento cheese, serve on corn relish

Wendy Perry, Zebulon, NC, suggests a BLT with fried green tomato!

Becca Scott Reynolds, Goldsboro, NC, says that there isn’t even a question. It’s Fried Green Tomatoes!

Debbie Wainwright Gooden, Pine Tops, NC says Fresh tomato sandwich, fresh bread, Duke’s Mayonnaise, Salt and Pepper. Noth-ing better. However, she loves crispy fried green tomatoes. So, I guess she is picking

Southern Exposure is an oasis of fine dining set against the

historic backdrop of downtown Faison, North Carolina.

Featuring local foods, the Southern Exposure menu has an

urban flair in a quiet, small town setting. Famous for their

Southern menu items,we’re featuring their signature appetizer

- fried green tomatoes.

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Flat Broke Farm

Debbie Sykes of Nashville, NC and

owner of Behind Barz Motorcycle

Magazine picks the ‘Mater samich!!! no

doubt, she says!

Nikki Long Thornton, Goldsboro NC, is in full support of a Sandwich with a

fried green tomato! Yum.

Debbie Anderson,Goldsboro, NC

suggests the tomato sandwich with bacon, lettuce, and miracle whip. She warns that

extra napkins are needed.

Thanks to all of our facebook fans for commenting and

posting and sharing photos.

If you do not already follow us on face-book, find us at

www.facebook.com/downhomemagazine

Wendy Perry is www.CookNekkid.com

Facebook fans choose


Flat Broke FarmGrowing Heir loom Tomatoes

Over 90 years old, Flat Broke Farms got i ts name from farmer Rupert Griffin . Used to plowing fields with mules, he proclaimed the land “flat broke” after us ing his new tractor for the first t ime. Flat broke became

a term used on the farm to mean a field that was plowed to perfect ion - smooth with no extreme furrows or r ipples .

Flat Broke Farms transi t ioned from a tobacco farm in the 70’s to a catt le ranch to a working vegetable farm eight years ago.

Annual July 4th Parade and Celebration - Bellhaven, North CarolinaOne of the longest running July 4th events in the eastern United States and the oldest in North Carolina, this annual celebration features a mile-long parade, concerts and events during the day and fireworks at dark

Pleasure Island Independence Day Fireworks - Carolina Beach, North CarolinaHeld on July 3rd at dusk, fireworks are launched on the beach in front of the Carolina Beach Boardwalk.

The Works!: July 4th on Fayetteville Street - Raleigh, North CarolinaFor the first time, Downtown Raleigh will be the host of the city’s Fourth of July fire-works extravaganza with activities beginning throughout Downtown Raleigh, especially on Fayetteville Street, at noon.

4th of July Riverfront Celebration - Wilmington, North CarolinaThis celebration features plenty of food, mu-sic and more preceding the annual Battle-ship Blast fireworks spectacular, one of the largest choreographed fireworks displays in the Carolinas.

Annual Garner Independence Day CelebrationCity: Garner, NCProduced by: Town Of Garner, Parks & Rec.Annually, Garner and its neighbors come together to celebrate July 3rd at Lake Ben-son Park with a great evening of music and an exciting Fireworks show. Again, this year, the park’s gates will open at 5pm and this celebration is FREE to the public.

Goldsboro, North Carolina

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Southport, North CarolinaThe patriotic spirit of America is alive and well in the City of Southport. For over 200 years the small maritime community of Southport has celebrated the nation’s independence, be-ginning in colonial times when ships shot their cannons from the harbor to today’s festival where 40,000 to 50,000 people come each year to enjoy the spirit of commemorating Old Glory. Incorporated as the NC 4th of July Festival in 1972, the festival committee strives

to keep the focus on honoring our nation’s birthday with some added patriotic fun.

www.nc4thofjuly.com

Independence Celebration: July 3rd 6-9:30pm. FREE event with fireworks and more. Rocky Mt Athletic Stadium1400 N Church Street - Rocky Mt. NC

July 4, 2013 at Rolesville Ballfield Park. Gates open at 4pm. Fireworks at 9:30 pm. Sponsored by Rolesville Chamber of Commerce

4th of July CelebrationFor over 42 years, the Greenville Jaycees have organized the Greenville Jaycees July 4th Celebration

The Jaycees plan all major aspects of the celebration including scheduling and fund-ing the fireworks display, event permits, food vendors, entertainment, and games/activities.

Come join on us on the Greenville Town Common Thursday afternoon, July 4, 2013!

L e t ’ s G r i l l Seafood

Seeking an alter-native to grilling

meat this summer? Let’s try grilling fish and shellfish. Grilling seafood may be a bit more challenging than flip-ping a burgers, but it doesn’t have to be—these tips will put you in the swim of things.

SEAFOOD GRILLING TIPS:

1. When shopping for fish, go to the market with freshness on your mind. Instead of ordering the exact variety of fish or seafood you came in for, consider selecting the freshest fish. Have your seafood associate guide your choice. Fish and shellfish are largely interchangeable in recipes.

2. I’ve found that the best fish for grilling include salmon, snapper, tilapia, sea bass, striped bass, trout, swordfish, halibut, mahi-mahi, tuna and cod. Shrimp and scallops make great grillers, too.

3. Whenever possible, select wild fish. Its taste and texture are often superior to the taste and texture of farmed fish. Wild fish is a better choice for those who care about the health of the oceans, also—many studies cite fish farming as a cause of deteriorating marine environments.

4. Once fish or shellfish are home, store it properly. Leave seafood in its wrapper and place fish over—not in—ice. Placing seafood on a cooling rack placed directly over a roasting pan filled with ice works well. For best results, grill fish the day of purchase.

5. The best tool for grilling and turning fish—and for keeping fish from falling through the grill grates—is a nonstick fish-grilling basket. If you plan to grill fish frequently, consider buying one of these useful tools.

6. In lieu of a grilling basket, sea-son your grill rack well. To do so, simply spray the rack generously with nonstick cooking spray or dip a crumpled paper towel in canola oil and draw it back and forth over the rack until the grates

with

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J. Paul Abrams is VP of Sales for Nephew’s BBQ Sauce and Rub Company. He is a Cooking Judge, a Certified BBQ Judge for KCBS and the SBN , TV Host and a contributing editor. We are excited to have him join us for our Grilling Series.

{cont. next page}

glisten. For added measure, brush fish and shellfish lightly with olive oil before placing on the grill.

7. When possible, grill fish with its skin on. The skin helps prevent the fish from flaking apart as it cooks. To keep fish skin from sticking to the rack, dip the skin in kosher salt.

8. If you wish to marinate fish or shellfish, do not let the seafood stand in the marinade for more than 45 minutes.

9. To add smoked flavor to grilled fish, avoid strong woods, such as mesquite or hickory. Smooth, subtle smoke—from woods or wood chips made of alder, apple, peach, pecan or even grapevines—are best for grill-smoking most fish and shellfish. For salmon, cedar is an excellent option.

10. Grill fish until an instant-read thermometer inserted into the thickest part of the flesh reads at least 145°F.

When it comes to grilling, think out-side of the kitchen…. Here are a few recipes to get you started…

Bacon-Wrapped BBQ-Shrimp Kabobs

10 slices Fully Cooked Bacon,

cut in half20 uncooked medium shrimp

(3/4 lb.), peeled, deveined

2 zucchini, trimmed, each cut

into 10 slices2 yellow peppers, each cut into

10 pieces½ cup Nephew’s Ghostly

Pumpkin or their Lil’ Buddy’s

Mustard Barbecue Sauce

Make ItHEAT grill to medium heat.

WRAP 1 bacon piece around

each shrimp. Thread 2 each

shrimp, zucchini slices and

pepper pieces alternately

onto 10 skewers. ( soak

skewers in water for 30

min.)

GRILL 3 to 4 min. on each

side or until shrimp turn

pink, turning and brushing

occasionally with Nephew’s

barbecue sauce.

MIX first 3 ingredients until blended. GRILL fish 4 min. on each side. Brush generously with Nephew’s sauce. Grill 2 to 4 min. or until fish flakes easily with fork, turning occasionally and brushing with remaining sauce.

BBQ Salmon1/2cup Nephew’s Ghostly Pumpkin or Lil’ Buddy’s Mustard Barbecue Sauce2 Tbsp. brown sugar1 green onion, sliced4 salmon fillets or steaks (1 lb.)

Make ItHEAT greased grill to me-dium-high heat.

by Paul Abrams

by Paul Abrams


August 10, 2013 - August 11, 2013Sneads Ferry Shrimp Festival

City: Sneads Ferry, NCProduced by: Sneads Ferry Shrimp Festival

www.sneadsferryshrimpfestival.com/

August 2, 2013 - August 3, 2013Beer, Bourbon and BBQ FestivalCity: Cary, NCProduced by: Great Grapes! Wine, Arts & Food Festival

Join us at the festival for a great day of beer sippin’, bourbon tastin’, music listenin’, cigar smokin’, and barbeque eatin’. Your admission buys you a sampling glass so you can enjoy an ALL-YOU-CARE –TO-TASTE sampling of beer and bourbon. Some of the best barbeque vendors are on-site if you get hungry all while enjoying seminars in the tasting theater and LIVE music all day.

Wilson Tobs Baseball - Fleming Stadium - Wilson, NC - www.wilsontobs.comCarolina Mudcat Baseball - Mudcat Stadium - Zebulon, NC - www.milb.com

Kinston Indians Baseball - Grainger Stadium - Kinston, NC - www.kinstonindians.com

Pikeville, North CarolinaHome of Wayne County’s

BEST Hawaiian Shaved Ice -now open 7 days a week-

{Located on Hwy 117 Northbetween Dollar General & BB&T}

Also available for special events - Now booking end of school year parties, birthday parties, sporting events,VBS, ect... Let us bring Sensational Snow to you and make your party or event the talk of the town. Special event price - ONLY $1.00 PER PERSON. Also deliver to daycare centers or anywhere else that your group would like a spe-cial treat. Fundraising packages also avail-able. You supply the crowd and we come do all the work and your organization gets to keep up to 50% of all sales!!!! Contact us for more info at 919-330-3735.

iHannah Naylor, Owner910-627-3836

Natural Handmade Soaps, Lotions, Lip Balms, Body Butter, Bath Bombs, Shaving Soap & morewww.NCSoap.weebly.com

Susan BrewingtonAmbassador #[email protected]

WANTEDPeople who want to work from home &/or People who want to lose weight while earning money.

iwww.CocoDarlings.com

Parties • Play Dates • Custom Events

New Location1402 E Ash St. - Goldsboro NC

see pg. 29 for more Upcoming Camps

SUMMER CAMPSSee page 12 for all the details for Summer Fun!

call 919.222.5235

Hackle Computer Service

Home / Small Office PC Service

www.HackleComputerService.com

Call/text (919) 429-9836 Email: [email protected] 1819 Friendly Rd Goldsboro, NC 27530

Virus Removal Repair Crashes & Blue Screens Tune-up/Cleanup Services Hardware repair/replace New system setup Wireless Networking And Much More

On-site, Drop-Off, Remote Support Options, Pickup & Delivery, Helpdesk Service

919-222-5235www.facebook.com/crownphotography

Planning on Canning? Why not enter our CONTEST?DHM is hoping to inspire you to get out your glue gun, dig up some embellishments, and turn that trusty old mason jar into something a little more flashy.

Here are the Details: 1} Embellish, package or oth-erwise ‘dress up’ your favorite jar of canned veggies, fruits, jams or jellies with anything you like as long as it doesn’t damage the contents or break the seal.

Encouraging Food Preservation

Submit your 2013 entry for the“Pimp That Jar Contest”

to [email protected] or message your jpeg photo to

www.facebook.com/downhomemagazine{1st place winners from previous years are not eligible to enter}

Semi Finalist

Finalist

Dayle BarfieldOne Hot Tomale

Tracy AtkinsApple of My Eye

J Paul AbramsOh So Sweet

Brittany HarperPrickly Pear

Mary BentonCollard Side-kick

Cynthia WeinlandFashion Beet

What a fun contest! That’s what we keep hearing! And, while Pimp That Jar is a fun contest, it was created to enourage food perservation for all ages - which turns out to be loads of fun!

This year’s entries sure did hold up to their side of the competition! Creative and beautiful - these jars of canned goods are inspiring! From ladies and gentlemen who have canned for many years to those who gave it a try for the first time for our contest....Down Home Magazine’s goal to encour-age you to get something in a jar for future use was a success!

Food conservation once was the only way to have fresh fruits and vegetable in the Winter months...there were no grocery stores with canned foods to purchase. Now, canning is back because of our homesteading nature, dollar saving abilities and our desire to have fresh grown and chemical free foods.

Thank you to all who participated. We hope you encourage your friends to do the same next year as well as we expect a jar of something from you too now that we know you can do it!

A special thank you to our facebook fans for choosing our top three finalist with your “likes” and to our talented panel of judges for juding the top three finalist to choose our winner.

Judges- Tammy Amon, Visual Information Specialist - Seymour Johnston AFB Marketing Office

- Wendy Perry - Home Economics Specialist and Recipe Creator for Our State Magazine

- Lisa Shively - Owner of Cooking with Lisa - Lisa Shively Kitchen Helpers - Kitcheneez Indpendent Sales

- Kathi Jarrell - Fine Artist and Art Teacher, Wayne County Public Schools

- Austin Pate - Honorary Student Judge

2nd

3rd

Congratulations to Ginger Winders - Best of Show Winner for Down Home Mag-azine’s 2012 Pimp That Jar Contest.

Ginger hand-fashioned a hot chili pepper out of felt and created a ring of fire for the rim of the jar using craft foam, marker and sequins. She then finished her jar by burning the edges of her label.

Creating Smokin’ Hot Chili Peppers!

page 28www.downhomemagazine.com

2} Send us a photo of your creation to [email protected] with subject line Pimp That Jar 3} All entries must be received by 10pm EST August 3rd, 2013. We will post the entries on our facebook page at www.facebook.com/downhomemaga-zine and leave it to our fans to help pick the top 5!

Prize Package includes: “Ball Blue Book Guide to Preserving”, an Eastern North Carolina Goodie Bag, gift certificates and other great prizes from local businesses.


Down Home Magazine July/Aug 13

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