july august 2014

Forever GrillinBackroads

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

FREEVol 6 -Issue 5 July/August 2014

With J Paul AbramsReStyleCottage Restyle Ideas

I ScreamYou Scream

We ALL Screamfor Ice Cream

Carolina - Rediscover

down home m a g a z in e

That

JAR contest

Pimp

details on

back cover

Melissa VeraBlogger - Couponer

Crafter - Product Tester

[email protected]

Joyce Hartley ValleyIndendent Ambassador #216962910-892-5657 or [email protected]

www.plexusjoyce.com

Weight Loss & Wellness Products - 60 day money back guarantee

Facebook: Joyce’s Pink Drink~Plexus Slim Group

1402 E Ash Street - Goldsboro NC 27530 - 919-731-2222 - [email protected] - Showers - Event Planning - Candy Buffets - Dessert Bars - Playdates - Women’s Boutique

Boutique Hours: Tuesday - Friday 10am. to 6pm. {Closed from 3 -4:30pm ea day} & Saturday 10am - 2pm

Coco’s Boutique is a trendy boutique offering clothing and Coco’s Boutique is a trendy boutique offering clothing and accessories that reflect the latest style and fashion trends for woman of all shapes and sizes. If you are looking for that perfect outfit for a night out, business meeting, or even a casual lunch with friends, Coco’s Boutique has what your looking for!

Our clothing is very select. We don’t order in mass quantities so when you order a piece, it is unique - Come by and see us!

& Trendy Clothing Boutique for Women

Coc

o’s

Wom

en’s

Bou

tiqu

e

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}

www.sensationalsnow.com

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 special treat. Fundraising packag-es also available. 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.

Down Home Magazine is owned and operated by Cindi Pate, Pikeville, NC 27863.

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

P5 - Letter from the Editor

P6 - City Barber Shop

P7 - Backroads Carolina

P15 - Forever Grilliing

P17 - Arts & Events

P18 - Yardsale Diva

P20 - Cottage Restyle

P26 - Top 5 MUST TRY

Local Ice Cream

P32 - Ice Cream Recipes

contributors

On the CoverCool and refreshing handmade icecream, made from fresh, local ingredients can be found all over Eastern North Carolina in hidden gems. Details inside this issue of Down Home Magazine.

Cindi Pate

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

FREEVol 6 -Issue 5 July/August 2014

With J paul AbramsReStyleCottage Restyle Ideas

I ScreamYou Scream

We ALL Screamfor Ice Cream

Forever GrillingBackroadsCarolina - Rediscover

down homem a g a z in e

That

JAR contest

Pimp

details on

back cover

Jim Hinnant

Hannah Naylor

Jeff PettittPhotography

Becca ScottReynolds

J Paul Abrams

John Curry

staffCindi Pate - Owner/Publisher page layout & designJarred Pate - Sales

When I restyle the rooms in my home, I take into consideration every member of our family - including our precious maltipoo, Coco.

We live life in our home...feet up on the couch - laid out over the pillows - cups on the coffee table! Coco, she has full range, as well. {Thankfully she does not shed} And I keep that in mind when I am picking out furniture, linens and accessories for the room. These items have to hold up to both kids and dog.

Cindi Pate - Editor/Publisher

dhmEditor s

Note’

thischicadee.blogspot.com www.pinterest.com/downhomewww.facebook.com/downhomemagazine@this chicadee

Time travel exists. There may not be a doctor with a booth nearby as a clue, but the evidence is here--right in Ayden. You can leave 2014 by entering the City Barber Shop on 3rd Street. Here, years seem to have become intertwined.

The circa 1959 barber chairs are imported from Chicago. All three are a rich burgundy with chrome trim. The worn footrests say, “Emil J. Paidar”. The bases are painted sea foam green. Behind the chairs are matching pedestal basins, and behind them is a large cabinet with mir-

rors. The cabinet is a blonde wood, typical of the 1960’s, with lights that remind you of the trim on a 1957 Oldsmo-bile. The words “Antiseptic Sanitizer” are stenciled on the glass doors. A television on a faux brass metal stand sits at the back wall, the rabbit ears askew. A western with Barbara Stanwyck is playing.

The proprietor is Douglas “Doug” Williams. Even at 72 years old his hands are steady and sure. With a comb in one hand and scissors in the other, he lifts locks, then with lightning fast flashes of the scissors, he snips. Hair is lifted, then you hear the

City Barber ShopAyden North Carolina

“shweet, shweet” of the scissor’s blades. A small tumbleweed of hair rolls to the floor. This is repeated dozens and dozens of times. He cuts hair with the confidence that comes with 50 years of barbering. After the essential hair cutting is com-pleted, the sides and back of the neck are shaped with the electric clippers. “Do you want me to taper the back or block it,” Doug asks one customer. “Are you going to keep the beard or shave it off when you get home…if you’re keeping it I can blend it,” he tells another. This is styling, this is barbering. It has been a tradition at City Barber Shop for decades.

written and photographed by John Curry

Continued on ppage 12

backroadscarolina

Paul’s PlaceHotdogswritten by Jim Hinnantphotography styling by Jim Hinnant & Becca Scott Reynolds

photo by Becca Scott Reynolds of Just BECCA

backroadscarolina

A backroad is a

secondary type of

road, usually found

in rural areas.

In North Caro-

lina, where they are

also referred to as

“blue roads”, the

roads are often con-

structed of gravel.

Join us as we bring

you the new series-

Backroads Carolina!

Paul’s PlaceFamous Hot Dogsby Jim Hinnant

When we lived in Burgaw, we often traveled to Wilmington. One of the stops we’d make was Paul’s Place near Rocky Point at the intersection of US 117 and NC 133. Anyone that has been there will know that special taste of the relish they put on their hot dogs. Every time I bite into one, that flavor takes me back to when I was a kid and going places with my dad.

Paul’s Place got its start in 1928 when Addie Archibald Paul moved from Jacksonville to Rocky Point and opened a country store selling all sorts of general merchandise and even gas. That building burned and was rebuilt in 1932, and they started selling BBQ. Addie Archibald Paul’s son, Beverly Archibald Paul, took over the business after running another business nearby. The current building was remodeled and moved a little in 1951.

The hot dog sales got started when employees would fix hot dogs for themselves, but custom-ers would talk about how good they smelled and wanted one. Beverly Paul started selling them for 5 cents each, and the hot dog business took off. Many of these customers were workers at the

photography by Jim Hinnantphoto by Jim Hinnant

Wilmington Shipyard that would drive by twice a day. According to David Paul, current owner, as many as 1,000 hot dogs a day were being sold.

The relish was invented out of necessity. During WWII, meat for the chili was hard to come by due to rationing, and the relish was developed as a substitute

for chili. Customers liked it, and the restaurant didn’t sell chili for many years. Jars of relish can now be purchased to take home, but there’s nothing like eating a hot dog there.

They’ve had a couple of airplanes to land there and a helicopter. One of the stranger occurrences was when a freight train stopped

nearby so that the engineer could get hot dogs. I don’t blame him.When I-40 opened, they opened a second location at Exit 408 (NC 210) a few miles from the original location. It stayed open for several years but is now a large truck-stop. To me, the original location was still the best…it’s an atmosphere thing.

Get the three hot dog special “All-The-Way” which will include mustard, relish, and onions, or you can get it any way you want. Just be sure to include the relish. For a special treat, watch the employees make the hot dog – you can tell they’ve done it many times. Add on fries if you want, and they also serve other items if someone really doesn’t like hot dogs. Really?

Being from Eastern North Caro-lina, I love Bright Leaf hot dogs from Carolina Packers. I’ve also had Nathan’s hot dogs, and love to eat a Chicago Dog. But nothing is as unique in flavor as a hot dog from Paul’s place.

David Paul, son of Beverly Paul, is the current owner and 3rd gen-eration. His son, JP, is involved

in the business (4th generation) and his grandson (5th generation) came in while I was there.

So, if you’re headed to Wilmington down I-40 sometime, get off at Exit 408 (NC-210) and continue your trek using US-117. That way, you can stop by Paul’s Place Famous Hot Dogs, another stop on Back-roads Carolina.

photo by Jim Hinnant

David Paul - 3rd generation & his grandson, 5th generation.

Doug entered the Army in 1964. He served two years and returned to what he had been doing before--cut-ting hair in Goldsboro at the Sunrise Mall. In 1966 he de-cided to return home to Ayden. He worked for Lyman Baldree, the original owner of City Barber Shop. Mr. Baldree had cut Doug’s hair when he was a little boy. Now, Doug was working for him and continued to for years before taking over the business. “Mr. Lyman,” as Doug called him, was getting on in years and wanted to take a step back. Doug bought him out and the employee became the boss. A photo on one wall shows Lyman Baldree with a large group of barbers at a 1960 convention of Associated Master Barbers in Goldsboro. When Doug talks about this time, you can hear and see the admiration he had for Mr. Baldree.

“He was a better boss than me,” says Doug. “My boss now won’t even give me a day off.” He chuckles at his joke.

You might say that time travel first happened in 1984. Every-thing in the barbershop was moved here from the build-ing next door. This 1930 era building has been City Barber Shop’s home since.

Now in 2014, I’m taking photos

and talking to Doug between customers. He stays busy. It seems as soon as he tells some-one in the chair they are almost done, someone new walks in. There are no appointments—ev-eryone just ambles in and sees if there is time for a haircut. I myself didn’t come in expecting to get a trim. Not having much hair, I haven’t seen the need for a barber for many years now. But, after watching Doug at work for several hours, I began to get the feeling that not getting a haircut would be like watching Wolfgang Puck prepare a dish and not give it a taste. After cut-ting my hair at home for almost two decades, I can say that for now on Doug will be doing the honors--I’ve retired.

Doug gives me a tour of the shop when it slows down. We look over the chairs and admire the quality. Doug isn’t impressed with the modern chairs he has seen at other shops. He shows me his new clippers. Someone kicked in the glass front door one night not long ago and stole all Doug’s clippers and tools. He takes me into the back store-room. There, like an apparition from a past life is a shoe shine stand. Doug wants to display it up front since it is a part of the shop’s history. Unfortunately, he would have to pay for a privilege license to do so. This is because a shoe shine stand is considered a separate business

from the barber shop.

Before I leave, I ask Doug for some timeline dates: When did City Barber Shop first open? When did he buy out Lyman Bal-dree? What year did Mr. Baldree pass away?

“Well, if you hadn’t asked…” he says, his voicing trailing off. The dates escape him for the moment.

What do dates matter anyway? It is only time, and, at this barber shop, years seem to run together—to be happening all at once.

Doug Williams has been cut-ting hair for over 50 years. He is seventy-two. Says he won’t stop unless he can’t do it anymore. “What would I do? Watch TV and sit around?”, he says. “People that do that just go downhill.”

page 12

photography by Paula Woodworth

with

J P

aul A

bram

s

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.

Let’s Grill Some Veggies

It’s Summer time and what better time to put some

fresh Veggies on the Grill… Grilling is a great way to bring out sweet, toasty, caramelized flavors that other cooking techniques won’t. Neat thing is there is very little prep involved. All you need is to toss the raw veggies in olive oil, sprinkle them with your favorite seasoning and put them on the grill.

Remember you can’t grill veggies the same way you grill a hamburg-ers. A hamburger needs a very hot grill, where vegetables are more delicate and need a more moderate temperature. Not all vegetables are suitable for grilling, one because they may be to big or because of it’s shape. Another could be that they’re too delicate.

Frist thing we should do is you’re going to want to clean the grill, let’s get the cooked-on food parti-cles off the surface so our Veggies won’t take on a unpleasant flavor. Plus we don’t want a buildup of smoke which could also make your veggies taste bad. Always grill vegetables uncovered. Grill at the Proper TempA medium-high grill is best for most types of veggies. If you have a

gas grill, this is about 400°F to 425°F. But if you’re using a char-coal grill, the way to measure is to hold your hand four to five inches above the grill and count the seconds until you can’t hold it there any longer. For grilling veggies, you should be able to hold your hand there for 4-5 seconds. If it’s too hot, just wait a while for the coals to cool down.

Some vegetables are better over a medium grill. On a gas grill, that’s about 350°F. If you’re using the hand method, you should be able to hold your hand four to five inches above the grill for 6-7 seconds. Skewer or Not your Veggies…Skewers can be helpful when grilling smaller vegetables that might fall through the grate of your grill. Skewers also make it easier to turn your veggies. Imagine a bunch of mushrooms on the grill. Would you rather turn them one at a time, or just pick up and flip a single skewer

page 15

with six mushrooms on it? Stainless steel kabob skewers are the best for grilling since they won’t roll and they’re easy to flip. Bamboo skewers will work too, but just be sure to soak them in water for 30 minutes before putting them on the grill, or they will turn black and possibly catch on fire.Helpful hints when grilling indi-vidual vegetables: • Corn: Some people like to grill corn with the husks still on, but that’s just steaming the corn, re-ally. By removing the husks and the silk and cooking the corn directly on the grill, the ker-nels get lightly blackened and caramelized, bringing out tons of sweet corn flavor. You should grill corn over a medium grill for 4-5 minutes, turning frequently.• Eggplant: Cut the eggplant into ½-inch slices. Brush them with a simple balsamic vinaigrette, toss with salt and grill over a medium-high grill for about 5 minutes, then flip and grill for 5 minutes longer.• Asparagus: The ends of asparagus spears can be tough, so trim them off, then toss the spears in olive oil and Kosher salt and grill for 4-5 minutes over a medium-high grill, then turn and grill another 4-5 minutes.• Onions: Sweet onions like Vidalias, Mauis or Walla Wallas are great for grilling, as are red onions. Just peel them, cut them

into ½-inch slices, toss them in olive oil and salt and cook over a me-dium-high grill for 2-3 minutes, then turn and grill 2-3 minutes longer. A skewer can be handy to hold the onions together on the grill.• Bell peppers: Remove the core and seeds, then slice the each pepper into about four separate sections. Toss with olive oil and salt and grill over a medium-high heat for 4-5 minutes. Then turn and grill 4-5 minutes longer.• Cabbage: Cut the cabbage in half and then slice each half into thick 1-inch slices. Toss with olive oil and salt. You can skewer each big slice to keep it from falling apart. Grill over a medium-high grill for about 10 minutes, then turn and grill for another ten minutes.• Zucchini and yellow squash: Cut into ½-inch pieces lengthwise, toss in olive oil and salt and cook over medium-high grill for 4-5 minutes. Then turn and grill another 4-5 minutes longer.

• Tomatoes: Cherry tomatoes can be skewered and grilled whole, for 3-4 minutes over a medium-high grill. Be sure to turn them fre-quently so that they cook evenly. You can also grill plum tomatoes. Cut them in half the long way, remove the seeds and grill for four minutes, then turn and grill for four minutes longer.• Mushrooms: Toss white or brown button mushrooms with olive oil and salt. Then skewer and cook over a medium-high grill for 7-8 minutes, turning frequently. You can also grill a whole Portobello mushroom cap directly on the grill. Grill them smooth-side-down for 8-9 minutes.• Cauliflower: Cut the cauliflower into big florets, toss in olive oil and salt and then skewer. Grill over medium-high heat, turning often, for about 10 minutes or until the cauliflower is tender and lightly charred. Heavenly.

October 4, 2014 Sanford Lions Club Fairgrounds f2014 Down South Music Festival www.downsouthmusicfestival.org

Wayne Community ConcertsWilliam FlorianOctober 24Paramount Theater7:30pm

page 17

RUN FOR THE FALLENSept 06, 2014Seymour Johnson Air Force Base5K Run {Half Marathon}In support of the Wounded Warrior Project!Register by August 1st at www.Active.com - search Run for the Fallen, Goldsboro NC

Tobacco Farm Life MuseumKenly NCStepping into the Past Each Saturday 10am - 3pm the museum is featuring a traditional trade, craft or art on-site. Vendors deonstrate traditional skills and often have items for sale.www.tobaccofarmlifemuseum.com

Winterville Watermelon FestivalAugust 21-23Winterville North Carolina

It is okay to Be

a Yard Sale Diva!

The yard sale is an Ameri-can warm-weather weekend experience. Yard sales make it easy to get rid of things you no longer want and to earn a few extra bucks at the same time, or to score some great finds at an even better price. Yard sales also save your local trash dump from garbage by repurposing, and offer people a low-cost, fun, and creative way to decorate their homes. Yard sale items often need repurpos-ing to be transformed into that perfect home design piece. Mismatched table and chairs can be tuned into a matching set with some fresh paint and an antique brushed finish. A few different trends—interior design and otherwise—have been coming together to make interior decorating with repurposed yard sale items hipper than ever. Saving money. Everyone is cutting corners to save money right now, and yard sales offer used items for a fraction of the cost. If you’re spending money

on a remodel or home improve-ment project, why not save a few bucks on decorating? Recycling and reusing. It’s popular to find a new use for something than to send it to the dump. People are finding all sorts of ways to turn trash into treasures. Sometimes the old item that someone else is sick of looking at is simply the perfect detail for your new room design. The look of antique and vintage. Maybe it has something to do with trends in repurposing old items, but that weathered, worn, rusty look is in. For what-ever the reason, it sure makes interior design a lot easier! Plus turn-ing a reclaimed item into something beautiful is a fun and creative way to bring out

the interior designer in many homeowners. Family members of all ages enjoy yard-sale-ing in search of that perfect gem to transform their favorite space.

You can search for items at an-tique stores, salvage yards, and various types of second hand shops too, but yard sales often have the best prices because there’s no middleman, no over-head, and no sales tax.

It’s okay to be a yard sale diva!

Pikeville’s Hotdog Stand202 S. Goldsboro Street - Pikeville NC

Next to Pikeville Tire & Gas

Monday - Friday 11am - 3pm

Saturday 11am - 2pm

2 Hotdogs

& a Drink

$3

Cottage -Restyle

10 Restyle Ideas - written and photographed by cindi pate

1


Cottage -Restyle

10 Restyle Ideas - written and photographed by cindi pate

I have never been one to just

buy something from a home decor store

no matter how much it cost. If I can get

it for less from somewhere else, find it

used and fix it up or find something else

that would work just the same but costs

less, I am going that route. It’s a bit chal-

lenging, but it works out for me.

I was lucky enough that my dad brought

home junk. And he would use things

for purposes not original to the piece.

I learned to see objects for what they

could be, rather than just for what

they are. Mixing the past with the

present and taking things that were

meant for one purpose and reusing

them for another just comes natural to

me. I’m going to tell you how to do it

for yourself.

Recently, my living room got a make-

over. I shop lots of vintage stores, thrift

stores and yard sales for things that

will recreate the look I am trying to

accomplish for my room. I can’t wait to

show you what you can do with little

money and some imagination.

1. Curtains set the stage of a room.

Opened or close, they are awaiting a

performance. I am in love with all the

new pattern curtains, but at $20-$40

a panel, I refused to buy them from a

big box store. So when I go to places

like Target and TJ Maxx or vintage and

thrift stores, I scour the kitchen section

for beautiful table cloths in the length

and width I would need to sew my own

panels - always have a tape measure

on your at all times. { I know I could just

buy fabric, but the table clothes are

already cut to length and hemmed

on two sides and priced better than

retail fabric stores.} If I want toppers or

a window valance, I find that a set of

table place mats can serve the purpose

just fine. It cost me $8 to set the stage

in my living room.

2. Mason jars can serve so many purposes. In my living room, I use a vintage blue Ball canning jar in the place of a candy dish. 3. Over my fireplace, hangs a wreath made with yarn that my neighbor was going to throw out when he cleaned his attic. 4. Patterned lamp shades are high dollar items. Finding an old used one from a thrift store or a yard sale and covering it with fabric can save you cash. 5. Old windows can be turned into works of art to decorate your home. In the feature photo, my husband placed old stained glass from his grandparents home into a window frame and in the one pictured above, I used tobacco twine and paper scraps to create a whimsical bunting in blue and white to place on top of our entertainment center to add height to the area. 6. Baskets are great storage in a room, and while you can find some beautiful baskets at discount home stores, chances are, everyone has them in their home. I wanted something different, so I chose a few wire baskets that I found at local thrift stores - an old freezer basket and a few that use to serve duty in an office. I use them to store magazines, remote controls and library books.

2 3

4

5


6

7. Who says dishes should stay in the kitchen? Not this chic. These blue and white dishes make a beautiful wall display and can cover a large area for just a few dollars. 7

8. One of my favorite storage pieces in the room is this vintage shopping cart that now holds our collection of maps. Because I live in a small space, every inch of square foot serves a purpose. 9. Another helpful restyle for a small space is to use outdoor patio cushions for seating at the fireplace. 10. And last, but not least, finding old vintage furniture and bringing it back to life with paint is an affordable and easy way to make a statement. So look past the old dark 1970s wood and hardware and imagine something new and restyled for your space.

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9

10

I Scream,You Scream,We all ScreamFor Ice CreamTop 5 MUST TRY locally made ice cream

written by cindi patephoto styling by cindi pate, jeff pettitt & hannah naylor

You can’t have Summer without ice cream! And ice cream wouldn’t be as special if it weren’t made with fresh, local fruits and dairy.

With July being National Ice Cream Month and Sum-mer falling in perfect time for fresh berries, we’ve scroured Eastern North Carolina for our TOP 5 special places that serve up this special treat. No place fancy, just hard work-ing, local farmers making the best with what they have and churning ice cream with their specialty fruits or dairy.

Sit back and enjoy the ride as we travel from county to county testing local, home-made style ice cream. {It’s a hard job, but someone’s got to do it}

The Strawberry PatchDuplin County, North Carolina

The Strawberry Patch in Pink Hill, NC - located just off Hwy 11. The name says it all! Local strawberries! Some of our

www.downhomemagazine.com page 27

readers tell us that Mrs. Deborah Quinn Smith, owner, whips up a mighty good batch of strawberry ice cream. They also offer vanilla and chocolate, but the straw-berries are hand picked right there on the property and are preserved so they can turn out strawberry ice cream all Summer long.

The Patch offers a full service florist, a variety of wines, plus non-alcoholic wine, local honey, candles, home decor, fresh strawberries/produce (seasonal) along with their homemade ice cream.

1

125 Maxwell Mill Road - Pink Hill, NC

Vollmer’s Farm - Farm Market & Homemade Ice Cream Shop Franklin County, NC

In the early 1990s, John Vollmer, a third-generation tobacco and small grain farmer, knew that the utlook for tobacco farm-ing was bleak. Between cuts in tobacco quotas, cheap imports and increased regulations, tobacco farming no longer made economic sense. “My main goal

was to keep the farm in the family for the next generation,” Vollmer said.

For Vollmer and his family, that meant “unhooking” from tobacco production and be-ing open to new techniques as they kept an eye on the practical aspects of making a living.

“In 1992,” he said, “we looked at strawberries and saw they were a very good crop.”

He and his family direct

market all of their fresh market vegetables and fruits through five farm stands and at the farm. Bringing people to the farm provides entertainment for families and a boost in profits for Vollmer. On the farm, he and his family offer “u-pick” strawberries and sell strawberry ice cream and strawberry shortcake.

www.vollmerfarm.com649 Main Street - Bunn, NC

2

photography by Jeff Pettitt

Jackson Dairy Farm Sampson County, NC

Jackson Farm is located just off Highway 13 in Sampson County - Dunn, NC.

Jackson Dairy Farm is a part of North Carolina history. In 1806, 100 acres of land on the Bee Tree Branch in north-ern Sampson County was deeded to William Jackson, Jr. The land has never left the Jackson family, neither has their love of land, crops, cattles and producing quality farm products. Times changed and technology advanced - not always for the better. Jackson’s Dairy is a modern, state of the art production facility. However, due to our belief in the all natural concept, we choose not to use hormones on our dairy cattle or herbicides on the crops that we feed them. We employ more natural produc-tion methods.

Jackson’s Dairy produces all natural, Pure Fresh Milk and dairy products, as well as fresh strawberries. Their label stating milk from non rBST

treated cows is the first and only label registered with the NCDA and DEHNR making this claim. Un-like most of the competition, all milk produced for PURE FRESH dairy products is from cows owned, fed, cared for and milked daily on the Jackson family farm.

Available ice cream flavors include but are not limited to: vanilla, choco-

late, strawberry, butter pecan, chocolate nut, peach, banana pudding, cookie-o, peppermint, mint chocolate chip, maple wal-nut, banana nut.

1600 Dary Farm RoadDunn, North Carolina

www.jacksondairyfarm.com910-567-2921

3

photo by Hannah Naylor

Dean’s Farm MarketWilson County, NC

Dean’s Farm Market is located just off Hwy 42 in Wilson. The market has a variety of local thngs for sale - one of which is their own handmade ice cream.

Great for the entire family, the market has fresh fruits and vegetables - they do the work in the garden for you! Their fruits and veggies come straight from the field.

Deans Farm Market also of-fers homemade jellies, jams, preserves, and butters. Unique pickles, chow chow, relishes, and pickled vegetables. The market is open from April - December.

The market’s family owned charm provides a great place to grab a cold Coke and try your hand at a game of checkers on their oversized cloth checker boards. While there, shop for a variety of novelty items and lo-cal hand made items. But, before you leave, don’t forget the ice cream.

Flavors include, vanilla, choco-late, strawberry, banana and our favorite, oreo cookie.

4231 NC Hwy 42 WestWilson NC 27893(252)237-0967

www.deansfarmmarket.com

Corner MarketJohnston County, NC

The Corner Market , owned by the Whitfield’s, is located off Hwy 70W in Princeton, North Carolina - just before you get to Selma. Filled with farm fresh goodness, hanging bas-kets and their oh! so popular handmade peach ice cream!

The peaches are grown by the Whitfields and Mrs. Whit-field makes the ice cream herself. It’s an easy drive from Goldsoro or Smithfield for some delicious home made ice cream.

Hwy 70 West - Princeton, North Carolina{Between Princeton and Smithfield on Hwy 70W}

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Kick the Can Ice CreamThis recipe makes ice cream with a soft-serve-like consistency. The ice cream will not be solid like the kind sold in cartons at the store. This makes a classic vanilla, but experiment with your favorite flavors.

Ingredients:•1 small coffee can with lid (about 12 ounces)•1 large coffee can with lid (about 26 or 33 ounces)•1 cup heavy cream•1/2 teaspoon vanilla extract•1 egg•1/2 cup sugar•1 cup milk•Ice•Salt (about 1 cup)

Special equipment: duct tape

Instructions:Place all ingredients except ice and salt in the small coffee can and mix. Cover with lid and seal with duct tape.

Place inside large can. Fill space around small can with ice and salt in alternating layers. Place lid on large can and seal tightly with duct tape.

Roll or toss can for 20 to 30 minutes. Get a group to help! Check inside large can about halfway through. If a lot of ice has melted, add more.

Repack large can with ice and place in freezer for about 20 minutes.

Makes about 2 cups.

Ice Cream in a BagForget endlessly cranking the handle of an ice-cream maker. After combining the ingredients, each kid can simply shake up his or her own pouch of soft serve -- and it’s done in just 5 minutes.

What you’ll needIce cubes (enough to fill each gallon-size bag about half full)1 cup half and half1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)2 tablespoons sugar1/2 teaspoon vanilla extract1 pint-size ziplock bag1 gallon-size ziplock bagYour favorite mixins such as chocolate chips, cereal pieces, or fresh fruit.

Serves 1

How to make it:

1 Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2. Place the salt and ice in the gal-lon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done.

3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!

PeachStrawberry Blueberry Ice CreamA Southern-style recipe for fresh fruit Ice Cream. This recipe works with most any Sum-mer fruits.

Ingredients1 1/2 cups sugar (divided) 3 tablespoons flour dash of salt 2 1/2 cups whole milk 3 large eggs 2 cups pureed or mashed fresh fruit, {skin removed if using peaches - stems removed if using strawberries. Blueberries are fine to puree as is}2 cups whipping cream 1 tablespoon vanilla extract 1/2 teaspoon almond extract fresh fruit for garnishing

Instructions1. Combine 1 cup sugar, flour and salt; set aside.

2. Heat milk in the top of a double broiler until hot. Add a small amount of milk to the sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook over medium heat, stirring occasionally, until slightly thickened. Cover and cook 10 more minutes, stirring often to prevent the custard from stick-ing.

3. Stir about 1/4 of the hot mixture into beaten eggs (bringing the eggs up to the heat of the mixture without scrambling them - ‘tempering’ the eggs) ; add to remaining hot mixture. Cook 1 minute, stirring con-stantly. Cool.

4. If using peaches - to remove the peel from the peaches you may score (make a thin slice into the skin) the bottom of 3-4 peaches and place in a pot of boiling wa-ter for 1 minute. Remove from water and cool in a bowl of ice. The peels should start to peel back from the score marks. Peel, then mash or puree in a food processor. For strawberries or blueberries - just puree as is.

5. Combine mashed fruit, remaining 1/2 cup sugar, whipping cream, and extracts. Stir into custard.

6. Pour into ice cream maker and churn until it becomes thick. Freeze according to your ice cream manufacturers directions. Garnish with fresh fruit and serve.

Happy Independence Day from Down Home Magazine

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www.deansfarmmarket.comlocal produce, fun & homemade ice cream

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Plan on doing any canning this year? Why not enter our contest?Down Home Magazine hopes to inspire you to get out your glue gun, dig up some embellishments, whip out your paint brushes and turn that trusty old mason jar into something a little more flashy.

Here’s the Details: 1} Embellish, package or otherwise ‘dress up’ your favorite jar of canned veggies, fruits, jams or jellies with anything you like as long as it doesn’t damage the content in the jar or break the seal of the jar. . 2}Send us a photo of your creation to [email protected] with subject line Pimp That Jar 3} All photo entries must be received by 10pm EST August 12th, 2014.

Submit your 2014 entry for the Pimp That Jar Contest to [email protected] or message a jpeg photo to www.facebook.com/downhomemagazine.

Previous First Place Winners are not Eligible to Enter. Winning Jar must be available to photo-graph.


That

JAR contest

Pimp

We will post the entries on our facebook page at www.facebook.com/downhomemagazine and leave it to our fans to help pick the top 5! Winner will be announced in the Sept/Oct 2014 issue of Down Home Magazine - just in time for the Fair Issue! The winner will be contacted by email and receive a copy of “Ball Blue Book Guide to Preserving”, an Eastern North c Goodie Bag and other great prizes from local businesses.

july august 2014

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