July August 2014

down home Vol 6 -Issue 5 July/August 2014

FREE

m a g a z in e

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

I Scream You Scream We ALL Scream for Ice Cream

Backroads

Carolina - Rediscover

Forever Grillin

With J Paul Abrams

Pimpt Tha

R A Jco n t e s t ils on detak cover bac

ReStyle

Cottage Restyle Ideas

Joyce Hartley Valley Indendent Ambassador #216962 910-892-5657 or 919-524-3342

Joyce.Valley2@gmail.com

www.plexusjoyce.com Weight Loss & Wellness Products - 60 day money back guarantee

Facebook: Joyce’s Pink Drink~Plexus Slim Group

Melissa Vera

Blogger - Couponer Crafter - Product Tester rmmmgvera@bellsouth.net

www.adventuresfrugalmom.com

Also available for special events -

Pikeville, North Carolina

Home of Wayne County’s BEST Hawaiian Shaved Ice

-now open 7 days a week-

Coco’s Women’s Boutique

{Located on Hwy 117 North between Dollar General & BB&T} www.sensationalsnow.com

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 packages 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.

& Trendy Clothing Boutique for Women 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!

1402 E Ash Street - Goldsboro NC 27530 - 919-731-2222 - info@cocodarlings.com

Parties - 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

P5 - Letter from the Editor P6 - City Barber Shop P7 - Backroads Carolina P15 - Forever Grilliing

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

P17 - Arts & Events P18 - Yardsale Diva

All Community Info and Events for Down Home Magazine should be submitted to downhomemagazine@yahoo.com - All rights reserved.

P20 - Cottage Restyle P26 - Top 5 MUST TRY Local Ice Cream P32 - Ice Cream Recipes

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.

contributors

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:

Cindi Pate

Jeff Pettitt Photography

John Curry

www.downhomemagazine.com

Jim Hinnant

down home Vol 6 -Issue 5 July/August 2014

Becca Scott Reynolds

J Paul Abrams

m a g a z in e

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

I Scream You Scream We ALL Scream for Ice Cream

staff

FREE

Pimpt Tha

R st JcA onte ils on deta cover back

Hannah Naylor

Cindi Pate - Owner/Publisher page layout & design Jarred Pate - Sales

Backroads

Carolina - Rediscover

Forever Grilling With J paul Abrams

ReStyle

Cottage Restyle Ideas

On the Cover Cool 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.

dhm ’

Editor s Note

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

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

page 7

written and photographed

by John Curry

City Barber Shop Ayden North Carolina

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 Oldsmobile. 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

“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 completed, 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.

Continued on ppage 12

backroads carolina

Paul’s Place Hotdogs

written by Jim Hinnant photography styling by Jim Hinnant & Becca Scott Reynolds

photo by Becca Scott Reynolds of Just BECCA

backroads carolina A

backroad is a

secondary type of road, usually found in rural

areas.

In North Carolina, where they are also referred to as “blue

roads�, the

roads are often constructed of gravel.

Join us as we bring you the new seriesBackroads Carolina! page 8

Paul’s Place Famous Hot Dogs

by 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.

photo by Jim Hinnant

The hot dog sales got started when employees would fix hot dogs for themselves, but customers 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 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.

photo by Jim Hinnant

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

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 Carolina, 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 generation. 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 Backroads Carolina.

Doug entered the Army in 1964. He served two years and returned to what he had been doing before--cutting hair in Goldsboro at the Sunrise Mall. In 1966 he decided 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. Everything in the barbershop was moved here from the building 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 someone in the chair they are almost done, someone new walks in.

There are no appointments—everyone 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 cutting 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 storeroom. 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 Baldree? 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 cutting 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 Paul Abrams

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 hamburgers. 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.

page 15

Frist thing we should do is you’re going to want to clean the grill, let’s get the cooked-on food particles 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 Temp A 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 charcoal 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 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.

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 individual vegetables: • Corn: Some people like to grill corn with the husks still on, but that’s just steaming the corn, really. By removing the husks and the silk and cooking the corn directly on the grill, the kernels 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 medium-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 mediumhigh grill. Be sure to turn them frequently 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.

RUN FOR THE FALLEN October 4, 2014 Sanford Lions Club Fairgrounds f

2014 Down South Music Festival www.downsouthmusicfestival.org

Wayne Community Concerts William Florian October 24 Paramount Theater 7:30pm

Sept 06, 2014 Seymour Johnson Air Force Base 5K 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 Museum

Kenly NC Stepping 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 Festival August 21-23 Winterville North Carolina

page 17

It is okay to Be a Yard Sale Diva!

on a remodel or home improvement project, why not save a few bucks on decorating? Recycling and reusing. It’s popular to find The yard sale is an Ameria new use for something than to can warm-weather weekend send it to the dump. People are experience. Yard sales make finding all sorts of ways to turn it easy to get rid of things you trash into treasures. Sometimes no longer want and to earn the old item that someone else a few extra bucks at the same is sick of looking at is simply the time, or to score some great perfect detail for your new room finds at an even better price. design. The look of antique and Yard sales also save your local vintage. Maybe it has something trash dump from garbage by to do with trends in repurposing repurposing, and offer people a old items, but that weathered, low-cost, fun, and creative way worn, rusty to decorate their homes. Yard look is in. sale items often need repurpos- For whating to be transformed into that ever the perfect home design piece. reason, it Mismatched table and chairs sure makes can be tuned into a matching interior set with some fresh paint and design a an antique brushed finish. A few lot easier! different trends—interior design Plus turnand otherwise—have been ing a coming together to make interior reclaimed decorating with repurposed item into yard sale items hipper than something ever. Saving money. Everyone beautiful is is cutting corners to save money a fun and right now, and yard sales offer creative used items for a fraction of the way to cost. If you’re spending money 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 antique 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 overhead, and no sales tax.

It’s okay to be a yard sale diva!

Pikeville’s Hotdog Stand

202 S. Goldsboro Street - Pikeville NC Next to Pikeville Tire & Gas Monday - Friday 11am - 3pm dogs 2 Hot ink Saturday r &aD 11am - 2pm 3

$

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Cottage -Restyle

10 Restyle Ideas written and photographed by cindi pate

page 20

I have never been one to just buy something from a home decor store

show you what you can do with little money and some imagination.

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

1. Curtains set the stage of a room.

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

Opened or close, they are awaiting a

lenging, but it works out for me.

performance. I am in love with all the new pattern curtains, but at $20-$40

I was lucky enough that my dad brought

a panel, I refused to buy them from a

home junk. And he would use things

big box store. So when I go to places

for purposes not original to the piece.

like Target and TJ Maxx or vintage and

I learned to see objects for what they

thrift stores, I scour the kitchen section

could be, rather than just for what

for beautiful table cloths in the length

they are. Mixing the past with the

and width I would need to sew my own

present and taking things that were

panels - always have a tape measure

meant for one purpose and reusing

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

them for another just comes natural to

buy fabric, but the table clothes are

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

already cut to length and hemmed

for yourself.

on two sides and priced better than retail fabric stores.} If I want toppers or

Recently, my living room got a make-

a window valance, I find that a set of

over. I shop lots of vintage stores, thrift

table place mats can serve the purpose

stores and yard sales for things that

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

will recreate the look I am trying to

in my living room.

accomplish for my room. I can’t wait to www.downhomemagazine.com

3

2

5

4 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.

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www.downhomemagazine.com

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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.

8 9 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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I Scream, You Scream, We all Scream For Ice Cream Top 5 MUST TRY locally made ice cream

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

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 strawberries are hand picked right there on the property and are preserved so they can turn out strawberry ice cream all Summer long.

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.

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.

With July being National Ice Cream Month and Summer 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 working, 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, homemade style ice cream. {It’s a hard job, but someone’s got to do it}

The Strawberry Patch Duplin 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

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125 Maxwell Mill Road - Pink Hill, NC www.downhomemagazine.com

page 27

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

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

2

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

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

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.

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

www.vollmerfarm.com 649 Main Street - Bunn, NC

He and his family direct

photography by Jeff Pettitt

photo by Hannah Naylor

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 northern 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 production 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

3

treated cows is the first and only label registered with the NCDA and DEHNR making this claim. Unlike 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.

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

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

www.jacksondairyfarm.com 910-567-2921

1600 Dary Farm Road Dunn, North Carolina

Dean’s Farm Market Wilson 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.

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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 offers 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 local hand made items. But, before you leave, don’t forget the ice cream.

Flavors include, vanilla, chocolate, strawberry, banana and our favorite, oreo cookie.

4231 NC Hwy 42 West Wilson NC 27893 (252)237-0967 www.deansfarmmarket.com

Corner Market Johnston County, NC

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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 baskets and their oh! so popular handmade peach ice cream!

The peaches are grown by the Whitfields and Mrs. Whitfield 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}

Kick the Can Ice Cream This recipe makes ice cream with a softserve-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 Bag Forget 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 need Ice cubes (enough to fill each gallonsize bag about half full) 1 cup half and half 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)

2 tablespoons sugar 1/2 teaspoon vanilla extract 1 pint-size ziplock bag 1 gallon-size ziplock bag Your 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 gallon-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!

Peach Strawberry Blueberry Ice Cream A Southern-style recipe for fresh fruit Ice Cream. This recipe works with most any Summer fruits.

Ingredients 1 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 Instructions 1. 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 sticking.

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 constantly. 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 water 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.

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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:

Pimp That

R st JcA e t n o

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 downhomemagazine@yahoo.com with subject line Pimp That Jar 3} All photo entries must be received by 10pm EST August 12th, 2014.

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.

Submit your 2014 entry for the Pimp That Jar Contest to downhomemagazine@yahoo.com 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 photograph. www.downhomemagazine.com