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Statement of Ownership and Circulation Required by 39 U.S.C. 3685 Title of Publication: Carolina Country Publication Number: ISSN 0008-6746 Filing Date: September 14, 2020 Issued monthly, 12 times annually. Subscription price is $5.00 for members, $12.00 for non-members. Mailing address of office is 3400 Sumner Blvd., Raleigh, N.C. 27616, Wake County. Publisher is North Carolina Association of Electric Cooperatives, Inc., 3400 Sumner Blvd., Raleigh, N.C. 27616. Editor is Warren Kessler, 3400 Sumner Blvd., Raleigh, N.C. 27616. Owner is North Carolina Association of Electric Cooperatives, Inc., 3400 Sumner Blvd., Raleigh, N.C. 27616. There are no other owners or bondholders. The purpose, function and non-profit status of this organization and the exempt status for federal income tax purposes have not changed during the preceding 12 months. Circulation: Average number of copies each issue during preceding 12 months, also actual number of copies of single issue published nearest to filing date. (September 2020). Total copies: Average 727,200 (September 797,670). Paid Circulation: Sales through dealers and carriers, street vendors, counter sales: None. Mail subscription: Average 719,162 (September 790,898). Total Paid Circulation: Average 719,162 (September 790,898) Free Distribution by mail carrier, or other means, samples complimentary and other free copies: Average 8,038 (September 6,772). Total Distribution: Average: 727,200 (September 797,670). Copies Not Distributed: Office use, leftover, unaccounted, spoiled after printing; Average: 0 (September: 0). Returns from news agents: None. Total: Average number of copies each issue during preceding 12 months: 727,200 (September 797,670).

Bacon-Stuffed Pork Loin With garlicky apple cider gravy Ahhh, fall. Time for roasting and slow cooking flavors of the season. Low and slow is just right for lean pork loin …  surrounded by bacon and salami for the moist fat needed to make it tender and juicy. 8 slices maple bacon 4 pound pork loin

Salt and cracked black pepper

Poultry seasoning

Oil for searing 1 large sweet onion, peeled and cut in ½-inch rounds 30 cloves garlic 1½ cups spiced apple cider ²/₃ cup apple cider vinegar 16 thin slices salami

Bacon drippings ¹/₃ cup stone ground mustard 2 tablespoons brown sugar 2 tablespoons cornstarch

Fresh sage to garnish, optional

Preheat oven (or toaster oven) to 400 degrees. Fold bacon in half and bake until almost done.

Season loin on all sides with salt, pepper and poultry seasoning. Coat bottom of heavy skillet with oil. Sear on all sides at medium-high, about 5 minutes each, until browned “crust” forms. Place on cutting board and cut 8 slices, making sure not to cut all the way through. Place sliced onion and half the garlic in bottom of slow cooker with cider and vinegar.

Tuck each piece of bacon into 2 slices of salami (“taco style”), then tuck these into loin pockets with remaining garlic cloves. Place on top of onions, pour the bacon drippings over, cover and cook on high for 2 hours.*

Combine mustard with sugar and spoon over loin after about one hour.

Remove, cover and let stand while making gravy.

To make gravy, blend cornstarch into a cup of slightly cooled sauce. Whisk this slurry into remaining sauce in slow cooker and let thicken, about 15 minutes. Purée with blender. Serve with roast garnished with sage. *Use a meat thermometer for best results. Remove at 140 degrees in center. Times will vary with slow cooker.

Yield: Serves 6–8 Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.

Buttered Wilted Cabbage With pepper and caraway seed Blanching tender cabbage preserves nutrients and provides a vivid pop of color. Let’s hear it for a super quick, farm-fresh side dish! 8 cups chicken broth 1 large head Savoy cabbage 1 teaspoon crushed red pepper 2 teaspoons caraway seed

Crushed black pepper 6 tablespoons butter

Bring broth to a boil in a large pot, and cut cabbage into wedges. Set aside core. Tear by hand into 1- to 2-inch pieces. Add to boiling broth. Stir and blanch for 1½–2 minutes; drain and reserve broth for a future soup. Put cabbage back into pot. Toss with seasonings and butter. Add salt as needed. Serve warm.

Yield: Serves 6–8

Savor the flavor Save veggie scraps for making stellar soup, sauces and gravies! Goodies to save include broth (like this cabbage broth) along with extra leaves, cores, ends and peels from cabbage, carrots, potatoes and herbs. Store in the freezer until you’re ready to make stock. Freeze the resulting stock in ice cube trays to add flavor to all sorts of dishes!