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down home Vol 5 -Issue 6 July/August 2013

FREE

m a g a z in e

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

It’s Southern

Tomato? Sandwich or Fried

Handwritten Grilling Seafood Letter Challenge

with Forever Grilling


www.watermelonfest.org August 23-24


http://www.thediapercakebaker.com Baby Gifts that will make the Mom-to-be Smile and WOW all of the shower guests!!

Specializing in Personalized, Inspirational, & Handmade Gifts” and the website (which right now goes to the fb page for right now) http://www.sweetsoutherngifts.com

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

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


Happy Everything - Lilly Pulitzer - Scout Moon & Lola - Radko Ornaments Frames - Candles - Door Hangings Monogramming - Personalization & More

Melissa Vera

Blogger - Couponer Crafter - Product Tester

rmmmgvera@bellsouth.net

www.adventuresfrugalmom.com


www.downhomemagazine.com P6 - Letter from the Editor P8 - There’s Love P11- Handwritten Letters

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.

P13 - Recipes - Tomatoes P22 - Fourth of July Events

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

P25 Forever Grilling P32- Pimp That Jar Contest

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.

staff

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

Cindi Pate - Sr Editor/Publisher page layout & design Jackie Tadeo - Editor Jarred Pate - Sales

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

contributors

www.downhomemagazine.com

down home Vol 5 -Issue 6 July/Augusy 2013

Southern Exposure

J Paul Abrams

FREE

m a g a z in e

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

Nothing 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

Cindi Pate Brown Bag Cafe It’s Southern

Tomato? Sandwich or Fried

Heather Stutchman

On the Cover

Handwritten Grilling Seafood Letter Challenge

with Forever Grilling


dhm

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

www.downhomemagazine.com


page 7

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 gatherings. 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.

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down home Vol 4 -Issue 6 July/August 2012

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magazine

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

www.downhomemagazine.com www.facebook.com/downhomemagazine

Down Home Magazine

Lookioffers ng for Affordable advertisi the best ofng? CallLife CindiDown Pate at 919-222-5235. Home In

Eastern North Carolina! Rates startinPhotos, g as low asRecipes, $15. Including (reachi n g from the Sandhi l s to the Coast) Creative Ideas & More!

Covering Topics & Events from the Sandhills to the Coast! Supporting & Promoting Local - Local - Local Follow US ONLINE

We Proudly Support the Arts!


handwritten letter 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 phoneand 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}


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

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


www.downhomemagazine.com

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 going to show you how to take your basic tomato sandwich up a few notches.

divided 4 slices bread, lightly toasted Directions 1 .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 mayonnaise, 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 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Broiled Tomato Sandwich Ingredients 2 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,

Classic Tomato Sandwich 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.


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!

Tomato, Lettuce & Avacado Sandwich Ingredients 1/2 cup Hidden Valley速 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) Directions Generously spread Hidden Valley速 Sandwich Spread & Dip - Smoked Bacon Ranch over one side of each slice of bread. Arrange the

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.

Patti Childers Goldsborom NC likes the tomato sandwich.

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

Facebook fans choose

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Fried Green Tomato & Pimento Cheese Sandwich Brown 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.

Ingredients Pimiento Cheese •3/4cupshredded mozzarella •3/4cupshredded sharp cheddar •1/4cupmayonnaise •2ouncescream cheese, room temperature •2tablespoonschopped roasted red pepper •1/2teaspoonhot pepper sauce •1/4teaspoongarlic powder •Kosher salt Fried Green Tomatoes and Assembly •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 breadcrumbs) •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, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season with salt.


Fried Green Tomatoes and Assembly • Place tomatoes on a large paper towel–lined baking sheet and season with salt and pepper. Whisk eggs and hot sauce in a shallow medium bowl. Whisk flour, garlic powder, and paprika in another shallow medium bowl. Place panko in a third shallow medium bowl. • Using paper towels, pat tomatoes 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 thermometer 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..


Fried Green Tomatoes

Southern Exposure Faison, North Carolina


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.

Ingredients 4 cups panko 2 cup flour 3 cups milk with 1 beaten egg 1 tsp salt/ 2 tsp black pepper 4 green tomatoes Very 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 Directions First 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 down Place on cookie sheet, refrigerate until frying

Corn Relish 1 1/2 tbl of olive oil 4 T small dice red onion 1 small roasted red pepper diced 3 cups corn kernels 1/4 cup apple cider vinegar 1 Tbl brown sugar 2 tbl fresh basil sliced Sautéed onion in olive oil, until translucent. Add corn cool for 5 minutes, deglaze pan with vinegar, 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. Nothing better. However, she loves crispy fried green tomatoes. So, I guess she is picking

Facebook fans choose

Southern Exposure is an oasis of fine dining set against the


Wendy Perry is www.CookNekkid.com

Facebook fans choose

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 facebook, find us at www.facebook.com/ downhomemagazine


Flat Broke Farm Growing Heirlo om Tomatoes

Over 90 years old, Flat Broke Farms got its name from farmer Rupert Griffin. Used to plowing fields with mules, he proclaimed the land “flat broke” after using his new tractor for the first time. Flat broke became a term used on the farm to mean a field that was plowed to perfection - smo oth with no extreme furrows or ripples. Flat Broke Farms transitioned from a tobacco farm in the 70’s to a cattle ranch to a working vegetable farm eight years ago.

www.downhomemagazine.com


photo by Simply Captured Photography - Goldsboro, NC

The Works!: July 4th on Fayetteville Street

Annual July 4th Parade and Celebration -

- Raleigh, North Carolina For the first time, Downtown Raleigh will be the host of the city’s Fourth of July fireworks extravaganza with activities beginning throughout Downtown Raleigh, especially on Fayetteville Street, at noon.

4th of July Riverfront Celebration

- Wilmington, North Carolina This celebration features plenty of food, music and more preceding the annual Battleship Blast fireworks spectacular, one of the largest choreographed fireworks displays in the Carolinas. Goldsboro, North Carolina

Bellhaven, North Carolina One 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 Carolina Held on July 3rd at dusk, fireworks are launched on the beach in front of the Carolina Beach Boardwalk.

Annual Garner Independence Day Celebration City: Garner, NC Produced by: Town Of Garner, Parks & Rec. Annually, Garner and its neighbors come together to celebrate July 3rd at Lake Benson 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.


Southport, North Carolina The 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, beginning 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 Stadium 1400 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 Celebration

For 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 funding 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!


Let’s Grill with J Paul Abrams

Seafood

Seeking an alternative to grilling meat this summer? Let’s try grilling fish and shellfish. Grilling seafood may be a bit more challenging than flipping 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, season 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 {cont. next page}

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.


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 outside of the kitchen…. Here are a few recipes to get you started…


Bacon-Wrapped BBQ-Shrimp Kabobs con, 10 slices Fully Cooked Ba cut in half rimp 20 uncooked medium sh d ine ve de (3/4 lb.), peeled, ch cut 2 zucchini, trimmed, ea into 10 slices t into 2 yellow peppers, each cu 10 pieces os tly ½ cu p Ne ph ew ’s Gh ddy’s Pumpkin or their Lil’ Bu Mustard Barbecue Sauce

by Paul Abrams around WRAP 1 bacon piece 2 each ad each shrimp. Thre ces and shrimp, zucchini sli rnately pepper pieces alte ( so ak on to 10 skewer s. fo r 30 er skew er s in w at min.) on each GRILL 3 to 4 min. p turn rim side or until sh ushing pink, turning and br phew’s occasionally with Ne barbecue sauce.

Make It at. HEAT grill to medium he

BBQ Salmon 1/2cup Nephew’s Ghostly Pump kin or Lil’ Buddy ’s Mustard Barbecue Sauce 2 Tbsp. brown sugar 1 green onion, sliced 4 salmon fillets or steaks (1 lb.) Make It HEAT greased grill to medium-high heat.

by Paul Abrams 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, turnin g occasionally and brushing with remaining sauce.


August 2, 2013 - August 3, 2013 Beer, Bourbon and BBQ Festival City: Cary, NC Produced 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.

August 10, 2013 - August 11, 2013

Sneads Ferry Shrimp Festival City: Sneads Ferry, NC Produced by: Sneads Ferry Shrimp Festival

www.sneadsferryshrimpfestival.com/

Wilson Tobs Baseball - Fleming Stadium - Wilson, NC - www.wilsontobs.com Carolina Mudcat Baseball - Mudcat Stadium - Zebulon, NC - www.milb.com Kinston Indians Baseball - Grainger Stadium - Kinston, NC - www.kinstonindians.com

www.downhomemagazine.com

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d


Hannah Naylor, Owner 910-627-3836 Natural Handmade Soaps, Lotions, Lip Balms, Body Butter, Bath Bombs, Shaving Soap & more

www.NCSoap.weebly.com

i Susan Brewington Ambassador #132616

www.plexusslimliving.com sbrewington1@Yahoo.com

WANTED

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

Also available for special events -

Pikeville, North Carolina

Home of Wayne County’s BEST Hawaiian Shaved Ice

-now open 7 days a week{Located on Hwy 117 North between Dollar General & BB&T}

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.


i

SUMMER CAMPS See page 12 for all the details for Summer Fun!

www.CocoDarlings.com

Parties • Play Dates • Custom Events

New Location

1402 E Ash St. - Goldsboro NC see pg. 29 for more Upcoming Camps

919-222-5235 call 919.222.5235 www.facebook.com/crownphotography Hackle Computer Service Home / Small Office PC Service www.HackleComputerService.com On-site, Drop-Off, Remote Support Options, Pickup & Delivery, Helpdesk Service Call/text (919) 429-9836 Email: service@hacklecomputerservice.com 1819 Friendly Rd Goldsboro, NC 27530

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


Encouraging

Food Preservation

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 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 contents or break the seal.

2} Send us a photo of your creation to downhomemagazine@yahoo.com 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/downhomemagazine 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.

Semi Finalist

Submit your 2013 entry for the “Pimp That Jar Contest” to downhomemagazine@yahoo.com or message your jpeg photo to www.facebook.com/downhomemagazine

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 encourage you to get something in a jar for future use was a success!

J Paul Abrams Oh So Sweet

Finalist Congratulations to Ginger Winders Best of Show Winner for Down Home Magazine’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.

{1st place winners from previous years are not eligible to enter}

2nd Brittany Harper Prickly Pear

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.

Dayle Barfield One Hot Tomale

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

Mary Benton Collard Side-kick

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

Creating Smokin’ Hot Chili Peppers!

3rd

www.downhomemagazine.com

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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.

Cynthia Weinland Fashion Beet

Tracy Atkins Apple of My Eye

- 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

www.downhomemagazine.com

Down Home Magazine July/Aug 13  

Nothing says Summer like this issue! Tomato Sandwich or Fried Green Tomatoes? Pimp That Jar Contest! Grilling Seafood with Forever Grilling...

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