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BEST CRAB CAKE RECIPE EVER!!!
When I first moved to Maryland from New York about six years ago, I discovered the true meaning of a crab cake. I’d had my share of New England lobster and clams, vacationing on the Cape and in Maine but Maryland is all about crab. My first memorable crab cake was at the beach in Ocean City, Maryland and Rehobeth Beach at a family party. Maryland crab soup is served all over the state in corner pubs and rivals Manhattan Clam Chowder any day. Dare I say it is even better?! Sorry to all my New York friends and family, but this soup rocks. Chesapeake Bay crab is just about the best shell-fish to be had. My husband, John, is an accomplished cook and makes the best crab cakes around. This is his version of Maryland Crab Cakes, a true mid-atlantic classic.
1 pound LUMP, back fin crab–no substitutions please, no claw meat either
1/2 cup bread crumbs
1/2 cup good mayonnaise
2 teaspoons mustard
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon parsley
1 teaspoon Old Bay brand seasoning*
* all Marylanders have this seafood seasoning on hand
a pinch or salt and pepper
Blend all ingredients together with a spoon. Form 4 crab patties gently with hands. Spray cookie sheet with a non-stick spray, like Pam. Place crab cakes on cookie sheet and bake at 350 degrees until heated through, about 25 minutes, then broil 5 minutes until golden. John prefers baking over frying because they tend to fall apart when pan-fried. No need to flip when crab cakes are baked. Serve with tartar or cocktail sauce. Great served with homemade coleslaw. We are having ours served on a nest of romaine with homemade sweet potato fries. Yum, don’t you wish you were here? They are awesome and easy to make at home. Enjoy!
It is almost August and the summer is literally flying by! Here are some sights from our store The Antique Garden in the square of Leitersburg Maryland. Located in an 1895 General Store, our selves are filled with the bounty of the season, plus pots, containers, collectibles and great plants. Take a visual tour of the store, the outbuildings and our newest feathered friends. We specialize in garden design and installation plus a whole lot more….
Meet our flock of silkies, bantams, wyndottes and red chicks!
We are located at 21501 Leitersburg-Smithsburg Rd., Hagerstown, Maryland. Open Monday through Saturday 10-4 and Sundays by appointment or chance.
Miniature gardening is a wonderful project for any plant enthusiast and creating an interesting terrarium can be an easy way to start. Did you know that originally terrariums were invented as a way of transporting living plants from far away lands? Traveling by ship often took months or years and terrariums were used to bring rare and exotic plants back home. It has been documented that Captain Cook and Captain Bligh brought home plants in glass containers! Who knew?! While not without care a terrarium becomes a microcosm of nature. Deciding which type of plants to use is the fun part. Choose either moisture loving plants, like ferns or dry cacti and succulents, but don’t mix the two. I also have found that if you choose sedums it is better not to cover the containers as it becomes too wet and the plants wither away. Most terrariums need a few hours of sun light outside or in a sunny area indoors. More sunlight is needed if you use cacti and succulents. I’ve had my terrariums outside all summer under a porch roof and they are thriving.We have used an assortment of moisture loving plants in our terrariums and conservatories. Choose a roomy glass vessel or bottle. Add some charcoal chips at bottom to keep your growing medium smelling fresh and add a few inches of potting soil. If making a desertscape use a sandy soil mix. I especially like all types of small ferns, like the maiden fern, dwarf parlor palm, cadieri and P. “Moon Valley”, hypoestes, babies tears and moss. Water only occasionally when soil dries out, about once every week or two. Any glass jar will work just make sure it is big enough for growth. I’ve used mason jars, compotes, fish tanks, and apothecary jars successfully. Open the lids once in a while to let in fresh air. Enjoy your mini world of plants.
This is an “Endless Summer” trademark hydrangea plant. Perfected, these plants bloom all summer. Above notice the pink flowers which can turn blue depending on your soil conditions. I’ve fertilized it with an acid loving food and hopefully this will bring out the blue.
I finally finished the coop and attended the Chicken Swap in Sharpsburg, Maryland several weeks ago. I purchased my new chickens, seven in all, and am waiting patiently for eggs…..h
In our shop we have a large collection of hand crafted pottery by former Maryland resident Jan Richardson. These little cottages and houses are so cute.
With summer arriving in a few days, it seems like for the first time in many years that we’ve had a real spring. The weather has been not too hot, with mild days, rainy spells, and pleasant evenings. We had later than normal frosts, so the vegetable gardens are late but cool weather crops like lettuce is going wild.
This spring starting in April, we have been busy doing lots of landscaping and container gardening. We still have a nice inventory of planters, cast iron pots and conservatories, a fancy word for terrariums and of course plants and flowers. Vertical gardens are easy to set up and your animals can’t get to them. Inside the store we are filling up the canned goods section with things like local, raw honey, pickled carrots, aged herbal vinegars and a new batch of organic raspberry jam.
We even did the flowers for a friend’s daughters wedding this spring. No that’s not a cake but one of 15 arrangements featuring roses, hydrangeas and carnations.
Our shop is open Monday to Saturdays, 10-4 and some Sundays 1-4 and we are located at 21501 Leitersburg-Smithsburg Road, Hagerstown, Maryland. We hope to see you soon! Like us at Facebook
Happy New Year! What a better way to kick off 2013, than by cooking up a storm in the kitchen. This recipe came to me from a friend who grew up cooking by her Italian-American mother and Italian Grandmother’s side. The best way to learn how to cook, in my opinion. Adding a little bit of this and a little bit of that, a more instinctive way of cooking and way more delicious. Here is my version of her classic recipe. It is an Italian stuffed mushroom 101 appetizer recipe that lends itself to add-ins. I added-in cooked sausage, but crab, spinach or your special ingredient could be added at the final stages.
Fresh Parsley: ½ cup
Lots of garlic:4-5 cloves or 1 large clove of elephant garlic
1 Cup of Italian bread crumbs-store bought or homemade
1 medium onion
1 cup of add-in of your choice- sausage, chopped cooked spinach, crabmeat- diced, totally optional and can be left out completely
2 Tablespoons Olive Oil
Black pepper to taste
1/2 teaspoon dried Basil
½ Cup grated cheese: parmesan or your choice-finely grated
Salt to taste
1 cup white wine or water
1. Clean mushrooms, which ever way you feel comfortable. Some people argue that you should only lightly dust them off. I wash mine and towel dry, removing any soil, that clings to them. Separate caps from stems, reserving stems.
3. Saute mixture in skillet with olive oil. Season with pepper, basil, ½ cup of the white wine. Cook, stirring occasionally for about 15 minutes or until vegetables and herbs are tender. Turn off heat.
6. On a baking tray, or serving casserole dish , place mushroom caps. Add ½ cup of the reserved white wine to the bottom of the bakeware, bake 35-40 minutes depending on size of caps, at 350 degrees until hot and golden.
Totally delicious, after making these I had trouble stopping eating them! There has been new scientific research stating the benefits of eating mushrooms. Check out this link to learn more about mushrooms. These are guaranteed to disappear at your next party or even as a part of a light dinner. What are you cooking in the kitchen this winter??? Let us know.
Jenn at The Antique Garden
I don’t know why exactly, but I love primitives. Grungy is good, the older the better. Use marks, rusty gold, cast iron and farmyard finds are just what I am drawn to! Plus, most primitives are affordable and sometimes a steal at flea markets, yard sales, thrift stores and even antique malls. If I had to categorize this lot, I would call this collection farmhouse kitchen primitives. Someone else must like them too, because most of these items have sold, usually within a week or two of me finding them! More visuals from my 2012 files as we wind down the year and look forward to a promising 2013!
I am attracted to outsider, tramp art and prison art. This is a matchstick cross. Most are a bargain, purchase if it is in good condition, with little breakage as the matches can be brittle. Usually found in shops for under $5.00 they resell for about $20.00.
Yup, I bought this lot of pitchfork tines and sold them as folk art. What are some of your primitive collections? Drop us a line at email@example.com we’d love to hear from you! Jenn at The Antique Garden.
After editing lots of photographs and cleaning out my computer files I realized how many photos we’ve taken this year. As the year 2012 draws to a close, we are taking stock of many projects from the past year, including container gardens, landscapes, vegetable gardens, floral arrangements and more. Sit back, relax and enjoy some of the sights from The Antique Garden and remember Spring 2013 is just around the corner. Take some time to dream of next year’s gardens…..
Winter Arrangement with fresh pineapples, artichokes, chili peppers and winter berries. A neo-modern twist with inspiration from classic, traditional Williamsburg, Virginia. This is Christmas decorating, using fresh, real fruits and vegetables.
From our porch to yours, happy gardens to all!
Jenn at The Antique Garden
21501 Leitersburg-Smithsburg Rd
Email: firstname.lastname@example.org We would love to hear from you!
After editing lots of photographs and cleaning out my computer files I realized how many photos we’ve taken this year. As the year 2012 draws to a close, I thought we’d take a stroll down memory lane and show the highlights of the year. From one of my favorite flowering shrubs the hydrangea to the wonderful “Fairy Garden” we made last spring and the countless others, sit back and enjoy this visual recap of the gardens we created in 2012 at The Antique Garden.
Arts in Bloom, Hagerstown Garden Club members Betsy Hardinge, Margaret Waltersdorf and I created a floral replica of this piece of Murano Art Glass in the Washington County Museum of Fine Arts in March.
Part 2 to be continued tomorrow, as we wrap up the year with holiday flowering arrangements. Happy Gardens Everyone and may 2013 be blooming!
Jenn at The Antique Garden
21501 Leitersburg-Smithsburg Rd
Email: email@example.com we would love to hear from you!
Here is my recap or gratitude list, of what’s been going on this summer. Although some may complain about the dog-days of summer, and it has been awfully hot, I’m trying to enjoy each and every moment of this season as it seems to fly by every year. Summer doldrums be gone!
Here is my list of what we’ve accomplished from the end of May through July and some events to look forward to next month including the onslaught of the zucchini! Think positive my friends….
1. Enjoying the beauty of our pond (with Dixie).
2. We gardened with lots of sedums this summer, a smart choice for the heat.
Quit yer complaining and make a gratitude list, it truly is the simple things that make one happy, don’t you think?
PS I made an incredible cold soup yesterday featuring beets, that I want to share. It was a Julia recipe so how could that be bad? Julia knew how to cook for sure!
Happy Gardens, Jenn from The Antique Garden
Can you identify this strange-looking plant? No it’s not a strange mutation or genetically engineered vegetable. To give you a hint, yes it is in the onion family. Did you guess? According to www.jungseed.com it is called a Multiplier Onion. Friend, artist and fellow gardener Harold Shapiro gave me a few plants several years ago. The Multiplier Onion is a top setting onion that is a perennial heirloom variety. Also called ‘tree onions or ‘walking onions’, they form clusters of small bulbs or sets on the tips of the stalk. An established plant looks like a clump of scallions. Harvest the sweet scallion part in spring and small ‘pickling onion’ tops in the summer. Remember to leave a few bulbs to reseed for a permanent onion bed. Hmmm… I’m going to have to try to pickle my onion tops, sounds like another canning project in the works. For more information on the Multiplier Onion check out this site, which has all the details. There are so many unusual plants, I’m thinking of doing Name That Plant occasionally, what do you think???
Jenn at The Antique Garden