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2012 A Year of Flowers & Gardens Part 2
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…..
This rooftop garden is all about containers filled with herbs, vegetables and flowers. Perfect for those with a compact yard or urban space.
We changed out the Black Eyed Susan plants for the autumn to a Pumpkin Planter Box.
More Planters….
Washington County Museum of Fine Arts Urn
Dried Pepper Wreath, SOLD, a creation of our abundant veggie garden!
Winter Urn Garden
Holiday Arrangement
More Thanksgiving planters full of the bounty of our harvest….
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. 
Near the street, we have two urns decked out with pine, magnolia, boxwood and other “cuts” from our yard. 
Here is our front rocking chair porch, at the Parsonage, decorated with festive greens and winter berry sprigs in the window boxes.
From our porch to yours, happy gardens to all!
Jenn at The Antique Garden
21501 Leitersburg-Smithsburg Rd
Hagerstown, Maryland
Email: antiquegarden@myactv.net We would love to hear from you!
2012 A Year of Flowers & Gardens: Part One
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.
Hydrangea Madness in March!
Sedum wall hanging and new water feature
Bogart’s Container 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. 
Formal Urn Arrangement for Prep School Alumni Week-end
Whimsical Fairy Garden
Blooming Garlic is a beautiful sight in the garden!
Daylilies and lots of them in the garden border~~~
Pond Frog! 
Wild Flower Queen’s Anne Lace looking elegant in the alley behind the store! Mother Nature is awesome.
The incredible Moon Flower, a night-blooming plant, is closing up for the day.
We said good-bye to dozens of our fish in 2012, as a wicked Blue Heron ate most of them. I know they aren’t flowers, but I’m still venting….ah Mother Nature….
Small Container Water Garden
Our front porch planter box is filled with Black Eyed Susan’s, the Maryland State flower.
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
Hagerstown, Maryland
Email: antiquegarden@myactv.net we would love to hear from you!
Deck the Halls at The Antique Garden
It’s December 1st and ‘tis the season to deck the halls!
We’ve been busy creating beautiful garlands and container gardens for our customers. 
After a very successful week-end at the Kris Kringle show and Thanksgiving but a delicious memory, now is the time to make merry with family and friends. 
One of the best things about December is the cooking and the decorating. Ever since I was a small child, I loved the preparations for Christmas. What is better than homemade cookies and treats from the kitchen and the smell of real balsam pine whether in a wreath, garland or live Christmas tree. 
So while the temperatures get chilly and we enjoy the warmth of our homes, we celebrate with traditions of the past. It’s time to add a touch of greenery inside and out. We start with taking lots of cuttings of fresh greens. 
We love to use what is available in our yard or can scavenge from friends. 
Cuttings of Southern magnolia, white pine, boxwood, blue ice juniper and holly will last all winter in the window boxes, wreaths and urns that we decorate. 
I purchased a strand of roping at a local store and wired on various cuttings of greens and large southern pinecones. 
We then attached it around the doorway using some wire and several nails to anchor the greens. 
The look is very welcoming when guests come for holiday gatherings, don’t you think? 
What are you doing in preparation for the holidays? 
Next up is holiday baking with decadent recipes! Stay tuned. PS. the fabulous red and orange berries are called winter berries. They add lots of color to your greens and the birds love them! The Antique Garden is located in Hagerstown Maryland in a 1895 General Store. Reach us by email at antiquegarden@myactv.net we’d love to hear from you.
A Simple Rooftop Garden
We love rooftop gardens, mainly because of this one. Created by artist Steve Wright, a simple rooftop garden is easily created. 
You just need some sun, containers, in this case a mix of plastic and ceramic pots, potting soil, and some plants, including herbs and veggies. 
Pots of cherry tomatoes, arugula, parsley, basil, thyme, peppers, lettuce and swiss chard thrive on the shelves of this make-do garden. 
Water plants when they dry out and harvest as desired, what could be better and best of all no acreage required. 
Steve told me he uses Miracle Grow fertilizer often and his plants looked very healthy.
The results are spectacular and the greenery really is the focal point of this outdoor retreat.
Happy Gardens from Jenn at The Antique Garden
About Us
About Us
In case you are wondering who we are, let me introduce ourselves. We are Jennifer and John Thomas owners of The Antique Garden, Inc. located in Western Maryland in a small rural village named Leitersburg. 
Located just outside of Hagerstown, Maryland we are about an hours drive to Baltimore and Washington D.C. John has been in the plant business for nearly 30+ years and has an artistic touch that is evident in his landscapes, water features and container gardens. 
I buy and sell collectibles and antiques (and what ever else catches my fancy) and also teach Intro to Visual Arts at the local college. We met about 10 yikes years ago while he was freelancing for Motif Designs, an interior design company and the Folia Company, the manufacturer of Ralph Lauren fabrics, in New York. He brought me back to Maryland and I fell in love with the countryside of the Cumberland Valley, not to mention John, and we purchased the old 1895 General Store in Leitersburg. Historic Leitersburg, Maryland is on the Civil War route as General Lee retreated from Gettysburg right down our street. After completely restoring our aged building and grounds we are proud to be opening up shop.
Services include: full landscape design and installation, specialty plants and specimens, water features and ponds, container gardens for your home or business that can be changed seasonally onsite. We feature a selection of dried flowers, urns and pots, baskets and my collection of primitives and antiques. We also love to cook and grow almost all our own pesticide-free vegetables in our gardens. You’ll notice lots of recipes on this blog, that are tried and tested by us. Our farm stand, opening in this spring, will be filled with fresh veggies like: beets, peppers, tomatoes, potatoes and my canned relishes, jams, pickles and herbal vinegars. If you’re nearby or want to take a country drive, please join us at the Peach Festival in Leitersburg, Maryland in August. You can contact us at antiquegarden@myactv.net
Thanks for checking us out!
Jenn at The Antique Garden
Grandma’s Secret Zucchini Flower Appetizers
Zucchini Flower Appetizer -(a secret recipe)
In a past life I had an Italian Grandmother. The things I remember most were her multi course meals, that were a daily occurrence and the amazing vegetable garden in the backyard.
From this revered family favorite appetizer recipe that Nonni never wrote down to her legendary pizzelle cookies, Grandma Ciffolillo knew how to cook with simple ingredients she had on hand. She’d whip up a Swiss Chard frittata to die for and Grandpa would serve the simple peaches and red wine from the jug. I once asked her for this zucchini flower recipe and she told me, “you add a little bit of this and a little bit of that“, nothing very precise but it works. It definitely works and with out any leavening these delicate little fritters are light and airy. I don’t know about the sex life of zucchini plants but evidently only the females produce the flower and the squash and the males just the flowers which you can cut while very fresh and use for this recipe. 
While not sold in most retail markets I believe you could possibly find the zucchini flower at a farmer’s market, if you’re lucky.
The recipe as told to me by Laura Ciffolillo:
A handful of very fresh Zucchini Flowers- (I used about 6)
Gently wash the flowers and cut open and remove the pollen. Slice into small pieces. In a bowl mix up
1 or 2 eggs
Chopped fresh parsley- a small handful
Grated Parmesan or Romano cheese-about a tablespoon
Add a little bit of flour until a bit thick, can thin with water. Add flowers and mix with a fork. Mixture should have the consistency of a pancake batter.
Cooking oil- a few tablespoons to coat a skillet
Add a spoonful of batter to hot oil in the skillet, cooking about 3-4 Zucchini Flower appetizers at a time. Turn over when golden brown and cook other side. I used my favorite cast iron pan and it worked well. Watch over pan while cooking with hot oil and don’t over cook. 
Remove Zucchini Flower Fritters when golden on both sides. Serve hot or warm, these actually keep well and are delicious served at room temperature. Watch them disappear quickly when served, everyone will love them. Happy Gardens from Jenn at The Antique Garden
Fried Green Tomato Heaven
I couldn’t wait, those fat green tomatoes were calling my name….If I had to pick any food group that I cook the best I would have to say vegetables. I love veggies. Don’t ask me to cook a steak or create a world-class cake, but grill up an assortment of vegetables, steam, dice, slice, a salad perhaps or maybe a creative pasta/vegetable dish and I’m there, no problemo. I literally never had a fried tomato until I moved south of the Mason Dixon. Heck the farther you go ‘down south’ the more you’ll find fried green tomatoes on the menu. They even sell green ones at the Food City market, try finding a frying green tomato at Stop ’n Shop in New York or New England. If you’re lucky enough to have a garden or have a friend that does (beg, borrow or steal if you have to), try to get some of the green tomatoes because they are that good. Tomatoes are part of the nightshade family and when fried green they have a strange similarity to fried eggplant. Lightly breaded and pan-fried, they are tangy, crispy and savory. Perfect with eggs in the morning or as a side at dinner. They are really good. Pick a couple of large green tomatoes that are getting close to ripening. Slice into ¼” pieces. Dredge in a little mix of flour and cornmeal. After coating both sides, I like to rest my slices in the frig for about 10 minutes as it makes the breading slick better. Fry in a cast iron skillet with a little cooking oil, you don’t need much. Don’t over crowd in the pan and use a medium heat. Watch carefully when frying. Flip when they turn a golden brown and drain on paper towels to remove any excess oil. Season with salt and pepper. 
These would also make a great snack or appetizer. Watch them disappear….yum!
Happy Gardens from Jenn at The Antique Garden
PS my canning fest has begun with peppers and beets on the menu…..
Easy Swiss Chard Quiche
Swiss Chard that strange-sounding vegetable. What is it exactly, you ask??? Press here to learn more about this super nutritious green vegetable that is similar in taste to fresh spinach and widely available in most markets.
I’ve been making variations of this delicious vegetable Quiche for years as it is so easy and everyone seems to like it. With so many great veggies to choose from you can use your own imagination and come up with unique combinations. This is perfect to whip up for parties or as a take along dish as it is yummy warm or cold. I’ve been known to take Quiche to the beach in a cooler. The basic things you will need is a good pastry crust, either homemade, those refrigerated pie crusts, or even frozen will work great. Yup, I cheated and used frozen crusts and they were fine and a real summer time saver. For the filling you’ll need eggs, milk and some half and half cream and cheese. Tonight I’m serving a Quiche also known as cheese pie with the Swiss Chard, green peppers and onions I have growing in the garden. Other combinations that work are asparagus and dill, broccoli, onion and Swiss cheese, spinach and feta or leeks. I think fresh tomatoes would also be excellent. Just make sure to sauté veggies first in a little oil. Here’s the recipe for 2 pies:
2 Pie shells that have been cooked at 400 degrees for 12 minutes, empty. I usually cover with foil and weigh the pastry down with dried beans or rice. 
This step ensures a cooked crust that is not doughy and the beans prevent the crust from bubbling up. Remove from oven, remove foil and allow to rest.
4 cups chopped Swiss Chard-this cooks down
1 medium onion, chopped
1 bell pepper-diced
1-2 T. butter, olive oil or coconut oil
Cook vegetables in heavy pan for about 10 minutes, medium heat, stirring occasionally. 
Place in prepared pie shells. Spread cooked veggies evenly in shells. Top with cheeses.
½ pound of your favorite cheeses-diced or shredded-good choices are cheddar, Swiss, feta and Parmesan(I used romano, cheddar and provolone)
Here is my all-purpose filling to use for all variations:
4 eggs
¾ cup half and half cream
1 ¼ cup milk
Whisk up eggs, milk and cream. Add a little salt and pepper. Pour over contents of pies. For a special touch place some sage leaves in a pattern on the top of Quiche before baking. 
Press them in gently. Bake at 375 for about 35-40 minutes or until set. 
Remove from oven and cool. Eat hot, at room temperature or cold. They also freeze well and you know, even the men in my family love this dish. Who would have thunk it?! Happy Gardens from Jenn at The Antique Garden!
Summer Solstice Garden
The Summer Solstice , marks the first day of Summer and it is the longest day of the year. Let’s check out the progress of our garden. 
Summer is definitely here and with perfect timing, it is also the hottest and longest day of the 2012 season. Let me show you the garden……
By 9am it was already getting warm and the veggies have had lots of growth from earlier this spring. This is what happens to lettuce that is not picked and eaten.
No this is not a view of the new addition at the Louvre, but a trellis system for cucumbers, or any other climbing plant. 
We got a late start on the cucumbers as you can see. All our tomatoes are lined up in a row, with full southern exposure. The snowball hydrangea are doing their thing, being spectacular. 
I finished picking more raspberries and harvested beets for supper, they are bursting out of the ground. 
I love the look of these top setting onions. 
I also made bundles of fragrant lavender , the smell is incredible. 
One of the highlights of my day is this. Yes a 2 pound, 32 ounce, roll of butter. I know it’s not on my garden tour, but just looking at this fat roll makes me smile….and it will be used for serving ….vegetables!
I bought it at the Mennonite store and it’s my inspiration to create herbal butters. I’ll let you know how that turns out. Can butter make one happy? I better get out of the heat! Happy Summer Solstice everyone and happy gardens! A cool bath with some of the herb Comfrey would be soothing….
Lush herb border
Jenn at The Antique Garden
Ample Sufficiency Raspberry Jam
I named this raspberry jam after my Grandmother, Betty Kakerbeck, because after a big meal she would always say, she’d had an ample sufficiency. It almost became a family joke, as she was such a lady, and would never be vulgar enough to say she was plum stuffed. When we have a bumper crop of anything in the garden, we could certainly say we have an ample sufficiency. 
Bombom would be proud, yes that’s what we called her, don’t ask. This year we have lots of our pesticide free red raspberries in the gardens that have early, big, fat berries, perfect for making jam. 
With this jam I can make one my Grandmother’s favorite special desserts, the old classic Peach Melba. She would take a scoop of vanilla ice cream, a peach half and store-bought Melba sauce, which was made from raspberries, and serve it on special occasions. You know, it was good, very good. Did you know Peach Melba was named after a famous opera singer and created by the famed chef Escoffier?
For the jam, I followed the basic recipe from this web site which has very good detailed instructions for home canning, aswell as the Ball Blue Book recipe. I liked the lower sugar recipe using the pectin that calls for no sugar and the results were perfect. You can decide for your self if you want to strain the seeds out or keep them in. Here’s the recipe:
4 cups fresh red raspberries-washed and picked over
4 cups sugar
1 box plus 2 teaspoons more, no sugar needed Pectin-a natural thickener read more at that web site I was telling you about
1 teaspoon fresh lemon juice
1 teaspoon freshly grated lemon zest
Combine raspberries and sugar in a large pot. Bring to a boil over high heat, stirring until sugar dissolves. Stir in pectin. Return to a rolling boil. Boil hard for one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle jam into hot jars, leaving 1/4″ head space. Adjust two-piece caps. Process in a boiling water bath canner for 10 minutes. This batch produced 4 half pint jars, plus a little extra for my Melba Sauce.My batch came out thick, sweet and yummy, perfect for that Peach Melba dessert or even toast. Jams and jellies always should be made in small batches for best flavor. So when YOU have a ‘ample sufficiency’ try making raspberry jam or any of the other wonderful canning recipes. As always Happy Gardens!
Jenn at The Antique Garden
D5 Creation