Back in September of 2011 we did a post reminding everyone living in Frederick County and western Maryland to support their local farmers by buying local and by visiting local farmers markets.

In 2007, we were pleased to donate several used cider barrels to the National Zoo in Washington, DC. In 2010, we sent several more. Recently, we were proud to once again donate barrels to the Zoo's animal enrichment program.

Olde Mother Brewing Company is a micro-brewery here in Frederick, MD and we are pleased to be a supplier for some of their beverage creations. As a co-founder of Olde Mother, Nick Wilson happily answered a few questions we had for him, recently.

Part of why this blog has been such a success is not because it is built around a line of products that stand on their own. I feel that if you live by the motto, “Our products speak for themselves” you overlook, or even dismiss, where the real testament of the quality of the product lies.

We are not alone! There are other condiment junkies out there, and to prove it I bring you this “50 Ways to Use Preserves, Jellies, and Jams” from the Hungry Texan, a blogger with a taste for home style cooking and working with what you’ve got.

Welcome to the new age of power where being green is king! In our own effort to bring more green practices into McCutcheon’s we are going solar.

To begin, the McCutcheon’s Blog New Year’s Resolutions are to Remind us old classics. Believe it or not, McCutcheon’s Blog is now over and year old. Yes, we have been cooking up a storm for a quite a while now.

When we were approached to open our doors to a documentary crew, the initial response was “oh no.” When we learned they were broadcast journalism students from Fort Mead MD’s Air Force Media School our response quickly turned to “heck yeah.”

If so, then come into McCutcheon’s to get your chance to get free tickets to see Jerrod Neimann live at the Weinberg Center November 18th in historic Downtown Frederick!

The apples are pouring in now that we are in the full swing of fall. We call this time of year cider season: when the pressed run full force from morning to night and jug after jug is filled to the brim with sweet, freshly pressed cider.