Monday, December 3, 2012

Recipe For The Holiday's

We have started to include recipes in our Newsletters each month, so why not post them here as well.

We hope you enjoy them!

Roasted Asparagus with Lemon

  • 2 lb. Asparagus
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • Zest of 1 Lemon
  • Salt & Freshly ground pepper, to taste
  • 1 lemon , cut into 8 wedges
Directions: Position a rack in the upper third of an oven and Preheat to 450F.

Snap off the tough stem ends fro the asparagus spears and discard.  Arrange the spears on a baking sheet.

In a small bowl, whisk together the olive oil, garlic and lemon zest.  Brush the asparagus evenly with the oil, turning the spears to coat well and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.

Bake until the asparagus is tender and just turning golden, 6 to 8 minutes.
Transfer the asparagus to a warmed serving platter and drizzle with the pan juices.  Serves 8


When You First Bring Your Poinsettia Home...

When you first bring your Poinsettia home place it near a sunny window.
South, east or west facing windows are preferable to a north facing window.  
Poinsettias are tropical and will appreciate as much direct sunlight as you can provide.

Happy Holiday's!!! 

Tuesday, September 25, 2012

Making Potpourri

Turning your Fresh Flowers and Petals into a Fragrant Potpourri can be very simple & makes great gifts for the holiday's.  

This is the perfect time to start because it is a long process but can be rewarding.  So be patient you will love it in the end.


Your favorite Scented Oils( Rose, Lavender, Orange etc...)

Brown Paper Bag, Mason jar, or a container with a Lid, and a Dark Room.


Drying The Flowers:

Start by collecting the flowers you wish to use either from and arrangement you had sent to you, cut flowers from you local florist or flowers you have picked from outside.

Roses are a favorite, Carnations, daisies and any of your other favorite flowers.  Lavender, Thistle, and Orange slices are other great accents for your potpourri.

Spread out the petals a baking sheet, newspaper, or a box to sit until they are dry.  Put them in a dark room or space to do so. Drying may take several days so be patient.

Make sure you collect a large amount of flowers because as they dry they will shrink in size. 

Putting It Together:

Place the dried Petals in a large Bowl and add a few drops of your choice of oils.  Remember these oils are very strong so you will only need a few drops at a time and mix. Gently add more petals and a few more drops of oil.  You don't want to over saturate the petals.  Mix well with a plastic spoon.

Place the potpourri in a Brown Bag and shake well.  Let it sit for at least 5 weeks in a dark room and shake bag once a week.

After that add a few more drops of oil and a few more dried petals and other accents like dried orange slices, cinnamon sticks and pine cones.  Shake well and put in container of your choice or satchels with ribbon accent.

Long process but rewarding in the end!

Good Luck!


Monday, September 24, 2012

Fall/ Halloween

It's that time of year to bring out the kid in you!  Let us suggest some Halloween floral ideas for anyone big or small.

Give your Ghoulish & Ghostly Bash that added touch , with our custom Halloween and Fall Florals.

Monday, July 23, 2012

Changes Are Happening...

Raimondi's Florist has 7 locations and has partnered with Yia Yia's Bakery in the last three, Philadelphia Rd., Joppa Rd. at Harford Rd. and our Newest location on York Rd. at Ridgely Rd. in Lutherville, but this is where we are now!  Where have we come from?

When I started in our family business in 1960  we had one truck, two employees plus my mother, father and myself.  We were operating out of one 1800 square foot building and did everything by hand.

Suppliers and availability of product were limited.  Varieties of cut flowers didn't compare to those available in today's market, plus most were seasonal and only available certain times of the year.

Technology at that time was a telephone, cash register and credit card machine.
Today's Professional Florist has the availability of a much larger variety of fresh flowers from all over the world year round.

In years past, the only way a customer could locate and order from a florist was through the yellow pages, by phone or go into a local neighborhood shop if they wanted an order for delivery locally or out of town.  They needed to order a day ahead or early in the morning for same day delivery.

Now with technology, that process only takes minutes.  Sales are now transacted on the Internet through computers, smart phones, Ipods, Ipads,etc.

We at Raimondi's has always been a leader in our industry.  Presently with seven stores, close to fifty employees an fleet of twelve delivery vehicles and a service area larger than any florist in Maryland, we can get your gift delivered any where locally or across country when you want it to arrive.

The combination of a Florist and Bakery in one location has proven to be a great success and huge value to our customers.
Stop in for coffee, cakes & pastries and take home some flowers.  Come in to place an order for flowers, fruit, candy, balloons or gifts for delivery or to take with you and enjoy and bakery product as well.  Of course you can always order by phone, Iphone, Ipad,etc.

Looking ahead, I don't know what the future will bring, but I can promise that whatever the future brings, Raimondis will always be on the cutting edge and ready to do whatever it takes to continue  to improve our services and products to our customers.

Paul Raimondi

Thursday, May 17, 2012


The storm has passed! Mother's Day has come and Gone and we survived. 
Ha Ha Ha...

While may relaxed with their Mother's on Mother's Day, flower shops were on the go and busy producing the flowers for them.

It is one of the busiest times of the year for our business. 

Thank you to all of our customers who ordered from us and a big thank you to all of our employees who put in the long hours and days to get all the orders and deliveries done.

Can't wait to do it again next year.

Monday, March 5, 2012

St. Patricks Day

Everyone is Irish on St Patrick's Day, so what better way to share a little luck and show your Irish Spirit.

Send our Shamrock pull apart cupcake cake ( available in yellow, and chocolate Cake) or a beautiful St. Patrick's Day Flower arrangement for them to enjoy all week not just on the holiday.

Little Irish Saying:
Never iron a four leaf clover, because you don't want to press your luck.  (Author Unknown).

Monday, January 30, 2012

World's Oldest Valentine's Day Card

The Royal Mail has revealed images of what is thought to be the world's most expensive Valentine's Day card.

Dating back to 1790, the intricately designed Valentine Card filled with heartfelt messaging would get up to 4,000 Euros if auctioned.  That is around $5,258 US dollars.

Today it is currently housed at the British Postal Museum and Archive and they have no plans of selling the card.
The card is a handmade puzzle which unfolds to reveal poetic messages. Very different from today's card with short messages in them.