More Kits… Just in time for Spring!

We don’t know about you, but over here we are so ready for Spring!  Little signs are popping up all around the house and it brings us so much joy!
Signs of Spring
Signs of Spring
Signs of Spring

For those of you that don’t know, last August we packed up our things in San Diego, CA and moved all the way up to Southern Washington State!  We will post more about the move another time but I wanted to share all the little bulbs that are popping up around our new house.  You see, I didn’t plant these so they are a wonderful surprise!  I can’t wait to see what they will be!
Signs of Spring

Apparently we need to do some weeding too!

Signs of Spring

And, just in time for Spring, we’ve restocked the kits for “Wild Hares and Hollyhocks.”  Unfortunately, we sold out of all of the original backgrounds and haven’t been able to find the same wool.  But, Kathy searched and searched and found some gorgeous new wools that we think will be perfect for the project.  It’s hard to tell in the pictures but all of the new wools have beautiful, subtle window panes woven into their designs.
Wild Hares and Hollyhocks - Kit 4
Wild Hares and Hollyhocks - Kit 6
Wild Hares and Hollyhocks - Kit 7

The kits are available at our online store


Spring Thyme Blog Hop

Today is our day on the Spring Thyme Blog Hop sponsored by Stacy of Buttermilk Basin and Kathy has prepared a special pattern and yummy recipe for everyone!  We know a lot of you are stuck in the cold right now so we are hoping to send a little sunshine your way.  Spring is already in full swing here at Cardiff Farms, the SoCal sunshine has brought out bits of color in every corner of the garden.

Look at these bright and cheerful calendulas…

Fragrant lavender…

Delicate orchids…
Orchid 2

And last but not least this tiny patch of petite forget me nots…

Forget Me Nots

These sweet little flowers are what inspired today’s project!
Forget Me Nots 1

Forget Me Nots 2

A cute little forget me not pin cushion!
Pin Cushion 1
Pin Cushion

The complete instructions and templates are available to print out at the end of this post.  Here is a picture showing how to place your Ric-rac if you choose to add it on…
Ric rac placement

And here is our recipe for mouth watering blueberry torte…
Blueberry Torte Recipe Card

We featured this recipe a few years ago but it’s just too good not to mention again.  This is a favorite among all of the men in our house and is often requested for birthdays instead of cake.

Remember don’t bake the crust until filled!
Pie Crust

Once cooled, top with blueberries and enjoy!
Finished Torte

Now we have a little confession to make… we cheated a little and opened up our favorite can of Comstock Blueberry Pie Filling for the topping.  I don’t think the boys will mind and it can remain our little secret. wink, wink.

Click on the green “Download” to get your pin cushion pattern…


One Windy Week

The wind this week has been a little crazy.  In Southern California we are accustomed to the seasonal Santa Ana winds but lately they have been on steroids.  They have been breaking records all over the county and yesterday I heard on the news that in some areas of the hills/mountains gusts of over 100mph had been recorded.  It’s like a sunshine hurricane.

Here are some pictures of Kathy’s palm trees, before and during a gust…
Palm Trees

Windy Palm Trees

Hang in there little momma hummingbird!
Momma Hummingbird

Springtime at Cardiff Farms

We have been so busy over here, running around trying to get ready for Quilt Market next month and still trying to effectively handle all the little surprises life throws at you when you’re not looking… it has been a little crazy.  Every once in a awhile we run into something that reminds us to slow down and take in all the beauty around us and the little miracles that we might miss out on if we are not paying attention.

Outside Kathy’s studio…
Momma Hummingbird

Can you see it?

Momma Hummingbird


A sweet little momma hummingbird
Momma Hummingbird

and two tiny eggs!

Momma Hummingbird

I just love springtime!


And just in time for tomorrow’s Pin Pals…
April Pin Pals
A fresh new zinnia pin cushion in bright springtime colors!

It’s Finally Fall!

3 days until it’s officially winter and Fall has finally set in at Cardiff Farms.  Check out these beautiful colors…

Please specify a Flickr ID for this gallery


Progress In The Kitchen Garden + Recipe!

Well, it’s taken a little time but the zucchini plant that survived the heat wave has taken off!  We have been picking squash weekly and are enjoying cooking with them.  So I thought we would share another recipe…  The first time I saw this recipe it was in the food section of the San Diego Union Tribune in the late 70’s.  Wow!  Has it been that long? I tweaked the recipe a few times over the years and this is what we have adopted as one of our family favorites.

Zucchini Pie

4 cups thinly sliced, unpeeled zucchini

1 cup coarsely chopped onion

1 tablespoon butter

1 tablespoon olive oil

1/2 cup chopped parsley or 2 tablespoons parsley flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon sweet basil leaves

1/4 teaspoon oregano

1/4 teaspoon garlic powder

2 eggs, well beaten

8 ounces (2 cups) shredded muenster cheese

1 recipe pie dough made with butter (recipe follows) or 1 8-ounce package refrigerated crescent dinner rolls

2 teaspoons dijon or prepared mustard

Preheat the oven to 375 degrees F.

In a 10-inch skillet, cook the zucchini and onion in the butter and olive oil until tender, about 10 minutes.  Stir in the parsley and seasonings the last minute of cooking.  Remove from heat and let cool while preparing the crust.

For crust use cresent rolls or the following recipe:

1 cup & 2 tablespoons all purpose flour

6 tablespoons salted butter

1/4 teaspoon salt

Blend with folk until well incorporated and the mixture forms small pea size crumbs.

Add 3 tablespoons ice water.  Mix gently by hand until dough is a ball.  Form into disk and roll out to circle 1/8″ thick.  Place in pie plate and trim edge.

To use crescent rolls- separate into 8 triangles and place edge to edge in pie plate covering all surfaces.  Squeeze together at seams to prevent leakage. Trim edge.

Spread your prepared crust with the mustard.

In a large bowl, blend the eggs and the cheese.  Stir in the vegetable mixture.  Pour the filling into the pie crust and spread evenly.

Bake at 375 degrees for 18 to 20 minutes or until a knife inserted near the center comes out clean.  Let the pie stand 10 minutes before serving.  Serve while still hot.

This pie makes a wonderful side dish for pork, fish, or poultry but can also be served with a salad for a  flavorful vegetarian meal.

Hope you enjoy this recipe as much as we do here at Cardiff Farms!

Our New Kitchen Garden

Lots of new things going on at the Cardiff Farm!  First of all, my daughter Taylor who works at The Cottage at Cardiff Farms with me is just about ready to have her second child.  Actually, she was ready last Wednesday but the little guy is just too happy where he is and has not decided to join us here yet.  Because of this, Taylor, who does all the writing and creating on the computer, is teaching me how to post on the blog so we can keep everyone up to date while she is getting to know her new little bundle.  It will also give her some time with Isabella, my first grand baby and the love of my life.  I will let everyone have a peek at Taylor and her babies as soon as she is camera ready.

The next exciting thing around here is that my husband, Cal, is actually taking some time off work.  It is so nice having him around.  We love to get our morning coffee and walk the property looking for new projects.  The other morning we came across an area that has never really been much more than a slope.  It’s not too far from the kitchen side of the house so we thought it would be a great place to start a new “kitchen garden”  where we can grow herbs and seasonal veggies that we like to cook with.

Well, the first thing to do was set the bottom row of blocks.  My husband was off to the the brick yard and before I knew it he was calling me out for inspection.  When he gets started on something he goes for it, no messing around!

I did offer to help with the other rows but after trying to lift a block I figured I could better spend my time fixing lunch. After a couple more runs to the brick yard and digging and stacking Cal had finished the rows.  The next morning we got up early, went to the nursery and planted…

I am so excited!  It is a little late in the season for planting some of the veggies but we thought we would give it a try anyway.  The fruit on our farm always ripens about 4 weeks behind some of our neighboring properties just up the road so we might get some young squash and tomatoes before the season is over.  The herbs will be good almost year round so we will be putting in a large variety of those.  As we start picking and cooking I will share some of our favorite recipes.

My time for writing is up for today but check back soon for more new things happening at The Cottage and at Cardiff Farms including some new products you should be seeing at your local quilt shops in the near future.

Avocados From Cardiff Farms

It’s avocado harvesting time on our small farm.  Our young trees have had a few rough years of freezing winters (not normal for Southern California) and are not yet ready to produce commercially.  But the fruit is still wonderful to eat and we love sharing with friends and family…

We have many different sizes and varieties.  Shown above is an extra large fruit on the right and on the left (my favorite) the cute single serving size, both equally delicious!

Interesting Avocado Fact:  Avocados, like Bananas, are considered a climacteric fruit, (don’t ask me to pronounce that one) which means they mature on the tree but do not ripen until after they are picked.  So don’t pass up fruit that seems too hard to eat.  If you can wait, leave the fruit on the counter or in a paper bag for a couple of days and it will be perfect for guacamole (recipe in the next post)!

2011’s First Artichoke

We just had to share the year’s first artichoke from our vegetable garden.  It was magnificent!  (And yes that is a full-size dinner plate.)  It seemed almost too beautiful to eat… almost.  It was delicious!

Hello World!

Welcome to Cottage Postcards!  We finally started our blog at The Cottage at Cardiff Farms!  We are planing on posting all the latest happenings on the farm as well as sewing tips, favorite recipes, and pictures from the gardens.  Please check back often for updates.  See you soon!