Home for the Holidays Blog Hop

It’s blog hop time again!  Stacy has put together a great line up for the holidays.  If you’re not already following along, click HERE to visit Buttermilk Basin.
Blog Hop Button

We just love this time of year!… decorating, baking, getting together with friends and family… but one of our most favorite things is to escape the hustle and bustle of the holidays by settling in by the fireplace with some hand sewing.  Kathy has created the perfect little project for some cozy, cold-weather sewing…

 Cookie Mat

This cute little wool mat is perfect for placing under a plate of cookies made for a special someone.

 Cookie MatCookie Mat

Here are the instructions and templates for the mat.  HERE

And here is our favorite tried and true sugar cookie recipe for holiday cookie decorating…

Sugar Cookie Recipe Card

Make sure you follow along the blog hop for other great recipes and projects!


Buttermilk Basin Summer Blog Hop {Day 11}

Today is our day of the Buttermilk Basin Summer Blog Hop!  We have been following along and just LOVE everyone’s adorable designs!  If you haven’t joined in yet check out Buttermilk Basin’s Blog for all the info.

This is our first summer here in the Pacific Northwest and we are absolutely loving it!  The days are long and not too hot but even if it does get hot there are plenty of giant evergreens to provide shade.

Here is our favorite summer potluck recipe…

Curried Chicken Salad recipe card

And Kathy has put together a perfect little summer sewing project for the hop.  Just look at this adorable little piece of watermelon (another potluck favorite)  it looks good enough to take a bite out of!
Melon Wedge Sewing Kit 1Melon Wedge Sewing Kit 2Melon Wedge Sewing Kit 3Melon Wedge Sewing Kit 4

You can click on the links below to print out the instructions and templates…



We hope you are enjoying your summer as much as we are.  And a BIG “thank you!” to Stacy of Buttermilk Basin for making this hop possible!

Christmas Joy Blog Hop with Buttermilk Basin

Welcome to our day of the Christmas Joy Blog Hop!  Thank you, Stacy of Buttermilk Basin for putting all of this together.

Fall/Winter is our favorite time of year!  We love to cook and bake here at Cardiff Farms and the cool weather outside makes us want to get into the kitchen and get busy!

Here is our favorite sweet potato side dish.  We LOVE sweet potatoes, they give us an excuse to eat dessert with the main course!

Sweet Potato Casserole

Can you believe the holidays are just around the corner?!  Kathy created this adorable little gift card holder for you to enjoy and it goes together so fast you will be able to make them for everyone on your list before Christmas.  The adorable background decorations for the photos are courtesy of The Country Loft in La Mesa, California…
Project 3Project 2

Project 1

Download the free pattern here…

[embeddoc url=”http://thecottageatcardifffarms.com/blog/wp-content/uploads/2015/11/Pattern.pdf” download=”all”]

Summer Time Blog Hop

Welcome to our day on the Summer Time Blog Hop!  We are so excited to have you here and we hope that you enjoy our recipe and pattern!

Out here in Southern California our summers can be HOT so we love to include cool, refreshing foods with our meals.  This sweet and tangy fruit salad is a great addition to any meal – breakfast, lunch, or dinner and is soooo yummy we even have it for dessert sometime.

We mix mangos, kiwis, and blueberries together and top with a delicious lime syrup and sprinkling of crystalized ginger.  Check out Stacy’s blog for the recipe card.
Lime Ginger Syrup

Refreshing Summer Fruit Salad


The pattern we have featured today is just as sweet as our tasty fruit salad!  A juicy summer strawberry needle keep to hold all of your needles and pins, perfect for those summertime road trips.
Strawberry Needle Keep

Inside of Needle Keep


Here is the link for the pattern…

Strawberry Needle Keep

A huge “thank you” to Stacy of Buttermilk Basin for organizing this Blog Hop and allowing us to be a part of it!  Hope you enjoy our pattern and recipe and have a SWEET summer!

Pi Day

Well, you always knew that we loved to sew and bake but did you also know that we love math and science over here at Cardiff Farms?  So today we can combine our love of math and baking for Pi (3.14) Day by making a pie!  We thought the fresh strawberry pie recipe that Crabapple Hill provided for the Spring Thyme Blog Hop sounded like the perfect way to celebrate.  You can find their recipe HERE.


We made our favorite gluten-free pie crust for the fresh berries…

Gluten Free Pie Crust

1 1/4 cup Pamela’s Artisan Flour Blend

1/2 tsp salt

1/2 cup palm shortening

1 1/2 tsp white wine vinegar

3-5 tbs cold water

In a large bowl, whisk together flour and sea salt.  Using a fork or pastry blender cut in the shortening until the mixture resembles coarse crumbs.  Add the vinegar and water and mix gently until the mixture just forms a dough. (Be careful not to over mix or it will become tough.)  Roll the dough between 2 sheets of parchment paper sprinkled with a bit of extra flour.  Carefully remove the rolled dough and lay over your pie plate.  Gently press into the surface and trim the edges to fit.

For this pie you will need to pre-bake the crust.  Cover the bottom of the crust with a layer of parchment and fill with beans so that it will hold its shape.  Bake for 18-20 minutes at 375 deg.  Remove the beans and parchment paper and return to the oven for 10 min or until golden brown.  Cool completely and then fill using the Strawberry Pie Recipe from Crabapple Hill.  Enjoy!!
Strawberry Pie

Happy Pi Day!

A Primitive Christmas Blog Hop

This is our first time ever participating in a blog hop and we are so excited!  We had so much fun planning and preparing, we hope you like what we have in store!  If you haven’t been following along so far make sure you check out Buttermilk Basin’s Blog for all the details… you can click on the “Primitive Christmas Blog Hop” Button on the right hand side.

It’s beginning to look a lot like Christmas over here at the Cottage at Cardiff Farms!  Decorations are going up and we’ve finally had a bit of cold weather this past week which has been perfect for making our extra special spiced tea.  Whenever a chill is in the air we fill a pot on the stove with this simple recipe.  The sweet and spicy aroma fills the house and warms the heart.

It is best served piping hot and in the company of good friends…
Spiced Tea Ingredients
Yummy Spiced Tea

Here is the recipe for you to enjoy…
Spiced Tea Recipe Card

And, Kathy created this beautiful little hand stitched mug mat to go with your cup of tea…
Noel Mug Mat

Isn’t it just the perfect little Christmas mat!?  While trying to find a way to make a template for the specialized writing we wanted on it, we stumbled upon THIS entry from Sweet P’s Blog.  How is it that we have never heard of using Glad Press n’ Seal for transfers!?  To say that this has completely changed our whole world of hand stitching is an understatement.  Be ready for some exciting brand new designs inspired by this technique.  But, for now, here is a quick demo with the Noel Mug Mat…
Glad Press and Seal 1

Glad Press and Seal 2

For the complete pattern and template for the Noel Mug Mat, click on “Download” below…

[embeddoc url=”http://thecottageatcardifffarms.com/blog/wp-content/uploads/2014/12/Noel-Mat-Pattern1.pdf”]

Thanks for stopping by and make sure you check out Blackberry Primitives tomorrow, it’s their day on the blog hop.  Thank you Stacy of Buttermilk Basin for this wonderful opportunity!  Merry Christmas from the Cottage at Cardiff Farms!

P.S. “Like” us on Facebook for the latest news and fun monthly giveaways!

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!

Perfectly Patriotic Pie

Happy Fourth of July!

In honor of one of our favorite holidays, we wanted to share our recipe for a delicious blueberry torte.  Its cool, creamy, cheesecake like filling is the perfect way to wrap up a fun filled summer day.  You will be amazed at how simply it whips together, just leave ample time to chill in the refrigerator before serving.

Blueberry Torte



1 1/2 cups graham cracker crumbs

2 tablespoons granulated sugar

pinch of salt (this is the amount in between your fingers when pinched together)

1/2 cup melted butter

Blend all ingredients with a spoon and press into a pie plate or tart pan



Cheese Torte Filling

8 oz. cream cheese (room temperature)

1 teaspoon vanilla

1/2 cup granulated sugar

2 eggs

With a mixer blend the cream cheese and sugar.  Mix in eggs until well incorporated.  Stir in vanilla.  Pour into prepared crumb crust.

Bake at 350 degrees F.  for  20 minutes.  Remove from oven.  It will seem a little too soft in the center but remove it anyway.  If you cook it too long it will be dry after refrigerating it.  Let cool on counter or rack.  Cover and refrigerate for at least several hours.

Top with blueberry pie filling or the following recipe


Blueberry Topping

4 cups fresh blueberries

1/2 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

Stir sugar and cornstarch together in a medium saucepan.  Stir in berries and lemon juice.  Cook over medium heat until thickened and bubbly.  Remove from heat and pour into a container that can be covered and refrigerated.  Refrigerate until completely cold.

Top torte before serving.

The torte can be made a day ahead and tastes even better when refrigerated overnight.  Top with whipped cream when serving if desired.

Our favorite topping is made with scrumptious Cardiff Farms blueberries.  However, when they are not in season, we recommend Comstock Blueberry Pie Filling and we have never had any complaints!

We hope you enjoy this recipe as much as we do!

Simple, Authentic Guacamole

There are countless variations of guacamole that we definitely encourage you to try but this super simple and delicious recipe never fails.  Here’s what you’ll need…

4 ripe avocados

2 small green onions, finely chopped

1 fresh jalepeño, minced

1 small ripe tomato, chopped

1/4 cup cilantro, chopped

juice from 2 limes

salt and pepper to taste

First, clean and half the avocados and remove the pits.  Scoop the flesh into a mixing bowl then blend together to the desired consistency.  (We use a nifty little “avocado masher” but a dinner fork or potato masher will work just fine.)


Add the green onions, jalepeño, tomato, cilantro, lime juice and salt and pepper.  Evenly mix all the ingredients together.  (Now is a good time to taste test, we usually don’t have to look very far for volunteers!)  Adjust the salt and pepper if necessary or add more jalepeño if you like it on the spicy side.

Serve immediately and enjoy!

Let us know what you think and how yours turned out…

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)!