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Cardiff Tiny Farm

We are a community of growers, makers, artists, and dreamers.

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© 2026 Cardiff Tiny Farm

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© 2026 Cardiff Tiny Farm

Cardiff Tiny Farm

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  • Growers Box

    1 credit

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  • How do I know my order went through?+

    You’ll see a confirmed order in this cart and on your dashboard, and we’ll email you a confirmation. Credits come off your balance as soon as the redemption is placed.

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    Yes, until that week’s order window closes. Use Change or cancel to open your dashboard, where you can update or cancel the pickup.

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    Yes. You can add multiple boxes to the same order. Each box uses one credit.

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Orders & redemption history

Seasonal Recipes

Search by ingredient or title, then cook what is in season. Some posts include multiple recipes designed to be made together.

Charred Corn and Shishito Pepper Salad

September 13, 2026

Charred Corn and Shishito Pepper Salad

Grill-charred sweet corn and shishitos tossed with tomato, edamame, avocado, and a citrus-soy vinaigrette — Mark and Derek’s salad from Takumi Taco, via Chelsea Market.

cornshishito pepperstomatoavocado
Spicy Watermelon & Charred Corn Salad

August 28, 2026

Spicy Watermelon & Charred Corn Salad

Juicy watermelon, skillet-charred corn, and jalapeño in a zesty lime-herb dressing — with optional crushed corn nuts for crunch. From Home Cooking Collective.

watermeloncornjalapenocilantro
Fresh Corn Salad with Brown Butter, Chives & Chiles

August 17, 2026

Fresh Corn Salad with Brown Butter, Chives & Chiles

Raw sweet corn and chives, doused with brown butter and fried Fresno chiles — from Food52. Eat it while the butter is still warm.

cornchivesfresno chili
Sautéed Corn, Zucchini & Blistered Tomatoes

August 3, 2026

Sautéed Corn, Zucchini & Blistered Tomatoes

A quick summer skillet of zucchini, sweet corn, and blistered cherry tomatoes finished with garlic, cilantro, and lime—ready in about twenty minutes.

zucchinicorntomatocilantro
Grilled Peach Panzanella

June 22, 2026

Grilled Peach Panzanella

A summer panzanella with grilled peaches, heirloom tomatoes, corn, avocado, and basil in a Dijon–shallot dressing—adapted from Lindsay Forbes at Anchored Baking.

peachestomatoescornavocado