Garlic scape season is here!
These whimsical, curly green stalks are the flowering shoots of garlic plants. We harvest them early so the energy goes into growing a big, beautiful bulb below. But while they’re here, they’re one of the tastiest short-season treats from the garden. Think of garlic scapes as garlic’s milder, greener cousin, like a cross between green onions and fresh garlic, with a lot of personality.

We dry them and mix them with our dried parsley and salt to make our Farmstead Salt Seasoning Blend.  Great to sprinkle on pasta, eggs, chili, or anything you would sprinkle salt and garlic on. 
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If you’ve never tried them, start with this quick pesto recipe. It’s bright, peppery, and versatile delicious tossed with pasta, spread on toast, spooned over grilled veggies, or swirled into soups. And of course, we finish ours with a dash of our house-made Mid Summer Heat chili oil for a little farm-grown fire.

🌿 Garlic Scape Pesto with a Kick
You’ll need:

• 5 garlic scapes (chopped into small pieces without flower heads)
• A generous handful of fresh spinach (or any greens you love)
• Juice of ½ a lemon
• ¼ cup toasted pumpkin seeds (or sunflower seeds, or nuts of choice)
  Traditional recipes use pine nuts, but in this economy?!?  I made extra seeds to add to the pasta for some crunch.
• ⅓ cup olive oil (plus more if needed)
• A pinch of salt
• A dash of Mid Summer Heat (more if you like a bold kick!)

Directions:

1. Add scapes, spinach, lemon juice, and seeds to a food processor or blender.
2. Pulse until everything is broken down.
3. Slowly drizzle in the olive oil while blending until smooth.
4. Add salt to taste and finish with a splash of Mid Summer Heat to awaken all the flavors.

Store in a jar in the fridge for up to a week, or freeze in small batches to enjoy long after scape season is over.

Radish and the Great Farm Store Intruder
By Mingle Hill Farm
There’s never a dull moment here at Mingle Hill Farm.
In a scene that felt more like something out of a cozy mystery novel than a peaceful herb farm, our sweet little cat Radish discovered an uninvited guest had made its way into the farm store.

The intruder? Not a mouse. Not a raccoon. But a stoat!  A wild, wiry predator you don’t often see up close.
Stoats, also known as ermines or short-tailed weasels, are clever and elusive. With their sleek reddish coats, white bellies, and signature black-tipped tails, they may look cute, but they’re expert hunters. Stoats are known for their agility, speed, and a surprisingly bold nature. This one somehow managed to sneak into the shop, likely chasing after the scent of something small or scurrying.

But it didn’t count on Radish.

Our loyal, adorable, and impressively capable feline took action. What followed was a blur of fur, instinct, and a clear reminder that nature doesn’t stop at the doorstep. Unfortunately for the stoat, the encounter ended in Radish’s favor. Afterward, the stoat was respectfully buried on the property, returning to the land it once roamed.

More About Stoats
Though rare in this area, stoats can show up in rural spaces, especially farms. While they’re fascinating creatures, they can be destructive, capable of slipping through the tiniest openings and threatening birds, eggs, and other small wildlife. Their appearance on the farm isn’t overly surprising as we saw one years ago that ate half of our pepper plants from the top down. But it is far and few between.

Radish, Hero of the Day
If you’ve ever visited the farm, you’ve likely met Radish, a soft black cat with a heart full of mischief and a deep love for sunny naps and sneaky adventures. She’s charming, cuddly, and, as we now know also a fearless defender of the farm. Today, she protected our store with silent strength and earned herself extra treats before dinner.

The Hummingbirds Are Back! Here's How to Welcome Them (For Free!)
By Mingle Hill Farm
It’s that magical moment we wait for every spring — the return of the hummingbirds! The males are already zipping through the skies, showing off their iridescent feathers and staking out territory. The females won’t be far behind, and now is the perfect time to roll out the welcome mat (or feeder!) for these incredible pollinators.

​Skip the Store-Bought Nectar
You don’t need to buy pre-made hummingbird food — in fact, it’s better if you don’t. Many commercial mixes contain artificial dyes and preservatives that hummingbirds simply don’t need. The good news? You can make your own nectar at home in minutes using just two ingredients: sugar and water.

DIY Hummingbird Nectar Recipe

• 1 part white sugar
• 4 parts water

Boil the water, stir in the sugar until fully dissolved, and let it cool before filling your feeder. We recommend using organic cane sugar or certified cane sugar if possible, as much of the conventional white sugar in North America is made from sugar beets, which are often genetically modified and heavily sprayed. Cane sugar is closer to the natural sucrose found in flowers and is easier for hummingbirds to digest.

A Few Tips for Feeding Success:
🌸 Clean your feeder every 2–3 days (more often in hot weather)
🌸 Hang it in the shade to slow fermentation
🌸 Avoid placing it too close to busy windows
🌸 Plant native flowers nearby for natural food and shelter
Here at Mingle Hill Farm, we love spotting the first hummingbird of the season. It’s a reminder that pollinators of all shapes and sizes are waking up and getting to work — and we’re proud to be a haven for them.
So grab your sugar, fill your feeders, and get ready — the flutter of tiny wings means spring is in full swing.

One warm fall evening, while I was out photographing inkcap mushrooms, I heard one of our dogs barking like crazy. I glanced over toward the garage sliding doors and spotted a tiny kitten trying to wedge itself between them, desperate to hide. (see below photo - there is currently Tomato there hiding)
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With Olivia's help, we managed to gently coax the little one out to safety. Just as we were catching our breath, Randy came down from the field in the golf cart and said, "Oh look! Another one!" — right as a small black kitten darted in front of him and disappeared under the BnB deck.

Knowing how tricky that deck can be to get under, I didn’t hesitate. In my once-white shirt, I army-crawled underneath, determined to rescue the sweet kitten before the dogs could get too curious.
As we were setting up a dog crate to safely contain them while we figured out our next steps, the black kitten bit Olivia in her excitement (or terror). Olivia instinctively let go, and the little escape artist zipped under another deck. After nearly an hour of coaxing and crawling, I finally caught her again.

We set up a large dog crate in the farm store with cozy blankets and pillows, giving the kittens some space to decompress. They were not thrilled about their first encounter with humans, but after some time, they curled up and slept harder and longer than I think they ever had in their short lives.
While we were getting them settled, I said to Randy, "We won't have a hard time finding them homes." Randy looked at me and said, "What if we keep them?" I blinked and asked, "Who are YOU?!"

Olivia, ever the creative one, suggested we name them Tomato and Tomahto — which we initially did. But it quickly got too confusing trying to remember who was who. Thankfully, Tia, one of our team members at the time, stepped in and renamed the little black one Radish.
And that’s how the cat distribution system began at Mingle Hill Farm. Since then, five cats have been successfully adopted into loving homes, and five others are living their best lives right here on the farm. Somehow, though, we have a feeling this is only the beginning of the Mingle Cat stories.

This is a quick and easy lunch for myself and Ashley when we want veggies, warmth and immune boosting meal. 
​​This simple, immune-boosting soup comes together in minutes, costs less than a dollar per serving, and can be changed up based on whatever’s in your kitchen. It’s become one of our favorite ways to sneak extra veggies into the day — and we hope it becomes a favorite in your home too.

This can be adjusted any sort of way, each time a little bit different. 
The main ingredients I use each time are carrots, cabbage, radish, green onion, garlic, turmeric and ginger.  These vegetables are inexpensive and store for a long time making this meal cost less than a dollar per person.  Ginger and Turmeric can keep in the freezer for months.  An even easier way to prepare the garlic, turmeric and ginger is to grate them into ice cube trays with chicken or vegetable broth or water.  Once frozen take out and put in a container or baggie for and easy drop in flavour bomb. 

How I change it from one week to the next; 
Sometimes I use home made chicken broth (will provide recipe on our next email newsletter), a hard boiled egg, left over rotisserie chicken, soy sauce, and hot chili oil. 

 🐾 From Cats to Cleansing: A New Tea is Born - CuriTea
Our sweet little fur babies in the farm store have been hard at work lately—keeping mice at bay like the true farm MVPs they are. But with all that mouse-catching comes a downside… worms. 😬

Tomato (our brave little representative) took one for the team and went to the vet, and sure enough, everyone got a round of worm meds. They're now happily back to their routine—napping in their beds by day, patrolling for mice by night.

If you’ve been following us on social media, you’ve already met our newest "foster" kitty--Butternut nickname: Squash. This long, orange boy stole our hearts one freezing cold night when he showed up at the barn door, crying his little heart out while we fed our other four cats.

Butternut’s Rough Start: Butternut was in rough shape when he first arrived. His ears were covered in scabs, he was painfully underweight, and—like most outdoor cats—we were pretty sure he was full of worms. A quick trip to our vet, Adele, confirmed it. She prescribed two rounds of antiparasitic meds and antibiotics, estimating him to be a 6-7-year-old fixed male.

The Back Side of Herbal Tea: Why Buying Local Herbs Matters
Most people don’t think twice about where their herbal tea or dried herbs come from. A quick stop at the grocery store, a box of chamomile or peppermint tea in hand, and home they go—without realizing that the herbs inside could be decades old.

Yes, you read that right. In Canada, dried herbs and herbal teas can be harvested, stored, and sold for up to 25 years. By the time they reach your cup, their flavor, aroma, and medicinal benefits have significantly declined.
This is why buying locally grown, small-scale farmed herbs makes all the difference.

The Hidden Shelf Life of Grocery Store Herbs
The moment an herb is harvested, its potency starts to decline. Essential oils—the compounds responsible for an herb’s flavor, aroma, and healing properties—begin to evaporate.

🌿 The peak time to consume dried herbs is within two years. After that, most of their medicinal and herbal benefits fade away.
🍵 Grocery store herbs could be decades old. By the time you brew a cup of mass-produced herbal tea, it has likely lost most of its potency.
🔍 Compare it yourself. If you've ever dried your own herbs from the garden, you know how vibrant their color, scent, and taste are. Now, compare that to the dull, pale, and often scentless herbs from a store-bought tea bag. The difference is undeniable.

Why Local Herbs Are Superior
Buying from local, small-scale farmers ensures you’re getting herbs that are:
🌱 Freshly harvested and properly dried to retain their maximum potency.
🌱 Grown with care, without mass production methods that degrade quality.
🌱 Stored properly and sold within their prime, rather than sitting in a warehouse for years.
🌱 Packed with medicinal benefits, as opposed to older herbs that have lost their effectiveness.
When you choose locally grown herbal teas and dried herbs, you're not just getting a better product—you're also supporting sustainable farming practices, your local economy, and a connection to nature.

A Final Thought: Can You Go Back?
Once you realize how much freshness, potency, and flavor is lost in mass-produced herbal teas and spices, it becomes hard to go back.
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The next time you reach for a box of tea or dried herbs at the grocery store, ask yourself:

• How old is this?
• Where was it grown?
• Does it still have any real herbal benefits?

If you want the best flavor, aroma, and wellness benefits, find a local herbal grower or grow your own —your taste buds (and body) will thank you!

​Have you noticed the difference between fresh, local herbs and store-bought ones? Share your experience in the comments!

Winter in Southern Ontario can be a real test of both skin and hair resilience. I’ve battled the dry air and brittle hair for years, and over time, I’ve learned that a little self-care goes a long way. I’m excited to share how I’ve transformed my routine with our farm-grown, herb-infused products.

Starting My Day with Lavender WHIP After a long, warm shower, I reach for our Lavender WHIP. This isn’t just any moisturizer—it’s a luxurious blend of coconut oil, shea butter, and vitamin E that deeply hydrates my skin. I love that it’s infused with sumac, grape leaf, calendula, and carrot; each herb brings its own set of skin-loving benefits that leave my face and body glowing. The calming scent of our lavender essential oil transforms my routine into a little moment of self-care, setting a positive tone for the day.