Here you can find local foods from farmers and producers who have decided to cut out the middle-men and sell direct to you.

Thanks to The Western Morning News for this article, published 28 December 2011:

"By all accounts farm shops have had a fantastically good Christmas – and so, for that matter, have farmers' markets. And we must take that as a huge vote of confidence in British producers and the goods they are offering.

Despite the fact that money has been tight, that people have been cutting back on purchases such as Christmas cards and the so-called luxury foods that supermarkets offer at this time of the year (why else would there have been such unprecedented discounting in the last couple of weeks?) they have not been prepared to compromise when it has come to buying local, traceable food and drink.

I find this highly encouraging. I don't just see it as the public taking pity on farmers and deciding to spend more with them at Christmas. I look on it as evidence that direct selling to the public and the promotion of locally-produced goods through local outlets is good for everyone. Shoppers have been turning to the markets and the farm shops because they not only offer outstanding value for money – and that's a particularly important consideration when money is rationed – but because they offer a real alternative to the depressingly uniform fare you now find in supermarkets.

After all, apart from the store and staff livery there's little to distinguish one from the other. They stock more or less the same items. Their own-brand labels are pretty much identical under the packaging. The promotions all shout about how each chain is cheaper than its rivals – as though you have the time or calculator to work it all out. And for that matter the staff are generally uniformly morose and uncommunicative.

What a contrast to go to a farm shop or a farmers' market where it's possible to talk about the provenance of the food and drink on sale, even to talk to the people who have grown, raised or made whatever is being sold.

My hunch is that the British consumer is now tiring rapidly of shopping in places the size of aircraft hangars precisely because it has become such a depressing experience. Although we may not realise it, we are all growing weary of being repeatedly exposed to the subliminal advertising, the subtle marketing tricks that are employed to steer us to whatever it is the retailer wants us to buy.

Twenty-four-hour, seven-day-a-week availability might be great for some but after a time it becomes depressing to go shopping every week and find things exactly the same as they were last week, except for the fact that some of the displays may have been changed around or the offers have been altered.

Farm shops and farmers' markets, on the other hand, faithfully represent the passing seasons in what they offer to the shopper. Buyers feel far more connected with the land, they are happier buying natural products and they are also content to know that all the profits are going to the supplier, rather than first being creamed off by some multinational processor.

I really believe this was the Christmas when farm shops and farmers' markets began to make a real difference to our buying habits, when more people realised that for variety, interest and value they are unbeatable. And on that basis we now have a really solid foundation to create an even larger network of local food outlets – one for which there is clearly a public appetite."

Link: http://www.thisisdevon.co.uk/Farm-shops-marts-enjoy-bumper-sales/story-14259588-detail/story.html

The days are getting shorter and Christmas is just around the corner. Look forward to bringing food, drink and traditions home from local farms that support your community. Buying local means you can trust what’s on your family’s plate on Christmas Day, and for the season.

Many farm shops and farmers’ markets will be delighted to welcome you and take orders for Christmas turkeys with all the trimmings as well as cakes, pies, puddings – right through to naturally grown Christmas trees, holly and mistletoe to make your home special for the season.

Buying local means buying fresh - vegetables that stay in the ground during these colder days develop a deeper flavour. So for the freshest carrots, parsnips and sprouts, buy local. And don't forget turkeys direct from the farm that taste just spectacular.

Finding great local foods this season is easy - use our map, calendar or directory. Some farmers’ markets run special dates in the month of December, so be sure to search and check the dates out before setting off.

Farm shops are open six or seven days a week leading into Christmas and this is an important time for them, so please go support your local farm shops and farmers' markets.

Check out your nearest farm shop or farmers’ market by putting in your postcode, just click here to call up the map and use the search box at the bottom-left of the map.

Who wants a huge pumpkin anyway? Misplaced weather conditions this year – dry and hot at germination time in spring, cool and damp in the summer growing season – have produced pumpkins that are a little less plump. But what they lack in volume they make up for in colour – like autumn leaves, pumpkin skins turn from green to orange with the last of the warm sunny days.

Smaller pumpkins are easier to handle than big ones so if you head out to a farm that grows them, there’ll be plenty of choice – tiny ones to keep as decoration (in the USA many doorsteps are piled with pumpkins at Halloween) and the general, medium sized ones will be great for hollowing out as lanterns. Use the pumpkin flesh in soups, pies or stews; it even makes a beautifully silky bread. The seeds can be dried in a low oven and are very nutritious.

You can buy your pumpkins now and so long as you keep them intact, dry and cold they will be perfect for working on just ahead of the Halloween event.

Tips for making a Pumpkin Halloween Lantern

Please ensure there is adult supervision of children working on the pumpkin lantern; some or all of the cutting work is advisedly done by adults. For example, this first bit:

The skin is tough and you’ll need a sturdy knife to cut through it to create the ‘lid’ and the opening for taking the flesh and fibres out.

Get some old newspaper to work on as the next bit can be messy. The fibres come out first with the seeds – it’s all a little bit cold and slimy and just right for Halloween! Put the seeds aside for drying but put the fibres in the bin for composting.

The flesh can be tough going too – use a really sturdy spoon (and one you don’t value too much as it could get bent) or use one of the special tools you can buy. Scoop out the flesh as tidily as you can if you plan to use it in food. Scoop until you’ve got close to the skin – 1-3cm of flesh will be OK. The more you take out, the easier the next bit.

To make the pattern for your lantern you need to cut some holes. You can make a fantastic pattern or simply cut the traditional toothy smile. Use a pen to draw your design on the pumpkin skin, and use a toothpick or skewer to mark out your pattern with perforations. Then using a small knife, cut through the skin and remaining flesh.

Make sure that the base is stable (i.e. it doesn’t roll away or lop to one side – cut the base to make level if needed) and then complete the handiwork with a tea-light. Light it up and enjoy!

Keep your lantern dry and as cold as possible and it will last longer. Indoors in the warm it will start to go soft after three or four days.

Never leave your lantern unattended once lit, and take care that it’s not put in a place where paper, fabric or other flammable materials could catch fire. Put it somewhere that curious cats, dogs and small children won’t be able to get to it. If you want to leave it, try putting a small torch inside – just as effective as a candle and much safer.