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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm Saturday 9am - 5pm

Harvest Workers Co-op

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Harvest Workers Co-op

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We are a not-for-profit workers' co-op working to improve access to and knowledge of healthy food produced ecologically and sustainably.

We are a not-for-profit workers' co-op working to improve access to and knowledge of healthy food produced locally, ecologically and sustainably through our farm shop and educational activities. Our mission is to offer the population of Okehampton and the surrounding area

* locally produced organic and sustainable food
* learning opportunities on all aspects of food production and consumption and its link to social environmental and health issues
* support for a resilient local economy

We retail local organic and ecologically produced foods through our farm shop. We organise events and educational activities on issues related to farming, food production, nutrition, food preservation and healthy eating such as farm visits and producers' open days; growing or food preparation workshops; film screenings and talks
We create links with local groups and individuals through our educational activities
We promote food sovereignty and ecological farming and we work to further the message of the connection between farming,the environment, our health and the health of our community. We work to strengthen the local economy by supporting producers and businesses that practice good animal welfare (organic; pasture-fed; GM-free)
We pay local producers fair prices and give them greater access to a local market
We source over 50% of produce from Devon sustainable food growers
We provide information on sustainable food systems and models, food miles, nutrition, recipes etc displayed and discussed in the shop
We operate as a non profit and use any surplus revenue from shop sales to further our educational activities

29/10/2026

This week, grab an amazing large great value Cauliflower, all weighing in over a kilogram. That's a great big cauliflower cheese or seasonal soup, and lots of other good value seasonal roots and greens despite the drought and without the poisons. We cannot have future food resilience without good healthy soils teaming with soil life. All our growers and suppliers use natural growing systems that is all about harnessing everything that is free and abundant everywhere to build and maintain soil fertility. Oxygen, nitrogen, carbon, and minerals from native rock is all free, forever, it just requires soil-life to unlock its energy, if every farm practised natural farming, then we can eat properly nourished food forever without the synthetic inputs. Currently still only 3to4% of UK food comes from natural farming.

28/10/2026

Check out the amazing autumn colours of the grapevine leaves that provided us with delicious sweet grapes earlier in the year. How do the grapes and other trees help the salads? Read on below. This is where Hilltowns diverse self regulating loose leaf salad comes from, no fossil fuels, no plastic bags, self fertility, brimming with biodiversity. Salad picked today will arrive at the shop for the afternoon.

22/10/2026

Great title Tim, Good Mood Food. It's is about the connection between the gut microbiome, nutrition, and mental well-being. Tim shows how nourishing the trillions of microbes in our gut can support our mood, energy levels and long-term brain health. We look forward to reading this one.

21/10/2026

Warm colours and warming flavours. Spicing things up in the farmshop this autumn.

14/10/2026

“It’s just a bunch of Hocus Pocus!”
What spell is brewing in the cauldron in the window display?
Tis the season of warm colours, harvests, festivals of the waning light, Samhain and spells. From green to golden and yellow colours, squashes and pumpkins are right in season.
How might you eat yours; we’ll be sharing some recipes in the shop to make best use of autumnal fruits from the cucurbit family.
Households across the UK will spend a staggering 40 million to buy over 20 million carving pumpkins in the next 2 weeks, taking up 3500 acres of UK land to grow an edible nutritious crop which will mostly not be consumed and likely end up in the refuse or compost bin.
All parts of the classic ‘Jack o lantern’ pumpkin are edible and nutritious and can easily be used to make delicious pumpkin dishes, soups and pies.
Zero waste carved pumpkin. Timing is key. Whilst pumpkins can store for a few months, once opened need to be eaten in a few days. It is too early to carve a pumpkin for the end of October. Carve your pumpkin as close to Halloween as possible (ideally October 31st) so the flesh stays fresh and safe to eat keeping it out of the dirt, and away from hedgehogs.
Keep it local, local grown squashes and pumpkins help local growers and keeps cash in the local economy.
Pumpkins and most squash skin softens nicely when cooked or roasted and completely edible, the most goodness is in the part that is often peeled and discarded.
Pumpkins are low-calorie, nutrient-dense winter squash packed with beta-carotene, vitamins (A, C, E), potassium, and dietary fiber. Pumpkin seeds are loaded with magnesium, zinc, iron, healthy fats, and protein.
The squashes are from certified organic farms who don’t use the coloured pesticide treated seeds as is standard practice for large conventional pumpkins. This years pumpkins are coming from Tonys pumpkin patch in North Tawton using non treated seeds and grown naturally.
Be hedgehog wise. As carved pumpkins soften and rot, they release sweet aromas and expose tender flesh that is easy to bite into, decaying pumpkins grow harmful mould and bacteria that can cause food poisoning. Hedgehogs that are tempted to eating pumpkin can suffer with severe diarrhoea and dehydration. In autumn, any weight loss and dehydration can be fatal as they try to build fat reserves for hibernation. Rotten or mouldy pumpkins can also cause fatal bacterial food poisoning.
A happy, local, zero waste Pumpkin and Harvest festival season to everyone, including wildlife.

06/10/2026

Variety is the spice of life.
It feels like a Harvest festival in our little farmshop with lots of different autumn Apples, Potatoes and Squash in stock from our various suppliers and available this week.
20 different names with genetic diverse characteristics.
Diversity is healthier for us than modern uniform monocultures that are dependent on chemical inputs, which our suppliers don’t ever use, and don’t reject for shape and size.
Big retail food systems waste tonnes of perfectly good food left on the field because crops aren’t the right shape, colour or size. Even whole fields of crops can be rejected by supermarket agents because of shape and size, or economically not viable to send in pickers with high grade outs. Plant ownership and seed ownership breeding rights have narrowed genetic diversity so much, modern Hybrid crops have lost flavour, nutrient density, and can’t grow without chemicals.
Small scale growers who supply Harvest grow a more traditional wider range of varieties that are more resilient and adaptable to weather and climate changes, will yield abundantly without any artificial fertiliser or chemicals, grow fully mineralised, and still have amazing flavours and taste just as our grand folk enjoyed and how they should.
Being organic and ecological, none of these seasonal autumnal crops our suppliers produce, or we stock is fumigated, is not wrapped in plastic, or treated with growth suppressing agents post-harvest as the main crop potatoes are for the big retail system.
We are of the belief food diversity that is free of industrial chemical residues has a powerful beneficial effect on boosting gut health.

05/10/2026

Hello October.
Plenty of seasonal fresh, colourful, wholesome, diverse, nourishing foods.
Leeks, January King savoys, cauliflower, second spring diverse plastic free salad, lots of varieties of English and local apples, flavoursome spuds and delicious sweet beetroots, ferments and fresh spices, colourful diverse squashes, good oils and fats, foods that a healthy gut thrives on.
Foods all produced in harmony with nature, works with ecosystems, no poisons, no GMOs, so there’s no pollution downstream of forever chemicals.
Here’s a shop update of what’s in store with some new lines.

03/10/2026

NEW in this week: Brown Cow's Organic Kefir and Greek Yoghurt, both in glass jars. Can't wait to try this!
Perfect with seasonal apple crumble for these autumnal evenings (or breakfast 😋)

02/10/2026

Stunning, and delicious chard leafy greens from Jen & Paul. They taste much like spinach, both belonging to the exact same leaf beet species. The thick larger stems are exceptionally delicious but take 2/3 minutes longer to cook to soften. These, and lots of other leafy greens are in stock everyday lose and zero waste.

24/09/2026

No ordinary kale, why the kale we source is so different and healthier to standard uniform kale. Both our suppliers of fresh leafy greens, Hilltown Organics & Moor Lane Market Garden use natural and ecological farming methods working by hand, developing and creating their own diverse pollution crops.
Shared from Okehamptons Hilltown Organics page. This kale featured here is unique to Hilltown Organics picked fresh, grown without mechanisation, wasn't watered all summer, doesn't require any bought in fertility ever, is zero waste picked by hand available lose without packaging, and grown in a diverse way that increases biodiversity amongst system weeds and trees formally degraded heavy clay pasture cut for livestock forage in dry summers.
We are very fortunate to have our passionate veg suppliers growing in harmony with nature.

Address

5 Red Lion Yard
Okehampton
EX201AW

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm
Saturday	9am - 5pm

Telephone

+441837318050

Website

http://www.harvestworkerscoop.org.uk/

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