Supplier of the Season – Winter – Grown in Totnes

This winter, our supplier of the season is Grown in Totnes – our lovely neighbours on the Totnes Industrial Estate.

“Grown in Totnes is about increasing the range of local food available to the Totnes area. Our local farmers mainly produce meat and dairy. We need more variety for a healthy, balanced and climate sensitive diet.
Grown in Totnes is particularly interested in those staple crops that can be dried and stored; these principally include grains and pulses, including the many varieties of peas, lentils and beans. There is a ‘hungry gap’ in seasonal British food between January and May, when there is much less fresh produce available. To ensure our local food security we need storable staples.
The need for locally grown staples was a key insight from an exercise to map Totnes’ local food web, carried out by member Holly Tiffen, in collaboration with the Campaign to Protect Rural England…
Several grains and pulses are well suited to the climatic conditions of the South West, but in mapping the local food web we discovered that currently those grown here are destined primarily for animal feed.
We now have a fully equipped unit in Totnes Industrial Estate, filled with grain processing equipment bought with the help of our community, and locally grown grains and pulses.”

We use their oats, pea flour and will soon be using their white and wholemeal flour. Here’s a recipe we made just today! – (you can swap some of the ingredients to what is available locally to you)

Miso glazed roast squash & cheddar cheesecake

For the topping
500g local, preferably organic squash
2tbs Tideford Organics brown rice miso
1tsp oil
1 tsp hot water
1 tsp white wine vinegar
50g grated cheddar
For the base
150g Grown in Totnes oats
130g pea flour
40g roasted pumpkin seeds
20g grated cheddar
150g butter
For the cheesecake
800g organic curd cheese
150g creme fraiche
140g grated cheddar
5 eggs
salt and pepper
Greaseproof a cake tin and grease the sides. ‘Breadcrumb’ the oats, pea flour, butter & seeds. Press into the cake tin and refrigerate for 30 mins or so. Then bake until crispy (about 20 minutes). Meanwhile, cube the squash and roast with some oil and seasoning. Mix the miso with water, oil & vinegar and after 10-15 minutes of roasting, drizzle the squash with the miso glaze. Roast for a further 15-20 minutes. Meanwhile, whip the curd, creme fraiche, cheese & eggs.
Halve the squash quantity and lightly mash half. Add this to the cheese mix and empty onto the base. Wrap the bottom of the tin with foil and place in a roasting tin with some water in. Sprinkle the top of the cheesecake with the rest of the squash and cheese and bake in a medium oven for 45-60 minutes. Leave to cool completely before slicing. Delicious with fresh, seasonal salads.

If you are interested in buying some of their delicious and local produce, here is a list of their stockists – you can even get bags of flour, oats and oatmeal from us at The Kitchen Table unit!


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