Taste the Harvest, 20-21 Sept, Taunton

An opportunity for schoolchildren to connect with the land and find out firsthand how their food is produced

Staple Farm on the edge of the Blackdown Hills in Taunton is throwing open its gates on 20-21 September and, with the aid of more than 40 farmers and an army of volunteers, explaining how our daily bread is made - from seed-sowing right through to harvest time.

All the farming activities involved in growing cereals will be demonstrated: cultivating, drilling, ploughing and combining. Alongside the modern equipment, vintage techniques will also be demonstrated, including ploughing with shire horses, to illustrate how agriculture has changed over time.

At the end of the session, children will be able to make their own bread using Staple Farm grain.

They will also get the chance to sample a wide range of other local foods, with a special menu designed by top Castle Hotel chef Richard Guest, using fresh, local produce and highlighting the benefits of healthy eating.

Specialist advisors will be on hand to help children explore the rich culture and heritage of the Blackdown Hills area, as well as farm wildlife and biodiversity, and advice on countryside careers. All the information can be linked to Key Stage 2 of the national curriculum.

At the end of the day attendees will get the chance to give thanks for their daily bread with a lively harvest festival service in a marquee on the farm.

Where and when
20-21 September 2010, 09.30–14.30
Staple Farm, Staple Fitzpaine, Taunton

Interested schools should contact Rob Walrond, rural life advisor for Taunton Deanery, on 07967 838499, or email Mark Pope