Even greener shoppers buy at the farm gate.

These days you're likely to find a smart shop converted from an old barn or cattle shed selling products grown or raised on the farm.

For many farmers it's the difference between sink or swim as they are squeezed at both ends – by the supermarkets and the cost of feed and fuel.

Many farm shops have come to replace or supplement the dying corner or village shop because they sell other things besides.

Coppice House Farm Shop, on the Rivelin Valley Road, Sheffield, opened in December 2005 after farmer Frank Revitt realised it was no longer worth being in the milk business.

There was another headache. His son-in-law Mick Ducker, an engineer restoring vintage Rolls-Royces and Bentleys, was made redundant when the company he was working for closed down.

Opening a shop made a job possible for him – and ensuring one in the future for his son Thomas now at agricultural college – while giving up milk production to concentrate on beef and sheep.

"It's allowed us to put the farm into profit," says Mick.

Most of the beef and lamb comes from the farm or those adjoining and Old Spot piglets are bought in to rear. Poultry comes from local farms and so do the vegetables – potatoes from a nearby farm – although they also buy in from the markets.

"It's made a huge difference. We run the shop and the farm as two separate businesses. Without an enterprise like this, the farm would not make enough to be viable," says Mick.

Even bigger enterprises need farm shops. Whirlow Hall Farm Trust, which gives children a taste of the country, has all the goodwill in the world but still needs to raise income from its shop.

"We subsidise the cost for every single child who comes to the farm on an educational visit," says director Bridget Evans.

" Every pound of profit from the farm shop will be fed back into the charity so when you shop here, you not only get some fantastic local produce but you are helping create a magical experience for a child. Everyone wins."

The original shop has just been increased tenfold. All the meat and eggs come from the farm, and so will the fruit and veg as it comes into season.

Shop manager Cath Morley is keen to be as local as possible. Home made cakes come from a couple of local ladies, Rachel Gunning and Jill Guest, the honey from Thorpe Hesley and the preserves from Catherine's Choice at Dore.

Cath had worked at Chatsworth Farm Shop before taking a farm break in New Zealand.

"I'm always looking for local suppliers, especially vegetables," says Cath.

Even a small farm can find it pays to have a shop – although the one at Firs Farm on Ringinglow Road, Sheffield, only opens from August to March.

Its main crop is potatoes then, fattened up for Christmas, flocks of geese and turkeys.

"It's 100 cent home grown," says Angela Battye, who runs the farm with husband Jim.

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