farm collective autumn 2026

Your autumn wines are here, ready for the shift in season. Cooler mornings, slower meals and time gathered around the table.

This season, Chef Adam is sharing a sunflower caponata made using sunflower heads grown from last season’s Farm Collective seed offering and carried through into the kitchen. A fresh take on the classic, using the tender heart of the flower in place of eggplant. If your sunflowers were claimed by birds or picked for the vase, eggplant makes an easy substitute.

It is a dish that speaks to the full cycle of the Collective. Grow, harvest, cook, share.

You can watch Adam make it step by step in the video below, then follow the recipe and enjoy it at home.

Alongside the recipe, you will find our new season Verjuice, pressed from early picked Shiraz grapes. Made to season everything from this dish to your next salad.