farm collective winter 2026

Your winter wines are here, arriving with cooler evenings, slower meals and the shift into winter.

This season, Chef Adam is sharing a recipe of kale crackers with muhammara and smoked capsicum oil, built around the last of autumn’s capsicums and the deep savoury flavours that suit this time of year. If you planted the kale seeds from your autumn box twelve weeks ago, they’re likely just hitting their stride now, it’s the kind of crop that keeps giving well beyond a single harvest.

This recipe is made for grazing and gathering. Something to pour a glass beside and share around the table. You can watch Adam make it step by step in the video below, then follow the recipe and recreate it at home.

Alongside the recipe, you’ll find smoked capsicum oil from the Glenarty kitchen team and this season’s seed offering; German chamomile, planted now through the cooler months, ready to flower later in spring and carry through into the next season of the Collective.