Visit for Free with lunch in July and August!
Join us for lunch on Thursdays and Fridays throughout the months of July and August and skip the $10 admission fee!
We are open from 9 until 3 Thursday and Friday and from 11AM till 3PM on Saturdays. We publish our weekly menu on our newsletter on Wednesday – sign up here.
Our lunches are seasonally based and showcase the bounty of our farm. Stay and enjoy a wholesome meal in our lovely dining room, overlooking our pastures. We have selected wines available by the glass, or purchase a bottle of any of our wines to enjoy with your meal.
North Fort Myers farm snags exclusive invite to Cochon 555 Miami
We are so pleased and honored to announce that we are going to the most awesome culinary competition in Miami, Cochon555. Cochon555 is a traveling culinary competition that takes 5 locally grown heritage breed pigs and pairs those pigs with 5 top chefs. Think of it a 40-course gourmet tasting menu. We are doubly excited to have one of our 200/lb heritage breed Red Wattle pigs paired with Chef Adrienne Grenier, the executive chef at 3030 Ocean in Fort Lauderdale and a former winner of the Food Network television show, Chopped.
Created in 2008 in response to the lack of ...
Visit for Free in May!
Join us for lunch on Thursdays and Fridays throughout the month of May and skip the $10 admission fee!
We are open from 9 until 3 Thursday and Friday and from 11AM till 3PM on Saturdays. We publish our weekly menu on our newsletter on Wednesday - sign up here.
Our lunches are seasonally based and showcase the bounty of our farm. Stay and enjoy a wholesome meal in our lovely dining room, overlooking our pastures. We have selected wines available by the glass, or purchase a bottle of any of our wines to enjoy with your meal.
Champagne Slushie
Champagne Slushie Recipe
1 pint container of organic strawberries - save a couple for garnish.1 bottle organic Prosecco - we use Tiamo in this recipe, and we also sell it at the farm because it’s a delicious sparkling wine - and it’s organic!2 tablespoons honey - we use Walker Farms wildflower honey.Blend the strawberries and honey and slowly add 1/2 bottle of Prosecco. Keep the other 1/2 in refrigerator. Save the strawberry- mixture into a couple of ziplock bags and freeze.To serve, run one bag under cold water to soften considerably. When partially thawed, add to a ...
Rosy Tomorrows Heritage Farm wins 2017 Chrysalis Eco-Innovation Award!
We are so proud to announce that Rosy Tomorrows Heritage Farm has won the 2017 Chrysalis Eco-Innovation Award! This award is part of the annual Lee County Visitors and Convention Bureau & Greater Fort Myers Chamber of Commerce Inc. Chrysalis Awards, and is a recognition of our commitment to sustainable ecological practices that preserve and protect the environment. The award also recognizes our investment in our employees, as well as our efforts to enhance the local community and to the development of Lee County, FL as a top-tier tourist destination. Congratulati...
Rosy Tomorrows Heritage Farm has been Certified as a Grassfed Producer!!
AGA Grassfed Standards for meat and dairy have been developed by a team of animal scientists, veterinarians, ranchers, and range management specialists. The standards focus on 4 main areas:
+ Diet - Animals are fed only grass and forage from weaning until harvest.
+ Confinement - Animals are raised on pasture without confinement to feedlots.
+ Antibiotics and hormones - Animals are never treated with antibiotics or growth hormones.
+ Origin - All animals are born and raised on American family farms.
Obtaining certifications can be hard for small farms to ...
Red Wattle Pigs – Preserving our Heritage
One of the programs we are so excited about at Rosy Tomorrows Heritage Farm is our effort to preserve Heritage breeds, those rare and endangered breeds not used by large factory-like meat suppliers. We maintain a group, or sounder, of Red Wattle Pigs and these are the only breed of pigs we raise. These remarkable animals were discovered and bred in the early 1970's in remote East Texas. A small population has been maintained at just a handful of breeders around the US since then. The last formal count found only 42 breeding pairs, and we’re proud to have brought these ...
NBC2 Investigation: Is farm-to-table really from the farm?
Southwest Florida restaurants are jumping on the newest menu trend of farm to table, but how do you know what you're getting is really fresh and local?
Chances are you've seen a menu promising its part in this farm-to-table social movement, a way for you to know where your food came from.
How do you know if you're actually getting what's advertised? That your farm-fresh ingredients weren't actually shipped in from other parts of the country?
From chickens to cows to pigs, even a full garden, Rose O'Dell King's Rosy Tomorrow's Heritage Farm spans 100 acres in North ...
Osso Buco
Osso buco, translated to "bone with a hole" is much more than its mundane name suggests. Here at the farm we can't get enough osso bucco! Inside that "bone hole" lies vitamin packed marrow with a luxurious texture and rich flavor, outside is melt-in-your-mouth tender beef. This particularly decadent cut of meat is traditionally flavored with mirepoix and bay leaf and topped with the herb and oil mix, gremolata. We thoroughly enjoy this modern version of the recipe, accentuated by tomatoes and white wine.
The fat tissue in bone marrow is a great source of the hormone ...
Farm Focus: Mizuna
We have completely fallen in love with Mizuna, a delicious and nutritional powerhouse.
Tender frond-like leaves, it is peppery like arugula, milder than endive or frisée, and it adds delicious depth to green salads, especially those that include slices of fresh apple or pear. Their flavorful leaves are delicious topped on a pizza, stacked on a grass-fed burger, or tucked into a grilled cheese sandwich. It’s terrific in a stir fry or sautéed with garlic, ginger and mushrooms.
Mizuna is one of those vegetables that a lot of people haven’t tried but it’s easy to ...
