65 results for author: Alicia1


About our beef – and how to buy some!

Our certified, organically-raised and pastured 100% grass- fed beef is here! Our cattle are raised on mother’s milk and pasture grasses only. No antibiotics, no hormones, no steroids, no grain. Just plenty of fresh air and sunshine. No fertilizers, no pesticides, no herbicides...are ever used on our lush pasture grasses. This means that every time you experience the tender and tasty meat, you know exactly what you’re eating — 100% grass-fed heritage beef from Longhorn cattle. We raise Longhorn cows and — although their horns may seem intimidating — their beautiful coloring and gentle nature make them a joy to be around. Longhorns have ...

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 education around heritage breed pigs, Cochon555 is a nose-to-tail culinary event ...

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.  

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 Fort Myers. "We strive to be able to feed our community all year long." ...

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 adiponectin. Recent studies show this particular hormone aids in the break down of ...

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 use and a great addition to any meal. Mizuna is a mild tasting Asian green that ...

Fried Duck Egg Sunny-Side Up

You already know how to cook an egg, don’t you? You’re going to want to try this method we learned from Chef John Besh.  He was speaking with Lynne Rossetto Kasper on A Splendid Table. This simple technique is all about the flavor and innate deliciousness of a good old-fashioned, organic farm egg.   If you are lucky enough to get some duck eggs from us, this is the method we use to pay homage to these big, rich delicacies. Duck eggs are a phenomenal treat prepared this way but this technique works great with any farm-raised egg. Fried Egg Sunny-Side Up ……..by John Besh as told to Lynne Rossetto Kasper   When you ...

Did you see us on WINK News?

Enjoy post-Thanksgiving festivities at Rosy Tomorrow’s Heritage Farm Chef Scott showed easy side dishes you can make for Thanksgiving using local produce from all the farmers markets around town. John Trierweiler WINK News loved the roselle cranberry sauce!

In SWFL, a completely local Thanksgiving

We were featured in the News Press by reporter Anne Reed, showcasing all the local option for thanksgiving. Here's what she had to say about us: HERITAGE PORK It's not always about the turkey. At Rosy Tomorrows Heritage Farm in North Fort Myers, the organically raised and pastured 100 percent Red Wattle pigs are in higher demand than previous seasons. Ham and other cuts of the humanely raised and harvested pork are available year-round. This holiday season, owner Rose O'Dell King and her staff are offering a few special items, starting with whole-roasted hogs. "We are doing a lot of whole pigs," O'Dell King said. "People seem to be ...