Here’s a list of places to go for farm-to-table and other authentic local experiences:
On the farm:
Rosy Tomorrows Heritage Farm,8250 Nalle Grade Road, North Fort Myers; 239-567-6000; rosy-tomorrow.com; Rose O’Dell King and husband Gary have created a 100-acre farm with grass-fed cows, pastured Red Wattle pigs and unusual breeds of chickens. All raised organically and humanely. They also grow their own vegetables and serve breakfast/brunch/lunch 11 a.m.-3 p.m. on Saturdays. Reservations required.
Buckingham Farms,12931 Orange River Blvd., Fort Myers; 239-206-2303; buckinghamfarmsonline.com.
This 50-acre hydroponic farm and country store offers American fare using ingredients grown onsite. Closed Sunday and Monday. Breakfast and lunch served on site’ you can order dinner for pickup on Fridays. Open 8 a.m.-6 p.m. Tuesday-Saturday.
Restaurants:
Harold’s, 15250 S. Tamiami Trail, Fort Myers; 239-849-0622; haroldscuisine.com. Chef/owner Harold Balink has created a 35-seat oasis of imaginative cuisine crafted from seasonal mostly local ingredients. What isn’t local is still sustainable and/or organic, sourced from responsible farmers and fishermen. If he has it on the menu, try the lionfish, an invasive species that’s similar to hogfish in flavor but more satisfying to eat because it is such a threat to local waters. An exceptional wine list (which is available at 50 percent off during the summer. Open Wednesday through Saturday for dinner only.
Mermaid Garden Café, The Atrium, 8695 College Parkway, Fort Myers; 239-425-3480; mermaidgardencafe.com. Chef/owner Gloria Cabral-Jordan brings her eclectic cuisine and passion for pure, farm-to-table foods to this charming little café in a most unlikely spot (a big building full of little businesses and offices. Frittatas, corn tacos, lentil bowls, tamales, salads and empanadas are among the simple but savory items on the menu. And don’t skip the guava pastries for dessert. Open 9a.m.-2:30 p.m. weekdays.
Point 57 Restaurant & Cocktails, 3522 Del Prado Blvd., Cape Coral; 239-471-7785; point-57.com. Chef/owner Matt Arnold worked with famed chef Lidia Bastianich for several years and is a culinary school graduate, all of which shows in his made-from-scratch food. He smokes his own pork, fish and chicken (I love the sweet-tea-brined and smoked chicken with potatoes and green beans), grinds his own burgers and bakes his own desserts (try his version of Cracker Jacks or a brownie with ice cream). Bartender Jay is a genius with drinks. He’ll interview you then fashion a drink to fit your tastes. Open for dinner Monday through Saturday and for Sunday brunch.
Jacks’s Farm to Fork, Pink Shell Resort, 275 Estero Boulevard, Fort Myers Beach, FL 33931(888) 222-7465.
When ingredients are sourced right from the farm, Jack’s Farm to Fork can take advantage of seasonally available fruits and vegetables, seafood that was in the Gulf just the day before, and fresh meats with perfect flavor.With all of this variety, the chefs are given a steady supply of interesting and intriguing options to elevate your dining experience. It is dining like Fort Myers Beach has never had before.
Beverages:
List Distillery, 3680 Evans Ave., Fort Myers; 239-208-7214; listdistillery.com. Thomas and Renate List have create4d a charming little boutique distillery using locally sourced crops and organic ingredients (I think they recently received their official organic designation). They make a variety of rums, whiskey, gin and hazelnut liqueur. Open 11 a.m.-5 p.m. (closes at 4 on Saturdays).
Wicked Dolphin Rum Distillery, 131 SW 3rd Place, Cape Coral; 239-242-5244; This up and coming distillery has won an impressive number of awards for its rum. It offers tours, showing how it makes its products, and offers tastings as well. Closed Sunday. Open 9-5 weekdays, 1-5 Saturday