NORTH FORT MYERS – Every once in a while you sit down in a restaurant and it’s not just a meal you have, it’s an experience. This is most certainly the case at Rosy Tomorrows Heritage Farm nestled in rural areas of North Fort Myers. It’s not just a farm or a restaurant, it’s more of a movement.
To get there, you have to take a beautiful scenic route. Once you arrive, go through the front door and walk down the long dirt driveway, you will find what can only be described as a special place.
“You walk through the door and take the long drive and it’s so pretty and there are the animals,” says executive chef Philipe Schroeder.
Nature and animals are only part of the magic that you will experience during your stay. The other part is what chef Philipe prepares daily in the kitchen. He only uses the freshest ingredients straight from the farm outside.
When he describes how he starts his day, he has a big smile on his face.
“You can walk around and pick herbs during the first hour of work. It’s really fair, I don’t know, it’s hard to explain. That’s really nice.”
Rosy Tomorrows’ “mother hen” is Rose O’Dell King. She and her husband created this hidden gem from the ground up about 7 years ago. It all started as a working farm, then about 3 years after the adventure began the restaurant on the property was born. King says it happened out of necessity. They wanted to use what they grew on the farm and not waste it.
“We were growing vegetables, and it was the vegetables that were wrong. I couldn’t sell them to chefs in town which surprised me, I really expected this to be what I was going to do. Then eventually it just evolved into what it is today, the farm-to-table restaurant, ”says King.
Almost everything served to you at Rosy Tomorrows Heritage Farm is grown and raised there. If not, it is locally sourced and comes from Florida.
The farm focuses on heirloom breeds raised organically in the pastures, as nature intended.
“Our cows are certified to be 100% grass-fed, which cows were meant to be. They were born on the property and we raise them, ”King says.
When Fox 4’s Amy Wegmann visited the farm, pigs had just given birth to babies and there was no shortage of chickens to fertilize the land.
“We have almost 650 chickens here. So we all use their eggs here, they’re grazing and running around doing what the chickens are supposed to do, ”says King.
The end result is something you have to experience to fully understand. The atmosphere and ambiance will keep you coming back for more. As for what comes out on the plate, well, it’s a dish full of beautiful details and amazing flavor.
Chef Philipe is not the type to brag.
“I happen to be lucky enough to use the best ingredients in Florida, so all I have to do is put the hardest part of my job on the plate,” he says.
So if you are wondering if the farm and the restaurant are open, they are! The restaurant closed for a short time during the pandemic in which they sold boxes of meal kits with their locally grown ingredients.
King says if one positive thing has come from COVID, it’s the curiosity people now seem to have about their food. People are asking if what they eat is locally grown and ethically raised after watching supply chains crash during the pandemic and she doesn’t think that interest will leave us anytime soon.
To learn more about Ferme Rosy Tomorrows Heritage visit their website.