

Five-acre herb farm and fruit-tree nursery producing loose-leaf herbal teas, tinctures, and capsules in Southwest Florida.

Restaurant
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Farm-to-table restaurant serving lunch, dinner, and brunch on a working farm.
Blossom & Brie is a farmside dining restaurant on a working farm, open for lunch, dinner, and weekend brunch. It was founded by Stacey and Rodney Poole, both of whom grew up in farming families and brought that agricultural heritage to the property. Chef Wesley Robbins leads the kitchen, creating menus built around farm-fresh cuisine. The restaurant also hosts wine dinners featuring five-course meals paired with wines, as well as special events and weddings. Guests are welcome to wander the farm property and visit the animals between meals. Reservations are required for all dining services. Learn more on their About Page.
Blossom & Brie raises its own livestock and grows produce on the property. Its Longhorn cattle are grass-fed and grass-finished, and the farm has held American Grassfed Association certification for cattle over multiple years, with recertification in progress under current ownership. All livestock, including cattle, Red Wattle heritage pigs, and pasture-raised chickens (Australorp, Dominiques, and Silver Laced Wyandottes), are raised without antibiotics, steroids, or growth hormones. Pasture-raised chickens have access to open fields and natural foraging areas. The farm also uses on-site freight farming: climate-controlled, hydroponic growing systems built inside repurposed 40-foot shipping containers that enable year-round production of vegetables and herbs with reduced pesticide use. On-site raised garden beds supply additional fresh produce for the kitchen.
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Last edited: 12 days ago
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