How to eat farm-to-table dinner on a farm in South Florida

A fisherman recently texted from his boat to ask Boynton Beach chef Jimmy Everett if he was interested in the 80-pound swordfish the captain had reeled in that night. 

Everett happily acquired the serendipitous fish and — after calling a couple of other local chefs to take what he could not use — then set about adding a swordfish dish to the next day’s menu at his well-regarded restaurant, Driftwood. 

Since opening the restaurant in Boynton Beach in 2018, Everett’s menu has been a dynamic document. When you are committed to hyper-fresh ingredients sourced from local farmers and local anglers, you are dependent on the whims of nature and your own ability to organize and improvise. 

The Driftwood menu changes daily, or every other day: A Loxahatchee farmer’s crop of eggplant…