Owners Alex, Felipe, and Camilo Celis grew up right around the corner from the new store's Dixie Highway location in West Palm Beach. Their father, Elkin, owned Continental Market in the 1980s just two miles south. The brothers team up with local growers to sell organic fruits and vegetables as well as farm-fresh, never-refrigerated eggs. They pack the shelves with locally produced honey, spices, and raw goodies. Thirsty? You can buy beer and kombucha from local craft breweries, stock up on coffee from Subculture Roasters, or order something they whip up at the smoothie and juice bar, with drinks made entirely from products right off the store shelves. And if you can never seem to make it to the store, the store can come to you. Just go to Celis' website and sign up for produce delivered right to your doorstep.

The one drawback to shopping at Bedner's charming farm-side market in western Boynton was the fact that it was, well, in western Boynton. Which was fine for an occasional trip, something fun to do on a weekend, but since most people live east, it just wasn't reasonable for regular grocery shopping no matter how much you wanted to support local farmers with your organic cotton totes. Plus, think of the fossil fuels, you argued with yourself. That's why Bedner's put an equally charming red farmhouse smack in the middle of downtown Delray Beach's Pineapple Grove. It's all the things you loved about Bedner's, minus all the driving: fresh, locally grown produce, Florida-raised organic meats and eggs, a kick-ass wine selection, and craft beers. Just don't forget your organic cotton tote bags.

Now going into its second season, this single acre of well-tilled earth in the undeveloped suburbs of West Palm Beach is a labor of love, 100 percent organic and as concerned with social impact as the quality of its produce. Daniel Robleto, who runs the show, says he wants to "change the way people think about labor and food production." An example of Community Supported Agriculture (CSA), Nicoya's crops — including tomatoes, greens, root veggies, peppers, okra, carrots, and soon, bananas — are available on a weekly delivery basis to those who commit to a season-long subscription and will also be for sale at the Lake Worth Farmer's Market this fall. More adventurous (or cash-poor) folks can come on out to the plot and volunteer to swap labor for food.

On the pier in Lake Worth, the pop-up tiki bar has set up shop at the entrance to Benny's on the Beach. Potent libations, mixed drinks, and rum flights—some served from fresh, shaved coconuts—are doled out by local bartenders Rob Husted and Josh Gates, who developed the concept. It's almost ludicrous no one thought to do it sooner. The bar operates out of a pop-up tent open Wednesday through Monday from noon to 7 p.m., weather permitting. No need to get fancy, either; beachgoers order in bathing suits from a chalkboard menu that presents a short list of rotating and signature tiki-style drinks. This includes the Lota Colada ($15), a basil-infused piña colada that uses real cream of coconut; and the Virgin Sacrifice, vodka mixed with strawberries, blood orange juice, and ginger beer with a fancy Bols Blue Foam topper. All you need is some sunblock—and maybe a designated driver.

At Canyon, chef-owner Chris Wilber has been making his famous prickly pear margarita ($12) since long before it was fashionable to infuse cocktails with fresh fruit. It's been the bar's signature drink since the restaurant opened in 1994—a bright pink drink served on the rocks with a salt rim or up for a simple martini-style cocktail. It looks so simple, but it's actually a lot of work: Every few days the restaurant receives a wooden crate of ripe prickly pears. From there, Wilber slices and dices them into small-batch containers with the house Sauza Hornitos tequila, then lets it sit for several days—long enough for the cactus fruits to bleed purplish-pink juice and sweet, exotic flavor into the mix. From there, the bar staff mixes the fruit-infused tequila with a fresh-squeezed lemon-lime sour mix and just a touch of triple sec. On a busy weekend the bar will serve up to 200 glasses a night.

Readers' choice: Rocco's Tacos and Tequila Bar

The Cupcake Galleria nails the formula for the perfect mini-cake: a fluffy inside and just the right amount of toppings to make it creative but not overdone. Each Galleria cupcake is made from scratch in-house daily. The shop offers more than 14 signature flavors ($3 each) including vanilla buttercream, banana truffle, chocolate Nutella, s'mores, and hot fudge sundae. Some are topped with peanut butter cups, and others are finished with cookies, sprinkles, mountains of icing, or all of the above. Its most decadent creation is the Cake Shake, in which a cupcake and a milkshake are fused, making a sweet drink topped with a cupcake (or two) of your choosing. During a Monday happy hour, mini-cupcakes can be snagged for 75 cents apiece.

This sweet shop brought rich, wholesome ice cream from one coast to the other. Creams and Dreams, founded in California, is known for its liquid nitrogen concoctions, which are free of artificial additives and preservatives. Each batch is made to order, though once you take it home, it can be frozen for months at a time. (Though what kind of freak would let it just sit there like that!?) Flavors continually rotate, but there are about 10 different ones available at any given time. Expect varieties like orange honey ice cream, made with milk base, fresh oranges, and honey; affogato, which blends a few scoops of liquid ice cream with a shot of espresso; and other flavors like green tea, fresh avocado, and cookies and cream.

Spreading his wings after a couple of decades overseeing the door at Rodney Mayo's Respectable Street Cafe, Paul Klov has taken his finely tuned sense of what's hip, plus his taste for avant-garde art and music, and nestled down in shabby/chic Northwood, West Palm's coolest neighborhood. Here, his boundary-busting gallery hosts late-night affairs like performances, art installations, live figure modeling, local bands and DJs, and the occasional tarot card reading. Plus, there's first-rate gelato and sorbetto— locally sourced, small batch, all-natural, no high-fructose corn syrup, no additives, no artificial colors, and no preservatives (with a line of vegan, nut-based ice creams on the horizon!). Lick, drink, and be merry.

Look, I'm no sommelier. I've never been to Wine Country, and though I might typically opt for a bottle in the $10 to $15 range, I am certainly not above a trusty five-buck Chuck. Some evenings call for a quiet night in, when that first sip of chilled Pinot instantly slackens all the day's tensions. Other occasions require something more refined—elaborate chalkboard menus; dim bauble lighting overhead; a steady, hushed chatter over the tinkling of smooth jazz. And still other times call for a visit to your regular neighborhood spot, the place where the staff will just as readily recommend you a great glass of Cab as a new punk band to check out. In downtown Hollywood, that neighborhood spot is Hollywood Vine. Part wine bar, part retail space, the laid-back watering hole on Harrison Street also doubles as a venue for parties, fundraisers, and other special events. In addition to the 600 competitively priced wines selected by store operator Steven Krakow from all over the world, Hollywood Vine also stocks spirits, artisan cheese, beer, and gourmet foods, and it hosts free tastings every Tuesday featuring guest speakers on topics like regional wines and food pairings. But what really makes the place stand out is events like a pop-up record store where vinyl lovers congregate to trade wares and exchange stories (Sundays, quarterly), or an "un-"cooking class with Raw Chef Carla (monthly).

Readers' choice: 33rd Street Wine Bar

The Blind Monk opened in downtown West Palm Beach nearly six years ago. The wine and tapas bar has European-style outdoor café lighting, a long glass coffee table filled with corks, and a floor-to-ceiling wall of wines from around the world. It's a connoisseur's paradise—but it's also welcoming to those of us who choose wines based on price or what animal is on the label. The selection is not as massive as a big box liquor store, but there are always about 30 wines available by the glass, making it easy to experiment with brands, regions, and years. Over the course of a few weeks or months, owner Ben Lubin (a certified sommelier) and his manager Lauren Samson (also a certified sommelier, who's in charge of the wine program) rotate the selection. Whether it's a Malbec from the southwest of France or a Pinot Noir from Oregon, the Blind Monk will always have something remarkable on hand, guaranteed.