Triple E Farms is a family-owned regenerative farm based in Romney, West Virginia, in the Potomac Highlands. The farm was started by three brothers Tony and Phil Eash, who continued their family’s farming tradition while focusing on healthier, pasture-based food production. I ordered the following:
(1) Artisan Sourdough Bread Boule
(1) Filet Mignon Steak
(1) Gouda Cheese, 10oz
(1) Ground Beef
(1) Pastured Corn & Soy Free Eggs
The raw cheese is made by Alpine Heritage Creamery in Pennsylvania. "These cheese experts produce cheese traditionally, following in the footsteps of their ancestors, who made cheese in the Alps hundreds of years ago," reads the website.

"Our sourdough breads and einkorn cookies are the old fashioned kind. Made traditionally, just like they were 200 years ago."

"Our laying hens are raised in the open-air, on pasture, and nourished by native grasses and insects. Our birds are moved to fresh grass every day, enabling them to do what chickens loves best, scratch around and freely forage!"

They offer 100% Grass-Fed Beef. "We practice management intensive grazing (MIG). This means we move the cows to a clean, fresh pasture regularly, usually every day. We supplement with a small amount of organic minerals. Cattle are herbivores by design, therefore, they eat grass. Plain and simple." Everything I had from them was great - and it's a perk that I was able to support a small, local business at the same time.