Vintage Meadows

09/14/2026

HOST APPRECIATION WEEK ❤️ | SEPTEMBER 14–20
This week, we’re celebrating the people who open their homes, give their time and help connect their neighbors to Vintage Meadows.
Our 26 pickup hosts are a big part of what makes this community possible — and we wanted to celebrate them in a way you can enjoy, too!
So this week only, we’ve put together three Host Favorites Bundles, inspired by some of our hosts and the foods they love most.
Each bundle is 5% off — September 14–20 only!
🥓 THE BREAKFAST BUNDLE
• Bacon
• Chorizo
• Eggs
• Milk
🍔 THE BUSY FAMILY BUNDLE
• Ground Beef
• Ground Turkey
• Pork Tenderloin
• Eggs
🥩 THE SUNDAY SUPPER BUNDLE
• Ground Beef
• Beef Stew Meat
• Rolled Rump Roast
• Milk
And throughout the week, we’ll be introducing you to the hosts behind these bundles — sharing a little about their families, their favorite VM products and why they love being part of this community.
Thank you to all of our hosts for helping bring Vintage Meadows to more families! ❤️
🗓️ Host Favorite Bundles available September 14–20 only.

09/11/2026

DON’T OVERLOOK THE ROLLED RUMP ROAST. 👀

It may not be the first roast you reach for—but Farmer Ryan says it’s worth giving a try.

He recently cooked one up for the team, and the secret?

Low. Slow. And give it time.

His rolled rump roast cooked for a full 7 hours before it became tender. Unlike a bone-in, higher-fat chuck roast, this cut needs more time to break down and become fork-tender.

Here’s how Farmer Ryan did it:

🥩 Rolled rump roast
💧 About 2 cups of water
🧂 Salt + pepper
🧄 Garlic powder
🧅 Onion powder

He let it cook low and slow, then added potatoes and two big onions toward the end.

Simple ingredients. Nothing fancy. Just a good cut of beef, a little seasoning, and plenty of time.

The takeaway? Don’t rush your roast.

Sometimes the best meals are the ones you have to wait for. 🤎

Have you ever cooked a rolled rump roast?

09/09/2026

SHEEP’S MILK: HAVE YOU TRIED IT? 🐑🥛

If you’ve never tried sheep’s milk, you might be surprised by just how nutrient-dense it is.

Sheep’s milk is naturally rich in calcium, zinc, phosphorus, potassium, magnesium and vitamins B and E—and contains more of many of these nutrients than both cow’s and goat’s milk.

It also contains about one-third more energy than cow’s or goat’s milk, thanks to its naturally higher fat and protein content.

But the benefits don’t stop there…

Sheep’s milk contains naturally occurring bioactive peptides that have been studied for their antibacterial, antiviral and anti-inflammatory properties.

It’s also naturally rich in conjugated linoleic acid (CLA) and orotic acid, compounds that researchers have studied for their potential role in supporting metabolic health and potentially helping reduce the risk of conditions such as type 2 diabetes, Alzheimer’s disease and certain cancers.

And there’s something pretty neat about sheep’s milk…

It’s naturally homogenized.

Sheep’s milk has smaller fat globules than cow’s milk, which helps give it a naturally smooth, rich texture.

For Farmer Kevin, sheep’s milk became personal.

When his son was younger, he struggled with a dairy allergy. Their family decided to try sheep’s milk, and that experience eventually led them down the road to raising dairy sheep themselves.

Today, our flock includes a mix of breeds, each bringing something different:

🐑 East Friesian — known for milk production
🐑 Lacaune — valued for milk quality
🐑 Awassi — known for quality milk

And then there’s what we can make with it…

Sheep’s milk makes incredible cheese and ice cream. 🧀🍦

And sheep’s butter? It’s naturally white, melts quickly, and is just plain fun to make.

Sheep’s milk may not be what you grew up drinking—but once you learn about it, you might wonder why you haven’t tried it sooner.

Want to learn more about sheep’s milk and its nutritional properties?

Visit 👉 pmc.ncbi.nlm.nih.gov/articles/PMC12191573/

Have you tried sheep’s milk before? Tell us what you think! 🐑

09/04/2026

09/02/2026

Our produce is looking SO good right now. 😍

One of our favorite parts of what we do at Vintage Meadows is getting to work with other small farms that are growing food with the same care we value.

A huge thank-you to Solar Living Farm, Horn of Plenty, and Ridge Lane Farm for helping feed our community with beautiful, organic produce! 🥕🥬🍅

Here’s what we have in stock right now:

🥬 Kale + Swiss chard
🥦 Broccoli + cauliflower
🌱 Green beans
❤️ Red + golden beets
🧅 Onions + red onions
🥔 Red, blue, Yukon gold, fingerling + sweet potatoes
🎃 Butternut, delicata + acorn squash
🍅 Cherry, slicing + Roma tomatoes — including 20-lb boxes!
🫑 Green bell, red/yellow/orange variety, lunchbox, jalapeño, sweet Italian + poblano peppers
🧄 Garlic
🥬 Green + red cabbage
🥕 Carrots

Honestly…THIS is what we love about knowing your farmer.

It’s not just about putting the word “organic” on your grocery list. It’s about knowing who grew your food, how it was grown, and supporting the small farms working hard to grow something good. ❤️

So while it’s National Organic Month, let’s celebrate the farmers behind the food, too. 🌱

Shop our online store and stock your kitchen with REAL food from people you can know and trust.

09/01/2026

If you’ve been grocery shopping lately, you probably don’t need us to tell you:

Food feels expensive.

Beef especially.

So this statistic caught our attention:

In 1960, the average American household spent about 25% of its income on food.

Today, it’s around 9–10%.

That doesn’t mean food feels cheap today. We know it doesn’t.

But it does raise an interesting question:

What has changed about the way we produce, buy and value our food?

Because the price we see at the grocery store is only one part of the story.

Behind every package of beef are land, labor, equipment, fuel, processing, transportation, time and risk.

And behind all of that are farmers trying to make a living producing the food we depend on.

So maybe the question isn’t simply:

“Why is food so expensive?”

Maybe it’s also:

“What does the price of our food actually reflect?”

This September, we’re asking some bigger questions about what we buy, who produces it, and what our grocery dollars are actually supporting.

Not because we have every answer.

But because we think the questions matter.

What do you think? What do you wish you knew about the true cost of the food you buy?
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Sources: Beef Prices — Joel Salatin & USDA ERS — Share of disposable personal income spent on food