A magazine-style index of the growers, orchardists, and farmsteads stewarding the valley. Each card presents a quick portrait, the official link, and the latest sources covering their work.
Trapp Family Farm, a sustainable mixed crop-and-livestock family farm since 2012, uses draft horses for power. They sell seasonal eggs, produce, and meat on-site. The farm strives to build a resilient community supported by healthy people, plants, animals, and soil.
Purplebrown Farmstead is a small, permaculture-oriented farm cultivating a resilient "food forest" of diverse crops. They grow heritage cider apples, various fruits and nuts, vegetables, herbs, flowers, and mushrooms, integrated with complementary animals. Products are also sold at an off-site farm store in downtown Peninsula.
The Spicy Lamb Farm is a 12-acre working sheep farm and orchard in CVNP (Peninsula, OH). The DeYoung family raises purebred Dorset sheep (for gourmet lamb and wool), free-range ducks, bees (honey), and organic heirloom fruits and vegetables. The farm actively promotes agritourism, hosting sheepdog trials, fiber arts workshops, an Adopt-a-Sheep program, and other educational public events. Visits are by appointment or during scheduled events. Website: thespicylamb.com.
Oxbow Orchard is a diversified, regenerative agriculture farm raising Icelandic sheep, pasture poultry (chickens and turkeys), seasonal fruits, vegetables, plant seedlings, and cut flowers. They operate a rustic farmstand and a small local foods shop on the property.
Greenfield Berry Farm offers pick-your-own blueberries, aronia berries, and sunflowers, alongside a vegetable CSA program, pussy willows, tulips, and honey. Owner Daniel Greenfield, an environmental educator, also hosts farm-based educational tours and field trips.
Keleman Point Farm, a diversified sustainable farmstead (formerly “Goatfeathers Point Farm”), raises grass-fed beef, pork, heritage-breed turkeys (for Thanksgiving), Tennessee fainting goats (for cashmere fiber), and free-range eggs. Mike and Melissa Keleman took over the 48-acre farm in 2020, continuing its sustainable practices.
The Lytz family operates a vineyard, winery, and art gallery on their CVNP farm. They cultivate several grape varieties and produce nearly a dozen wines, including an estate wine. The farm features indoor/outdoor dining and a tasting room, hosts live music and entertainment, and holds an annual Summer Solstice Wine, Art, & Music Festival each June.
Spice Acres is a 13-acre farm managed by chef/farmer Ben Bebenroth, founder of Cleveland’s Spice Catering Co. and Spice Field Kitchen. The farm creates a direct link between the culinary teams and the evolving harvest, supplying seasonal produce and heritage pork to Bebenroth’s catering and restaurant operations. Focusing on chef-driven farming, Spice Acres hosts farm-to-table dinners and workshops.
Neitenbach Farm uses biodynamic farming to grow mixed vegetables, culinary and medicinal herbs, and flowers. They sell produce through an on-farm stand and a unique CSA. Farmer Pamela Neitenbach also offers herbal tinctures, teas, and salves, along with holistic healing and bodywork services.