Established in 2018

Established in 2018, Turtlecreek Farmhouse was re-born with the dream of establishing a small sustainable working farm. The property was purchased by Debra’s mother, Margaret Updyke Powell, in 1991 in fond memory of her childhood growing up on her family’s farm on St. Rt. 350. Over the years, the farm has been leased for beef cattle, polo horses, Belgian horses and quarter horses.

Event design

Drawing on her extensive background in the travel industry and planning and designing events, Debra adds luxury and charm to the old farmhouse creating a unique lodging experience for guests. Born and raised in Lebanon, Ohio, Debra spent most of her career working for Johnson & Johnson managing meetings and conventions for Ethicon Endo-Surgery. She furthered her education in the meetings and travel industry with program courses offered by the Global Business Travel Association at Emory Goizueta Business School, Darden School of Business and Wharton School of Business.

Chef Ethan

Grandson, Ethan Greene, brings culinary expertise and vision to the farm. His passion to create a consciousness about everyday food choices, drive the mission for Turtlecreek Farmhouse to source from the surrounding fields and pasture in raising sustainable meat and produce.
Studying and graduating from Gulf Coast Culinary Institute at Faulkner State, in Gulf Shores, Alabama, Ethan worked as a line cook for Fischer’s at Orange Beach Marina. During that time he developed his knowledge and palate for Southern cuisine, seafood, cajun and creole flavors. assisting in the Southern Grace Dinner Series and working side-by-side with local celebrity chefs.
Ethan serves as the Executive Chef at the newly opened Garden State in Terrace Park. Prior to that he served as Executive Chef at The Senate in Summit Park in Blue Ash, opening the Forty Thieves kitchen on Liberty, & serving as the Sous Chef of Abigail Street Wine Bar in Over-The-Rhine.
Cincinnati Chefs to Watch in 2020: Ethan Greene - Cincinnati Magazine
Chef Video Spotlight: Ethan Greene - Cincinnati Magazine
Holiday Spirits Bar and Forty Thieves Arab/Israeli Street Food Spot Sets Opening Date in OTR

Simple elegance

We are pragmatic at Turtlecreek Farmhouse when it comes to all the modern conveniences, and we strive to provide a level of luxury in the details, like plush linens, and a kitchen that’s stocked with the basic essentials for throwing together a meal at the farm table.

Unexpected delights

We try to keep things simple and delight you unexpectedly. Based on what’s growing seasonally, you may experience fresh floral from the herb and wildflower gardens, or aromatherapy salt soap scrub in the bath, or a jar of salsa made from the garden.

Call us today and book your stay.

513.236.2405

Our Ancient Breed Meats

According to The Livestock Conservancy:

Ancient (Heritage) breeds are traditional livestock breeds that were raised by our forefathers. These are the breeds of a bygone era, before industrial agriculture became a mainstream practice. These breeds were carefully selected and bred over time to develop traits that made them well-adapted to the local environment and they thrived under farming practices and cultural conditions that are very different from those found in modern agriculture.

Traditional, historic breeds retain essential attributes for survival and self-sufficiency – fertility, foraging ability, longevity, maternal instincts, ability to mate naturally, and resistance to diseases and parasites. Ancient animals once roamed the pastures of America’s pastoral landscape, but today these breeds are in danger of extinction. Modern agriculture has changed, causing many of these breeds to fall out of favor.

Ancient breeds store a wealth of genetic resources that are important for our future and the future of our agricultural food system.

Ancient breeds may be preferred for farmers who want a small herd and breeds that serve a dual purpose, i.e. good milk and good meat. Most ancient breeds were specifically bred for life on homesteads and tend to be hardier, healthier, better foragers and better mothers than their more commercial relatives.