About Us

Our Farm

Goshenhoppen Run Farm hot peppers

Our farm is located in the Goshenhoppen region of Montgomery County Pennsylvania, about 40 miles northwest of Philadelphia. The region's first European settlers were primarily German immigrants, many of whom are our ancestors. Goshenhoppen Run is the original name of the creek that defines our southern boundary. If our farm name is too much to say in one breath, just call us Gosh Run! Thats what we call it!


Gosh Run consists of 35 acres divided into two fields by a seasonal creek and woodlot.  The front field borders Faust Road and accounts for a majority of our production while the back field serves as pasture for hogs and poultry.  Before Cheyne and Fiona started farming at Gosh Run the land was farmed by a conventional grower.


Farming in this area presents some unique challenges.  Our soils are dense due to a high silt/clay content making them easy to compact in the spring and difficult to work when dry.  However, despite the pests, unpredictable weather and challenging soil we are committed to using regenerative practices.

Our Growing Practices

winter squash butternut harvest

Gosh Run Farm is not certified organic but we are committed to using regenerative practices.  This excludes the use of GMO varieties and helps ensure that we, as young farmers, contribute to the long term success of Pennsylvania agriculture.  By improving the health of our soil we can grow better tasting, more nutritious food. 


We are members of the Pennsylvania Association for Sustainable Agriculture (PASA). PASA is dedicated to promoting farms that "produce healthy food for all people while respecting the natural environment." Their educational programs, services and conferences play an important role in our farm's operations and we are grateful for their mentorship! Learn more about PASA here

Our Farm Team

Cheyne Geverd and Fiona Palumbo hot pepper farmers

Cheyne Geverd: I grew up in Florida, but we're originally from Pennsylvania. The family moved back to Montgomery County in 2003, and I eventually got my degree in Geological Science at Purdue. After working overseas in the oil industry for a spell I switched my career focus to regenerative agriculture, and worked on organic farms for a few seasons before starting our own farm. The family had been playing around with hot peppers and sauce for years, so we built our farm plan around that, and Fraktured Sauce was born.


Fiona Palumbo: I was born and raised in Brazil to American parents (and great Brazilian food!). When I finally moved back to the U.S. I took a road trip to get to know the country -- which included firsthand experience of our beautiful countryside, in various forms. I got seasonal jobs at a wheat farm in Eastern Washington, at a hunting and fishing lodge in the Idaho wilderness, and on an organic farm by the Allegheny Forest in Pennsylvania; and along the way I picked up a passion for the great outdoors, things that grow, food from scratch, and the do-it-yourself lifestyle and community. 


When we started farming for ourselves it made sense to join the things that we love -- thus the hot sauce farm! We enjoy making and watching things grow, and playing around with the harvested flavors to make great sauces.