Rushy Springs Farm

Rushy Springs Farm was created in 2004. My guiding philosophy is to be as non industrial and sustainable as possible in a petrochemically, industrially dominated dominated milieu. I decline to call my farm "sustainable" because it is impossible to financially to survive without gasoline, other petrochemical products, most notably plastic, or machines. I an not certified organic because the USDA's takeover of certification signaled the end of it having any meaning in terms of earth centered non chemical practices within a diversified context. I do not employ chemical soil amendments or adverse chemicals of any kind. If you need verification of my practices you are welcome to visit my farm - and volunteer if you really want to experience my methods, which are the culmination of 70 years of farming, gardening, and wildcrafting in harmony with the natural world, 20 years of investigative journalism focused on food production, agriculture, and ecology, and 61/2 years as a consumer safety officer for the USDA. Because of financial pressure and adverse industrially influenced TDA and USDA regulations each year my farming is more like a factory than the diverse multifaceted organism that I recognize as a healthy farm.

Currently, my primary focus is on growing a wide variety of chiles, sought out for their superior qualities, including several that are proprietary to Rushy Springs Farm. Besides offering these fresh, I produce a line of over 20 salt brine fermentation chile sauces from no heat to extremely hot, chile powders and whole dried chiles. I also grow a variety of heirloom tomatoes which often prevail at the KMSFM tomato tasting, exceptional garlic, and whatever else in herbs and veggies I have time to grow as well as wild crafted foods, including mushrooms.