Contact

15

The best way to contact me is through email. Please keep in mind that I am running my farm by myself, but know your contact is important to me. I will email you back as soon as possible. -Jim

rushyspringsfarm@gmail.com

Also I am at the Market Square Farmer’s Market every Saturday 9 am until 2 pm during the season.

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15 thoughts on “Contact

  1. Jeremy Wallace says:

    Your etsy link is broken.

  2. Chuck Etling says:

    I would like to know where you are located. A friend of mine Brian Williams was in yesterday. He said I needed to visit.

  3. HELLO AGAIN!!!! I WAS WITH MIGUEL WHEN WE MET YOU SOMETIME AGO. I WAS WONDERING IF YOU NEEDED WORK THIS SEASON STILL? I CAN STAY ON THE PROPERTY FULL TIME IF NECESSARY AND CAN WORK FROM DAWN TILL DUSK AT LEAST 5 DAYS A WEEK. LET ME KNOW IF YOU ARE INTERESTED IN MY HELP. -PHILIP

  4. deb floyd says:

    Saw you today at the Market Square Farmers Market and was really impressed with your products and produce…..Tasty and beautiful!!!!

  5. I need you to please contact me about a foodie event I am hosting on March First Friday called Eat Me Two. Please email me so that I can send you the information. I spoke with you at February’s Winter Market but have lost your card. It will be a fabulous affair!

  6. Sean Richards says:

    Jim,
    Sean here from Knox Mason. I have a new obsession with Calabrian chilies.
    Could we contract you to grow a bunch of them?

    Sean

    • I would love to, but it would have to be next year. It is too late to plant seed. It has to be done in Jan. to have a reasonable harvest. It would take me at least a week to procure seed and would be at least mid Sept before harvest would begin. Probably even later. Planting in Jan I would expect harvest to begin sometime in July. If I plant seed late this summer and overwinter plants it could move it up to sometime in June.

      Later, Jim

  7. Stacy Fong says:

    Hello,

    I purchased a bottle of Aji Dulce Salt Brine Fermentation at the Farmer’s Market in Knoxville. It’s all gone, so I would like to purchase more! I don’t see it listed on Etsy. Can you help me out?

    Stacy

  8. Michelle says:

    Hi Jim,

    I simply must share with you that the Aji Limo Mescal is *heavenly* when you soak underripe mangoes in it and eat it with fried pancetta (it’s even better than the aji limo tequila and trust me you don’t even want to substitute benton’s bacon for the pancetta). Also I use a tsp of TN cherry chile and a tbsp of guajillo chile in the goat curry I make and it is so good!

    You’ve been such a joy every time I have spoken with you.

    Thanks

    Michelle

    • Thanks so much for your feedback, Michelle. Coincidentally, just this week I was sharing the last few drops of Aji Limo Mescal with a group of kimchi masters from Wash. DC (Number One Sons) who came down to learn my sauce methods and share some kimchi technology with me. You have inspired me to resurrect the variety. I discontinued it because of slow sales and as a result, I would end up drinking half my supply of Mescal,a very expensive habit. I agree with you that the mescal blows Tequila out of the water. It is amazing how strongly the smokeyness comes through! The next time I make Aji Limo I intend to use smoked sea salt.

      Remind me which Michelle you are, I know several. And drop by the winter market to say hi if you get the opportunity. (Central United Methodist Church; 201 E 3rd Ave; Knoxville; 10AM-2PM; Jan 24, Feb 7 & 21; Mar 7 & 21). (I currently have fresh turmeric)!

      Please share your goat curry recipe with me. It sounds fabulous. I’d love to try it and put it on the website and in my book, A CHILE MANIFESTO, if I ever have the time to complete it.

      Later, Jim

      • Michelle says:

        We’ve had a few short conversations at the farmer’s market downtown, but I haven’t been in a long while and I wouldn’t be surprised if you don’t remember me. I like to taste everything but I usually buy your serrano salt brine. My car hasn’t been very reliable lately but I’ll see if I can find a way to get to the winter market in the next few weeks.

        I looked up my recipe, and I guess I was wrong about the guajillo. It’s modifed from Mallika Basu’s recipe for Kosha Mangsho that I found here: http://www.quickindiancooking.com/2007/03/01/cod-vs-kosha-mangsho-dry-bengali-lamb/

        Here is my version:

        Puree in a food processor:
        1 deseeded serrano pepper
        one or two thumb sized pieces of peeled ginger
        6 garlic cloves (you want about the same volume of ginger and garlic)

        Then add the puree plus the following to a big crock pot
        2 cans diced tomatoes
        1 can tomato paste
        8 tbsp yogurt (I like Stonyfield plain whole milk yogurt or Desi Dahi)
        2 chopped yellow onions
        1 tsp sugar
        1/2 tsp Tennessee cherry chile powder
        1 tsp cumin
        1.5 tsp turmeric
        1 Tbsp ground coriander
        4 Tbsp mustard (I use Lusty Monk)
        bone in goat leg small enough to fit in the crock pot

        After a few hours or overnight or whatever add
        1 cup water, or just enough to almost cover the potatoes
        4 chopped brown potatoes or a similar quantity of chopped red potatoes (I like to leave the peels on)

        Then once that’s done cooking for another hour or two, add 1 tsp salt (my favorite is coarse ground Chardonnay smoked salt and 1/2 tsp garam masala (I strongly prefer the Lakshmi brand, other garam
        masalas I’ve tried were too clove heavy for me). It’s important to only add the salt and garam masala right at the very end when you turn the heat off.

        It can be a pain to pick out the bones but the flavor they bring makes it worth it. 🙂

        Michelle

  9. Thanks, Michelle. I have fresh Turmeric and powder now. Hope to see you at the market.

    Later, Jim

  10. Jason Strobel says:

    Jim . Strobel here. If you ever need an emergency hand to bring in , or cover plants during a frost scare. Please call. I can be there in an hour from your call. P.S I loved my day of work on your farm. What a genuine treat…..

  11. Josh grigsby says:

    Jim,

    My name is Josh Grigsby and I came across your property on farm Tnfarmlink through ARC & D website. I am currently interning on a four season market garden in Mountain City, but I am looking for farmland for my next chapter in life. I was wondering if the opportunity is still open? If it is, I would like to maybe be able to talk more about it. My profile is available on tnfarmlink site and my current farm i am working on ( Harbin Hill Farms) is also listed on the website if you are interested to see what I have been focusing on. I look forward to hearing more about the opportunity

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