By
Kristin Churchill
Assistant Editor
Virginia resident
Robert Farr wanted to add more flavor to his life, so he turned to
chili peppers, herbs and berries.
Farr quit his corporate job in 1998 to start his own sustainable,
organic farm called the Chile Man, outside of Round Hill, Va. He said
farming was something he was meant to do.
“The Chile Man is just who I am,” he said. “Growing
is something I’ve wanted to do since I was 16.”
Farr became passionate about growing while visiting his grandparents’
farm 25 miles outside of Washington, D.C.
“I fell in love with the land,” he said.
Farr runs the Chile Man with his wife, Carol. They have a 15-year-old
daughter and 12-year-old son.
Farr grows 400 varieties of plants on two acres of his 10-acre property.
He grows chili peppers, elderberries, gooseberries, basil, cilantro,
parsley and other herbs.
“We do everything by hand,” he said of the farming. “Everything
is natural, not synthetic.”
Farr has turned his garage into a 4,355 square foot kitchen. That’s
where he turns his crop into 22 different salsas, barbecues, marinades,
hot sauces, mustards, pestos and other products. He’s been making
the products for about 15 years.
Farr said his natural products, which are low in calories and carbohydrates,
are full of flavor and range from mild to hot.
“I like it hot,” he said. “But some people don’t
like things really spicy.”
Farr said one of his most popular products is Basilicious, a sauce
of basil, red wine vinegar, chili peppers and other ingredients.
“It’s great on pasta and seafood,” he said. “People
also eat it right out of the jar.”
Farr said his Jumpin’ Jamaica Jerk marinade also is popular.
Some of his products have origins in Jamaica, Africa, India, Italy,
the West Indies, Caribbean and United States. Farr said his recipes
come from books, online, customers or his own creation.
Farr said his products are unique.
“We grow our own peppers, and that’s what gives it the
flavor,” he said. “That’s what makes the difference.”
Farr tries to add new products every year. He’s working on making
jelly from fatali, a pepper from the Congo that’s three times
as hot as orange habanero peppers.
Farr sells his products during eight events he holds on his farm each
year. He also has booths at festivals and other activities.
Farr, who also sells products through mail order, has customers in
all 50 states and in other countries.
“About 50 percent of my clientele are from the Virginia, Maryland
and the D.C. area,” he said. “But I’ve shipped to
troops in Iraq. The farthest away I’ve shipped my products is
Kenya.”
Farr also wants to teach others about organic farming. He gives tours
of his farm, presents at agricultural conferences and is “always
anxious to speak to farmers and see if they’re interested in
organic farming.” He’s also writing a book called “The
Edible Chile Garden.”
“The book helps people figure out what I do and how they can
do it, too,” he said.
For more information on the Chile Man, call (877) 668-7160 or visit
www.thechileman.com
