RE: Thurns (was [CH] Open Fields 2009 now Open Fields 2010)
Alex Silbajoris (asilbajo@hotmail.com)
Tue, 29 Sep 2009 16:49:32 +0000
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> From: knoxbill@comcast.net
> should have known...tried to find them on the web and was greeted with
> "computer?...we don't even have a cash register..."
They have an antique oak cash register that they don't use=2C they tabulate=
your prices in pencil on the meat wrapping paper.=A0 They don't take plast=
ic=2C and I think they'll only take a personal check if they know you.
I'll ask about a custom order.=A0 I don't know how big their batches of sau=
sage are=2C but maybe I could bring them a bag of habs and have a *special*=
batch of that garlic sausage made up.=A0 Or maybe a custom batch of the ta=
sso rub (the tasso is dried ham in a red rub).
Generally their stuff is old-school German sausage types=2C cold cuts=2C sm=
oked hocks and roasts and slabs of bacon=2C etc.=A0 In more recent years th=
ey've branched out into other areas like andoullie and Italian sausage=2C a=
lso some smoked fish and cheeses.=A0 They process deer for a fee but they d=
on't sell venison.
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