{"id":734,"date":"2012-05-10T15:49:39","date_gmt":"2012-05-10T19:49:39","guid":{"rendered":"http:\/\/www.thistlehill.net\/wpblog\/?p=734"},"modified":"2012-05-10T15:56:37","modified_gmt":"2012-05-10T19:56:37","slug":"the-sign-in-the-window","status":"publish","type":"post","link":"http:\/\/www.thistlehill.net\/wpblog\/the-sign-in-the-window\/","title":{"rendered":"The sign in the window…."},"content":{"rendered":"

\"\"<\/a>…announces that the Merry Moo in Flint Hill, Virginia now carries Thistle Hill\u00a0beef and pork.\u00a0 Well, only hamburger right now, but we think it’s worth driving to Flint Hill for and a more complete line of products will be there soon.<\/p>\n

We’re proud to be affiliated with Gail Reardon and her quality store.\u00a0 She not only carries local meat and poultry from a number of sources, but she also has wonderful fresh fish twice a week and a terrific inventory of gourmet food items.\u00a0 And there’s also an gallery in back displaying the works of local artists.\u00a0 Another reason to visit: continuous wine tastings.<\/p>\n

Of course, we’ll continue with our practice of selling beef and pork off the farm at special pricing.\u00a0 Right now, we have one steer aging and another to be processed so we look forward to being able to provide a regular meat supply.<\/p>\n

And we haven’t forgotten our pork.\u00a0 The pigs are approaching 200 pounds now and they’re doing so well, we think we’ll take them to 280 before harvesting.\u00a0 We’re proud of our beef, but people have been known to write fan letters over our pork.\u00a0 Here, for instance, is an excerpt from one we received today:<\/p>\n

“Oh and we had your sweet italian sausages from the piggies – fabulously delicious and cooked up in no time. \u00a0Some of the best pork sausage I’ve had in a VERY long time – including German Gourmet which is my favorite until now. \u00a0Whatever you are doing with those pigs, great!\u00a0\u00a0God if all pork could taste that way!”<\/em><\/p>\n

If you aren’t yet on our mailing list, we urge you to add your name now.\u00a0 And move fast when we announce that meat is available.\u00a0 It’s generally gone in less than a day.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

…announces that the Merry Moo in Flint Hill, Virginia now carries Thistle Hill\u00a0beef and pork.\u00a0 Well, only hamburger right now, but we think it’s worth driving to Flint Hill for and a more complete line of products will be there soon. We’re proud to be affiliated with Gail Reardon and her quality store.\u00a0 She not only carries local meat and poultry from a number of sources, but she also has wonderful fresh fish twice a week and a terrific inventory of gourmet food items.\u00a0 And there’s also an gallery in back displaying the works of local artists.\u00a0 Another reason to visit: continuous wine tastings. Of course, we’ll continue with our practice of selling beef and pork off the farm at special pricing.\u00a0 Right now, we have one steer aging and another to be processed so we look forward to being able to provide a regular meat supply. And we haven’t forgotten our pork.\u00a0 The pigs are approaching 200 pounds now and they’re doing so well, we think we’ll take them to 280 before harvesting.\u00a0 We’re proud of our beef, but people have been known to write fan letters over our pork.\u00a0 Here, for instance, is an excerpt from one we received today: “Oh and we had your sweet italian sausages from the piggies – fabulously delicious and cooked up in no time. \u00a0Some of the best pork sausage I’ve had in a VERY long time – including German Gourmet which is my favorite until now. \u00a0Whatever you are doing with those pigs, great!\u00a0\u00a0God if all pork could taste that way!” If you aren’t yet on our mailing list, we urge you to add your name now.\u00a0 And move fast when we announce that meat is available.\u00a0 It’s generally gone in less than a day.  <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,1],"tags":[],"class_list":["post-734","post","type-post","status-publish","format-standard","hentry","category-food","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=734"}],"version-history":[{"count":4,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/734\/revisions"}],"predecessor-version":[{"id":738,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/734\/revisions\/738"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=734"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}