Camp Verde

Leaving our treehouse haven behind, we nose our car east, toward home.  As the clock approaches the noon hour Michael looks at me and asks, “Do you want to have lunch in Camp Verde.”

The Great Camel Experiment

Of course, the answer is yes.  It’s been years since we stopped there. Tucked in the center of the triangle between Medina, Bandera and Center Point, it is infamous because of the Great Camel Experiment.  Over 150 years ago, Jefferson Davis, United States Secretary of War, petitioned Congress for funds so that the US Army could test the use of camels for supply transport as well as other military purposes.

In 1856, fifty camels transported from Egypt, arrived at Fort Camp Verde and proved their worth, carrying heavier loads and traveling longer distances than the mules and horses that were previously used.  The Civil War came and the Fort was captured by the Confederacy. Four years after the War ended the camels had more than doubled in number, but a few years later the Fort was deactivated because of the government need of funds elsewhere for reconstruction. The poor camels remaining were auctioned off. Some going to the Ringling Brothers Circus as well as circus’ in Mexico. Others wound up in Arizona where they eventually met their demise.

Camp Verde General Store

Nestled close to the banks of Verde Creek, today the only thing left of the Great Camel Experiment is a large camel sculpture welcoming us to the grounds of the Camp Verde General Store. Walking up the steps of the old store, first established in 1857 and rebuilt in the early 20^th century after a flood destroyed the original, I think out loud, “Boy, it’s come a long way baby.”

The whole place has been reimagined and expanded since we first stepped foot into it over a decade ago. Back then it was nothing but one building with a sandwich shop in the back. That building still remains, but it all has been spruced-up, gussied-up, and sports wide patios, with additions that look to be more than triple the size of the original. Inside it is still cute. Really cute. I stop, gauging all the goodies before me, knowing I probably need something here—I just don’t know what.

Walking though the adjacent room filled with EVERYTHING for the kitchen, Michael apparently knows what I am thinking as I lag behind. “Don’t worry,” he says, “you have all the time in the world to shop after lunch.  I’ll go outside and sit on a bench.” I smile.

The Restaurant

Among the first to arrive for lunch, we take our seats at a table for two in the middle of the large, light, and airy restaurant. I’m not terribly hungry, but I am terribly curious, and healthy is not what beckons.  Avoiding soups and salads, Fried Pickle Spears served with Ranch Dressing captivate my imagination and taste buds. And I should stop, but the names and descriptions of the sandwiches are too enticing to ignore: Arthur’s Delight, Ooh La La, Hotsy Totsy, and the Jolly Ruben.

These sandwiches, along with the expected burger selections, chicken sandwiches, meatloaf, chopped steak and fried chicken entrees prove to me that I am a lost soul. Michael orders soup — and a burger. When my generous order of very crispy delicious fried pickles arrive, I try to stop at two, but I cut another one in half and indulge in three more bites.

A Hotsy Totsy

Settling for a Hotsy Totsy Sandwich, consisting of grilled onions, Pepper Jack cheese, grilled smoked turkey, Black Forest ham and a house made hotsy sauce (a five-pepper jelly cream cheese mix) served on grilled marble rye bread, I discover it is quite exciting and satisfying to have every bite a perfect bite. Crispy, creamy sweet and savory—what more can a girl ask for? Well, perhaps the house made potato chips which are crispy, delicious, and salty.

And I could ask for wine, but it isn’t on the menu, and I can’t bring in my own.  It is complicated, but I am told by the restaurant manager that they are trying to fix it. Existing in a dry portion of the county, their eventual aim is to also be open for dinner, serving fine food with good wine.  Maybe next year. Right now, I am planning lunch with girlfriends.  It is only an hour-and-a-half drive from home on charming country roads.

Perhaps I’m being wasteful, but I don’t eat all of my sandwich—or my chips. It isn’t possible—the servings are huge as well as delicious. I leave one perfect half on my plate—perfect until Michael tries a bite at my urging. Not wined, but dined, I grab my purse and head for my shopping spree.

And then there was shopping…

There are things I want but don’t need; there are things I don’t have but am sure I need; there are some things better than those I have. I start a Charlotte-Pile at the register. I take my time. Looking. Fingering. Testing. The stairs draw me upward. More temptations. Clothes. Purses. Candles. Dishes. Relishes. Sauces. Jam. Jellies. Jewelry. How long did Michael say he was willing to sit on a bench on the porch? I can’t remember.

The beautiful day tempts me to ask Michael to put the top down on the convertible, but my recent purchases — new additions to the trunk of the car — leave NO room for the top. A girl just can’t have everything.

Camp Verde General Store and Restaurant

285 Camp Verde Road East
Camp Verde, Texas 78010

OPEN
Monday – Sunday 9am – 5pm

CLOSED
New Year’s Day
Easter
Memorial Day
July 4th
Labor Day
Thanksgiving
Christmas

RESTAURANT HOURS
11am – 3pm

PHONE:
1+ (830) 634.7722
EMAIL:
VisitUs@CampVerdeGeneralStore.com