Here’s my Week #2 meal for the One Local Summer challenge:

I got a fresh chicken at Holbrook Farm from a local farm in Roxbury—not sure why they didn’t say where. The chicken came with everything (head, feet, and the innards neatly packed in a baggie). We don’t generally get fresh chicken in CT because we don’t have slaughterhouses so farmers who raise meat products send their items over the border to NY to get processed. Part of the processing deal is that everything is flash-frozen and vacuum-packed, lest a germ get out into the population.

I cut up the bird into parts. Those in the picture got grilled. I sprinkled some salt, pepper and paprika on them. The paprika is from Amy LeBlanc’s Whitehill Farm in East Wilton, Maine. (I came upon Amy and her paprika at the NOFA Summer Conference 2008.)

I saved the breasts for some cutlets in the future and the rest of the parts got Ziplocked so I can make my own broth.

Here’s my dinner: a grilled chicken thigh and spinach sauteéd with ramps (both from Holbrook Farm).

For dessert, strawberries from Pell Farms in Somers, CT