I roasted the last of this month's chickens last night. This would be the one I divided into pieces and gave a garlic/olive oil marinade. Frankly, it was the least impressive bird of the month. The meat tasted nice and chicken-y, but beyond that it was nothing to write home about. The marinade was ho-hum and chicken pieces don't get the same kind of crisp skin as a roasted whole chicken. I think for next month I'm not going to bother with dividing up the bird, it's so much easier just to freeze it whole, and with vacuum sealing there's little risk of freezer burn over 3-4 weeks time.
Because of the Independence day holiday, I don't think we're getting next month's chickens until the 13th, so I'll probably pick up some grass fed beef for meatloaf this weekend. Next month, I'll probably repeat the same herb roasted chicken & 5 spice marinade for two of the birds, and scan through my cookbooks for some new ideas with the third bird. Chicken chili is on the menu again (great way to use up scraps), but I may keep a bunch of carcasses in the freezer for a couple months before I do broth again. The idea of a big ol' boiling stock pot in the middle of summer just sounds miserable.
In other sad news, I had to take out 3/4 of our tomato plants due to an unknown virus. I'm going to use the space to put in some winter (hard shell) squash, which fed us very well last year. And I might try to do some tomatoes in pots... though irrigating potted tomatoes is a nightmare around here. Mostly I'm just bummed. And really praying that whatever it is doesn't spread to the eggplants & chiles in the same bed (all part of the same botanical family and some of the virii can cross over). I can't quite figure out exactly which virus it is though, so I have no idea if they're at risk.