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I prefer raspberries to strawberries, and some dark chocolate would be a nice accompaniment too!

@LoCo--agreed!

Eggs are a great source of protein and were underused in this challenge. I think a couple of the contestants mentioned that they had added eggs to their dish, but no one used eggs as a centerpiece. $10 could make a pretty amazing frittata--add a bit of cooked pasta (to give it teeth) and LOTS of veggies. Serve w/ green salad and fresh bread. You could even add in a small amount of ham or sausage if you really felt the need to include meat.

Re: the challenge. What was up with nearly all of the cheftestants doing some version of a baked apple? Come on people, a bit more creativity please...at least think about some different kinds of fruit! There must have been an amazing special at WF for them all to flock to apples.

The easiest and best way I have found to prepare boneless, skinless breasts:

1. Put each breast in between layers of plastic wrap; pound until the breast is of even thickness (I prefer 1/2 inch or so). Note: this will make the breasts look much bigger than they were before you started and a bit more elegant as well.

2. Heat skillet (large enough for all of the breasts to cook without touching one another; you don't want them to be crowded). Over med-high heat, melt 1-2 tbsp. butter in 1 tbsp. olive oil.

3. Using tongs, lay chicken breasts in the pan. Sprinkle the upside (non-cooking side) with kosher salt, freshly ground black pepper, and preferred herbs (I love Penzey's Bavarian Seasoning). Let first side of chicken cook for at least 4 mins.

4. Using tongs, attempt to flip each breast. If you've used enough fat and let them cook long enough, they should come up fairly easily and have a lovely brown color on the cooked side.

5. After flipping breasts, sprinkle browned side with kosher salt, black pepper, and herbs. Cook for 3 more mins.

6. After 3 mins. have passed, lower heat to med-low and cover pan. Cook for 2-3 more mins.

7. Remove lid, flip chicken one more time and allow to cook for 1 more minute. Remove chicken from pan. It's good to go!

8. If you want a pan sauce to pour over the chicken, quickly deglaze the pan with white wine. Allow to reduce, then add a bit of Dijon mustard, perhaps some butter or cream, and you're all set. Pour over chicken and enjoy. Delish!

There's a restaurant here in Roanoke that serves popcorn glazed with harissa and cinnamon as finger food at the bar. It's amazing and addictive. Yum....

Here in Virginia, we are sadly not always so lucky as those who live in the "most productive agricultural states." Thus, our options for CSAs are a bit more limited, as are the offerings that the CSAs produce on a weekly basis. You get what is available. End of story.

I joined one of the few local CSAs two summers ago as a "work share," meaning that I could get a reduced price on my share provided I worked on the farm two hours a week throughout the season. I think that the season price for the half share that year was $375 (full shares were $650), but since I worked, my share only cost $75. All in all, the experience of working on the farm was actually a lot more valuable to me than the actual produce (which is good, since I was definitely working for less than minimum wage if you figure out the math). I learned a great deal about organic farming and I enjoyed the chance to dig in the dirt and feel part of the process of supplying food.

Our shares were plentiful some weeks, quite thin others. My husband began to wonder how many green tomatoes and turnips we could actually eat. But there were some wonderful offerings as well--pea shoots, lovely flowers, lots and lots of basil, and gorgeous eggplant. Because of disease on the farm, the entire corn and pumpkin crops were lost, which was a big disappointment. We did end up trying a lot of veggies that we might otherwise not have thought about eating, so that was a positive outcome.

So, I guess, in sum, for me, it was a mixed experience. Last summer, I did not join the CSA and instead relied on our area's farmers' markets, which are being held more frequently. I plan to do the same again this summer, but I am not wholly opposed to joining a CSA again in the near future.

In terms of choosing one in your particular area, perhaps you could ask around about people's experiences with the specific CSAs. Or just Google them to see if you come across any reviews. Certainly they seem to vary in terms of customer service as well as in their farming practices (organic v. biodynamic v. no-spray).

Anyway, good luck with your decision!

a nice not-too-sweet fruity dessert. But I think I've had champagne most often with wedding cake, and not very memorable wedding cake, at that.

Another vote for peaches &/or strawberries. Add a little dark chocolate and it's the best.

pizza, steak sandwich or salmon salad and crackers

OYSTERS, CAVIER, CHESSE... WELL ANYTHING THATS EDIBLE AS LONG AS I HAVE CHAMPAGNE

Luv cheese and crackers