Polenta that makes the most of August.

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.

We ate basically everything this week, celebrating the best of summer's bounty. (Does birthday cake count as summer bounty? Let's cheat and say it does.) What have you been eating?

Every Friday, we’re mixing things up with a different kind of food writing. More specifically: food poetry to be read, slowly, over your morning coffee. This week: tomatoes. 

Gena gives tips and menu ideas for entertaining a vegan friend, and also introduces Penne with Sweet Summer Vegetables, Pine Nuts, and Herbs.

This is the fourteenth in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is.

Today: Amy shows us how to harvest plants from root to stem. Don't stop at eating fruits and vegetables -- eat pea vines, squash blossoms, and even tomato leaves!

We expose the versatilty of the tomato, an edgy veggie.

Congratulations to inpatskitchen whose A Tomato Sandwich Worthy of a Little Bacon won this week's contest for Your Best Meat as a Flavoring!