Too Many Cooks: Strawberries and Salads

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.

And now for your Memorial Day weekend sendoff: a look into how we spent the past week. It was a good one, full of garden harvests, baked goods, and cheese. Here's to a great weekend ahead -- see you next week!

"This is a radish salad I had at Salt of the Earth in Pittsburgh. Merrill and I made a road trip out there to do a book event at Whole Foods Market and we had a fun and delicious dinner with two FOOD52ers -- China Millman and Michael Hoffman!"
- Amanda

"Brownies cooling on the fire escape. Salted or unsalted: take your pick, birds."
- Kristen

"Snack time."
- Kristy

"I harvested the first batch of chard from my roof! I'll stop being so amazed by this soon, I promise. And hullo, you are a baby strawberry."
- Cassie

"Whole wheat snickerdoodles: 1. Make Kim Boyce's whole wheat chocolate chip cookies, hold the chocolate chips 2. Roll teaspoon-sized balls in cinnamon sugar 3. Watch your coworkers devour them all before noon."
- Nozlee

"All made in my college kitchen in Maine: Irish oatmeal with flambeed(ish) bananas, and an Andalusian tomato salad, with scallions, fried chorizo, basil, and a red wine vinegar dressing."
- Peter M. (who took the week off to graduate college -- congratulations!)

"Spring Trifecta: blistered asparagus, stemmed strawberries, and fresh ricotta with thyme."
- Christina