Cynthia Salaysay, Author at www.alamedamagazine.com

Peas Signal Spring for Pizzaiolo Chefs

Posted by Cynthia Salaysay | May 8, 2015 | Produce & Meat |

For some, English or shelling peas are a banal relic of youth, better remembered than eaten. For others, they are spring’s calling card, gently assert its sweetness with its crisp pop in the mouth.

How to Eat Green Garlic

Posted by Cynthia Salaysay | Apr 3, 2015 | Other Food & Drink |

The older the plant, the more pungent the flavor, so look for very young specimens at the market, with narrow root ends and tender leaves.

Full Belly Farm Talks up Tokyo Turnips

Posted by Cynthia Salaysay | Mar 3, 2015 | Uncategorized |

The vegetable of the moment moves from Asian cuisine to the mainstream, thanks to creamy texture and a certain sweetness.

A Guide to 15 Inspired Workout Regimens

Posted by Kyrsten Bean, Jody Brettkelly, Ilana DeBare, Andrea Firth, Cynthia Salaysay, Rachel Trachten and Heather Johnson | Jan 22, 2015 | Guides, Health & Fitness |

Dance, paddleboard, slackline, row, cycle, kickbox, and run your way to fitness.

Winter Chicories Add Earthy Bitterness to Dishes

Posted by Cynthia Salaysay | Jan 15, 2015 | Other Food & Drink |

Some people don’t like chicories, because they’re too bitter. But for Joe Shirmer, farmer and owner of Dirty Girl Produce, the earthy, nutty, bitter flavors that these stark, cool-weather beauties possess is almost addictive.