(Continued from page 1) Use of local, seasonal ingredients is a way of life for many chefs. But sometimes there’s just too much of a single product at the height of its season to use all at once. So chefs are extending the life of local produce while also displaying their skills in the kitchen by preserving what they don’t use right away. We’ve seen a lot of pickling lately, of everything from cucumbers to eggs, not to mention the trendiest of pickles this year: ...

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