Pickling is a trend picking up all over the country, and Elise Landry, sous chef at Ça Va in Kansas City's Westport neighborhood, is pickling everything. Turnips, husk cherries, shallots … you name it, she’s pickled it.
“The other day I was called a pickled petunia by a customer, which I’ll always remember,” she laughs.
Initially, Landry started pickling to keep the seasonal produce she got from the Brookside Farmer’s Market fresh. But it’s gone far beyond practicalities.