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" &lt;p&gt;Fresh, vibrant produce from the farmer's market hits the prep table. &lt;em&gt;(Credit: Ditte Isager)&lt;/em&gt;&lt;/p&gt; &lt;p&gt;You can make this unique potato salad as creamy or as tart as you like simply by adjusting the balance of vinegar and mayonnaise.&lt;/p&gt; &lt;p&gt;These juicy beets will spend up to a year pickling in red wine vinegar.&lt;/p&gt; &lt;p&gt;Guests get the dilly beans and zucchini pickles under way. &lt;em&gt;(Credit: Ditte Isager)&lt;/em&gt;&lt;/p&gt; &lt;p&gt;Basting with rosemary branches dipped in olive oil gives this lemony, garlicky chicken even more flavor.&lt;/p&gt; &lt;p&gt;The raspberry shrub is a puckery, sparkling, old fashioned vinegar cocktail. Try it with or without the booze.&lt;/p&gt; &lt;p&gt;Kevin West snacks on crunchy Dilly Beans.&lt;/p&gt; &lt;p&gt;Preparation of a raspberry shrub cocktail begins with rub-red raspberry-infused vinegar. &lt;em&gt;(Credit: Ditte Isager)&lt;/em&gt;&lt;/p&gt; &lt;p&gt;Scott Sternberg, Jed Lind, and Jessica Joffe sample shrub cocktails. &lt;em&gt;(Credit: Ditte Isager)&lt;/em&gt;&lt;/p&gt; &lt;p&gt;West's friend Valerie Gordon, of Valerie Confections, created this cake-like dessert using both fresh and preserved peaches.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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