WRITTEN BY Tamberlyn DobrowskiPHOTOGRAPHY BY Christina Hussey Summer dinners are a favorite with all the vegetables, fruits and herbs collected from the farmers’ market. I love going to the market on Saturday mornings, milling around, speaking to the farmers and learning about new vegetables, like the Zephyr squash, used in the arugula salad. It was so delicious in the salad that I sliced the rest and sautéed it in olive oil as a side dish. Everyone loved it! This issue’s Entertaining …