The season has truly come into fruition.  Relentless yet pleasing, exhausting but somehow invigorating--this is what I think Camus was getting at when he wrote about the invincible summer that lies within.  Everything is push and pull. Many farmers will agree that July is the absolute worst--a force to be reckoned with. Be that as it may, sitting down to a summer meal (or more likely, snacking on something out in the field) is about the most life-affirming of things that we do.  Every time we turn around, there is another round of crisp cucumbers, summer squash of every shape and kind, sweet blueberries and incredible tomatoes ripe and ready for the picking.   This week, we’re delighted to have enough of all these things to go around for members of our CSA, along with some gorgeous fennel that just happens to be in its prime out there in the field and some long-awaited bunched baby carrots.  With any luck, the heat will actually break between now and the end of the week, and we can find ourselves baking Zucchini Breads and roasting some split Tomatoes with Fennel for soup.  But until then, few things satisfy quite like quick raw salads made of Tomatoes, Cucumbers, Fennel and yes, even those Zucchini.