North Carolina heirloom tomatoes, Sea Island okra, Nobles Family figs, lunchbox peppers, Genovese basil, fingerling potatoes, Italian eggplant, Anaheim chiles—summertime abundance in a Bag!

There’s hardly a better sandwich on the planet than one composed of thick slices of juicy, heirloom tomato stuffed inside an artisan semolina baguette from a Charleston favorite, EVO Craft Bakery. Try finishing it with a drizzle of good olive, thinly sliced chips of the pickles you made from last weeks cucumbers, sea salt and a grind of the peppermill. No pickles? Tuck a few leaves of basil between the layers of goodness! Store those beauties on a windowsill, stem side down.

Trying your hand at okra for the first time? Southern cookbook author Virginia Willis’ spicy okra recipe utilizes ginger, coriander, cayenne and cumin to take the veggie to the next level.

Or…

I’m excited to try this Creole Okra Gumbo recipe from Saveur that spices up the pot with tasso—one of my favorite smoky cured meats with which to cook.

Use those fragile figs right away in this easy no-cook recipe that serves as either an appetizer or dessert, depending on your in-the-moment need and disposition.

The Anaheim chili is one of the milder members in the hot pepper family. Try subbing it for the poblanos in renowned cookbook author Deborah Madison’s roasted chile tacos.

Search sweetgrassandgrits for more recipes I’ve gathered over the past year-plus for the Twenty Bag.

Harleston’s storage tips: Okra, eggplant, and peppers in the fridge. Basil needs protection in the fridge. Potatoes on the counter or pantry in a cool dark place.