For me, a big part of savoring summer is making the most of these last weeks of the produce – I’m on a quest to buy and eat as many heirloom tomatoes, peaches, peppers, squash blossoms, strawberries, melons and figs as possible. Last weekend I used what I had in the fridge and assembled something simple but very good: figs, stuffed with a slice of feta and a mint leaf and wrapped with prosciutto. With the few figs I had remaining, I made Bea’s Fresh Fig Margaritas – so good! What have you been cooking with the summer bounty? I’m getting some great ideas from the New York Times’ sandwich slideshow! Bacon, Lettuce and Plum Sandwiches? I want that.