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A Look at the International Folk Art Market 2025

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International Folk Art Market scene with a diverse crowd of people Browse various artisan stalls under clear skies, featuring colorful textiles, pottery, and other handcrafted goods.
IFAM board member Suzanne Sugg

The International Folk Art Market of 2025 is like going around the world in a weekend without ever leaving the Santa Fe Railyard. “This year is our 21st birthday, so we’re expecting to have a lot of fun,” says Executive Director Stacey Edgar.

International Folk Art Market, July 10-13, 2025

With 142 traditional folk artists representing 57 different countries, Edgar is thrilled about the variety of artists and mediums: textiles in apparel and for the home, handwoven rugs, jewelry, ceramics, woodwork, 2-D art, sculpture, glasswork, handmade paper, leather work, baskets, and metalwork. Among 40 new artists, the market is welcoming Austria and Bhutan for the first time.

“We have such a strong group of artists who are really the culture-bearers for their communities, keeping traditions alive and even reviving cultural traditions,” Edgar says, all of whom exemplify the market’s core values: women’s empowerment, innovation in folk art, sustainability, traditional heritage — and, of course, artistic excellence.

How the Market Comes to Be

The market’s Selection and Artist Placement Committees shape its personality. The Selection Committee reviews over 700 applications each year, whittling them down to those of the highest quality that best represent their traditions. “By my definition, folk art is rooted in a cultural tradition, in a place, and in a community: it’s historically made by the folk, for the folk,” says Selection Committee Chair Cristin McKnight Sethi. Her committee recommends around 300 exceptional applications to the Artist Placement Committee, which further edits them into a market of around 150 artists with variety, scope and appeal. Suzanne Sugg, who chairs the Artist Placement Committee and sits on the Board of Directors, is particularly excited about one of the market’s new artists: Juana Gomez Ramirez from Chiapas, Mexico, who creates beautiful ceramic jaguar sculptures. “You’ll be mesmerized because they really look like they are in motion,” Sugg says.

Stacey Edgar with short brown hair, wearing a white top and a delicate silver necklace.
IFAM Executive Director Stacey Edgar

Both Sugg and Sethi have strong academic and practical backgrounds in art, especially textiles. Sugg studied fashion design, textile, and merchandising and worked in the American wool industry, and, in addition to being an avid art and textile collector herself, designed handbags using antique textiles, leather, recycled mink coats and Tibetan lamb’s wool pelts. “Working with textiles, weaving yardage, needlepoint and knitting yarns, fibers, metals, and clay from my multiple collections and traveling the world has trained my eye in colors, textures, and designs which are very important to looking at traditional folk art from around the world,” she explains.

How to Explore the Best International Folk Art Market

Sethi is a curator, educator and writer with more than two decades of experience working with textiles and craft-based media. In addition to her work with the Folk Art Market, she serves on the editorial board of The Textile Museum Journal and is the Director of Education at Textile Center, a national center for fiber art based in Minneapolis, MN. Sethi advises Folk Art Market visitors to give themselves a full day — if not the whole weekend — to revel in the experience of the beautiful handmade art. “The pleasure of the market is taking it slowly, stopping to look at the things that catch your eye, to touch the fabric, to turn over a ceramic pot to see what the foot looks like,” she says. “Give yourself time to enjoy the pleasure of looking.”

Cristin McKnight Sethi smiles while wearing a multicolored patterned dress or top.
Cristin Sethi, Chair of the Artist Selection Committee

In addition to the art, the market offers on-stage live music and dance, roving buskers, artist demonstrations, and hands-on workshops. Even in the days leading up to the market, there’s lots to see. On Wednesday evening, July 9, the IFAM Community Celebration Parade kicks off the market, bringing every country up on stage to celebrate their artists, followed by a concert of global musicians at the Railyard Water Tower.

Special Features of 2025’s International Folk Art Market

Once the market is in full swing, the fun doesn’t stop. On Friday afternoon, July 11, there will be a lecture with two experts in textiles and biodiversity from National Geographic, discussing how what we wear brings us closer to nature — or pushes us farther away. On Saturday evening, July 12 the market is partnering with AMP Productions to host a Saturday Night Market and concert.

Sunday is IFAM’s community day, made possible by a partnership with New Mexico True. You’ll still need a ticket, but attendance is free. “It’s really our family day,” Edgar says, with a children’s passport program where kids can collect stickers from each of the countries, giving them an opportunity to talk to the artists and ask questions. “We want to make sure that the market’s accessible so that anybody who wants to attend, can,” Edgar says.

Story by Annabella Farmer
Photos by Gabriella Marks

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Santa Fe Indian Market 2025 Brings Over 1,000 Artists to New Mexico

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Jamie Schulze is pictured in front of Santa Fe Indian Market smiling outdoors. She is wearing a dark blazer over a dark top with a light-colored, geometric pattern and a necklace with a prominent, angular pendant.
SWAIA Executive Director Jamie Schulze

Each summer, the Santa Fe Indian Market brings exceptional Indigenous artists together around the Santa Fe Plaza to showcase their work at the largest juried Native art show in the world. This year’s 2025 market will celebrate the artistic and cultural community the market has fostered since its inception in 1922, as well as the tribal communities it reflects. “It’s really vital in this day and age to remember how the arts connect us back not only to ourselves, but also to our community members,” says Executive Director Jamie Schulze (Northern Cheyenne/Sisseton Wahpeton Oyate).

Dive Into Santa Fe Indian Market 2025, August 16 – 17

With over 1,000 artists from 252 different tribal nations across North America, the variety of art at the market is vast. Jewelry, pottery, paintings, drawings, graphics, pueblo wood carvings, sculpture, textiles, beadwork, quillwork and basketry span 12 blocks on and around the Santa Fe Plaza. All of these art forms, Schulze says, highlight “how art not only heals, but has been a technique for keeping different traditional pathways alive.”

Dawn Houle with long, wavy brown hair, wearing a dark top with colorful embroidered patterns on the sleeves and large, ornate beaded earrings.

Board President Dawn Houle (Chippewa Cree) calls this variety one of her favorite things about the market. She was introduced to the vast breadth of Indigenous North American artwork while pursuing a degree in forestry from the University of Montana, which required her to visit different tribes across the country each summer. She would always make a point of stopping into a gallery or gift shop and choosing a small memento, like an ornament or a piece of beadwork. “Every tribe has such a different use of the forest or the environment around them,” Houle says.

The Next Generation of Artists

Young artists are a key part of the market, too. “We’re really excited that our youth component has grown,” Houle says. “It’s a lifeline that truly builds that next generation of artists doing beautiful work.” Artist Services Coordinator Mona Perea (San Ildefonso Pueblo) loves scoping out new talent and showing them they have what it takes to be a part of the market, often getting up at 5 am to road trip to different pueblos and reservations doing outreach. “The youth, they grab my heart,” she says. “They always tell me they feel intimidated, and then they start showing me pictures of their work on their phone and my jaw drops.”

Mona Perea stands in an office setting. She is wearing a red textured jacket over a black top and plaid pants.
Artist Services Director Mona Perea

Perea strives for perfection down to the last detail. “It’s always sleepless nights prior to market,” she laughs. “We create opportunity, and we’re their advocates — but at the end of the day, the artists are the superstars, they’re the ones creating this beautiful world’s finest art, and it’s just a wonderful feeling to see that all happen in one weekend.”

What to See at the Santa Fe Indian Market

One must-see market event is the Best of Show awards. The winners are announced on Friday, August 15, and their art is on view at the Santa Fe Community Convention Center throughout the day before artists come to collect their work to showcase at their booths for the rest of the weekend. It’s a unique opportunity to see the best of what the market has to offer in one place.

For Schulze, it all comes back to community, visiting with artists, elders and culture-bearers who may not be exhibiting but come to the market to see old friends and make new ones. But what really brings visitors back year after year? “The artists themselves,” Schulze says. “This has been evolving for 103 years, so it’s an amazing opportunity to come see what our Native voices are bringing forward in art.”

Story by Annabella Farmer
Photos by Gabriella Marks

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Traditional Spanish Market 2025 Keeps New Mexican Culture Thriving

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Brissa Chilton-Garcia, stands in traditional Spanish market on a balcony with a light-colored building featuring church-like spires and arches in the background
Brissa Chilton-Garcia

Traditional Spanish Market is a one-of-a-kind opportunity to immerse yourself in New Mexican culture, whether you’re a first-time visitor or a long-time devotee. “I think what makes our market so unique and sets us apart is the unwavering dedication to the traditional materials, tools, techniques, and imagery,” says Program Coordinator Brissa Chilton-Garcia. “It’s a one-of-a-kind show in the nation, dedicated to preserving an art form that really only exists here.”

Traditional Spanish Market, July 26 – 27, 2025

Born in Mexico and raised in northern New Mexico, Chilton-Garcia grew up in a creative family, exploring art forms from flamenco to micaceous pottery. “My roots and upbringing have really been connected to New Mexico,” she says, and she’s dedicated to sharing her reverence for the culture through her work with Traditional Spanish Market.

With 150 juried artists and more than 30 youth artists, the market’s talent goes through a rigorous screening process to verify their Hispanic heritage or nativity to New Mexico or Southern Colorado. Then, a committee evaluates their work to ensure that it adheres to Hispanic cultural traditions and the market’s standard of excellence. The market boasts 18 categories of art with roots in the 16th century, including colcha embroidery, gesso reliefs, retablos, straw applique, tinwork and more, all informed by the culture and environment of New Mexico.

“Our artists really commit to the authenticity of preserving their art forms,” Chilton-Garcia says. “We have weavers who farm their own sheep, shear the wool, dye it using natural pigments from native plants and weave on traditional looms.” Devotional art is also a big part of Spanish Market, stemming from the creation of pieces like bultos (carved wooden statues of religious figures) and retablos (2-D paintings of religious figures on wood), which were originally created by families who wanted to have their faith represented in their homes.

Beyond the Spanish Market

Complementing the art is the immersive experience of Santa Fe’s historic plaza, where you can see live performances like Spanish guitar or local New Mexican bands, and try some delicious local cuisine at the food court. Chilton-Garcia and her team are working to make Traditional Spanish Market a seamless experience for both visitors and artists, with improvements like UPS on site at the information booth to assist visitors with shipping needs. Parking in downtown Santa Fe is always tight, so check for updates on parking, travel, and other event details, on the market website.

The Traditional Spanish Market Mass takes place on Sunday from 9-10 am at the Cathedral Basilica of St. Francis de Assisi, followed by a traditional procession from the cathedral to the plaza bandstand and a blessing of the artists. The Contemporary Hispanic Market is the same weekend, so there’s lots to see.

Story by Annabella Farmer
Photos by Gabriella Marks

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Discover Something New at the Contemporary Hispanic Market 2025

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Ramona Vigil-Eastwood, stands in front of a large wooden door with decorative metalwork and a window at Contemporary Hispanic Market
Ramona Vigil Eastwood is also Arts Director at the New Mexico State Fair

Born and raised in New Mexico, Contemporary Hispanic Market president Ramona Vigil-Eastwood has always been about breaking molds. She dates her career in the arts all the way back to the first grade, when as a Spanish speaker at an English-speaking school, she’d pass her time in class by drawing. She learned she “could draw anything — whatever was coming out of my head,” she says.

Contemporary Hispanic Market, July 26 – 27, 2025

Today, she strives to show fellow artists that they are limited only by their own imaginations. “We bring in artists that are versatile, who don’t stick to a traditional form of work,” she says. The market’s categories include ceramics, fiber and textiles, jewelry, glass art, watercolors, metalwork, mixed media art, sculpture, woodwork and recycled found object work, to name just a few. All artists are New Mexico residents and must be of at least one-quarter Hispanic descent. The market draws collectors from across the country and beyond to see the best of contemporary Hispanic art, often with roots in Spanish aesthetics and artistic traditions like tinwork, retablos and woodcarving, but always with a fresh twist. For Vigil-Eastwood, ingenuity is the key: “We let them be free with their artwork so that they can keep creating.”

How the Artists Join the Market

A yearly jury process ensures that the market brings in new artists and keeps the work of returning artists fresh. At this year’s market, she’s thrilled to be introducing 44 new artists, as well as many familiar faces. “That gives me the most joy to know that these folks are still out there working on their art and their craft,” Vigil-Eastwood says. She’s particularly excited to welcome returning artists like Marco Antonio Oviedo II, a santero who also creates bronze artifacts that bring the spirits of goddesses, saints and heroes to life, and first-time exhibitor Ignacio Godinez, who crafts Western-themed sculptures and life-size scenes out of barbed wire salvaged from ranches where he works as a fence contractor.

An abstract metal sculpture, possibly of Hispanic art, stands in front of a light brown building with the words "Hispanic Arts" on its facade.

The market began in the early eighties with a handful of booths in the courtyard of the Palace of the Governors. Today, 134 booths span four blocks on Lincoln Avenue and Marcy Street, just off the Santa Fe Plaza. Traditional Spanish Market takes place on the same dates, so plan to check out both events for a weekend full of appreciation of New Mexico’s rich cultural heritage.

A professional jewelry designer in her own right, Vigil-Eastwood has been active in the art world since 1976, raising her four children while traveling to art shows across the country. Her kids describe “growing up underneath a table” at their mom’s art shows, swearing they’d grow up to get “real jobs —” but they all ended up in the arts anyway. This year she’s proud to show her own jewelry at the Contemporary Hispanic Market.

Story by Annabella Farmer
Photos by Gabriella Marks

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Spanish Gin and Tonic

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A Spanish Gin and Tonic cocktail, garnished with dried orange and lime slices and peppercorns, is presented in a large stemmed glass.

Step into Still Spirits Tasting Room in Albuquerque, a haven for the discerning drinker. They’ve transformed an old industrial building into a vibrant hub of cocktail culture and spirit production. The in-house distillery provides the foundation for an imaginative cocktail menu, showcasing the versatility of their handcrafted spirits. From classic recipes reimagined to bold, experimental concoctions, they’re dedicated to pushing the boundaries of flavor. This Spanish Gin and Tonic continues the sensory journey with a taste of summer, and an invitation to unwind on a warm afternoon.

Why Wheeler’s Gin in This Spanish Gin and Tonic?

Besides the fact that this delicious gin comes from Santa Fe, Wheeler’s Western Dry Gin excels in flavor. It’s goes down smooth with earthy notes of aromatic sage, cactus flower, juniper, and osha root. The reason it works so well in this Spanish Gin and Tonic is because it embodies all the gems of the Southwest. You can even take things a step further by experimenting with garnishes like black peppercorns, basil, tajin-coated limes, or even wedges of tomatoes.

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A Spanish Gin and Tonic cocktail, garnished with dried orange and lime slices and peppercorns, is presented in a large stemmed glass.

Spanish Gin and Tonic


  • Author: Clay, Still Spirits

Description

What makes a Spanish Gin and Tonic? The garnishes, of course!


Ingredients

Scale
  • 2 oz Wheeler’s Western Dry Gin
  • .75 oz tonic syrup
  • .25 oz lime juice
  • Top with soda water
  • Dress up your cocktail to have a seasonal vibe with fresh herbs, fruits/citrus, peppercorns, etc.! Get creative!


Instructions

  1. Add all ingredients including garnish into a large wine glass, Add ice and top with soda.

Recipe by Clay, Still Spirits
Story by Andrea Duran
Styling by Anna Franklin
Photography by Laura Petrilla

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Every Rose Has Its Thorn Spicy Cocktail

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A vibrant pink cocktail is presented in a rocks glass filled with ice, garnished with two dried lime wheels and a small rosebud.

You’ll find mixologist Alex Basinger behind the bar at Nob Hill’s Central Bodega, the welcoming, upscale wine and cocktail bar that makes you think a European bistro has landed in Albuquerque. His summer sipper has its roots at Vail’s Root and Flower. Its subtle layering of flavors–a mélange of cassis, mint, cucumber, ginger, and a unique jalapeño vodka–have found their home at Central Bodega. A testament to refreshing innovation, it invites you to savor the unexpected harmony of sweet, cool, and spicy notes.

Crème de Cassis, What Is It and Why Use It In This Spicy Cocktail?

Crème de Cassis is a black currant liqueur that comes from the Burgundy region of France. Makers macerate black currants in alcohol and then sweeten the infusion with sugar. This imparts a rich, intensely fruity flavor that carries a pleasant tartness and a hint of earthiness. When introduced into a spicy cocktail recipe, it acts as a perfect counterpoint. The rich berry notes and touch of acidity in Crème de Cassis can mellow and round out the sharp heat of a spicy spirit while still keeping a kick beneath it alll.

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A vibrant pink cocktail is presented in a rocks glass filled with ice, garnished with two dried lime wheels and a small rosebud.

Every Rose Has Its Thorn


  • Author: Andrea Duran

Description

Spice up your life with complex flavors of jalapeño, ginger, and blackcurrant. 


Ingredients

Scale


Instructions

  1. Add all ingredients into the shaker, shake and strain into rocks glass over ice. Garnish with dehydrated lime wheel and rose bud.

Recipe by Alex Basinger
Story by Andrea Duran
Styling by Anna Franklin

Photography by Laura Petrilla

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A Harvest Mix of Peppers and Labneh

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A scorched harvest mix of peppers sit on a cutting board with labneh smeared beside them and herbs sprinkled over top.

A Harvest Mix of Jimmy Nardello and Lipstick Peppers can make a beautiful adornment to your summer table. They’re pan seared with garlic and sit atop a swirl of creamy labneh that’s finished with a generous sprinkling of toasted pine nuts. This toss up comes from the Kitchen in Santa Fe (located on the grounds of Plants of the Southwest) where farm to table is the process every single day. It’s something so simple, but point perfect. “We like real food,” says Chef Olive Tyrrell, “and we want people to feel nourished as well as happy and excited and inspired by the food.”

A harvest mix of peppers gets cooked in a pan on a gas stove with utensils sitting in the background.

What is Labneh?

Hailing from the Middle East, labneh or yogurt cheese is actually much simpler than the name implies. The process is essentially just straining yogurt, which sheds the whey that you normally see in yogurt. This makes it reminiscent of Greek yogurt, which people make in a similar way, but it’s even denser, richer, and thicker. Think of an almost cream cheese consistency that’s brilliantly spreadable. Its flavor mingles tanginess with a hint of sea salt. In our Harvest Mix of Peppers, it also cools down the immediate heat and lets you enjoy the depth these bundles carry. Rather than just tasting fiery, labneh allows you discover a whole new pepper profile you didn’t even realize existed.

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A harvest mix of peppers gets cooked in a pan on a gas stove with utensils sitting in the background.

A Harvest Mix of Peppers


  • Author: Chef Olive Tyrrell
  • Yield: Serves 4

Description

The creamy labneh cools down the spice of these powerful peppers.


Ingredients

Scale

For the labneh: 

  • 16 oz. container of whole milk Greek yogurt
  • Sea salt

For the peppers:

  • ½ lb of sweet peppers, such as Jimmy Nardello and/or Lipstick*
  • 45 tbsp olive oil
  • 2 cloves of garlic, peeled
  • 2 tbsp pine nuts, toasted
  • Flaky salt, such as Maldon
  • Fresh herbs, to garnish


Instructions

For the labneh:

  1. Line a small strainer with a piece of cheese cloth or clean tea towel.
  2. Place the strainer on top of a bowl.
  3. Place the yogurt in the cheese cloth-lined strainer and gather up the edges and twist them together.
  4. Periodically, give the cheese cloth a squeeze to remove excess liquid.
  5. The labneh is ready when it has thickened so that it is spreadable but not pourable – this should take several hours.
  6. When ready, season lightly with sea salt, place in a clean jar or bowl, and refrigerate until ready to use. This will make more than you need but it will keep in the refrigerator.

For the peppers:

  1. Heat a frying pan over medium-high heat. Add the olive oil to warm, then the peppers. Sear until they’re blistered and softened.
  2. Add the garlic and continue cooking for a few more minutes, then season with some flaky salt and remove from the heat.
  3. Spread the labneh on the bottom of a platter, top with the roasted peppers, and sprinkle with the toasted pine nuts and fresh herbs. Serve hot or at room temperature.

Notes

Jimmy Nardello is an Italian heirloom pepper brought to the U.S. in the late 1880s. It has a sweet, deep flavor – not spicy – and is perfect for frying. It’s about 6-8” long and can be used in combination with the smaller, vibrant red Lipstick peppers.

Recipe by Chef Olive Tyrrell
Story by Julia Platt Leonard
Photography by Tira Howard

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Roasted Cabbage Salad 

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A person squeezes fresh juice over top of a Roasted Cabbage Salad sitting on a stone rectangular plate.

Chef Olive Tyrrell of farm-to-table restaurant the Kitchen in Santa Fe (locate on the grounds of Plants of the Southwest) makes a Roasted Cabbage Salad with fresh wedges and quick pickled cucumbers alongside sliced apples and pears. Herbs from their garden and tangy cornichons add to the mix. Then, the entire creation is topped off with a creamy dill vinaigrette. A perfect summer salad that is inspired by local farmers and the nursery itself. “Since we’re on the grounds of a plant nursery, why not highlight a plant-based diet? You make that connection between what you can eat, and what’s on the land,” she says.

A fork and knife lay over a half eaten Roasted Cabbage Salad on a stone rectangular plate.

Picking Out the Best Cabbage for a Roasted Salad

While you want a firm head of cabbage whenever you’re picking one out in general, this is even more important when roasting cabbage. Roasting soft cabbage is going to have a soggy texture while firm cabbage gets you the crispness you wish for. When you find a cabbage has tightly packed leaves and a core that’s very firm, that’s your winner. We also recommend chopping up the head of cabbage yourself so you can ensure that the wedges stay intact. When it comes to the color choice between green and purple cabbage…we’ll leave that up to you!

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A stone rectangular plate holds a Roasted Cabbage Salad on a wood table beside a container of salt.

Roasted Cabbage Salad 


  • Author: Chef Olive Tyrrell
  • Yield: Serves 4-6 1x

Description

Roasting cabbage can take a salad from tasty to extraordinary.


Ingredients

Scale

For the quick pickled cucumbers:

  • 2 cups sliced small Persian/pickling cucumbers
  • ½ cup vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 cup water

For the vinaigrette:

  • 1/2 cup fresh herbs, roughly chopped – a mix of mint, parsley, basil, dill
  • Zest and juice of 1 lemon, about 2 tbsp of juice
  • 1 tbsp Greek yogurt
  • 2 tsp maple syrup
  • 5 tbsp olive oil

For the salad:

  • 1 large head of cabbage
  • 45 tbsp olive oil
  • Juice of half a lemon
  • About 12 cornichons, sliced in half
  • 1 apple or pear, cored and sliced thinly


Instructions

For the quick pickled cucumbers:

  1. Place the cucumbers in a clean glass jar.
  2. In a small pan, heat the vinegar, sugar, salt and water. Heat until the sugar is completely dissolved.
  3. Pour the pickling solution over the cucumbers. Place a lid on the jar and set aside until cool and ready to assemble the salad.

For the vinaigrette:

  1. Place all of the ingredients in a blender and blitz until you have a smooth and creamy dressing.
  2. Place the dressing in a clean glass jar and set aside until ready to assemble the salad.

For the salad:

  1. Preheat oven to 375 degrees.
  2. Remove any wilted outer leaves of the cabbage. Slice it in half, then quarters and then wedges. Remove some but not all of the core, so the wedges stay intact.
  3. Toss with the olive oil and roast until the wedges are wilted and crispy on the outside – about 30 minutes. Turn the wedges periodically to ensure they cook evenly.
  4. Remove from the oven, toss with the lemon juice, cornichons, apple or pear, and the quick pickles – you may have more pickles than you need but they store beautifully in the refrigerator for another meal.
  5.  Drizzle over the creamy yogurt dressing and serve.

Recipe by Chef Olive Tyrrell
Story by Julia Platt Leonard
Photography by Tira Howard

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Seasonal Summer Recipes from the Kitchen Santa Fe

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A person serves a vibrant salad as a taste of the seasons on a plate, showcasing fresh, seasonal ingredients in a cozy kitchen setting.

Chef Olive Tyrrell (and Pastry Chef Chase Maus, who joined Olive for a season at the Kitchen) invited TABLE in for an afternoon of seasonal summer recipes in the Kitchen, a singular and singularly appealing restaurant.

There’s no menu and it’s lunch only. Dishes change daily and they’re always vegetarian. The kitchen is open and the chefs not only cook the food but serve it and clean up afterward. For an intensely loyal band of customers and lucky first-timers able to nab a reservation, the Kitchen at Plants of the Southwest is more like eating at a best friend’s home than a restaurant. And every bite you eat is driven by what’s available and in season from local farmers.

Tasting the Summer Season Recipes at the Kitchen Santa Fe

A Harvest Mix of Peppers

A dish features a swirl of creamy white labneh topped with pan-seared Jimmy Nardello and Lipstick peppers and a generous sprinkling of toasted pine nuts.

Jimmy Nardello and Lipstick peppers pan seared with garlic – both from Desert Frost Farms – sit atop a swirl of creamy labneh that’s finished with a generous sprinkling of toasted pine nuts. Something so simple but point perfect. “We like real food,” says Olive, “and we want people to feel nourished and happy and excited and inspired by the food.”

Roasted Cabbage Salad

A colorful salad with roasted cabbage wedges, quick pickled cucumbers, sliced apples and pears, herbs, and cornichons, topped with a creamy dill vinaigrette.

Olive roasts wedges of cabbage and serves them with quick pickled cucumbers and sliced apples and pears from Plants of the Southwest’s own fruit trees. Herbs from their garden and tangy cornichons add to the mix and the entire creation is topped off with a creamy dill vinaigrette. A perfect summer salad that takes inspiration from local farmers and the nursery itself. “Since we’re on the grounds of a plant nursery, why not highlight a plant-based diet? You make that connection between what you can eat, and what’s on the land,” she says.

Little Gem Salad

A black abstract bowl holds a little gem salad with roasted carrots and pear slices on top.

Slivers of pears and Japanese turnips from La Capilla Farm, briny capers, and roasted farm carrots from Desert Frost Farms sit alongside crunchy little gem lettuce from Ground Stone Farm. A salad starts off every meal at the Kitchen which is always two-courses (three if you’re smart and order dessert) and always vegetarian. “When I first started, people looked at me like I had two heads when I told them there was no menu and no choice and it was vegetarian. People were either upset, or disgruntled, or pleasantly surprised,” Olive laughs.

Roasted Tomato Salad

A close-up of a serving of roasted tomatoes still on the vine, accompanied by small balls of mozzarella and black olives.

Tomatoes are roasted whole on the vine and served with bitefuls of baby mozzarella and inky black olives. A simple drizzle of olive oil and just-picked fresh mint leaves and chive flowers, and the dish is complete. Olive’s cooking depends on what’s available, not by a recipe. “I have no idea what I’m going to make with it. I just know that I want to buy it and then I’ll figure it out. And sometimes I figure it out on the fly. I like that it keeps me challenged and excited and happy in the moment.”

Fresh Tomato Salad with Tahini Dressing & Dukkah

A bowl of vibrant red tomatoes, sliced and whole, is mixed with herbs and topped with a creamy tahini dressing and a sprinkle of dukkah.

Raw tomatoes are adorned simply with a tahini dressing and dukkah – a house-made blend of sesame seeds, poppy seeds, pistachios, and coriander seeds that are toasted and crushed in a mortar and pestle. Something like a perfectly ripe tomato should always take center stage, Olive feels. “Watching and waiting for different foods all year is really exciting,” she says. “You know when this tree is going to bloom or this thing is going to be in season and then you get to plan your menu around that. And people get really excited about it.”

Charred Lemon Sparkling Soda

A refreshing Charred Lemon Sparkling Soda is served in a glass with a large ice cube and a lemon wedge.

The perfect summer quencher made with the Kitchen’s own local herb-infused simple syrup. Not only does Olive work closely with local farmers but also draws on fruit and herbs from the nursery. It’s an idea of casual dining that’s European in feel. “You can find these little places in Italy or France where the mom and dad are growing everything, and they cook, and you eat whatever they make. That’s the idea.”

Citrus and Sage-infused Olive Oil Cake

A light-colored olive oil cake with a dusting of powdered sugar is topped with a dollop of frosting.

A classic olive oil cake with hints of citrus and sage gets a topping of cardamom, mascarpone, and tahini frosting. A heady mix of stewed and spiced apples from Plants of the Southwest’s fruit trees finishes it off to perfection. Sage brings a savory element to the dessert that Chase seeks in his baking. “Sage and bay leaf have always been a go-to for me when balancing the sweet with the savory. They both have such a complex depth.”

Souffléd Pumpkin Cheesecake

A slice of pumpkin cheesecake is garnished with sage leaves, a peppercorn and apple cider vinegar caramel drizzle, and a sprinkle of flaky sea salt.

The first pumpkins of the season inspire this earthy cheesecake that is redolent of vanilla, nutmeg and cloves. It has a peppercorn and apple cider vinegar caramel, sage leaves, and a sprinkle of flaky sea salt on top. Of his time at the Kitchen, Chase says it was an invaluable opportunity to connect with local farmers. “The more we can do to bring ourselves in closer contact to farms, the better it is for us as creators … as humans. It feels so special to directly contribute to the success of local farmers and to showcase their beautiful crop. An honor really!”

Special thanks to Gail Haggard owner of Plants of the Southwest. The Kitchen is open from March 26 through late October. Pastry Chef Emelie Richardson returns this season to join Olive in the kitchen. 595-913-1911

Story by Julia Platt Leonard
Recipes by Chef Olive Tyrrell
Photography by Tira Howard

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Little Gem Salad

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A person drizzles a spoonful of vinaigrette onto a little gem salad in a black abstract bowl with a yellow cocktail sitting behind it.

A Little Gem Salad may be just what you’re looking for as a summer starter or lunch. Buttery and crisp with large leaves and a slight sweetness, little gem lettuce is unlike any other. Slivers of pears and Japanese turnips, briny capers, and roasted farm carrots sit alongside this crunchy little gem lettuce. Just don’t forget the homemade vinaigrette on top. This dressing combines local honey with olive oil, sherry vinegar, lime juice, and orange juice for a tangy, sweet mixture. We even recommend saving the leftover vinaigrette for your next salad…or to dress up even the simplest of sandwiches.

A black abstract bowl holds a little gem salad with roasted carrots and pear slices on top.

The Little Gem Salad at the Kitchen in Santa Fe

A salad starts off every meal at the Kitchen at Plants of the Southwest, where this recipe comes from, which is always two-courses (three if you’re smart and order dessert) and always vegetarian. “When I first started, people looked at me like I had two heads when I told them there was no menu and no choice and it was vegetarian. People were either upset, or disgruntled, or pleasantly surprised,” Kitchen Chef Olive Tyrrell laughs.

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A black abstract bowl holds a little gem salad with roasted carrots and pear slices on top.

Little Gem Salad


  • Author: Chef Olive Tyrrell
  • Yield: Serves 4

Description

Discovering this gem of a salad will make summer eating easy!


Ingredients

Scale

For the vinaigrette:

  • 1 tsp honey
  • 9 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp lime juice
  • 1 tbsp orange juice
  • Salt and pepper

For the roasted carrots:

  • 1 lb baby carrots, peeled and sliced in half lengthways
  • 45 tbsp olive oil
  • Salt and pepper
  • ½ tsp cumin seeds

For the salad:

  • 45 little gem lettuces, sliced in half lengthways
  • 1 pear, cored and sliced in chunky wedges
  • 2 ½ oz fresh cheese, such as goat or ricotta
  • 2 celery stalks, peeled and sliced
  • 2 tbsp capers
  • Chopped dill
  • Flaky sea salt, to finish


Instructions

For the vinaigrette: 

  1. Place all of the ingredients in a jar with lid and shake until thoroughly combined.
  2. Taste and adjust the seasonings.

For the roasted carrots:

  1. Preheat the oven to 400 degrees.
  2. Place the carrots with the olive oil, a generous sprinkle of salt and the cumin seeds in a baking pan.
  3. Roast for about 30 minutes, until the carrots are caramelized around the edges with soft, sweet middles.
  4. Remove from the oven and set aside until ready to plate the salad.

For the salad:

  1. To assemble, place the little gem lettuces on a platter. Top with the carrots, pears, cheese, celery, capers, and finish with the dill.
  2. Drizzle generously with the dressing, dot with the chopped dill and add a generous sprinkle of sea salt.

Recipe by Chef Olive Tyrrell
Story by Julia Platt Leonard
Photography by Tira Howard

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