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Corn Custard with Pickled Peaches and Honey-Whipped Chèvre

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Two bowls of corn custard topped with pickled peaches and whipped goat cheese on a green textured background with fresh peaches and corn kernels.

Sweet Corn Custard, tangy Pickled Peaches, and smooth Honey-Whipped Chèvre create a mix of flavors that feels both comforting and exciting.

Why Add Pickled Peaches?

This one is a certified summer hit. There are few things more purely joyful than a perfect farmers’ market peach — and pickling them? An absolute game-changer. When I first served these, someone looked up mid-bite and said, “Why aren’t more people pickling peaches?” The corn custard is light and versatile enough to work as an appetizer or a main. The whipped chèvre just ties the whole beautiful thing together.

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Two bowls of corn custard topped with pickled peaches and whipped goat cheese on a green textured background with fresh peaches and corn kernels.

Corn Custard with Pickled Peaches and Honey-Whipped Chèvre


  • Author: Marijke Uleman
  • Yield: Serves 8

Description

This Corn Custard is creamy, sweet, and full of fresh summer flavor. 


Ingredients

Scale

For the corn custard:

  • 4 ears corn
  • 1 pt heavy cream
  • 2 whole eggs
  • 3 egg yolks
  • 1/2 cup crème fraîche or sour cream
  • Kosher salt and freshly ground black pepper

For the pickled peaches:

  • 4 firm ripe medium peaches
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 cups granulated sugar
  • 1 cinnamon stick
  • 6 whole cloves
  • 2 strips lemon zest
  • 1 tsp black peppercorns, slightly bruised (optional)

For the honey-whipped chèvre:

  • 16 oz goat cheese, softened
  • 8 oz cream cheese, softened
  • 2–4 tbsp hot honey, plus more for drizzling on top
  • Thyme, to taste


Instructions

For the corn custard:

  1. Cut the kernels off the corn and set aside. Chop or break up the cobs into smaller pieces, place in a small stainless steel pot, and cover with the heavy cream. Bring to a simmer and cook over the lowest possible heat for 1 hour.
  2. Strain the cream and discard the cobs. Return the cream to the pot with the corn kernels. The cream should have reduced to 11/2 cups. Season with salt and pepper.
  3. Bring to a simmer and cook for 5 minutes.
  4. Purée in a blender and strain through a fine-mesh sieve. Let the corn purée cool to room temperature before proceeding.
  5. Preheat the oven to 325 degrees.
  6. Add corn purée into a bowl. Whisk in the eggs, egg yolks, and crème fraîche. Season to taste with salt and pepper.
  7. Divide the custard into buttered ramekins. Six 6-oz ramekins or eight 4-oz ramekins work well. You can also use a silicon mold to make smaller bites.
  8. Place the ramekins in a baking dish with a little space between each one. Pour very hot water into the baking dish until it comes halfway up the sides of the ramekins.
  9. Loosely cover the dish and bake for 30 minutes, or until the custard no longer jiggles in the center.
  10. Remove the custards from the water bath. Let cool briefly, then refrigerate until completely chilled.

For the pickled peaches:

  1. Bring a large pot of water to a boil. Prepare a bowl of ice water.
  2. Blanch the peaches in the boiling water for 1-2 minutes, then transfer to the ice water to cool.
  3. Peel the peaches. The peels should come right off. If not, use a peeler with a serrated swivel blade to remove them.
  4. Cut the peaches in half if they are too large to fit in the jar.
  5. Combine the vinegar, water, sugar, cinnamon sticks, cloves, lemon zest, and peppercorns in a non-reactive saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
  6. Decrease the heat to low and simmer for 10 minutes.
  7. Poach 3-4 peaches at a time in the syrup for 2 minutes.
  8. Using a slotted spoon, transfer the peaches to the jars.
  9. Fill the jars with the hot syrup, leaving 1/2-inch headspace.
  10. Distribute the cinnamon sticks, cloves, and lemon zest among the jars.
  11. Cover the jars with tight lids and let cool to room temperature. Once cool, the peaches can be refrigerated for up to a week.

For the honey-whipped chèvre:

  1. Add goat cheese, cream cheese, hot honey, and thyme to a food processor.
  2. Process until smooth.

To serve:

  1. Pipe the chèvre on top of the corn custards.
  2. Slice or dice the pickled peaches and place directly on the custard. Drizzle with more hot honey before serving.

Recipe by Marijke Uleman
Photography by Tira Howard

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Beet Muhammara With Tiny Vegetables

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Beet muhammara dip topped with fresh carrots and radishes served with crusty bread and walnuts.

This Beet Muhammara Recipe With Tiny Vegetables is a fun and colorful appetizer that’s full of rich and fresh flavors. Made with beets, walnuts, and simple spices, this dip is perfect for serving with crunchy vegetables, pita, or crackers.

What is Muhammara?

Muhammara is a flavor-bomb of a dip that hails from Syria. Traditionally made with red peppers, this version swaps in raw beets for something bright, earthy, and irresistibly nutty — not to mention that show-stopping pink color. It’s the kind of dish that makes summer parties feel extra festive, and it pairs beautifully with bread, crackers, pita, or whatever crudités you’re loving at the farmers’ market that week. Half the fun is how you serve it — I once spooned it into coupe glasses at one of my monthly supper clubs, and it was a total moment.

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Beet muhammara dip topped with fresh carrots and radishes served with crusty bread and walnuts.

Beet Muhammara With Tiny Vegetables


  • Author: Marijke Uleman
  • Yield: Serves 8–10 1x

Description

Creamy and full of yummy nutty flavor. 


Ingredients

Scale
  • 2 1/2 cups peeled beets, cubed
  • 1 1/4 cup walnuts, toasted
  • 3 cloves garlic
  • 2 1/4 tsp cumin
  • 2 tbsp lemon juice, plus more to taste
  • 2 1/2 tsp urfa biber flakes
  • 2 1/2 tbsp pomegranate molasses
  • 1 1/4 tsp Maldon salt
  • Olive oil, as needed
  • Radishes, carrots, and Japanese turnips for the crudités


Instructions

  1. Add beets, walnuts, garlic, cumin, lemon juice, urfa biber flakes, pomegranate molasses, and Maldon salt to a food processor.
  2. With the food processor running, drizzle in olive oil until emulsified.
  3. Blend until coarse but even in texture.
  4. Season to taste with salt and more lemon juice, as needed.
  5. Cut and arrange crudités to your liking and serve with the dip.

Recipe by Marijke Uleman
Photography by Tira Howard

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Grilled Summer Squash with Lime Crema and Salsa Macha

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Grilled green and yellow summer squash on a black platter topped with lime crema, salsa macha, and pickled onions.

Wouldn’t you love if vegetables were more exciting? The smoky grilled squash, creamy lime sauce, and spicy salsa macha in this recipe come together perfectly for a fun summer meal.

How to Cook Summer Squash

This is proof that humble vegetables can absolutely steal the show. Toss some yellow and green summer squash on the grill, drizzle on a tangy lime crema, and finish with a generous spoonful (or three) of salsa macha – essentially the Mexican answer to chile crisp. It’s the perfect side for any outdoor grilling feast, and frankly, I put salsa macha on everything. No apologies.

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Grilled green and yellow summer squash on a black platter topped with lime crema, salsa macha, and pickled onions.

Grilled Summer Squash with Lime Crema and Salsa Macha


  • Author: Marijke Uleman
  • Yield: Serves 8

Description

The cooling lime crema and spicy salsa macha make for bold, zesty, and super tasty summer squash.


Ingredients

Scale

For the grilled summer squash:

  • 8 summer squashes (mix of green and yellow)
  • Olive oil, as needed
  • Salt and pepper to taste
  • Cut the squash in half lengthwise.

For the lime crema:

  • 8 oz creamy base (sour cream, Greek yogurt, etc.)
  • Juice of 1 lime
  • Zest of 1 lime
  • 1 clove garlic, finely chopped
  • Salt to taste

For the salsa macha:

  • 1 1/2 cup neutral oil
  • 5 cloves garlic, peeled
  • 3/4 cup raw pecans
  • 8 chiles guajillo (just under 2 oz total weight), stemmed and seeded
  • 3 chiles de árbol, stemmed (seeded for mild)
  • 2 tbsp raw white sesame seeds
  • Kosher salt (Diamond Crystal)
  • 2 dried bay leaves, crumbled into small pieces
  • 1 tsp dried oregano, preferably Mexican


Instructions

For the grilled summer squash:

  1. Score the cut side with a crosshatch pattern, being careful not to cut all the way through.
  2. Season with olive oil, salt, and pepper.
  3. Place on the grill and cook until slightly charred and soft.

For the lime crema:

  1. Combine all ingredients in a bowl and mix well.

For the salsa macha:

  1. Heat 1 1/2 cups neutral oil, garlic, and pecans in a large saucepan over medium heat until the garlic is golden brown and the oil is lightly bubbling, 6-8 minutes.
  2. Remove from the heat and use a slotted spoon to transfer the garlic and pecans to a heatproof medium bowl.
  3. With the pan still off the heat, add the chiles to the hot oil and toss until the oil turns slightly reddish and the chiles are very fragrant and brick red in color, 15-30 seconds.
  4. Use a slotted spoon to transfer the chiles to the garlic and pecan mixture. Let cool for 5 minutes.
  5. Add the sesame seeds to the hot oil and let sit until ready to use.
  6. Add the garlic-chile mixture, 1 1/2 teaspoons kosher salt, bay leaves, and oregano to a food processor. Process until coarsely ground.
  7. With the motor running, slowly drizzle in the sesame seed and oil mixture until all the oil has been added and the chiles and pecans are finely chopped.

To serve:

  1. Arrange the squash on a platter.
  2. Drizzle with lime crema and salsa macha.
  3. Top with cilantro or other fresh herbs.

Recipe by Marijke Uleman
Photography by Tira Howard

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Take a Visit to El Rancho de las Golondrinas

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A man stands outside a historic building in El Rancho de las Golondrinas.

A visit to El Rancho de Las Golondrinas is the closest we can get to time travel. When the historic buildings are open and costumed interpreters demonstrate long-kept agricultural traditions, the ranch looks, sounds, smells, and feels much like it did 300 or even 500 years ago. For visitors and New Mexicans alike, engaging with a place like Las Golondrinas keeps these traditions alive.

What Does a Visit to El Rancho de las Golondrinas Look Like?

Stewarding the stories of the peoples who lived and worked this land along the illustrious El Camino Real is something the site’s museum director, Daniel Goodman, relishes. As a lifelong history buff and graduate of the University of Missouri with a degree in anthropology, heading a living history museum is a perfect fit for Goodman. He worked as the curator of historic sites at the Indiana State Museum before coming to New Mexico to work with the Department of Cultural Affairs. “My great-grandfather was a rancher outside of Tucumcari,” he says. “So,that story about New Mexico was always in the family lore, and in the back of my mind.” In 2011, he made the move to Las Golondrinas and has been museum director for the past decade.

“Spending a summer day at Las Golondrinas is a day of exploration and discovery,” Goodman reflects. “You can take in the property for what it is, which is a really beautiful, special, well-maintained landscape with history around every corner, and echoes of the way that human hands have impacted the property over the years.”

A man in a jacket and jeans stands outside a historical New Mexico site outdoors.
Daniel Goodman

It’s More Than Just History

Goodman recalls a time when he gave a tour to a visiting school group. There was a chaperone who was the grandmother of one of the children, and when Goodman told the kids about the soterano, a cellar that looks like a house buried underground, she asked him to stop and repeat the word. “She said she hadn’t heard that word since she was a little girl searching for a jar of fruit in her grandparents’ soterano,” Goodman says. “It was very powerful for me. The history we are sharing out here is severely underrepresented on a national scale, and language is so important when it comes to history and culture. That’s exactly what we are trying to do here.”

For instance, the Spring Festival (one of six festivals hosted this season) offered visitors the chance to really step into that living history. All of the sites and buildings were open and filled with demonstrations of regional traditional practices, like colcha embroidery, dying wool, and ristra-making. There was a procession for San Ysidro (the patron saint of agriculture), sheep shearing, and activities that engaged visitors to connect with New Mexican history in a tangible way. “There is a disconnect between human beings and their agrarian roots,” Goodman explains,“The Spring Festival is a chance for people to rediscover that.”

Story by Maria Manuela
Photography by Gabriella Marks

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Santa Fe Summer Shopping: Artisan Furniture, Home Décor & Designer Jewelry

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A wood bench sits against a beige wall with pillows on it and a cabinet to the right.
A banner for Ricky Allen and Tara Earley Real Estate Group.
Sponsored

Santa Fe is a destination for exceptional craftsmanship, thoughtful design, and makers who celebrate artistry over trends. When you’re shopping this summer, stop by these spots for deliciously creative artisan furniture, home décor, and designer jewelry.

Santa Fe’s Best Artisan Home & Design Finds Right Now

A sculpture on a stick with swirling metal sides.
Photo From Santa Kilim

Santa Kilim

Visit Santa Kilim and you journey through time, discovering pieces that joyfully bear the marks of their makers, like this Kirdi currency from Cameroon. It offers a glimpse into a rich cultural heritage and is elegantly displayed on a custom stand crafted by Santa Kilim. Truly a one of a kind treasure.

A wood bench sits against a beige wall with pillows on it and a cabinet to the right.
Photo From Neighbour Moderne

Neighbour Moderne

This 20th century Australian Miner’s Couch is a Neighbour Moderne original. It’s a soulful take on a classic piece, filled with rustic beauty with its single curved backboard, rolling-pin finials, and gently turned arms. It’s a way to own something built to last many lifetimes and one that harkens back to the simple homes of the Australian goldfields.

A person holds a clay vase in their hands.
Photo From High Noon General Store

High Noon General Store

This Tirreno vase is a favorite of ours. It’s glazed on the inside and left unglazed on the outside for the most wonderful texture and soothing earth tones, thanks to a combination of different clays. The vase is ethically handmade in Mexico by women artisans and you can feel their heart in each piece. This is an object you’ll contemplate and appreciate for years to come.

A gold chain necklace with a desert sand and pink pendant.
Photo From Daria de Koning

Daria de Koning

Wear a piece of the desert with this stunning necklace by jeweler Daria de Koning. The piece is truly unique, crafted from sunstone, Owyhee jasper, 18k yellow gold, and then fixed on a medium paperclip chain. Owyhee jasper is known for its unique sunrise and sunset colors and the pink hues are extremely rare and meant to be treasured.

The outside of a black one level modern home with patio furniture outside.
Photo From Sage Outdoor Living

Sage Outdoor Living

Savor every moment of summer with outdoor furniture from Sage Outdoor Living. They capture the style and design ethos of indoor living with a casual, welcoming air that makes your outdoor rooms, your new favorite places to spend time. Wouldn’t you love to join us in a quiet conversation in this lovely setting?

Story by Julia Platt Leonard
Featured Photo From Neighbour Moderne

Sponsored by Ricky Allen – Tara Earley Real Estate Group

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Marcos Zubia’s Journey to St. Vincent Hospital Foundation Leader

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Four people from St Vincent Hospital Foundation in blue shirts for a foundation run.

So many nonprofit leaders do what they do because of their own life experiences. Many seek to right a wrong they personally experienced, or seek a career path that allows them to have a sense of “paying back.” Marcos Zubia is such a leader. 

In 1980, the St. Vincent Hospital Foundation (SVHF) was founded as a separate 501(c)3 nonprofit organization to partner with Christus St Vincent (CSV) to raise needed funds to enhance the ability of CSV to provide care. 

At the helm of SVHF for the past four years is Marcos Zubia. Born and raised in Santa Fe’s south side, Marcos graduated from Capital High School and then continued his education, first at the Santa Fe Community College and then at New Mexico Highlands University in Las Vegas, NM. When you meet Marcos, you can immediately see how rooted he is in Santa Fe. Ask him any question, and he will inevitably circle back to his desire to do what is good for the community. His community. 

A portrait headshot of Marcos Zubia in a blue button up and suit jacket on a grey background.
Marcos Zubia

Marcos Zubia Leads the St. Vincent Hospital Foundation’s Mission in Santa Fe

What could with others feel like pretense or salesmanship, feels with Marcos a genuine and earnest desire to give back. Many Santa Feans may remember him as one of the Santa Fe New Mexican’s 10 Who Made a Difference in 2017. At that time, he was the Board President of Esperanza Shelter, a place where survivors of domestic violence find safety and a path to recovery. At age 7, Marcos was himself an Esperanza client, along with his mother Gloria, when they fled domestic violence. Marcos went on to serve as interim director at Esperanza and later, as their Development Director, helping Esperanza weather the financial maelstrom of the COVID-19 pandemic. He was all in, returning in some small part, the lifesaving support he’d received as a small child. 

It’s that same spirit of service that brought Marcos to SVHF. “Helping my community is what drives and compels me,” he commented on landing in his current role. “It’s incredibly rewarding to be part of the care that CSV provides to the community, our patients, and our workforce.” His eyes light up when he talks about the Reach Out & Read program they support, where books are provided in English and Spanish to pediatric patients.  

SVF gives back between $1.5-$2 million each year in annual giving with everything from helping to pay off overdue hospital bills, to basic needs of CSV associates, to raising the funds necessary to open the state-of-the-art Regional Cancer Center last year.

What Marcos Brings to His Role

To ensure alignment between the Foundation’s fundraising and giving with the needs of CSV, Marcos is also part of the leadership team of CSV and reports directly to CSV’s CEO, Lillian Montoya. 

“Marcos is an integral part of our team. He has brought a youthful exuberance and genuine passion to philanthropy. He has a gift for connecting people to purpose, inviting new audiences to see how giving can make a real difference in the lives of others while deepening their connection to Christus St. Vincent, our services, and our caregivers,” Montoya says. 

Marcos leads his small team of four from offices situated at the entrance to the hospital’s cafeteria. He shares that they also run the gift shop at the hospital, which generates revenue each year for the Foundation’s efforts. CSV supports all the overhead for the Foundation, ensuring that 99% of what is raised by the Foundation goes directly into philanthropic giving. 

In thinking about his role at SVF, Marcos reflects, “At some point, all of us will need healthcare in our community and from here in my role running the St. Vincent Foundation, I can help ensure that the future of that care is exceptional and accessible.” 

To support the work of the St. Vincent Foundation, visit https://stvinfoundation.org/.

Story by Bill Smith
Photos Courtesy of St. Vincent Hospital Foundation

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Spend the Summer with the Santa Fe Desert Chorale

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A woman sits on a chair in a white shirt, brown jacket and jeans.
Kate Maroney

The rafters inside the Cathedral Basilica of St. Francis de Assisi hum with symphonic sound when the Santa Fe Desert Chorale (SFDC) performs in the 140-year-old building. The ensemble, which features some of the best vocalists in the country, does two programs a year: one in the summer, July 12 through August 2, and another during the winter holiday season.

Santa Fe Desert Chorale Returns for a Summer of World-Class Choral Music

The caliber of musicians in the Santa Fe Desert Chorale makes it a standout, not just locally but among the wider universe of choir groups as well. Mezzo-soprano Kate Maroney—who has been part of SFDC since 2017—holds a doctorate in music arts from Eastman School of Music and a music degree from Yale, and has sung for the Metropolitan Opera, the New York City Ballet, Carnegie Hall, and LA Opera. She says her yearly sojourn to Santa Fe is something she looks forward to every year.

“I absolutely fell in love with the chorale,” she says of SFDC, “and I fell in love with New Mexico. The beauty, the hiking, and the natural wonders make the weeks of the summer festival so special,” says the Brooklyn-based singer.

A man sits next to a piano using his hand as he talks.
Nathan Salazar

Nathan Salazar, a pianist with SFDC, resonates with the ensemble for a different reason. The northern New Mexico native—who has been playing since he was nine years old and has graced stages such as the John F. Kennedy Center and Carnegie Hall, playing with vocalists including Susan Graham and Julia Faulkner—feels like a beacon of representation for locals.

“Growing up with a last name like Salazar (I am from the Chimayo/Santa Cruz area), and to be able to be part of the cultural fabric of Santa Fe in such a visual way, it’s so meaningful to me.” Salazar enjoys standing outside of the cathedral after a performance and greeting concert-goers. “I like to think having someone up there like me gets more people interested. More and more often, I am greeted by people from here [New Mexico], and it’s very special.”

For the Members, It’s More Than Just Singing Songs

Many of the SFDC performers return year after year, creating a family-like atmosphere that both Maroney and Salazar say is unique in the music world.

“Gigs come and go,” Salazar explains. “Something that is so special about the chorale is that many of us have been part of it for a long time.”

Having a bond with fellow musicians is something Maroney thinks makes the ensemble particularly strong.

“It’s a good incentive,” she says. “I always want to make sure I am well prepared, invested, and present in all the phrases because I have such respect for everyone in the room. You want to do your part so the whole thing is as great as it can be.”

The SFDC, under the leadership of artistic director Joshua Habermann, sings a wide array of genres like classical, pop, and folk.

“The chorale is able to perform everything from medieval chants all the way up to something written yesterday,” Salazar explains. “And they can perform all of it at the highest level.”

The Santa Fe Desert Chorale’s Summer Program

This summer, July 23-30, the ensemble will perform the Rachmaninoff Vespers, known to be some of the most difficult compositions to nail.

“It’s a kind of symphony for voices,” Maroney says. “It’s beautiful and difficult, and it requires a lot.”

And even though some of the pieces the SFDC performs are among the most demanding in the vocal canon, going to one of their summer concerts feels accessible and welcoming for music masters and novices alike.

“The music will be beautiful, but you don’t need a degree to understand it at all,” Maroney says. “It feels like the audience is part of these performances. We are all in this room, and there is this beautiful music being created, and we are all experiencing it together.”

Story by Maria Manuela
Featured Photo Courtesy Jiyang Chen
Additional Photography by Gabriella Marks

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Santa Fe Summer Shopping: Five Artisan Finds from Local Boutiques and Designers

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A long dark blue button up with a pattern at the bottom.
Photo From TOKo
A banner for Ricky Allen and Tara Earley Real Estate Group.
Sponsored

Santa Fe’s boutiques feature the city’s style when summer time rolls around. Beautiful, handcrafted jewelry, glass vases, distinct fashion, and global decor each sit in shops around the city waiting to be added to your cart. These carefully curated finds capture Santa Fe’s creative spirit and timeless attitude.

Shop Santa Fe’s Artisan Boutiques and Designers This Summer

A necklace with white, gold, and brown beads and pearls.
Photo From Dell Fox Jewelry

Dell Fox Jewelry

This necklace pairs lustrous white pearls with shimmering labradorite beads for a striking play of light and texture. Small gold discs  separate each bead, adding refined structure and subtle sparkle throughout. Effortlessly elegant, it transitions beautifully from day to evening wear, making it a versatile addition to any jewelry collection. Designed and made in Santa Fe. 

A vase with blue waves and gold speckling.
Photo From Liquid Light Glass

Liquid Light Glass

This “Starry Night In Turmoil” vase gets its inspiration from the dynamic brushstrokes of Vincent van Gogh. The hand-blown vessel (9.5” h and 7” diameter) features a black and off-white texture with a complex band of blue entwined around its middle. The starry night effect is mesmerizing.

A long dark blue button up with a pattern at the bottom.
Photo From TOKo

TOKo 

This Mao Mam jacket brings artisanal layers to outerwear you can enjoy every day. Crafted from soft, breathable cotton in a rich navy blue and purple palette, it features a distinctive patch design that makes each piece one of a kind.

A black leather jacket with a crop front.
Photo From W Department

W Department

Theyskens’ Theory Cropped Leather Jacket is waiting for you in this lovely boutique overlooking Santa Fe’s historic downtown Plaza. The design delivers a modern edge with architectural precision. Sleek black leather is shaped into a sharp, curved cutout hem for a dynamic silhouette, while the high stand collar adds structure and attitude.

A short bench in a ruse and blue pattern color.
Photo From Sukhmani Designs

Sukhmani Designs

This footstool features hand-carved antique architectural wood with a distressed blue patina. Its weathered charm mixes depth and Old-World appeal. Equal parts sculpture and seating, it brings artisanal history and rustic elegance to any interior space.

Story by Keith Recker
Featured Photo Courtesy of TOKo

Sponsored by Ricky Allen – Tara Earley Real Estate Group

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Behind the Scenes of Bringing the World to the 2026 International Folk Art Market

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Two women from the International Folk Art Market lean against a rock outside in Santa Fe.

When the International Folk Art Market opens each summer, bringing around 150 artists from more than 30 countries to the Santa Fe Railyard, a one-of-a-kind cultural experience beckons. This year the festival is from July 9-12.

Inside the 2026 International Folk Art Market: Celebrating Handmade Traditions from Around the World

“IFAM brings the world together,” says Nadia Hamid, the Market’s director of artist development and social impact. “We pop up a miracle world in which so many types of artists and visitors can interact. You cannot travel the world in one day, but you can do that at IFAM.”

Established 22 years ago, IFAM attracts more than 20,000 attendees over one weekend and relies on the help of 1,500 volunteers who come from all over the country, creating a beautiful experience for both shoppers and participating artists.

In addition to shopping for artwork from places like Fiji (new in 2026), Argentina, Morocco, and Nepal, market-goers can witness artist demonstrations, see performances, enjoy food, and hear incomparable stories from the artisans who are preserving their cultures and traditional ways through the objects they make with their hands.

“We amplify the value of handmade art,” Hamid explains. “The world is getting more and more mechanized, and in the face of the issues we have with climate change, handmade practices are invaluable.”

Two women sit on an old folk art bench outside.

A New Supportive Step for 2026

As successful as IFAM is, it is always striving to be better, do more, and help artists in more innovative and tangible ways. This year, for the first time, all 32 first-time participating artists are sponsored by IFAM. This means all of their logistical costs are covered by IFAM—from round-trip international flights and accommodations to access to the market conference, which helps them with visual merchandising and storytelling.

“We want to make sure they’re ready to share more about their heritage, their authenticity, the artists they work with who aren’t there in the booth, and what their futures look like,” Hamid says.

Putting together a market of this size and scope is no small feat. There’s a lot that has to happen behind the scenes to ensure attendees remain focused on the artists—not inconveniences like the heat or grumbling stomachs.

Jacci Gruniger, IFAM’s chief operating officer, who joined the organization in November 2025, was a longtime attendee before joining the team.

“We want the customer to walk in and have a magical experience and not even wonder how it happens,” she says.

Since IFAM takes place in July in the desert, it’s hot. This year, patrons can expect more shade structures, extra water stations, and more opportunities to sit down and eat.

On Saturday night, IFAM offers a Night Market, where shoppers can browse booths from 6 to 9 p.m. while enjoying drinks and live music. The lively evening will feature headliner Elida Almeida, a singer-songwriter from Santiago, an island in the Republic of Cabo Verde, whose soulful music will serenade the Railyard.

“I love that we are able to give people this kinesthetic, tactile, auditory experience,” Gruniger says.

Story by Maria Manuela
Photography by Gabriella Marks

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6 Recipes for a Red, White, and Blue 4th of July or Memorial Day

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A full gelatin cake in red, white, and blue colors decorated in strawberries, blueberries, and mint sits on a picnic like table.

The 4th of July or Memorial Day are all about sunshine, good company, and of course, delicious food. This year, ditch the store-bought treats and impress your guests with a spread of homemade delights that are both festive and flavorful. Whether you’re craving a sweet treat to end the evening or a refreshing side dish to complement your barbecue, we’ve got something for everyone. Taste nostalgic childhood favorites, show-stopping centerpieces, and simple skewers. No matter what you choose to make, we’ve got you covered with a variety of recipes that are perfect for your Independence Day or Memorial Day celebrations. Or, really for any hot, sunny summer day.

Celebrate Memorial Day and 4th of July with Red, White, and Blue Recipes

Homemade Bomb Pops

Two people hold red, white, and blue homemade bomb pops above two glasses of clear sparkling liquid on a picnic table.

What would the 4th of July be without a brightly colored red, white, and blue popsicle? Let our Homemade Bomb Pops take you back to your childhood nostalgia. The best part? They’re made from fresh fruit and yogurt so you can feel comfortable letting your child get some sticky fingers without the overly sugary side effects. 

Sour Cherry Crisp

A Sour Cherry Crisp sits in a white dish with a crumble topping as a slice sits on a small white plate nearby.

Not every dessert on your holiday table has to be so sweet. A Sour Cherry Crisp takes advantage of cherry season while creating a tangy fruit crumble. But, if a full plate of this sour crisp isn’t quite your thing, try serving it with a scoop of vanilla ice cream to balance out those flavors. 

Tres Leches Fourth of July Recipe

A cake sits in a cake pan decorated with strawberries, raspberries, and blueberries to make a flag design on top.

Bite into a moist, decadent cake made with Tres Leches’ famous three milks. We break this classic recipe down into simple steps to make the cake mix, Tres Leches, and whipped topping. While the design choice is up to you, we recommend an American flag shape made with strawberries, raspberries, and blueberries for an extra bit of flavor. 

4th of July Dessert Kabobs

A white plate holds 6 kabobs with strawberries, blueberries, and squares of poundcake on them.

Looking for a quick, last-minute recipe that even the kids can help make? These 4th of July Dessert Kabobs leave plenty of room for customization and creativity. Start off with a pile of strawberries, blueberries, and sliced pound cake. Then, feel free to add in powdered donut holes, watermelon, raspberries, blackberries, or whatever else your red, white, and blue heart desires. 

Red, White, and Blue Fruit Salad

A bow sits on a picnic table filled with star shaped watermelon, strawberries, blueberries, and spinkled with tajin.

The use of star-shaped cookie cutters can elevate any side dish into a beautiful display. We use this little tool to cut stars out of watermelon and apples then fill the rest of the bowl with blue and red fruits like cherries, strawberries, and blueberries. Complete our Fruit Salad with a drizzle of hot honey, lime juice, and a sprinkle of Tajín for a tangy twist.

Red, White, and Blue Stained Glass Gelatin Cake

A red, white, and blue gelatin cake decorated with fresh strawberries and blueberries sits on a platter while a woman holds out a cut slice on a small white plate.

Who knew gelatin could turn out so stunning? Our Red, White, and Blue Stained Glass Gelatin Cake requires virtually no baking, other than setting the crust, making it great for a hot summer day. Plus, you can really bring out your artistic skills to make a dazzling mosaic of red, white, and blue gelatin.

In need of plates to serve your red, white, and blue feast on? Check out stylish melamine, enamelware, and paper plates for your cookout.

Story by Kylie Thomas
Styling by Anna Franklin
Photography by Dave Bryce

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