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Chef in the Market – Yuri Baxter-Neal & Sakiko Setaka, LIFE sampling & ss Shaved Ice

August 11, 2019 @ 12:00 pm - 1:00 pm

Join us for a special Chef in the Market cooking demonstration to celebrate height-of-the-season market ingredients. Market-goers can watch as Chefs Yuri Baxter-Neal & Sakiko Setaka of LIFE sampling & ss Shaved Ice create culinary delights made with local PNW ingredients, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at Lents International Farmers Market on Sunday, August 11. The demonstration starts at noon and includes samples of the day’s recipes.


Click here for the Temari instructions


Peach Syrup

  • 6 ripe peaches
  • 3/4-1 cup of cane or granulated sugar (depending on how sweet the peaches are)
  • 1/2 lemon juice
  • 1/3 cup of water
  • Vanilla or almond syrup (optional)
  1. Place peach, sugar, lemon juice and water in a sauce pan.
  2. Cook over medium heat for 30 min till a lot of juice have come out from the peach.
    Add vanilla syrup (optional).
  3. 3. Once peaches are cooked down, puree them into a blender.


  • I prefer to leave skins on the peaches. Since I believe that umami flavor and
    nutritious parts are always just in-between skins and fruits pulp. But feel free to peel
    the skin off if you like.
  • If you have overripe peaches it would be a good excuse to make syrups out of those.
    The syrup goes well with pancake, yogurt and ice cream etc. Also you can freeze it.
    You can use different kinds of sugars, like maple, coconuts or brown sugar to
    have more depth and fun flavor.
  • How to ripe peaches quickly: Put unripened peaches in a brown paper bag on its side, fold it up and let it sit at room temperature. It should take only one or two days for them to become fragrant and
    colorful. By sealing peaches inn the bag, the ethylene gas the fruits naturally emit
    (which makes them ripe) gets trapped in the bag and speeds up their ripening. If you
    add more fruit that emit more ethylene gas, like a banana, apple, kiwi and melon to the
    bag it would increase the amount of ethylene gas emitted.


Wild Huckleberry Honey

  • 8oz of huckleberry
  • 8oz of honey
  • 1 Tbsp of lemon juice
  1. Wash and dry Huckleberry. Spread lemon juice on them.
  2. Place huckleberry in a jar and pour honey on them. Let them sit at cooler place for 4-5days.
  3. Shake well once a day for a couple days till the juice come out from the berry.


  • You can add fresh herbs like mint, basil and stevia.
  • You can puree them with a blender if you prefer.


August 11, 2019
12:00 pm - 1:00 pm
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