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DICKINSONTOWN, N.Y. (WIVT/WBGH) — This month's “In the Kitchen with Cornell Cooperative Extension” features dishes that combine sweet summer berries with savory ingredients.
Nutrition educator Kathleen Cook prepares peppers stuffed with raspberries and goat cheese. She says it's raspberry season all summer long, and not just the wild raspberries that grow on bushes around the house.
In a controlled environment, raspberries grow much larger than they would in the wild, and the growing season lasts from summer through to fall. Cook starts by halving the peppers and preparing the quinoa and goat cheese filling inside.
“Peppers are considered savory, and quinoa, being a grain, is considered savory, but then you add the sweetness of raspberries to it, and it becomes sweet and tart. When you add those, you also add the sweetness of the cheese, and it tastes really good,” Cook said.
Cook says raspberries are packed with healthy nutrients, including fiber, vitamin C, and antioxidants. He recommends using raspberries within a few days of picking them, as they will go soft and spoil quickly. He also recommends not washing them until you're ready to eat them.
“Berries are quite delicate, in fact they're 85 percent water, so they can get mushy very quickly if you're not careful. So if you wash them beforehand, they'll just get slimy, so never wash them, put them in the fridge and wash them just before you're going to eat them,” Cook added.
Once the peppers are stuffed, bake them at 375 degrees for about 25 to 30 minutes, Cook says. Yellow and red peppers tend to taste sweeter than green ones.
All the ingredients needed for this and other dishes can be purchased at the Broome County Regional Farmers Market on Front Street in Dickinson Township.
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