GOLDEN VALLEY, Minn. - We’re in the thick of farmer’s market season in Minnesota. Emily Parent, a registered dietician from CobornsDelivers has some tips about produce and a delicious recipe for Zucchini Pesto.


  • Don’t wash before storing, excess moisture can cause mold
  • Want ready to eat? Wash them with diluted vinegar (1:3), put in a larger bowl and submerge berries (wash, strain, dry). Put in an airtight container. This kills mold spores and bacteria without adding any flavor allowing berries to last up to a week.


  • Give off a gas that can make other produce age faster
  • Don’t store next to other fruits and veggie


  • After washing, place in a bowl or re-sealable bag with a paper towel or two.

Leafy herbs

  • Wash, dry well, and trim at root
  • Store upright in a glass filled with a couple inches of water
  • Loosely cover with a plastic bag (except for basil)

Learn more at

Summertime Pesto Veggie Spaghetti

• 1-2 zucchini
• ¼-½ cup pesto
• 1 pint grape tomatoes, halved
• 1/3 cup feta cheese
• Optional: fresh basil
• To make a full meal: add protein of choice

1. Using a spiralizer, spiralize zucchini into spaghetti-like noodles. Add to a large bowl.
2. Add all other ingredients and mix until well combined.
3. Serve warm or cold!