I’ll add to the following alphabetical list as the weeks pass. A few types of fruit made this list too, because we get them in our CSA shares.
ACORN SQUASH (WHOLE)
Store in a cool, dry, dark, well-ventilated place. It should keep for a while.
APPLES
Store in a cool, dry, dark, well-ventilated place, but not in the same area as other produce, unless you want the other produce to ripen more quickly (apples hasten the ripening of other produce).
ARTICHOKES
Keep dry. Store in a plastic bag in the fridge. Wash right before using.
ASPARAGUS
Break off rough ends and stand upright in an inch of water in the fridge. Change water daily. To break off ends, grab tip and tail of each piece individually. Bend tip and tail gently toward each other until the rough end breaks off (it should break approximately 1/3 of the way up the stalk). Compost rough ends. Just before using, put asparagus in a big bowl of water and swish to help remove dirt.
BASIL
Trim ends of stems (compost the ends), then put basil in a glass with stems submerged in water (keep leaves out of water). Cover loosely with a plastic bag and store on the counter, unless your kitchen is so hot the leaves start to wilt, in which case you should put it in the warmest part of the fridge (generally in the front). Apparently, the cold fridge air causes basil leaves to blacken. Change water daily.
BEANS, GREEN
Wrap in a dry paper towel, put in a plastic bag, and store in the fridge (crisper is fine). Rinse right before using.
BEETS
Remove greens and set aside. Put beets in an open plastic bag. Store in the crisper. Wash right before using.
BEET GREENS
Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels, put in a plastic bag, and store in the crisper. When ready to use, remove large stems from greens and add stems to compost bin. Rinse by putting the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible (I suggest a salad spinner).
BELL PEPPERS
Store in the crisper.
BLACKBERRIES
Don't wash blackberries before storing! Keep them away from moisture as much as possible. Store them in an open, vented-on-the-sides container in the fridge (the open half-pint containers they often come in are a good option). You really should eat them within a day or two, because they spoil quickly. Take the berries out of the fridge about an hour before you use them; they taste best at room temperature. Right before using them, rinse them very gently with cold water and pat dry.
BOK CHOY
Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels. Store in a plastic bag in the crisper. Right before using, cut just the root end off of the bok choy, leaving the white stems attached to the leaves. Compost the root end. Put the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Remove the leaves from the water and remove as much water as possible (I just shake them a lot, because my salad spinner isn't big enough).
BROCCOLI
Store in the fridge in a plastic bag and/or in the crisper. Rinse right before using.
BRUSSELS SPROUTS
Store in a plastic bag in the fridge and/or in the crisper. Rinse right before using.
BUTTERCUP SQUASH (WHOLE)
Store in a cool, dry, dark, well-ventilated place. It should keep for a while.
BUTTERNUT SQUASH (WHOLE)
Store in a cool, dry, dark, well-ventilated place. It should keep for a while.
CABBAGE
Store in the fridge in a plastic bag and/or in the crisper. Wash right before using.
CARNIVAL SQUASH (WHOLE)
Store in a cool, dry, dark, well-ventilated place. It should keep for a while.
CARROTS
Remove greens and set aside. Put carrots in an open plastic bag. Store in the crisper. Wash right before using.
CARROT GREENS (A.K.A. CARROT TOPS)
Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels, put in a plastic bag, and store in the crisper. Right before using, put the greens in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible.
CAULIFLOWER
Store in the fridge in a plastic bag and/or in the crisper. Rinse right before using.
CELERIAC (A.K.A. CELERY ROOT)
Wrap loosely in a plastic bag and store in the fridge.
CELERY
Store in the fridge in a plastic bag and/or in the crisper. Rinse right before using.
CHAMOMILE
To dry chamomile, place it (including green stems, not just flowers) on a thin cloth. Put the cloth in a shaded area with decent airflow. We put our chamomile on a clean, loosely woven rag set on a wire shelf in our dark garage. When chamomile is dried (in probably about 10 days), cut it (with kitchen shears) into 1-inch pieces. Put the pieces in a jar for storage.
CHANTERELLES
Store in a paper bag or cloth bag in the fridge. Covering them with a damp paper towel (or dampening the cloth bag) will help keep them perked up.
CHARD
Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels, put in a plastic bag, and store in the crisper. Rinse by putting the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible (you can use a salad spinner if yours is big enough).
CHIVE BLOSSOMS
If you let the plant go to blossom, it will make the chive stalks woody and the flavor less intense. So I suggest that if you have the option (like we do), let one plant go to blossom so you can use the blossoms, and pinch off the developing "blossomlets" on another plant as soon as you see them (so you can use that plant specifically for chives). When harvesting the blossoms, pinch the blossom clusters off the stems of the plant. Store blossom clusters in a sealed container in the fridge. You can pull the little blossom clusters apart into tiny individual flowers and sprinkle them on salads, etc. You can also make chive vinegar by putting the blossom clusters in a sterilized jar, pouring white vinegar over them to cover, closing the jar, and storing it until you're ready to use the vinegar or give it as gifts (in little jars).
CILANTRO
Trim ends of stems (compost the ends), then put cilantro in a glass with stems submerged in water (keep leaves out of water). Cover loosely with a plastic bag and store in the fridge. Change water daily. This is the method you should use for most herbs still attached to their stems, except basil.
CORN
It is best by far to eat corn as soon after harvest as possible--as in hours, not days, after it was picked. The sugar in corn quickly converts to starch, and within three days, you'll have corn that is less than tasty. If you must wait before eating your corn, refrigerate it and eat it within two days.
CUCUMBER
Store in the fridge in a plastic bag and/or in the crisper.
DELICATA SQUASH (WHOLE)
Store in a cool, dry, dark, well-ventilated place. It should keep for a while.
DILL
Trim ends of stems (compost the ends), then put dill in a glass with stems submerged in water (keep leaves out of water). Cover loosely with a plastic bag and store in the fridge. Change water daily. This is the method you should use for most herbs still attached to their stems, except basil.
GARLIC
Store in a cool, dark, dry, well-ventilated place (not in the fridge, not in a sealed container).
GARLIC SCAPES
Don't wash before storing. Store in a plastic bag in the fridge. Rinse right before using.
JERUSALEM ARTICHOKES (SUNCHOKES)
Store in a plastic bag in the fridge. They should keep for about two weeks. If you want to store them long-term, bury them in damp sand in a cold (but not freezing) place, like a garage or basement.
KABOCHA SQUASH (WHOLE)
Store in a cool, dry, dark, well-ventilated place. It should keep for a while.
KALE
Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels and store in plastic bag in the fridge and/or in the crisper drawer of the fridge. Right before using, put the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible.
KOHLRABI
Remove greens and set aside. Place bulb in the fridge in a plastic bag. Rinse right before using.
KOHLRABI GREENS
You can eat the greens, too. I wish I’d known that the first week before I composted them. Oops. Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels, put in a plastic bag, and store in the crisper. Rinse by putting the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible (you can use a salad spinner if yours is big enough). Remove ribs from leaves. Compost ribs.
LEEKS
Store in plastic bag in the fridge and/or in the crisper drawer of the fridge.
LETTUCE
Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels and store in a plastic bag in the crisper. Right before using the lettuce, rinse it and remove excess moisture (a salad spinner works well). I've read that you should rinse lettuce before storing it, but I'm disenfranchised with this method, because our lettuce seems to go bad quickly when we do that. One issue with storing lettuce unwashed is that organic leafy produce hides a fair number of insects, and these insects have already proven to me that they survive in the fridge. You can try removing the base of the lettuce and checking the leaves for bugs as well as you can before putting them (unrinsed) in paper towel(s) in a plastic bag in the crisper.
MINT
Trim ends of stems (compost the ends), then put mint in a glass with stems submerged in water (keep leaves out of water). Cover loosely with a plastic bag and store in the fridge. Change water daily. This is the method you should use for most herbs still attached to their stems, except basil.
MUSHROOMS
Store in a paper bag or cloth bag in the fridge. Covering them with a damp paper towel (or dampening the cloth bag) will help keep them perked up.
MUSTARD GREENS
Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels, put in a plastic bag, and store in the crisper. Rinse by putting the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible. My modest-sized salad spinner was unequal to the task of spinning these enormous (two-foot-long!) leaves. I’d wager most salad spinners would be inadequate, and tearing the leaves will make them spoil faster, so I’d just rinse them whole and shake them dry as best you can.
ONIONS, GREEN
Store in the fridge in a plastic bag and/or in the crisper. Rinse right before using.
ONIONS, DRY
Store in a cool, dry, shady, well-ventilated place, but not in the same area as potatoes (they'll make each other spoil sooner).
PARSLEY
Trim ends of stems (compost the ends), then put parsley in a glass with stems submerged in water (keep leaves out of water). Cover loosely with a plastic bag and store in the fridge. Change water daily. This is the method you should use for most herbs still attached to their stems, except basil.
PARSNIPS
Put in an open plastic bag. Store in the crisper. Wash right before using.
PEARS
Store in a cool, dry, dark, well-ventilated place.
PEAS, SHELLING
These are best eaten immediately or within a couple days. Wrap in a thin cloth (e.g., floursack, cheesecloth) or a dry paper towel, put in a plastic bag, and store in the fridge (crisper is fine). Rinse right before using.
PEAS, SUGAR SNAP
These are best eaten immediately or within a couple days. Wrap in a thin cloth (e.g., floursack, cheesecloth) or a dry paper towel, put in a plastic bag, and store in the fridge (crisper is fine). Rinse right before using.
PEPPERMINT
Trim ends of stems (compost the ends), then put peppermint in a glass with stems submerged in water (keep leaves out of water). Cover loosely with a plastic bag and store in the fridge. Change water daily. This is the method you should use for most herbs still attached to their stems, except basil.
POTATOES
Store in a cool, dry, shady, well-ventilated place, but not in the same area as onions (they'll make each other spoil sooner). See below for instructions about new potatoes.
POTATOES, NEW
You know you have new potatoes if they don't have a dry outer skin. Store them as with regular potatoes--in a cool, dry, shady, well-ventilated place (not in the same area as onions)--but don't store them for too long or they'll spoil. A few days seems to be the maximum storage time for new potatoes. Storing them in the fridge will increase their sweet taste, which is not usually what you're going for with potatoes, so I don't recommend that.
PUMPKIN (WHOLE)
Store in a cool, dry, dark, well-ventilated place. It should keep for a while.
PURSLANE
This is best eaten immediately. If that's not possible, wrap it in a thin, damp cloth (e.g., floursack, cheesecloth) or a damp paper towel, put it in a plastic bag, and store it in the fridge. Eat within a couple days. Right before using, put the purslane in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the purslane out of the water and remove as much moisture as possible.
RADISHES
Remove greens and set aside. Put radishes in an open plastic bag. Store in the crisper. Wash right before using.
RADISH GREENS
These need to be eaten quickly--within a couple days. Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels, put in a plastic bag, and store in the crisper. Rinse by putting the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible (I suggest a salad spinner).
RASPBERRIES
Don't wash raspberries before storing! Keep them away from moisture as much as possible. Store them in an open, vented-on-the-sides container in the fridge (the open half-pint containers they often come in are a good option). You really should eat them within a day or two, because they spoil quickly. Take the berries out of the fridge about an hour before you use them; they taste best at room temperature. Right before using them, rinse them very gently with cold water and pat dry.
RHUBARB
Make sure all remnants of leaves are removed and composted (rhubarb leaves are toxic). Store rhubarb in a closed plastic bag in the fridge. Rinse right before using.
SHIITAKE MUSHROOMS
Store in a paper bag or cloth bag in the fridge. Covering them with a damp paper towel (or dampening the cloth bag) will help keep them perked up.
SPINACH
Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels, put in a plastic bag, and store in the crisper. Do not wash leaves first; wash them right before using instead. It’s best to eat spinach as soon as possible. Just before using, put the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible (I suggest a salad spinner).
SQUASH
See WINTER SQUASH, SUMMER SQUASH, or specific squash directions.
STRAWBERRIES
Strawberries will not continue to ripen after being picked, so it's best to eat them as soon as possible. Don't wash strawberries before storing; moisture makes them spoil sooner. Store them--with stems on--in an open, vented-on-the-sides container in the fridge (the open half-pint containers they often come in are a good option). Take the strawberries out of the fridge about an hour before you use them; they taste best at room temperature. Right before using them, rinse them in cold water and pat dry. Don't remove the stems until after you've washed them. Compost the stems.
SUMMER SQUASH
Store in the fridge in a plastic bag and/or in the crisper.
SWEET MEAT SQUASH (CUT)
Store cut sections of squash in the fridge in a sealed plastic bag with as much air removed from the bag as possible.
TAYBERRIES
Don't wash tayberries before storing! Keep them away from moisture as much as possible. Store them in an open, vented-on-the-sides container in the fridge (the open half-pint containers they often come in are a good option). You really should eat them within a day or two, because they spoil quickly. Take the berries out of the fridge about an hour before you use them; they taste best at room temperature. Right before using them, rinse them very gently with cold water and pat dry.
THYME
Trim ends of stems (compost the ends), then put dill in a glass with stems submerged in water (keep leaves out of water). Cover loosely with a plastic bag and store in the fridge. Change water daily. This is the method you should use for most herbs still attached to their stems, except basil.
TOMATOES
Store at room temperature out of direct sunlight. You shouldn't store tomatoes in the fridge unless they're already sliced or they're almost overripe. Storing in the fridge makes them lose much of their natural sweetness.
TURNIPS
Remove greens and set aside. Put turnips in an open plastic bag. Store in the crisper. Wash right before using.
TURNIP GREENS
These need to be eaten quickly--within a couple days. Wrap in a thin cloth (e.g., floursack, cheesecloth) or paper towels and store in plastic bag in the crisper. Rinse by putting the leaves in a big bowl of cold water. Let sit briefly, then swish to help get rid of the dirt. Take the leaves out of the water and remove as much moisture as possible (I suggest a salad spinner).
WINTER SQUASH (CUT)
Store in the fridge in a sealed plastic bag with as much air removed from the bag as possible.
WINTER SQUASH (WHOLE)
Store in a cool, dry, dark, well-ventilated place. It should keep for a while.
ZUCCHINI
Store in the fridge in a plastic bag and/or in the crisper.
