Up to One Month
Broccoli (2 weeks), Brussel Sprouts, Cauliflower (3 wks), Melons (2-3 weeks)
Cabbage(s), Kohlrabi, Parsnips, Pears, Rutabagas, Sweet Potatoes, Turnips
Apples, Beets, Carrots, Chili Peppers, Garlic, Horseradish, Leeks, Onions, Potatoes, Squash
Short-term Kitchen Storage
Store these in a cool area (a little less than room temp), away from bright light: Onions, potatoes, sweet potatoes, rutabaga, winter squash.
Store in a closed plastic bag or crisper in the refrigerator: Asparagus, beans, beets, broccoli, cabbage, carrots, cauliflower, celery, cucumbers, greens, leeks, parsnips, peas if shelled, peppers, radishes, scallions, turnip, zucchini
Store at room temperature: tomatoes
(1) Very cold/Near freezing (35-40 F), damp (80+ humidity) and dark.
Beets, Broccoli, Brussel sprouts, cabbage, carrots, cauliflower, horseradish, kohlrabi, leeks, parsley, potatoes, rutabagas, turnips, pears and apples (see “Apples” note below)
(2) Cool (35-50) and dry (60-70% humidity) and dark
This environment can be achieved by putting produce in a paper bag in a cold closet or a dry cold basement room or an insulated dry garage.
(3) Mild (45-65) and dry (60-79% humidity)
A little below room temp. Kitchen closet or shelf adjacent to an outside wall. Put on shelves not-touching each other.
Squash, pumpkin, sweet potatoes, chili peppers
Apples: Apples should be stored separately as they will cause other produce to spoil sooner.
Very Cold Environments: an unheated garage, entryway, basement room, window well or stairwell; an insulated box buried and covered with straw; an unused refrigerator buried on its side with vent pipe (latches removed); a hole lined with hay bales and holding lidded food-service buckets; an above-ground box surrounded and covered with hay bales. Visits and food checks can be limited to once per week.
Note: If veggies or fruit freeze, they can be used in cooking (soups, stews, casseroles).