Refrigerator: 1-2 days. Eggplants do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, store in a plastic bag in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use while the stem and cap are still greenish and fresh-looking.
Refrigerator crisper: 2 to 3 days. Herbs may be stored in plastic bags or place upright in a glass of water (stems down). Cover loosely with plastic bag.
Lettuce, Spinach and Other Delicate Greens
Refrigerator crisper: 5 to 7 days for lettuce; 1 to 2 days for greens. Discard outer or wilted leaves. Store in plastic bags in the refrigerator crisper. Wash before using.
Melons: Watermelon, Honeydew and Cantaloupe
For best flavor, store melons at room temperature until ripe. Store ripe, cut melon covered in the refrigerator. Wash rind before cutting. Refrigerator: 3 to 4 days for cut melon.
Nectarines, Peaches and Pears
Refrigerator crisper: 5 days. Ripen the fruit at room temperature, and then refrigerate it in plastic bags. Wash before eating.
Onions: Red, White, Yellow and Green
Dry onions: Room temperature 2 to 4 weeks; green onions: Refrigerator crisper: 3 to 5 days. Store dry onions loosely in a mesh bag in a cool, dry well-ventilated place away from sunlight. Wash green onions carefully before eating
Refrigerator: 2-3 days. The sugar in peas quickly begins to turn to starch, even while under refrigeration, so eat quickly after harvesting. Store peas in perforated plastic bags. Wash before shelling.
Refrigerator crisper: up to 2 weeks. Wipe clean and store in plastic bags. Wash before using.
Room temperature: 1 to 2 weeks. Store potatoes in a cool, dry, well-ventilated area away from light, which causes greening. Scrub well before cooking.
Summer Squash, Zucchini and Patty Pan
Refrigerator: 2-3 days. Wipe clean and store in plastic bags. Wash before eating.
Room temperature; once cut, refrigerator crisper: 2 to 3 days. Fresh ripe tomatoes should not be stored in the refrigerator. Refrigeration makes them tasteless and mealy. Wipe clean and store tomatoes at room temperature away from sunlight. Wash before eating. (Refrigerate only extra-ripe tomatoes you want to keep from ripening any further.) Store cut tomatoes in the refrigerator.
Winter Squashes and Pumpkins
Room temperature for curing; then cool, dry storage area for 3 to 6 months. Most winter squash benefits from a curing stage; the exceptions are Acorn, Sweet Dumpling and Delicata. Wipe clean before curing. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days. After curing, transfer to a cool (45 to 50°F), dry place such as the basement or garage for long term storage. Do not allow them to freeze. The large hard rind winter squash can be stored up to six months, under these conditions. Warmer temperatures result in a shorter storage time. Refrigeration is too humid for whole squash, and they will deteriorate quickly. The smaller Acorn and Butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator.