Organic food storage is important!

Keep your produce fresh by using these organic food storage tips:

Store in the veggie crisper of the refrigerator:

Leafy greens: wet greens deteriorate quickly; store dry in plastic bag; use within 3 - 4 days.
Asparagus: separate spears and store in plastic bag; use within 2 - 3 days.
Corn: store in husks in plastic bag; use within 2 - 3 days as corn sugars convert to starches.
Brassicas: (includes broccoli, rutabaga, brussel sprouts, cauliflower, kale, turnip, radish, cabbage, mustard greens) keep wrapped in plastic so they do not transfer their odour; use within a week.
Root crops such as carrots, parsnips, celery, leeks: store in perforated plastic bags; remove greens from carrots and parsnips; will keep for several weeks.

Store in the warmest section of the fridge (door, upper shelf).

Cucumbers, summer squash, peppers, eggplant: store unwrapped; will keep 1 - 2 weeks.
Peas: keep in plastic bag, use within 2 - 3 days.
Beans: store loosely in plastic bag; use within 1 week.
Mushrooms: store in paper bag with barely damp paper towel.

Store in the cool dry location (basement, pantry).

Tomatoes: store loose in a box or bowl. If under-ripe, place in warmer location. Will keep up to 2 weeks, depending on ripeness. Do not store in the fridge as that will cause the flavour to deteriorate. Once cut open, they can be kept in the fridge.
Potatoes and yams: should be kept in the dark; unwashed potatoes store longer; will keep for several weeks.

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Organic food storage is important in keeping the healthy food you purchased at it's best until you can eat it.