Store hardy produce in cool, dark, humid conditions to keep it fresh through fall and winter.
Harvest or buy produce at peak maturity without cuts or bruises.
Cure onions, garlic, and squash in a warm, dry area for 1–2 weeks before storage.
Store at 32–40°F with 85–95% humidity for root vegetables.
Keep ethylene-producing apples separate from potatoes.
Check stored produce weekly and remove any that show rot or sprouting.
2–6 months for most root vegetables in ideal conditions
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