Can we name some specific produce items instead? Everything has its own best way to be stored, so it's really hard to generalize.

For instance, onions and garlic need to be stored in a dark, dry place with good ventilation at room temperature. I keep mine in Cambro bins in the pantry which is just off my kitchen. They last for months. (Note that I'm talking about dry onions, not the fresh kind.)

Potatoes need similar conditions, but something some people don't know is that onions (which like to breathe, remember) give off gasses that prompt potatoes to sprout, shortening their shelf life. Potatoes kept well will keep for months in the vegetable equivalent of suspended animation, but only if you keep them away from your onions. A good trick is to store your potatoes in a paper grocery bag with the top folded down. Don't seal them in an airtight container, but give them their privacy. And above all, keep them in the dark.

Green vegetables like the refrigerator. Brassicas like cabbage, broccoli, kale and brussels sprouts are hardy; they like to be sealed in airtight plastic and kept in the fridge for up to two weeks (less if they've encountered a knife). More delicate vegetables like lettuces want the same treatment but they may not last longer than a week to ten days, depending on the variety and its condition when you bought it.

Tomatoes are controversial. Most people will agree, I think, that they last longer in the fridge before spoiling. But based on my personal experience I'd swear on a stack of Bibles that a tomato that's been refrigerated will always be mealier and less flavorful than one that's been kept at room temperature. This is almost certainly all in my head, but fresh tomatoes never stick around here long enough for the difference between refrigerated and unrefrigerated to matter, so I indulge myself on that one.

Lemons and limes should keep for weeks if kept loose and uncovered in a tray in your fridge. Stone fruits should be kept at room temperature right up to the precise moment that they reach peak ripeness, then they should be eaten immediately … or if absolutely necessary, they can be stored in the fridge while you contemplate the fact whatever you're doing really can't be as important as eating a perfectly ripe peach or whatever.

Bananas are best left out on the counter until flies are attracted, then made into banana bread.

Questions?