Step1. Remember that a tomato is actually a berry. It should be stored on the countertop, stem side down and away from direct sunlight.
Step2. Place cucumbers on the top shelf of the refrigerator to keep them from partially freezing. Wrap fresh corn in a damp cloth and store it still in its husk on a shelf.
Step3. Store carrots and celery in the crisper. Cut the green tops off the carrots and place them in a paper bag before storing them. Mushrooms should also be placed in a paper bag.
Step4. Onions, potatoes and garlic should be stored in a basket or wire bin in a dark place.
Step5. Freeze certain fresh vegetables but remember to blanch them first. Cut them up, drop them in boiling water for a minute or so, then plunge them into an ice bath. Dry them and place in plastic bags. Carrots, peas, corn, cauliflower, broccoli and green beans can be frozen this way.
Step6. Dice and freeze onions, celery and bell peppers. Veggies like these that will be cooked thoroughly in the course of meal preparation don't need to be blanched first.
Tips & Warnings
* Never try to freeze lettuce, radishes, potatoes, onions or whole tomatoes.