Conditions described below are for storing produce for a longer shelf life. If you plan to use them within a few days, you do not need to worry too much - keep your produce in your refrigerator (except winter squash and sweet potatoes). Make sure your produce containers do not have any excess water. For an even longer shelf life, you can freeze many of the produce listed below. There are many tips and advice on storing and freezing produce available on the internet.
#1: Cut vegetables are more perishable than whole vegetables. examples: salad mix, sliced squash, halved cabbages
#2: Leaf vegetables are generally more perishable than root or fruit vegetables.
#3: Keep vegetables out of sunlight exposure, especially potatoes
#4: Some produce emit an aging/ripening gas (ethylene) to which many vegetables are sensitive. Keep ethylene emitting ripe tomatoes and melons away from other produce.
#5: When you receive your farm box, you should remove bands, rinse & remove excess water from the produce. When storing the produce in your refrigerator, it is recommended that you wrap the produce in paper towels and put them in a plastic bag or a container. Do not store them dripping wet but keep some moisture. Try to store leaf greens standing, with root end down. There are containers/bags on the market that are specifically manufactured for produce longevity.
NOTE: Conditions below are ideal conditions and some are difficult to maintain in most homes. Please expect shorter shelf lives when storing at home.
ARUGULA（ルッコラ）: 0 °C and 95-100%, up to 14 days
BEETS, roots（ビーツ）: 0 °C and 95-100%, up to several months
BROCCOLI（ブロッコリー）: 0 °C and 95-100%, up to 14 days
CABBAGE（キャベツ）: 0 °C and 95-100%, up to several weeks
CARROTS, roots（人参）: 0 °C and 95-100%y, up to several months
CAULIFLOWER （カリフラワー）: 0 °C and 95-100%, up to a few weeks
CELERY（セロリ）: 0 °C and 95-100%, up to 2 months
CHINESE CABBAGE（白菜）: 0 °C and 95-100%, up to 2-3 months
CUCUMBERS（きゅうり）: 10-12 °C and 85-90%, up to 14 days
DAIKON RADISH, roots（大根）: 0 °C and 95-100% , up to 4 months
GARLIC（にんにく）: 0 °C and dry 65-70% , up to several months
GREEN BEANS（さやいんげん）: 4 -7 °C and 95-100%y, up to 10 days:
GREEN TOPS of root vegetables （根菜の葉部分）: 0 °C and 95-100%, up to 14 days
KALE（ケール）: 0 °C and 95-100%, up to 14 days
KOMATSUNA GREENS（小松菜） 0 °C and 95-100%, up to 14 days
LEEKS （太ねぎ）: 0 °C and 95-100% , up to 14 days
LETTUCE （レタス）: 0 °C and 95-100%, up to 14 days
ONIONS（玉ねぎ）: 0 °C and dry 65-70% , up to several months, keep away from potatoes じゃがいもと一緒に保存しない
PEPPERS, green & sweet（ピーマン・パプリカ）: 7-10 °C and 95-100%, up to 3 weeks
POTATOES（じゃがいも）: cool 4-8 °C and 90-98%, up to several months, keep in a dark place away from onions. Remove green skin and sprouts which are toxic 冷暗所保存・玉ねぎと一緒に保存しない・毒性があるので緑色に変色した表皮及び芽は取り除く。
RADISHES, roots（ラディッシュ）: 0 °C and 95-100% , up to 4 months
SCALLIONS （葉ねぎ）: 0 °C and 95-100%, up to 14 days
SNAP PEAS（スナップえんどう）: 0 °C and 95-100% , up to 14 days
SPINACH （ほうれん草）: 0 °C and 95-100%, up to 14 days
SQUASH, winter/KABOCHA（かぼちゃ類）: 13-15 °C and dry 50-70%, up to 2-3 months, DO NOT REFRIGERATE 冷蔵しない
SWEET CORN（とうもろこし）: 0 °C and 95-100%, HIGHLY PERISHABLE - WILL LOSE FLAVOR VERY QUICKLY 急速に鮮度・味が落ちます
SWEET POTATOES（さつまいも）: 13-15 °C and 85-95%, up to several months, DO NOT REFRIGERATE 冷蔵しない
SWISS CHARD（スイスチャード）: 0 °C and 95-100%, up to 14 days
TOMATOES（トマト）: 8-10°C and 85-90%, up to 3 weeks
TURNIPS, roots（かぶ）: 0 °C and 95-100%, up to 4 months
ZUCCHINI, summer squash（ズッキーニ）: 5-10 °C and 95%, up to 2 weeks
*You can eat your root vegetables even after they start to sprout. Just make sure you REMOVE POTATO SPROUTS which are TOXIC.