Pick through the fresh berries, discarding any bad ones, and add them to a bowl filled with one part vinegar to three parts cool water. Swish them around, then add the berries to a colander and rinse with water. Drain, then gently dry as much as possible on a clean kitchen towel. Store in a roomy container lined with dry paper towels, leaving the lid cracked. They’ll typically keep for a week or more Many people leave their potatoes in a bowl on the counter, which is fine for air circulation and acceptable for temperature, but it does not meet the final criteria: darkness. Sunlight will cause potatoes to turn green, and too much green can actually prove toxic. So tuck your spuds away someplace dark and cool (think: cellar, basement, or a kitchen closet or drawer with ventilation). Trim the ends of the stems and remove any brown or wilted sprigs. Place the bunch in a jar or glass with an inch of water, submerging the stems. Place a plastic zip-top or produce bag over the top to completely cover the leaves, then store it in the fridge. Replace the water every few days like you would a vase of flowers. Finely chop clean, dry herbs and combine them with softened butter. Add salt to taste. The butter can be placed on waxed paper or plastic wrap and rolled into a log. Wrap again and freeze for up to three months, thawing before use. To freeze in smaller portions, refrigerate the log until firm and slice into circular slices. Wrap each slice, place in a zip-top freezer bag, and freeze. Place apples in a plastic bag and store them in the fridge for two weeks or more. Keep an eye out for bad apples, since (as you may have heard) one can spoil the whole bunch. Keep them separate from leafy greens and carrots since apples will cause these veggies to spoil faster. Small varieties like grape and cherry tomatoes should be stored unwashed and in their container, which has holes for air circulation. If your tomatoes are especially ripe and you can’t eat them right away, store them in the fridge for up to two days, bringing them to room temperature before eating.
