Store them in a place (like the vegetable crisper) and make sure it is dry. Veggies still don't last forever, so make sure you don't forget them there.

Wrap them in paper towel and put them in a plastic bag.

in a bag

There are many methods to keep your harvest fresher longer without resorting to freezing or canning, but many fruits and vegetables can be picky about the conditions they require. Some important tips: * Most green, leafy vegetables prefer temperatures between 35 and 40 degrees F. Fortunately, that is the temperature range in most refrigerators. Unfortunately, these greens also prefer humidity of about 90 percent, and that can't be found in any refrigerator, not even in the crisper. To keep greens fresher longer, wrap them loosely in moist paper towels and stick them in a plastic bag. Remove as much air as possible from the bag and seal. Put the bag in the refrigerator. Even under the best conditions, greens like lettuce or spinach will not last more than a week or so. Unless this step is taken, they will not last but a few days. * Root crops like beets, turnips, radishes and carrots also store well in the refrigerator, but they'll stay fresher longer (anywhere from two to eight weeks) if the air movement around them is restricted. Air causes them to loose moisture faster. Place them in a plastic bag or container inside the refrigerator and they will stay fresher. The same is true of broccoli, corn, cauliflower or celery. All of those should keep about two weeks if stored in a bag or container. Cabbage will store up to 12 weeks in a plastic bag when placed in the refrigerator. * Many fruits and vegetables store longer if the temperature is slighter higher than that in the refrigerator. Okra, peppers, green beans, cucumbers, sweet potatoes, potatoes, summer squash and honeydew melons last longer by keeping them at around 50 degrees with a humidity of around 85 percent. These temperatures can be found in a refrigerator if it is fairly new and features at least two temperature controls: one for the main compartment and one for the vegetable, fruit or meat tray. One of those controls can be set higher than the temperature in the main compartment. Even under ideal conditions cucumbers and okra will last only two to 10 days. Honeydew melon, summer squash, peppers and greenbeans will last around 12 to 24 days. Sweet potatoes and potatoes will last anywhere from four to 16 weeks. Click here for more info about storing root crops. * The toughest vegetables to store are those that prefer temperatures above 50 degrees, coupled with high humidity. They include ripe tomatoes, eggplant, watermelon and cantaloupe. If placed in the refrigerator, they may wind up with chilling injury. In the case of cantaloupe and watermelon, the best thing to do is leave them out on the counter for up to a week. Either keep them at room temperature or cut them up a few hours or a day or two before serving and chill them in the refrigerator. If you do store uncut cantaloupe or apples in the refrigerator a few days, first put them in a plastic bag and seal it up. These fruits release a lot of ethylene gas, which will cause other fruit and vegetables to ripen and perish quickly. Eggplants and tomatoes can be left out on the counter, preferably out of direct light and in the coolest place possible. * There are vegetables that should never be stored in the refrigerator, such as garlic, onions, pumpkin and winter squash. They do best when stored in a dark place at room temperature and normal humidity. * The best way to store asparagus is to cut off about a half-inch of the bottom of the bunch of spears. Put the spears in a glass of cold water and store in the refrigerator. The asparagus should keep for about a week this way. http://tinyurl.com/2uvo2e

Corn is best eaten the same day it is purchased. If you need to store it for a day or two, the best way to keep corn fresh once it is brought home is to leave the corn in the husk, and store it in a plastic bag in the refrigerator.