Once you round up all your favorites at the market, it is important to take good care of them once you get home or risk losing them. Or you could end up like I did in my early days of market shopping: an accidental fruit fly feeder. Here are some storage tips from Fresh from the Farmers' Market by Janet Fletcher. (This book is also a wonderful resource for recipes!)
Berries - Buy only what you can use or freeze right away. Fresh berries just don't keep well. If you are baking or cooking with them, you can extend their life in the fridge for a few days, but you'll lose the freshness for eating.
Green Beans - Use them right away or freeze them for the winter. Green beans are just meant to be eaten fresh.
Okra - Another veggie that is best eaten ASAP. If you must, store in the fridge in a paper sack for a day or two.
STORE ON THE COUNTER
Eggplant - You can keep an eggplant on the counter for a couple of days, but stick it in a bag in your crisper drawer if you need to store it longer than that.
Melons - If you choose a melon that isn't yet ripe, leave it on the counter for a few days to allow the fruit to soften . You can refrigerate it after that.
Tomatoes - Keep them on the counter for as long as they will keep. Don't ever, ever refrigerate a tomato if you want to enjoy eating it. Though, if you plan to sauce them, can them or freeze them, I suppose the fridge is an option.
KEEP IN THE FRIDGE
Corn - Summer ears of sweet corn are best stored, unhusked, in a bag in the fridge.
Plums - Store ripe plums in the refrigerator.
STORE IN THE DARK
Garlic - Kept in a cool, dark place, garlic can be stored for quite a while. Don't break apart the cloves until you are ready to use it.
Onions - Like garlic, you can store these in a cool, dry place for a while.
Potatoes - Keep your potatoes dry and cool to make them last. Some varieties can make it through most of the winter if properly stored.
Written by Despi Ross - Indianapolis resident and author of local food blog, Figuring Out Food.