In summer I keep a basket of potatoes, onions, and garlic, and a bowl of fruit, in the kitchen and replenish from the farmers market.
In winter the pantry doubles as a root cellar. In December several Kitsap farmers offer keeper potatoes unwashed in brown paper sacks. I store these on the biggest back shelf and use them before they develop large eyes or turn green. The green bits can make you sick – here’s a good explanation from Purdue Extension.
Storage apples can be wrapped in newspaper to keep longer. Onions and garlic also go into the basement in the winter. I have one whole shelf of squash which I turn every week and process before they spoil.
Apples, onions, garlic, squash.