Fruits and vegetables can still bruise after they have been harvested because they are still alive! So when putting produce into a vegetable drawer in your fridge, do it gently, you may just get another week out of them!Sturdy vegetables (green beans, broccoli, cabbage): Refrigerate away from airflowDelicate produce (leafy greens, herbs, or mushrooms): Store them under refrigeration in a container that limits the amount of free flowing air, but prevents crowding or issues with condensation; try a large Tupperware with a lid or a plastic bag ballooned up with a little bit of air in it! Wrap the "roots" region in a moist paper towel (not overly moist), this will reenact the soil from which they came, and give you weeks of extra shelf life. Aromatic, soft-fleshed fruits (tomatoes, peppers, eggplants, peaches, apricots): Farm-Fresh harvested tomatoes can last 2 weeks on the counter. Only refrigerate them if you absolutely must! Once harvested, the fruit will respond differently to abrupt temperature change than it would if it were still connected to the plant. They will taste and feel fresher, juicier, and brighter if they are allowed to be held at room temperature.Pro tip: most fruits store much better while resting on their "shoulders" i.e. plums, tomatoes, and peaches will all last longer if they sit with the stem-side down!