1. For salad greens, don't wash them until you are ready to use them. Store them in an open plastic bag with a paper towel to absorb the moisture. When you're ready to eat them, wash them in very very cold water and let them drip dry in a strainer or invest in a salad spinner.
2. If you have a root veggie with the leafy greens still attached- remove them for storage. Your veggies will be much more likely to get soft with the greens. So take the tops off of radishes, beets, carrots, turnips- etc!
3. If you are keeping RIPE tomatoes, put them in the fridge. If they are slightly under ripe, store them on the counter. Store all tomatoes where the green stem comes out facing down. This is where oxygen gets in and causes decay.
4. If your kale or any other cooking greens are getting droopy, get a bowl of ice water! If you soak your greens in the ice water they will likely crisp right back up. Again, a salad spinner or strainer is helpful here.
5. All herbs will keep best if you put them in a glass of water on the counter. Change the water daily for best results.
6. Potatoes like it dark, and cool- but not in the fridge. Store them in a ventilated container, or paper bag in a cupboard.
7. Don't wash veggies until you are ready to use them. Radishes, Carrots, Beets etc do much better with their dirt until you are cooking them up.
8. A damp paper towel around the bottom of scallions will keep them fresher in your crisper drawer.
So how do you keep things fresh for use all week? Anything at the end of our week that is starting to look not-so-great usually gets added into a soup or froze/dried for future use. Happy eating!