- Potatoes, Onions (all types), Squash and Garlic like dark, cool, dry places. Keep them in a large basket or box in your basement, shed, or garage. Cover the basket with a burlap sack or old towel. This will allow air to circulate and will keep dust from settling on the veggies.

- Carrots, Beets, Parsnips, Rutabagas, and Celery Root can be stored in separate plastic bags in the refrigerator (if you have extra room) or in a cool shed or garage. These root crops will last for several weeks, possibly even months if stored properly. Excess moisture in the bags will promote rot, so be sure to leave the bags open a bit to let the veggies breathe.

- Cabbage and Brussels Sprouts will store well in the same manner as described above. If the outer protective leaves turn yellow, discard them before preparing the rest of the cabbage.

- Celery and leeks are excellent candidates for freezing. Just wash them well, cut into the appropriate size pieces and seal in freezer bags. If you freeze them in a single layer you can take out a handful every time you need a small bit for soups, stuffings, or side dishes.

- Vegetables such as Cauliflower, Broccoli, Carrots, Kale(s), and Chard can be cut into bite-sized pieces and blanched quickly. Drain well and freeze for a few months in freezer bags or storage containers.
  
- Most importantly, do NOT allow your produce to freeze. You can store them in a styrofoam cooler to protect them during very cold weather or move them indoors for the most frigid nights.  Basically, you'll want to store your veggies at refrigerator temperatures. 

If you’re feeling exceptionally industrious, create your own root cellar outside. Bury a metal garbage can in the ground and store your root crops in the can, nestled in sand or sawdust.