Do I have tips

I'll be blogging about storing for the winter when we, well get closer to the winter.  Right now, beyond the onions, garlic and potatoes mentioned here, I do not think you want to think too long term.   The problem is, for most (other) veg, you need to keep them pretty cool, below 50 degrees ideally.  Kolhrabi will last several weeks, but you have to keep it cool–make sure to trim the leaves.  Your carrots if kept cold will last even longer.  Is your basement right now that cool?   I've called a second freezer an essential eat local purchase, but maybe I was getting a head of myself.  A second fridge/freezer for your basement may be a priority.

I've written, I believe, a pretty decent post/guide on short term storage. 

OK, even though I'm saving my material, here's a bit of head start:

• Onions, winter squash, garlic, shallots – These are the easiest items to keep as they do not need much in the way of coolness.  Just find room, but make sure it's some where dry.
• Potatoes, apples, beets, turnips, celery root, rutabagas – These can be “cellared” that is kept somewhere in your house that gets cool, perhaps part of your basement, maybe an attic.  For these you want a moister enviroment.  For potatoes, especially, darkness is vital.
• Carrots, cabbage, cauliflower, kohlrabi, brussel sprouts – All of these will last, but my experience is that the need more cool than standard urban/suburban cellaring affords.  Thus, I would suggest keeping these in a fridge.
• Tomatoes – Tomatoes can last a good amount of time, especially the later season varities.  Wrapping them in newspaper will help.