In order to get the most our of your fresh organic food Mark from Groobox says you need to make the best use of  your kitchen storage. Here's his advice as promised:

All salads, berries, broccoli, greens, cauliflower, lettuce,carrots, parsnips, leeks, cucumbers, beetroot,  runner beans, celery, fennel and rhubarb need to be put in the fridge as soon as you get them. If room in the frigdge is tight then beetroot  and carrots could be kept in a cool drk place for a day or two until there is space, providing you dampen them a little to keep them hydrated.

If you're short of space you coud try keeping the stem of broccoli in water after cutting 1 cm off the stem.

Onions can be kept at room temperature for over a month, but keep them separate  as they give off a smell which turns other produce bad.  

Apples can be kept in a bowl and need to be apart as they can turn other fruit bad.  If you need to keep apples longer than a week then each need to be separate.

Tomatoes are much better if you keep them at room temperature in their own bowl and use within a week. They loose their sweetness when stored in the fridge.

Plums are better away from other fruits.  Pineapple, clementines and grapes are okay together in a bowl.  Sweetcorn cobs need eating within 24 hours keep in fridge and eat asap if you are struggling.

If space is tight in the fridge then potatoes can be kept in a cool dark area and at this time of year they will last a few weeks.  Any light can make them green which needs to be cut off and discarded.

Squshes and pumpkins are best at room temperature with plenty of dry air around them.  They can last weeks or even months with the exception of spahetti squash that needs to be used within two weeks