Cure then store — onions, garlic, squash, potatoes

Pick one crop or a small set (max four), roughly how much you have, where you can cure it, and your space plus intent. You get a days-to-cure range, a temperature band, a humidity/airflow note, and the next step: pantry crate, cool dark cellar, or eat soon. Ranges are wide on purpose. The logic matches ordinary Extension practice in plain words — not fake precision and not a journal citation list.

Calm framing: curing is skin-setting and drying necks, not a fridge trick. Wash later. Airflow matters. Soft spots leave the bin.