We all should know roots & fruits do well under cool but not cold storage for keeping fresh and flavorful. I've come up w/ my best solution (at least thru the Winter).
The Southwest bedroom of my house is no bedroom whatsoever since I signed papers to buy this place. It is a storage room for whatever I decide to store there. I've long since closed off the heat/cool vent so as the outside temperature drops it'll be the coldest room in the house. Sounds pretty good for cool storage to me.
In the Southwest corner of the aforementioned Southwest room (well out of the sunlight) I shoved in a small end table, 24" tall X 23" long X 18" deep. Atop that I a half dozen stacked ammo crates, (inside dimensions) 18" X 10.5" X 4" staggered in an "L" formation. Even laid North - South, Odd laid East - West. I cut cardboard boxes to fit the bottoms for padding but also allow full ventilation. Spuds, Sweet taters, carrots and (as a trial celery) all have their crates. Apples are in their own and I have one spare for whatever comes on sale next. I read somewhere that we're not supposed to store onions w/ our spuds. I go through onions like Croton oil through a widow woman so I just hang mine in the mesh sack they came in from the low cabinet handle in the kitchen farthest from the stove.
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