Freeze what you can. Juice with 1 lemon per 2 lbs of juice and bottle without air til rim of the bottle - put in the fridge -- good for 3-5 days. You may add probiotic bacteria for extra protection (it will give sour yogurt-y taste) -- but then leave 1/2 inch
air on top and don't close tightly.
Dry the rest of it. Eat for 1-2 days what is left/over-ripe. Give to friends/neighbors. Leave on the window border with enough air around (against molding) the non-ripe fruits, they will ripen further. Put greens (parsley/cilantro) in clean water adding few clean stones on the bottom for minerals - good for 3-4 days with changing the water and trimming the damaged stem-ends. Cabbage and Celery
bunches can be left at the window in glass containers without water - they will just loose a bit of water, but may develop more chlorophyl under the sun. Of course clean all damaged/moldy/suspicious parts before doing anything of the above.