PNW: what veggies do you grow to store?

(store=however you keep veggies for winter use; canning, cold storage, etc.)

I'm thinking about next year, and I would like to add to the variety that I already store.  You can post your own list, or point out what my list is missing.

My list:

Pickles, dilly beans, jellies, salsa, etc. are a winter time treat for sure, but I'm interested in veggies that I can put on my dinner plate or in soups/stews.

I do not have a good place to store fresh food. My garage is ok unless we have a couple of hot days, then all bets are off.

Regular list that everyone does....
Onions, garlic, winter squash, dry beans (not this year but usually Rockwells).
I've trialed black garbanzos... very tasty but I do not have enough room to grow more then a handful and they are not easy to thresh.
Dry Corn. Easy, pretty, feel-good BUT I do not currently have a good way to process the rock hard corn into meal or even chicken chow.

Every year I look for tomatoes that grow large, green fruit that will ripen slowly for sauce and soup (have not found one yet that seems good raw for salad). Just about any long season fruit will work. Short season fruit tends to rot before it ripens. Short season tomatoes are very good just dropped into a zipper bag without processing and used as needed in late winter through spring.

Other fresh food to use in Winter-spring.
Leeks, carrots. Both of these can be left in the ground and harvested as needed. This is one of the kewl things about living in the PNW. If you can protect something from excessive rain (rot) you can harvest it through the year. Cole crops get slugs BUT if I can stay ahead of the slugs I can grow brussels and cabbage until the thaw after a hard freeze. I almost forgot... Kale!

Spring food: Purple sprouting broccoli, asian greens,

This year, under plastic: spinach, radishes, greens, and a few other yummy things.

Dried apples were a great treat.

PNW: what veggies do you grow to store?

here is our list.....its a work in progress...if we get a bumper crop ( meaning more then what we eat fresh) then below is how we will store it  

Canning by them selves or used in jams, soups, salsa, sauce, and such then canned

Green/yellow/purple Beans
Peppers
Tomato
berries
Apples (we trade plums for apples from our neighbor)
LG sweet onions
celery
Potatoes
carrots
cucumbers (made into refrigerator pickles)


Freezing

corn on the cob
sugar snap peas
peas
Cauliflower
Broccoli
Squash
Pumpkin
Berries ( black, straw, blue, rasp )

Dehydrating

Herbs
Plums
Cabbage
Kale
Spinach
Collard green
Dried Beans
Tops off of green onions
garlic

Veggies left in the ground to eat over winter:


Leeks
green onions
kale
Collard greens
spinach
carrots
Swiss chard
Bok Choi

veggies that don't grow well for us but wish we could store them

beets
turnips

happy gardening
rose