Winter squash will stay good for two to three months in a cool dark place, as will onions, beets, and cabbage.
Dried grains and herbs will remain good for several months, as long as bugs cannot infiltrate the packaging. I keep rice, flour, herbs, and spices, etc. in glass jars. I still use red peppers I dried several summers ago. I am seeking ideas away from rice, as I haven't yet perfected the growing process. By the statement "not yet perfected the growing process" I mean, so far it's been a dismal failure, but I'm not giving up, just looking into alternatives. I know I do not want to eat GMO rice that contains the DNA of human liver.
Potatoes will keep quite awhile, but lime sprinkled on them keeps them even longer. When our society was agrarian, potatoes were a definite staple on the family dinner table, and the last of them in the root cellar toward the end of winter became the seed potatoes of the next year's crop.
Depending upon the growing season for your region, many vegetables can be planted for a second harvest. Green beans are very quick to mature, so a second crop can be planted after the first one has died out. When I plant a second crop of green beans, I have to get the seeds in the ground by late July. I enjoy most salad produce a second time around, replanting lettuce and radishes when the days begin to shorten and cool in late August.
Spring gardens are in and yielding produce by now. The full on canning season isn't quite here, yet, so do a bit of checking. You'll be amazed at how much food you can plant later in the summer to enjoy this winter.
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