@hamishcampbell we found that instead of cooking dried legumes, if we sprout them, it halves their cooking time, make them more bioavailable and gives us fresh greens each day, it's very cost-efficient. I'd recommend it.

We've been eating pickled vegetables(cauliflower, carrots, onions, rutabaga) that we made over the winter, it's the next best thing after fresh, and it requires no refrigeration. Might be something fun to try too.