Celery: Can be chopped and frozen for the winter (no need to blanch) and then added to soups, stews, stir-fry, etc.
Celeriac Root: A root vegetable, keeps well in cold storage all winter. Peel it and chop it and use it in place of fresh celery in cooking (soups, stews). Excellent combined with potatoes when cooking mashed potatoes!
Bell Peppers: Can be sliced or kept whole and frozen for the winter. No need to blanch. Good in stir-fry, soups, spaghetti sauce, stews, scrambled eggs….anything you would cook with fresh peppers.