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I live in the northern-most part of WV (near MD and PA). I store carrots in the ground all winter (if I planted enough). I mulch them heavily with straw. Carrots that have been in the ground when it's cold are wonderfully sweet. I just dig them up as needed. From your chart, it looks like I could do the same thing with beets.
Also, I use the green produce bags (Evert-Fresh) that have a clay coating inside. I am able to store any kind of produce much longer than any other method when I use them. They are fairly expensive, but can be re-used multiple times before all the clay coating is gone.
This past summer I dried vegetables for the first time. I did zucchini slices, green beans, swiss chard, onions and sweet corn. The beans and swiss chard are very good in soup. Next time I would season the zucchini slices before drying so they would be tastier when eaten as chips. They go well in soup that is simmered for a long time (so they fully re-hydrate). Haven't tried the corn yet, since I still have some in the freezer.
