Interesting article.
One thing I would add is to learn how to treat things so the flavor develops. Some things taste better after a long curing time, others taste better if touched by frost.
There are also specific varieties that keep better than others. Blue Hubbard squash is famous for it’s long storage life, and the flavor gets better the longer it’s kept. Delicata squash have a very short shelf life. But both are winter squash. There are melons that will store until December easily. And parsnips can be stored in the ground until spring, although if the ground freezes they might be hard to get to in the winter.
Winter wheat, winter rye, buckwheat, or winter peas, are crops that get planted in fall and harvested in spring. They might help you bridge that gap between when the storage foods run low and when the main crops are ready to harvest. They also make good cover crops for weed control.
The article mentioned chickens. I highly recommend them. Even if you’re vegan, they can work wonders in terms of pest control. Mine have eliminated the Japanese Beetle swarms that used to eat everything in my yard. And they provide you with loads of entertainment besides!