Vegetables - as much as you can

The USDA MyPyramid organizes vegetables into five subgroups, based on their nutrient content. The following is a list of the subgroups and commonly eaten vegetables in each.  You should try to store or grow vegetables from each subgroup:

Dark green vegetables
Bok choy, broccoli, collard greens, dark green leafy lettuce, kale, mesclun, mustard greens, romaine lettuce, spinach, turnip greens, and watercress.  Spinach is the easiest to find canned and frozen.  Broccoli is commonly frozen.  You may grow other dark green vegetables in your garden.

Orange vegetables
Acorn squash, butternut squash, carrots, hubbard, squash, pumpkin, and sweetpotatoes. The most commonly stored orange vegetables are carrots, pumpkin and sweet potatoes. Orange vegetables can also be grown in a home garden. 
 
Dry beans
Black beans, black-eyed peas, chickpeas, kidney beans, lentils, lima beans, navy beans, pinto beans, soy beans, split peas, white beans, and tempeh. You may notice that dry beans are included in both the dry beans and vegetables group. This is a because dry beans contain some of the same valuable nutrients as vegetables such as folate and fiber.  Dry beans are easy to store and can store a long time if stored in the absence of oxygen and in a cool dark place.

Starchy vegetables
Starchy vegetables include corn, green peas, green lima beans and potatoes. Starchy vegetables are easy to store canned, frozen or dehydrated. 

Other vegetables
Artichokes, asparagus, bean sprouts, beets, Brussels sprouts, cabbage, cauliflower, celery, cucumbers, eggplant, green beans, green and red peppers, iceberg (head) lettuce, mushrooms, okra, onions, parsnips, tomatoes, tomato juice, vegetable juice, turnips, wax beans, and zucchini. Many of these vegetables can be stored canned or frozen or grown in a home garden.