I learned this summer that almost anything can be dried, and I underestimated drying as a food preservation method. I managed to dry kohlrabi in the sun! It tastes so good added to soups. I also managed to sun-dry cherry tomatoes on my balcony, and made a nice sauce out of them and leftover tomato goods. Then it got too cold for drying stuff outside; this is when I learned a neat trick. You can dry something in a warm place for a few hours, or even days if the temperature is good, and then to finish it off, you can put it in the oven, after something else has finished baking. That means you don't have to run the oven for hours specifically to dehydrate a bit of something, the leftover heat will do for already half-dry stuff. I got to dry apple slices this way! And guess what can be done with dry apple slices: Apple tea! I was always wondering how they make the fruity teas, now I'm all good on that.
Next year I'm going to go for dried carrots, celery and leek, then I will lack no soup ingredients, and I'm gonna try every fruit that looks even remotely dry-able. I'm really curious to how hard it is to make raisins out of grapes, I'd love to do that.