I know of medlars and how they are eaten mushy. Here in New England, I can't leave stuff in the ground and hope to harvest, as we typically freeze up to 4' down. And I gave up leaving kale in as it never survived. Not this year! The winter was so mild, the kale was still good until February! It was only left due to circumstances during the end of the year. And was not harvested, though it could have been.
But I typically grow enough to get me into June, stored in the root cellar. I am still eating my kabocha squash, going to cook one up today, with my onions and garlic.