It for me here in the Great Lakes area, my top 5 excluding leafy greens will probably be a traditional wheat (for carbs and straw), sunflowers (oil), carrots, apple (fruit, cider, smoking wood), and beans (for plant protein). Other than their practical uses and nutritional value, these choices are ones I have hands on experience in growing (well).

Grains and beans once properly dried are basically shelf stable for years. Sunflower and other oily seeds are a little more finicky, but if stored in a cold room at ~50'F/10'C raw seeds will last up to a year; roasted seeds last about 4-5 months in the pantry. Carrots and other similar root vegetables will require a root cellar set up for fresh storage, which at its basics will be a dark cold room with the roots stored in opened crates or boxes filled with sand, straw, wood shavings, etc.

Potatoes get mentioned a lot, but I've never had any success growing them. Probably an anomaly, that or they don't like the heavy clay soil I have on my acreage. I also find them difficult to store.