Quite a bit.
From the freezer came the corn cut form the cob, green beans and vinegar slaw (cabbage and beans are "must eats" on New Year's Day!) While I didn't grow the peppers last summer, in past years the jalapeño cheddar dip might have used a jar of home-canned jalapeño peppers in oil. (We simply had to resort to buying them this year.) And, from the spice stock came the herb mix that, blended with butter and flour, encrusted the prime rib. Herbs including rosemary, sage, thyme, marjoram and parsley flavored the meat richly.
The taste of summer comes to the winter table even as the anticipation of the holiday meal invigorates the summer labor. A beautiful balance.
Happy New Year's dining!