Because my brick oven retains temperature over long periods of time, I could braise leeks and roast beets one evening, then make a peach crisp the next day.
Eggplant parm one night, preparing all the ingredients in the oven prior to assembling and re-baking one night, Bimbambap another night.
Street corn, pane Tuscano, and husk roasted sweet corn. The list is endless.
I've occasionally re-stoked the oven with a minimum of firewood to maintain higher temps over the course of a few days.
I've been dehydrating peaches and tomatoes using the last 180 degrees. It concentrates the flavor and reduces the volume for preserving.