Produce for All Seasons

By the second year of production, I would like to see a wide variety of the following vegetables available.

Late Spring, Summer and Early Fall:
garlic, lettuce, scallion, spinach, arugula, basil, beets, green onions, chard, cilantro, dill, green garlic, kale, mesclun lettuce, shallot, radish, beans, carrots, peas, potatoes, cucumbers and various squash

Arugula, Beets, Brocolli, Brussel Sprouts, Cabbage, Carrots, Cilantro, Collards, Corn Salad/Mache, Endive, Kale, Kohlrabi, Leeks, Lettuce, Asian Greens, Rutabagas, Green Onions, Sorrel, Spinach, Swish Chard, Turnips