I think you should specifically mention through outdoor winter hehe. But even in a Greenhouse setting, sufficient light hours will need to be provided.
Also so many other crops just need a hoophouse to extend winter growing season.
I don’t know of any trees that grow thru winter, even pines, Roses & Persimmon Trees go somewhat dormant until spring.
It’s very interesting you mention Peas, Fava Beans, Everlasting Pea as they form the Tribe Fabeae. Correct me if I’m wrong but every Legume from that tribe is a cool season legume meaning there are other species of winter legumes you didn’t mention yet.
Specially other species of Vicia besides Fava Beans, TONS of Wild Vicia, with lots of them being edible in similar ways like Everlasting pea according to Sam thayer. Also lots of Vicia activly grow through winter hence why Some Permaculture folks like to use them as winter covercrops along with winter rye.
Lentils (Lens culinaris) are also included in that tribe, but are they cold Hardy enough to overwinter & activly grow in your climate? IDK, I need to do more research.
And to Constast Winter Season Legumes Tribe, the Phaseolea tribe (Phaseolus beans, Vigna Beans, Soybeans, Lablab, Horsegram, SwordBean, Wingedbean, Apios (Groundnut), Fuzzy Bean) are all Summer Season Legumes. Crazy how these Tribes Match up to how they grow ain’t it?
I would add in Crow Garlic (Allium vineale). I can find Garlic Leaves of this species all the way thru winter. Growth speeds up significantly through early spring! Funfact, Crow Garlic in the same section as Leek & Cultivated Garlic thus Theoretically fully Cross Compatible (If you can get those bulblets out the way for garlic to make true seeds). Since Leek is cross compatible, should it too be mentioned in your list?
Another plant you didn’t included is Garlic Mustard (Allaria petiolata). Although it doesn’t really GROW thru winter anymore than most mustards, leaves are aviable to forage but really suck taste wise. But seeds & Tender shoots are decently nice. Seeds are my favorite part to eat. It needs plant breeders to reduce the bitterness & spicyness, I need to find good tasting phenotypes.
Another one is Wintercress (Barbarea vulgaris). Unlike Garlic mustard, this one more reliably actually grows fully through winter, not just hold it’s leaves up ready to eat but actively make new leaves thru winter. In terms of Taste, it’s bad like Garlic mustard, in some ways worse but I’ve heard Sam Thayer Say it was super delicious Cooked! Different species of Barbarea exist, some more bitter, others more spicy.
Wait seeds are poisonous? I thought you could still enjoy them immature like peas? I know the Fully Ripe seeds are technically edible too after LONG Cooking & changing water but not worth the effort.