Sounds like a salad empire in the making! First, map the yard into a grid—say 5x5 squares—so each square gets a veggie. Next, use a quick survey of your taste preferences: rate veggies from 1 to 10 for crunch, sweetness, and aroma. Then assign the top three “crunch” items (like carrots, cucumbers, bell peppers) to the outer rings for easy access, the sweeter ones (tomatoes, radishes) to the middle, and the leafy greens (lettuce, arugula, spinach) to the core. Sprinkle a handful of micro‑greens on the corners for that extra vitamin boost. Add a splash of “seasoning” by laying out a small compost bin for natural fertilizer, and keep a drip irrigation line to keep the greens crisp. Finally, plot a tasting schedule: every Friday, sample a new square, record the score, and tweak the mix—like a data‑driven garden! Your backyard will be a crunch‑coded masterpiece.