What is it that makes gardening so satisfying? For me it is the sun warming my neck, the freshly tilled dirt under my nails and the rewarding feeling I get when I pull that last weed from its un-rightful place. My garden cravings creep up at the first sign of spring when the grass is barely exposed under snowmelt on a sunny February afternoon.

If you are like me, it is tempting to jump right in, trowel in hand. However, bide your time instead by crafting your planting game plan in order to be fully prepared for the onslaught of warm weather. Planning your garden is essential to creating a bountiful and diverse harvest that will keep you supplied with fresh, backyard treats all season long. Timing is everything, so the sooner you start thinking about seed selection, cover crops and alternate plantings, the more fruitful your garden will be later in the season.

First and foremost, examine your favorite recipes and note opportunities for fresh ingredients. However, resist overwhelming yourself with a large volume of one variety. After all, how many times have friends or family tried to give you tomatoes or herbs because they were inundated with an expansive crop? Choose a variety of plants and prioritize those that are fairly expensive or hard to find at the market or grocery store.

As you think about seed selection, consider your garden layout. What space can be reused throughout the season? If you start with quick crops such as radishes, snap peas and a lettuce variety, you will then have the freedom to follow-up after the chill. Your second planting might include fall favorites such as kale, brussels sprouts or broccoli.

Crop rotation is fundamental to the success of a healthy garden. Overlay last year's tomato and pepper plot with a cover crop of beans – it will add some extra nitrogen to the soil – for a protein-rich crop that can be canned or dried for winter use. The type and quality of your soil also may play a large role in what will grow well for you and what will struggle. After all, our health can be measured by the health of the soil that nourishes our food. Plant different crops in different places each year to keep your soil balanced across all areas of your garden plot.

Supplement your kitchen garden with a nice array of herbs. In many cases you can plant herbs in pots that can be relocated indoors and continue to produce during the winter months. Try to mix things up a bit with chervil, Thai basil, red mustard and fennel or dill. See what flourishes in your soil and sunlight. Sturdy herbs such as rosemary, thyme, marjoram and oregano are likely to survive the winter if you move them indoors. Basil and other plants that rapidly go to seed will not be a good candidate for winter relocation, so cash in on making that pesto when the time is right.

Deciding what to grow is not the only governing factor in the success of your garden. Other key elements to your plan must include available space, hours of exposure to sunlight, your own personal time investment and your harvest expectations. Make commitments to your garden that are reasonable, and then reap the rewards from your efforts in more ways than just enjoying fresh veggies. The time spent in your plot, from planting and weeding to watering and harvesting, can enrich your life with stress-free moments among the sun-soaked plants.

This summer, take a few deep breaths while walking beside your crops and inhale the aromatic scents of your plants as they grow. The exchange of oxygen and carbon dioxide between you and your garden may not have a scientific effect on your body, but there is something special about the give and take required for a well-tended garden.

Here are some recipes to uniquely use the fruits of your labors.

Pickled Radishes 1 bunch radishes water to cover shallots black peppercorns allspice berries cider vinegar sugar sea salt 1. Cut the tops off radishes and clean in cold water. 2. Place radishes in your pickling container (sterilized glass jar) and cover with water until the radishes float     one inch off the bottom of the container. 3. Pour the water into a separate container and measure. 4. Discard half the volume of water and replace with apple cider vinegar. 5. Add ¼ C sea salt and 1/8 C sugar for every quart of liquid. 6. Combine liquid, salt, sugar and spices in a pot and bring to a boil. 7. Pour boiling liquid over radishes in pickling container and cover. 8. Refrigerate for at least seven days.

Grilled Asparagus 1 bunch green asparagus, fresh 4 cloves garlic, minced 1 t chilies, crushed ½ t black pepper, crushed ½ t sea salt 2 T rice-wine vinegar 1-½ T olive oil 1. Snap off the bottoms of the asparagus by pinching the very bottom and bending; it will naturally break in     the right place. 2. Split the base of the asparagus up to about two inches from the tip. 3. Place on a baking sheet and rub with the minced garlic. 4. Sprinkle with dry spices and salt, and follow with vinegar and oil. 5. Give a couple good shakes to spread everything around. 6. Allow to sit for a few moments, then grill briefly over very high heat.

Lilly Family Fricassee 1 bunch leeks 6 ramps (wild leeks) 1 bunch asparagus 3 T butter or olive oil 1 white onion, diced ½ t sea salt 1-½ T flour 6 oz white wine 8 oz vegetable stock 1 bay leaf fresh thyme (to taste) black pepper (to taste) fresh chives (to taste) 1 lemon 1. Cut light-colored part of leeks into rounds and soak in deep cold water for a few minutes. Shake them up     to get the sand to drop away. 2. Wash ramps very well in cold water. Trim root ends and dry on a towel. 3. Cut off the tips of asparagus and chop the stalk. 4. Blanch the asparagus tips separately in boiling salted water for 20 seconds. Shock in an ice bath and     remove to keep very green. Set aside for garnish. 5. Heat a high-sided pan over medium heat and add butter or oil. 6. When butter starts to foam or oil shimmers, add onion and cook for 6 minutes. 7. Being careful to not brown, add leeks, asparagus stalks and ramps. Cook 10 minutes. 8. Sprinkle with sea salt and flour. Stir to incorporate. 9. Deglaze with white wine and allow the liquid to reduce. It should thicken. 10. Add vegetable stock, bay leaves, black pepper and fresh thyme. 11. Simmer for 8-10 minutes to cook the flour. Serve over rice or with chicken or fish, with asparagus tips and long-cut chives on top for garnish. Squeeze a lemon wedge over the fricassee to finish.

Chef Ben Bebenroth is Northeast Ohio's only caterer with both extensive fine-dining experience and deep-seated relationships with local farmers. As executive chef/owner of Spice of Life Catering Co., he customizes every menu to the season and occasion using local and organic ingredients. Visit SpiceOfLifeCaters.com or call (440) 623-9990 for details.

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