Leek and Apple Salad (Provided photo — Yvona Fast)

Earth Day is on Tuesday. Arbor Day is Friday.

Both holidays celebrate nature and the environment. Earth Day is a time to promote environmental awareness. Arbor Day is a celebration of trees.

Earth Day began in 1970 with the ecology movement. It raises awareness of our environment, clean air and clean water.

The first Arbor Day was celebrated in 1874 in Nebraska, following a proclamation by Gov. Robert W. Furnas. By 1882, it became a national event. An estimated one million trees were planted during the first Arbor Day.

Trees are important to our environment and the health of our planet. They provide the oxygen we breathe, help prevent soil erosion and give us shade. Fruit trees give fruit. Other good things come from trees, like cinnamon from the bark of the cinnamon tree or coconut from the palm tree.

Our environment affects the food we grow and eat. Family farms have been almost wiped out by agribusiness. Today, much of our food is grown with toxic chemicals. The meat we eat is raised in cages, in inhumane, dirty conditions and fed with antibiotics to keep the animals from getting sick.

Much of what we eat is made in factories — not grown on farms. Supermarkets are full of boxes, bottles and cans — products of an industrial food age.

But we choose what we buy and what we eat. Our food choices affect our health, the environment and the economy.

Consider how your food choices affect the ecological landscape. Select, purchase and prepare food carefully. Choose whole, unaltered foods rather than their processed, packaged cousins.

Instead of relying on agribusiness and food trucked across the continent, support local farmers. Whenever possible, select organic, sustainably produced food.

Select, purchase and prepare food carefully. Consider the environmental effects of how your food is produced. Find out where it came from and how it was grown. Look for foods that are fresh, whole and unprocessed.

You are what you eat. Make natural, wholesome, healthy choices.

If possible, grow some of your own food. If you don’t have a suitable backyard, you may be able to use your patio, containers, or have a kitchen herb garden.

Our first farmers’ market in the park is May 17. Local farmstands will begin selling goods even sooner.

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Leek and Apple Salad

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Leeks, a root vegetable, keep through the winter, as do apples, which are abundant in our region.

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Ingredients:

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2 leeks

2 teaspoons salt

3 apples

1 cup plain yogurt

1 cup walnuts, optional

Fresh chives or parsley, for garnish

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Directions:

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Cut leeks in half lengthwise, then slice across. Place sliced leeks in a colander, wash thoroughly under running water to remove sand and dirt, then mix to coat with the salt. Leave for 15 to 30 minutes, and rinse to remove excess salt.

Core and chop the unpeeled apples, and add. Fold in the sour cream and walnuts.

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Baked Tsimmes Casserole

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This casserole uses root vegetables and dried fruit, all plentiful this time of year when local fresh produce is still scarce. Everything is approximate; the amounts listed are estimates and can be easily adapted.

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Ingredients:

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2 large onions (or leeks)

1/2 teaspoon salt

3 tablespoons butter or part olive oil, avocado oil or grapeseed oil

2 or 3 pounds of carrots or other sweet roots like sweet potatoes. You can also add winter squash.

8 ounces dried fruit — 4 ounces pitted prunes and 4 ounces dried chopped apricots. You can also substitute or mix in other fruit, like raisins, dried cherries and cranberries.

1/2 cup white wine

1/2 cup orange juice

2 to 4 tablespoons of honey

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Directions:

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Peel and dice the onions finely. Set aside.

In a Dutch oven or a large skillet, melt the butter. Add onions, sprinkle with salt, cover and saut over low heat until soft but not mushy. While onions cook, wash and slice the carrots; peel and dice the sweet potatoes.

For baked tsimmes casserole, combine sauted onions, vegetables and fruit in a buttered casserole or baking dish. Pour wine, orange juice and honey over. Cover and bake at 350 degrees F for 1 hour, or until vegetables are tender and sauce is thick.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.