The Feast of St. Joseph and Zeppole

Since the first millennium, Christians have recognized St. Joseph on March 19. He was the husband of Mary and the step-father of Jesus Christ, a carpenter by trade and of royal blood as a descendant of David. In Spain, Portugal and Italy, this is also Father’s Day. It’s customary to wear red on this day.

Many Sicilians consider him the country’s patron saint, so during the Middle Ages when drought was causing famine in Sicily, they prayed for St. Joseph to intervene. It began to rain, and the fava bean crop was saved, and people had food. They held a banquet in St. Joseph’s honor and the wealthier families fed those less fortunate.

Today, churches host St. Joseph’s Table celebrations. A three-tiered altar is constructed with a statue of St. Joseph on the top tier. People bring meatless dishes—many including fava beans or almonds--like pastas, breads, soups, vegetables and fruits and a doughnut-like pastry called zeppole. All are welcome to partake when there is a meal. Otherwise, the food is distributed to the hungry.

In some places bakers make a special St. Joseph’s bread during Lent. It can be an egg bread or a sweet bread containing fruits and almonds.

This zeppole recipe, from Allrecipes.com, is super easy (mix all ingredients in one saucepan over very low heat) and fast (under 20 minutes.) There are many variations to this pastry: topping it with cannoli cream, fruit, almonds, granulated sugar, powdered sugar and savory versions with anchovies and spices. 

Enjoy, and in the spirit of the day, while you’re at the grocery store, consider picking up a few extra non-perishables to donate to your local food pantry.