Valentine’s Day is… TODAY! It’s an excellent opportunity to remind your loved ones how much you care about them. Why not turn Valentine’s Day into Valentine’s Weekend by visiting the Chico Certified Farmer’s Market? We have wine, beer, flowers, and even chocolates! Everything you need to treat yourself and your loved ones to something special. In the spirit of the holiday, we’ve put together a short history of Valentine’s Day along with some Valentine’s Day feasting recipes for you to try.
History
With roots in both ancient Roman traditions and early Christian history, this holiday named after St. Valentine is all about celebrating Love. But where did this holiday originate? With St. Valentine himself – though the exact identity of Valentine is unclear. There were multiple martyrs bearing the name Valentine – One legend says he was a priest who secretly performed marriages for soldiers forbidden to wed, while another claims he healed his jailer’s daughter and signed a note to her, “From your Valentine.”
St. Valentine aside, this holiday is also connected to the Roman festival Lupercalia. The holiday was celebrated in mid-February, similar to Valentine’s Day, and involved fertility rituals and matchmaking. Around 496 AD as Christianity spread, Pope Gelasius I replaced Lupercalia with a St. Valentine’s feast day.
By the Middle Ages, Valentine’s Day became linked with romantic love. This was believed especially in England and France, where people believed mid-February was when birds began mating. By the 18th and 19th centuries, exchanging love notes became popular, evolving into the modern traditions of giving cards, flowers, and chocolates. Valentine’s Day is now a global celebration of love, though customs vary from country to country.
Recipes
Appetizer: Roasted Beet & Goat Cheese Salad
Ingredients:
- 3 medium beets, roasted, peeled, and sliced
- 4 cups mixed greens (like arugula, spinach, or winter greens)
- ¼ cup goat cheese, crumbled
- ¼ cup toasted walnuts
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt & pepper to taste
Directions:
- Arrange the greens on plates and top with roasted beets.
- Sprinkle with goat cheese and walnuts.
- Drizzle with balsamic vinegar and olive oil.
- Season with salt and pepper.
Wine Pairing: Sauvignon Blanc or Pinot Gris
Main Course: Garlic Butter Steak with Rosemary Potatoes
Ingredients:
- 2 ribeye or filet mignon steaks
- 2 tbsp butter
- 2 garlic cloves, minced
- 1 tsp fresh rosemary, chopped
- Salt & black pepper to taste
- 1 tbsp olive oil
Directions:
- Heat olive oil in a skillet over medium-high heat.
- Season steaks with salt and pepper. Sear 3-4 minutes per side for medium-rare.
- Reduce heat to low, add butter, garlic, and rosemary, and baste the steaks with the melted butter for another minute.
- Let them rest for 5 minutes before serving.
For the Rosemary Potatoes: Roast cubed potatoes at 400°F with olive oil, salt, and rosemary for 30-40 minutes until crispy.
Wine Pairing: Cabernet Sauvignon or Malbec
❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️
Dessert: Dark Chocolate Raspberry Mousse
Ingredients:
- 4 oz dark chocolate, melted
- 1 cup heavy cream
- 2 tbsp sugar
- ½ tsp vanilla extract
- ½ cup fresh raspberries
Directions:
- Whip heavy cream, sugar, and vanilla until soft peaks form.
- Gently fold in melted chocolate until smooth.
- Spoon into serving glasses and top with raspberries.
- Chill for at least 1 hour before serving.
Wine Pairing: Port or Raspberry Lambic Beer