Okay, maybe this holiday doesn’t incite quite the same revelry associated with several others on the calendar—but it’s all we’ve got right now, so let’s make the most of it. If Valentine’s Day doesn’t resonate with you, this year it happens to coincide with the beginning of the weeklong Chinese New Year celebration—a traditional time for feasting with friends and family. Between the two of these momentous occasions, you’ve simply got to let loose. So whether your plans include a Chinese banquet; spending a romantic day with one special someone; or it’s just going to be you in your Snuggie, watching a stack of DVD’s, a trip to the farmers’ market is in order.
The winter market is filled with all sorts of goodies to please your senses. Diamonds may last forever, but farm-fresh fruits are better for you. 14-karat gold is real nice, but real carrots taste better. Spend a fortune at the florist if you must, but direct-from-the-grower flowers are cheaper and last longer.
You’ll first want to buy a big sack of juicy tangerines or oranges, as these are commonly exchanged as gifts during the Lunar New Year (since their Chinese names are homophones for “gold” and “wealth”). You may also want to pick up some California-grown grapes, in case your Valentine demands you peel a few. For a more conventional celebration, check out the glistening jars of home-style jams and jellies to slather on artisan bread for a lazy breakfast-in-bed; crisp apples; creamy pears; and assorted salad greens and veggies—including, with Mother Nature’s cooperation, early artichokes and asparagus.
To get the party rolling, here is an easy recipe for snacking or giving. Chocolate seemed too predictable for this day, so I made something chewy, nutty, and slightly spicy. Best of all, these taste rich and indulgent without being laden with fat. I’m also going to go out on a limb and say the dates, walnuts, spices, and orange lend a vaguely Asian quality to these bar cookies—along with symbolic sweetness, of course; hence their name. (Cut me some slack, here. Do you really think it was easy to connect these dots?)
Package up these little squares with a lucky red ribbon as a gift for a friend or neighbor, or just eat them all by yourself. February 14 is that kind of a day.
Chewy Year-of-the-Tiger Squares
1 cup coarsely chopped California walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 cup dark or light brown sugar
2 large eggs, lighty beaten
Finely grated zest of 1 orange
1 cup coarsely chopped pitted California dates
Confectioners’ (powdered) sugar, for dustingPreheat the oven to 325 degrees. Spread the walnuts in a shallow pan and bake, stirring once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool. Leave the oven set at 325.
Line an 8-inch square baking pan with a 16-inch sheet of aluminum foil; press the foil firmly into the corners to make a snug fit, and let the excess foil drape over the sides of the pan. Coat the foil generously with no-stick cooking spray.
In a small bowl, combine the flour, baking powder, salt, ginger, and cinnamon. Whisk gently to blend.
In a large bowl, beat together the brown sugar, eggs, and orange zest. Gradually stir in the flour mixture until well blended; then stir in the walnuts and dates. Scrape the batter into the prepared pan, spreading evenly. Bake for about 25 minutes, or until the top appears dry and the edges are beginning to pull away from the edge of the pan. (The center may appear soft and underbaked, but will firm as it cools.) Place the pan on a wire rack to cool completely.
Grasp the overhanging foil to lift the “cookie slab” from the pan in one piece; then place it on a work surface. Using a long, sharp knife, cut into 2-inch squares. Dust lightly with confectioners’ sugar. If made in advance, store in an airtight container. Makes 16 squares.
The Danville Certified Farmers’ Market, located at Railroad and Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM or visit their web site at www.pcfma.com.