Oh my God...as i write this my wife is making St. Joseph's bread to share with her CCD class.
I found the following in my grandmothers book The Art of Sicilian Cooking:
La Festa di San Giuseppe, La Tavola di San Giuseppe is a meatless feast table, prepared and given to those in need: Orphans, widows, cripples, and beggars. Usually nineteen people are invited to the banquet in keeping with the fact that the holiday is celebrated on the nineteenth, but often many more are included. Everyone in the village contributes what he can to the banquet: money, food, flowers, candles. In small villages, the banquet is given outdoors; but in large cities and various locales, feast tables are prepared indoors.
Customarily, many people make the rounds, visiting several feast tables the day before or the morning of the feast to admire the culinary artistry and table decorations. The long feast tables, extending through several rooms, are laden with an array of traditional foods; thick lentel soup, hearty minestone, pasta con le sarde (spaghetti with sardines and fennel), fried fresh sardines, double layers of stuffed sardines, chunks of fresh chilled fennel, large balck oil-cured olives, fried artichoke hearts, stuffed baked artichokes, stuffed escarole rolls, fried cauliflower rosttes, spinach and asparagus frosce (omelets), braided bread wreaths, large naval oranges, pomegranates, sfinge di San Giuseppi (crullers), struffoli (honey-dipped cakes), and crispelle (honey-dipped rice fritters shapped like sausages.
Viva San Giuseppi!