Feeding the Blues

The Cincy Blues Fest was this past weekend, August 5 and 6 (those are the Blues in the Schools Under 21 Jammers playing in the picture), and the Fest has a reputation throughout the Blues music world of providing some of the best food for the musicians who play there of any fest around.

Since I'm one of the Fest coordinators, I get to eat in the hospitality tent, too (gotta keep our strength up), so I can attest to the truth of that reputation. I had some wonderful slow-cooked greens both nights, and a spinach salad with peaches and strawberries that couldn't be beat. There was also some of the best bread pudding I've ever had on Saturday night.

A friend of mine was in charge of hospitality this year, so I pitched in with a few selections made from Enright CSA produce, including a big cucumber salad and three loaves of zucchini bread, all of which were well-received as locally grown, locally made fare. Here's the recipe for my zucchini bread, which I'm not too modest to say is the best in town.

Zucchini Bread
(makes 2 loaves)

3 eggs
2 cups sugar
3 tsps. vanilla
1 cup vegetable oil
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsps. cinnamon
2 cups shredded zucchini (one medium or two small)
1/4 cup chopped nuts (optional)

Mix flour, salt, baking soda, baking powder, and cinnamon together in a small bowl. In a larger bowl, mix together the eggs, sugar, vanilla, and vegetable oil. Then add the zucchini and the flour mixture alternately to the mixture in the large bowl. Add nuts if you'd like, then pour the batter in two greased loaf pans and bake in 350-degree oven for 50-55 minutes.