Blueberry BBQ Sauce, by Genee Habansky of Herbaceous Catering

1/2 cup of brown sugar

1 cup of pureed tomatoes from Riverbank Farm

1/4 cup of balsamic Vinegar

1/4 cup of red wine vinegar

1 small onion, diced, from Riverbank Farm

I tablespoon of coffee from ISLE coffee

1 tablespoon of smoked paprika

1 cup of dark beer from New Park Brewery

1 tsp of cayenne pepper

3 pints of blueberries from Woodland Farm

In a heavy bottomed sauce pan, combine all these ingredientes and bring to a boil. Reduce to a simmer and cook for 2 hours over medium low heat, stirring every so often. Blend in a blender. Store in an airtight container in the fridge for 3 weeks.