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This week we partnered up with the fine folks at B.C. Blueberries to bring you a unique mustard recipe that is sure to impress your guests at your next dinner party (it is also amazing on a sandwich!) Check out B.C. Blueberries here: https://gobluebc.ca/ The best vinegar around: https://saltspringvinegar.com/ Keating Farm, the perfect spot for a wedding and also some amazing products! : https://keatingfarm.ca/ Check out Salt Spring Sea Salt here: https://www.saltspringseasalt.com/ Where to find our products: Order online at https://farmsgatefoods.square.site/. or From the Cow-op at https://www.cow-op.ca Don't forget to support local, farmer's markets are open! Duncan: Duncan Farmer's Market every Saturday from 9AM-2PM Victoria: Esquimalt Farmer's Market every Thursday from 4:30PM-7:30PM Nanaimo: Cedar Farmer's Market every Sunday 10AM-1PM (seniors from 9:30-10) Intro Music by Rebecca Hylands (Cover of Hank Williams's "Hey Good Lookin'") Follow us on Facebook + Instagram @farmsgatefoods Recipe: 2 cups B.C. blueberries 1 cup yellow mustard seeds 2/3 cup white wine vinegar 1/3 cup white wine 6 tablespoons honey 1/2 teaspoon sea salt 1 tablespoon pink peppercorns Combine blueberries, vinegar, wine and honey and salt in a pot and simmer for 10 minutes. Mash blueberries, and continue simmering for 10 more minutes before straining. Remove from heat, strain out blueberries, stir in lightly crushed pink peppercorns. Once mixture has cooled to about 100°F, add in 3/4 of your mustard seeds. Let sit for 30 minutes or until mixture has cooled to room temp. Grind the rest of the mustard seeds and add into mixture. Stir well, and refrigerate overnight. Mustard can be used immediately but is best after a few days.