Garden to Table: Cooking Ideas to Get the Most of Your Harvest from Chef, Tyrone Welchinski

Happy Autumnal Equinox! This week's episode is all about embracing Fall and the flavours of harvest. Dave shares about the Tepin Pepper — a Mexican variety perfect to bring indoors at this time of year. Maggie's "Fav Thing" is her Tango Celery, a variety bred for Canadian winters. Chef at Nonsuch Brewing Co., Tyrone Welchinski then joins the pod to share his passion for sourcing and cooking with local, seasonal ingredients. Hear about what he loves to forage for and a few dishes he's whipping up this Fall that you can too. Connect with Tyrone Connect with Nonsuch Brewing Co. Join our Facebook Community Group Connect with Maggie Connect with Dave Support us on Patreon!