It’s October now, and the leaves are changing color. The weather’s growing colder, and the season of having a cozy night is about. Another thing that changes for many with the season is what’s on the menu for dinner. For Garfield High School teacher Mr. Gish, fall brings new ingredient opportunities. “I have the privilege of being able to eat seasonally, I go to farmer’s markets, so I’m eating what I’m finding there.” says Gish. With these ingredients, Gish makes his own variation on a fall classic: shepherd’s pie. Shepherd’s pie starts with a base of meat mixed with peas, onions, garlic, and herbs. Usually it’s all under a healthy layer of mashed potatoes, but Mr. Gish does it differently. “This week I bought some Delicata squash… I boil it and then mash it, mix that with salt, pepper, and some butter. That becomes the topping. If I can say so myself…delicious.” Using seasonal ingredients is a theme of many teacher’s fall cooking. Mr. Gish uses farmer’s markets as his source. 

For history teacher Mr. Snyder, resources he uses include his many years of restaurant experience and science teacher, Mr. Johnson. “Mr. Johnson got me [started] smoking steelhead.” says Snyder. Steelhead, a kind of trout, are plentiful this time of year. Especially plentiful for Snyder, “The best thing to do with the leftovers is to make a chowder with it.” says Snyder. Chowder is another Seattle fall staple. His version has corn, potatoes, and smoked steelhead. Snyder recommends a “good loaf of bread on the side.” His thoughts: “Man, its like the best meal ever!” 

For someone who does have enough free time, here’s an example recipe for chowder, courtesy of PCC. If you want to copy Mr. Snyder’s twist on it, substitute the salmon for that good smoked steelhead you have lying around!

Ingredients

1 pound          red potatoes, cut into 1/2-inch cubes

1/2 pound      bacon, cut crosswise into 1/4-inch-wide strips

2 bunches       green onions, chopped, plus extra for garnish

1 cup               fresh or frozen corn

3 cloves           garlic, finely chopped

1/2 teaspoon dried thyme

1                       bay leaf

1/8 teaspoon red pepper flakes

3 cups             whole milk

1 cup               heavy cream

1 pound          salmon fillet, skin removed and cut into 1-inch chunks

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon fresh lemon juice

Directions

1.   Cook potatoes boiling, salted water until just tender, 8 to 10 minutes. Drain and set aside.
2.   Cook bacon in a heavy pot over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. Pour off all but 2 tablespoons fat from the pot.
3.   Add green onions, corn, garlic, thyme, bay leaf and red pepper flakes to the pot.
4.   Reduce heat to medium-low and cook, stirring occasionally, until green onions are tender, about 5 minutes.
5.   Add milk and cream and bring just to a boil. Reduce heat to medium-low, then add potatoes, bacon, salmon, salt and pepper.
6.   Cook, stirring gently, until salmon is just cooked through, 5 to 8 minutes. Stir in lemon juice and season to taste.
7.   Discard bay leaf before serving. Garnish with green onions.