Today’s blog post is s guest post from Autumn Johnston, owner of The Pierogi Lady located in the South Wing of the Hartville MarketPlace. Autumn is an experienced chef and pierogi connoisseur. Today she is sharing with us some fond childhood memories of her Gram and the beautiful pierogis she would hand craft for her family .
One thing we hear a lot at our pierogi shop are stories of how our customer’s grandmother, or mother, or mother-in-law used to make “the best” pierogis. Watching us roll, fill and pinch pierogis brings back fond childhood memories of being “the pincher” and anxiously awaiting a pierogi feast at the dinner table.
Family’s differ in what pierogis they grew up with. Some potato cheese, some dry cottage cheese (sweetened or unsweetened with chives or without chives), some sauerkraut with potato, some with prune, plum, apricot….. the list goes on. My grandmother (we call her Gram) made potato cheddar, sauerkraut, and apricot.
Gram taught me to make pierogis. She was an amazing cook. We gathered every Sunday at her table, twenty to thirty of us depending on the week. There was always a wide variety of food and you never knew what you were going to be surprised with that week. Pierogis, chicken dumpling soup, lasagna, pagash (a Polish potato casserole) that was one of our favorite dishes, were just a few of the things she made often.
So many memories were made at those Sunday suppers. They all come rushing back to me with a bite of pierogi.
We would like to help bring back your memories and create new ones with your family. At The Pierogi Lady we make over 100 varieties of pierogis. We try to accommodate everyone’s memories of how their “Gram” made them when they were growing up. While we know they will never be quite the same as Grams, we will do our best!