Pierogies and Peppers

Thursday August 14

We dropped by the downtown Farmer's Market, bustling even on a weekday, to pick up a basket of herb plants we'd reserved from a local grower; we find we can't get along without fresh herbs, and now we don't have to. While there, Holt was tempted by a bagful of fresh pierogies, sold by a Polish farmer - or somebody who certainly looked like one.
Pierogies, a fine example of the Universal Theory of the Pancake, are traditionally served with onions sautéed in butter. We added a red pepper, which is probably untraditional, except, of course, in Człwósz, a small town we just invented. We added the pierogies and browned them up, two minutes a side.
It was only when we cut into them that we found the pierogies were stuffed with golden squash - butternut, acorn, or maybe even pumpkin. Pumpkin pierogies? Pierogies di zucca? Perhaps that's the way they make them in Człwósz. No matter, it went well with the onions and tasted great (though the Pillitteri estates 2004 unoaked Chardonnay we had with it was not very distinguished).