It's Lent and that means it is pirohi time at St. Stephen Byzantine Catholic Church.
Some call it Perogie, Pierogie, Perogi, Perogy, Piroghi and other variations but at St. Stephen's it is pirohi.
Every year the crew at St. Stephen's gets together and makes pirohi to sell. Pastor and Diocesan Vicar General Fr. John Kachuba says that for many years selling the pirohi offered the Church the opportunity to have some of the "little extras." "Today" he says "it is not a luxury anymore. We rely on the money from the pirohi sales to help with maintenance and repair work."
The last 20 years the group has been under the tutelage of Esther Yamrick, but the program itself had been going on for many years prior. Before Esther, sales were by order only and sold uncooked. Now there are no pre-sale orders and the pirohi are cooked and ready to eat before being sold.
Each week potato with cheese pirohi are available along with one other flavor. The calendar is, as follows: March 13, ricotta; March 20, kraut; March 27, Apricot. April 3rd will not only feature the standard potato and cheese pirohi but also nut or poppy seed horns.
Come early for the horns. Last year they sold over 400 pounds in about an hour!!!
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